This is a beautiful preparation, and in my opinion not in any degree
inferior to the buzzards and storks’ livers of the Pampas of South
America. Take a couple of healthy fine livers, cut away all the
pipes――blood-vessels――and skins, and rub them well with
Juniper berries, bruised 1 oz.
Jamaica pepper, bruised 1 oz.
Parsley, chopped roughly 1½ oz.
Bay salt 1½ lb.
Treacle 1 lb.
and let them lie, turned and rubbed twice daily, for two days and
nights, or rather more if thick livers. Now wipe them dry, and cut them
into pieces (some for being coated and others to be put in pots), hang
them on wires until the surfaces warrant your proceedings, then with
embers, not too powerfully hot, dry, and towards the end of the third
day smoke them with
Oak lops 1 part
Beech chips 3 parts
Fern or turfs 1 part
Peat 1 part
In two months these rashers will be splendid, rubbed well with olive
oil and broiled on a clear fire. A lemon squeezed over, or served with
good lemon pickle, is highly recommended.