Get seven pounds of the udder of a prime five years old beast—when much older it is worthless for this purpose—and one that has been quickly fed up on grass; cut it in slices two inches thick and lay it in the pickle made as follows:
| Coarse sugar | ½ | lb. |
| Bay or rock salt | 1½ | lb. |
| Saltpetre | 1 | oz. |
| White pepper | 1 | oz. |
| Water | 2 | quarts |
boiled and well skimmed. Let the meat lie in this thirty-six hours, being well rubbed and turned occasionally, then wipe dry, and hang in a quick draught of air for two days, after which it must be plentifully rubbed all over with olive oil, and put into your chimney to be dried, rather than smoked, forty-eight hours with
| Oak sawdust | 1 | part |
| Beech chips | 3 | parts |
| Fern | 2 | parts |
cut it now in pieces, and coat them nicely with the gelatine composition. In two months it will be mellow and beautiful.
BUCANED CALF’S LIVER.
This is a beautiful preparation, and in my opinion not in any degree inferior to the buzzards and storks’ livers of the Pampas of South America. Take a couple of healthy fine livers, cut away all the pipes—blood-vessels—and skins, and rub them well with
| Juniper berries, bruised | 1 | oz. |
| Jamaica pepper, bruised | 1 | oz. |
| Parsley, chopped roughly | 1½ | oz. |
| Bay salt | 1½ | lb. |
| Treacle | 1 | lb. |
and let them lie, turned and rubbed twice daily, for two days and nights, or rather more if thick livers. Now wipe them dry, and cut them into pieces (some for being coated and others to be put in pots), hang them on wires until the surfaces warrant your proceedings, then with embers, not too powerfully hot, dry, and towards the end of the third day smoke them with
| Oak lops | 1 | part |
| Beech chips | 3 | parts |
| Fern or turfs | 1 | part |
| Peat | 1 | part |