Put these into a stone jar with a pint of fresh rendered goose oil, and let them digest three weeks. Take a leg or loin of prime mutton fresh from the butcher, rub it well in all parts, with the herbs and part of the oil prepared as above, and lay it in a vessel covered close; to be turned and rubbed every day for three weeks; then hang it up in a cold dry air three days more, when add to the herbs
| Coarse salt | 1 | lb. |
| Bay salt | 1 | lb. |
| Coarse sugar | 1 | lb. |
| Black pepper | 1 | oz. |
| Saltpetre | 2 | oz. |
Rub the joint then with the whole mixture, and let it lie; if a leg, for fourteen days; if a loin, nine days, turning it every day. Take it out, wipe it dry and rub all parts with warmed bran or pollard, and suspend it again in a dry air previous to enclosing it in a paper or calico bag for a month, then pack it in malt cooms and charcoal. If preferred smoked, we cannot provide you with juniper bushes for that purpose, and with which the “Ardennes” abounds, we must therefore substitute
| Oak lops | 1 | part |
| Beech chips | 2 | parts |
| Fern | 2 | parts |
| Peat | 1 | part |
TO PICKLE A TONGUE.
Take out the gullet and rough root of a neat’s tongue, eight pounds weight; rub it well with common or rock salt three days, then take
| Foots of sugar | ¼ | lb. |
| Saltpetre in powder | ½ | oz. |
Rub well with this, out of the pickle, then return all to the first brine, and keep it close covered three weeks, turning it every day. It will be fit to be cooked if wanted, but if to be smoked, treat it with the drying process, and when ready, smoke it with
| Oak lops | 2 | parts |
| Fern | 2 | parts |
| Peat | 2 | parts |
This is intended for tongues for general purposes. There follow some excellent pickles for higher flavours.