| Table salt, | 1 | large tablespoonful |
| Black pepper, ground, | 1 | teaspoonful |
| Cayenne pepper, | ½ | oz. |
| One clove garlic, minced | ||
| Treacle, | ½ | lb. |
Rub the joint freely with this until it has disappeared. Divide the flesh down to the bone for three inches above the knuckle, and lay in three shalots, and half a head of garlic minced very fine, and close the skin neatly over it. Set aside on a dish until the next day, when rub it again with what liquor may have arisen, and put it down to roast before a brisk clear fire. Smear six ounces of sound fat bacon with a spoonful of tar, stick it on the prongs of a long toasting fork, and when the meat is about half cooked, hold the bacon over the fire until it blazes, then transfer it over the meat, and baste it with the liquid fire until the bacon has melted all away. The mutton when cooked will have a peculiar appearance, and a flavour highly esteemed by many persons. To be served hot with a spoonful or two of tomato, or any other favourite sauce.
WELSH MUTTON HAMS.
Take a couple of legs of prime Welsh mutton, rub them well with treacle made hot, and put them away in a deep pan until the next day. Make a pickle of
| Thyme | 1 | handful |
| Marjoram | 1 | handful |
| Bay leaves | 1 | handful |
| Laurel leaves | 1 | handful |
| Saltpetre | 1 | oz. |
| Black pepper | 2 | oz. |
| Bay salt | 2 | lb. |
| Water | 5 | pints |
boiled an hour and well skimmed, and when cold to be poured over the meat, and to be rubbed every day, and turned for three weeks. Then take them out of pickle, rub them well in all parts with strong vinegar for one hour, when wipe them dry, and hang them up in a current of air until well dry. Then give them a thorough coat of bran or of oatmeal, and smoke them with
| Oak sawdust | 2 | parts |
| Peat | 1 | part |
| Beech | 2 | parts |
| Turfs or fern | 1 | part |
for three weeks or more. Store them in malt cooms and pulverised charcoal, and in three months they will be very good.
DRIED MUTTON, AS IN THE ARDENNES.
| Dried garden thyme | 1 | oz. |
| Dried marjoram | 1 | oz. |
| Dried bay leaves | 1 | oz. |
| Juniper berries, bruised | 2 | oz. |