Take the head of a dairy-fed porker, seven score weight, lay it open,
take out the tongue, gullet, eyes, &c., and wash it five minutes in
salt and water. Rub it well all over with coarse sugar and sliced
onions, and let it remain in a deep dish forty-eight hours, the tongue
may be cured as a neat’s tongue. Make a pickle by boiling
Bay leaves, powdered ½ oz.
Saltpetre ¾ oz.
Bay salt or rock salt 1 lb.
Allspice, ground 2 oz.
Water 1 quart
Skim it well, and when cold, pour it over the head in a deep
straight-sided earthen vessel; so let it lie three weeks, being turned
and basted with the pickle every other day. Take it up now, wipe it
dry, place the tongue in, and stuff all the cavities with a stuffing
of onions fried in olive oil or sweet lard, and dried sage powdered;
bind the cheeks close together with tape, and smoke it three weeks with
beech chips two parts, fern two parts, peat one part, oak sawdust one
part. It must be kept in same packing as hams, tongues, &c., and in two
months it will be excellent, baked and taken cold.