Boil these fifteen minutes, and skim well, and when cold, rub the birds well inside and outside, and let them lie, being turned and rubbed with the pickle three days; then wipe them dry, and with two ounces of ground black pepper, rub the insides until the spice adheres firmly. Hang them up in a free current of air for two days, and then smoke them a fortnight with
| Oak sawdust | 2 | parts |
| Fern | 2 | parts |
| Beech chips | 2 | parts |
Keep them in paper bags well defended from the fly.
BUCANED BEEF KIDNEYS.
Take half a dozen beef kidneys, cut them open lengthwise, take out the pipes and skins, lay them in a deep dish and pour boiling water over them; in two hours take them up and dry with cloths, then rub well in all parts with
| Parsley, chopped coarsely | 4 | tablespoonfuls |
| Eight eschalots, minced | ||
| Coarse sugar | ½ | lb. |
| Bay salt, in fine powder | 1 | lb. |
Let them be rubbed and turned twice a day for two days, then hang in a brisk air current for twenty-four hours, and rub them well with best olive oil three or four times in twenty-four hours. They must again be hung to dry, and when ready must be subjected to a gentle heat in your chimney for forty-eight hours, or until the surfaces on both sides are a little shrivelled, the proper embers being of
| Beech chips | 2 | parts |
| Fern or grass turfs | 2 | parts |
| Oak dust | 1 | part |
| Peat | 1 | part |
When cold you can coat them with gelatine composition, or, cutting into appropriate pieces, put them in oblong pots and cover them with olive oil; wait two days, fill up again with oil and tie wetted bladder over them. Pigs and sheep’s kidneys may be done in a similar manner.—The above have been much praised.
BUCANED BEEF UDDER.