Dried garden thyme 1 oz.
Dried marjoram 1 oz.
Dried bay leaves 1 oz.
Juniper berries, bruised 2 oz.
Put these into a stone jar with a pint of fresh rendered goose oil, and
let them digest three weeks. Take a leg or loin of prime mutton fresh
from the butcher, rub it well in all parts, with the herbs and part of
the oil prepared as above, and lay it in a vessel covered close; to be
turned and rubbed every day for three weeks; then hang it up in a cold
dry air three days more, when add to the herbs
Coarse salt 1 lb.
Bay salt 1 lb.
Coarse sugar 1 lb.
Black pepper 1 oz.
Saltpetre 2 oz.
Rub the joint then with the whole mixture, and let it lie; if a leg,
for fourteen days; if a loin, nine days, turning it every day. Take it
out, wipe it dry and rub all parts with warmed bran or pollard, and
suspend it again in a dry air previous to enclosing it in a paper or
calico bag for a month, then pack it in malt cooms and charcoal. If
preferred smoked, we cannot provide you with juniper bushes for that
purpose, and with which the “Ardennes” abounds, we must therefore
substitute
Oak lops 1 part
Beech chips 2 parts
Fern 2 parts
Peat 1 part