Take a couple of legs of prime Welsh mutton, rub them well with treacle
made hot, and put them away in a deep pan until the next day. Make a
pickle of
Thyme 1 handful
Marjoram 1 handful
Bay leaves 1 handful
Laurel leaves 1 handful
Saltpetre 1 oz.
Black pepper 2 oz.
Bay salt 2 lb.
Water 5 pints
boiled an hour and well skimmed, and when cold to be poured over the
meat, and to be rubbed every day, and turned for three weeks. Then take
them out of pickle, rub them well in all parts with strong vinegar for
one hour, when wipe them dry, and hang them up in a current of air
until well dry. Then give them a thorough coat of bran or of oatmeal,
and smoke them with
Oak sawdust 2 parts
Peat 1 part
Beech 2 parts
Turfs or fern 1 part
for three weeks or more. Store them in malt cooms and pulverised
charcoal, and in three months they will be very good.