Proceed as with the former side, and having rubbed it well with
vinegar, make a mixture of
Allspice, ground 3 oz.
Black pepper, ground 2 oz.
Eschalots, minced 2½ oz.
Garlic, minced 1½ oz.
Bay salt ¾ lb.
Coarse sugar ¾ lb.
Bay leaves 2 oz.
and rub all parts thoroughly, and let them lie placed down in a deep
pan for forty-eight hours; then take them up, wipe dry and lard them
well with shreds of the best sweet fat bacon and roll up tightly into
collars, which bind with tape and envelope in calico or thin canvas,
and stow them away in a deep jar that will hold them conveniently till
the next day. Boil up the used spices, herbs, and salts with as much
porter as you think will cover the meat, well skimming it till no more
scum arises, and pour it hot over the meat; so let it remain covered
with leather for a week. Then hang up the collars in a draught of
air, minding to turn them every morning regularly, or the neglect is
certain to be detected when brought to table. Next suspend them in your
chimney, and smoke them for a fortnight with
Oak lops or sawdust 2 parts
Beech chips 2 parts
Fern 1 part
Peat 1 part
When cold you can coat them with gelatine composition and keep them in
malt cooms. Slices cut off these collars and broiled will be excellent
in three months, or, if you choose to boil them and eat cold, take care
they are put on the fire in ready boiling water, as we do not want
venison broth. (See Note, No. 10.)