Choose a round of prime ox beef, about thirty pounds weight, the
butcher removing the bone; examine the flap and take out the kernels
and skins, and hang it up in a dry air, where let it remain as long as
the weather will permit. Then take
Juniper berries, bruised 2 oz.
Ten shalots, minced
Allspice, ground 2 oz.
Black pepper, ground 3 oz.
Dried bay leaves 3 oz.
Coarse sugar 2 lb.
Bay salt 2 lb.
Mix them well, and rub all parts well, particularly the flap and the
void left by the bone, every day for a week, and turning it every other
day. Then add
Rock salt or common salt 1 lb.
Saltpetre 1½ oz.
Garlic, minced 2 heads
and never omit rubbing well with the pickle every day for ten days.
After this turn it daily for ten days more, then take it up, look well
to the centre and fat, and setting it up in proper shape, and skewer
and bind it firmly. Wipe it dry, and if not immediately wanted, coat it
well over with dry bran or pollard, and smoke it a week with
Beech chips 3 parts
Oak lops 1 part
Fern or grass turfs 2 parts
Otherwise, bake it, and when it has cooled forty-eight hours, not less,
it will cut firm and obtain for you high commendation.