Get half a dozen pounds of fine beef skirts, hang them up in dry air
for a week, or in hard weather for ten days, then beat them well with a
paste pin, take off the skin and lay them down in a deep earthen pot,
without cutting, and rub them well on both sides with
Jamaica pepper 1 oz.
Eschalots, minced ½ oz.
Thyme, in powder 1 oz.
Marjorum, in powder 1 oz.
Coarse sugar 1 lb.
Bay salt 1 lb.
and let them lie six days, being turned every day. Then take them up,
wipe dry, and cut into pieces; lay them in a deep straight-sided jar,
with a pound of the best salt butter dispersed in little lumps here
and there between them, subject this to the action of a water bath
until the meat is tender. You can raise the heat of the boiling water
which surrounds the jar, by adding plenty of salt to it, by eight deg.
Fahr. Then while hot pour off the gravy and set the meat in a dish to
go cold. Next day take off the butter and fat from the gravy, cut your
meat into dice, take out the films and strings, and with the butter
and pounding bring the meat into a nice plastic consistence. If your
hare is to be very highly flavoured you may add more thyme and cayenne.
Now fill your pots and cover well with clarified butter, and again with
wetted bladder.