Take the half head of a well-fed beast, chopped into four pieces, cut
out the gullet, the small bones and cartilages, and wash it in salt and
water, dry with cloths, and rub it well in all parts with
Allspice, ground ¾ oz.
Coarse sugar ¼ lb.
Saltpetre, in powder ½ oz.
Bay salt 4 oz.
then let it lie three days, occasionally turning it, and rubbing. Then
place the pieces in a wide stone jar or stewing pot, along with
Thyme 1 handful
Marjorum 1 handful
Lemon thyme ½ handful
Water 1 pint
Tie double paper over, and send it to the baker’s oven, to be baked
four or five hours, then turn it out into a dish, and when cool enough,
separate all the meat from the bones, and chop coarsely, and mixing the
pieces of fat equally throughout the mass. Press the meat now into a
dish that will about hold it, and using what part of the liquor you may
require to moisten the meat, and leave a plate or dish over the meat,
with weights to keep it pressed down. Next day, when it has settled
into a dense mass, pour clarified butter all over it, a quarter of an
inch thick. It is eaten cold, and in winter season will keep well some
weeks.