Procure the head of a large well-fed bacon hog, your butcher having had
it open and taken out the tongue, gullet, eyes, and nasal cartilages,
and small bones; remove the brain and clean it thoroughly, particularly
at the roots of the ears and nostrils; wash it quickly in salt and
water, and dry with cloths. Rub it well in all parts with rock or
common salt, and hang it up to drain twenty-four hours. Next, make a
pickle of
Garlic, chopped ½ oz.
Shalots 1 oz.
Juniper berries 2 oz.
Jamaica pepper 2 oz.
Sal prunelle 3 oz.
Water 1 gal.
Bay salt 2 lb.
Treacle 2 lb.
Boil fifteen minutes, and skim, and when cold pour it over the head and
tongue, placed in a deep straight-sided earthen vessel, where it must
remain, being turned every second day, and well covered with the pickle
for a month; at the end of fourteen days take out the tongue, boil up
the pickle, adding one pound more salt, and pour it again on the head
cold. When taken out of pickle, wipe both the head and tongue dry, and
with a sharp knife cut through the rind from the nose to the base, in
lines two inches apart, but not severing the flesh. You may now remove
any superfluous fat from the base, but not interfering with the lean
part; rub all over with dried oatmeal; peel the tongue, and skewer it
inside the head, close the sides with string, and smoke it in brown
paper for three weeks, with
Oak sawdust 2 parts
Beech and birch chips 3 parts
Fern or grass turfs 1 part
Store it in malt cooms, and when wanted let it be baked.