Take six pounds of skirts of prime beasts, beat them with a cleaver or
rolling pin, but not so heavily as to start the gravy, and rub them
thoroughly with
Black pepper, finely ground 1 oz.
Allspice, finely ground 1 oz.
Shalots, minced 1½ oz.
Bay salt, finely beaten 2 oz.
Coarse sugar 3 oz.
Sal prunelle, finely beaten 1 oz.
Let them lie so, turned and rubbed, four days and nights, then wipe
dry, take away the skins, but not piercing the meat, and hang them to
dry twenty-four hours. Now rub the best olive oil all over them, and
dry with gentle heat (mind, be careful not to start the gravy), of the
embers of
Oak lops 1 part
Beech or birch 2 parts
Fern or turfs 2 parts
Peat 1 part
and coat them with gelatine composition, or cut in fitting pieces
and pot them with olive oil, and tie bladder over. The fire must be
backened, if too hot, by sawdust a little damped, or remove the meat
into a corner of your chimney for a while.