Get a nice fat plump shoulder of mutton, cut it open three inches above
the knuckle and also for three or four inches on the under side, and
down to the bone, and filling these trenches with
Twelve eschalots, minced
Port wine lees ¼ pint
Thyme, in powder 1 oz.
Marjorum, in powder ¾ oz.
sew the skin over, and hang the meat in a dry room to season for nine
days; then rub it all over with
Bay salt, in powder 1 lb.
Coarse sugar ¼ lb.
Allspice, ground 1 oz.
Nutmeg, ground 1 oz.
and let it lie, being turned and rubbed daily, for a week longer. It
may now be baked, and when cold cut up in the way best calculated for
embracing the tenderness of the joint. The lean should be pounded by
itself, picking out all sinews and strings, and the fat, or such parts
as will help to make the mass smooth; fresh butter must also be used if
required, and when all is in readiness you may season it to your taste
with
Cloves, in fine powder 1 oz.
Mace, in fine powder ½ oz.
Cayenne, in fine powder ¼ oz.
Bay leaf, in fine powder 1 oz.
and adding salt as you relish, remembering that potted delicacies if
seeming too salt at first lose that predominance by keeping, and it is
the same, but in a less degree, with some of the finer spices. Fill
your pots and little jars, and cover with clarified butter and paper,
and keep them in a dry cool room, and where there is nothing to be
feared from damps.