In two months these rashers will be splendid, rubbed well with olive oil and broiled on a clear fire. A lemon squeezed over, or served with good lemon pickle, is highly recommended.
BUCANED BEEF SKIRTS.
Take six pounds of skirts of prime beasts, beat them with a cleaver or rolling pin, but not so heavily as to start the gravy, and rub them thoroughly with
| Black pepper, finely ground | 1 | oz. |
| Allspice, finely ground | 1 | oz. |
| Shalots, minced | 1½ | oz. |
| Bay salt, finely beaten | 2 | oz. |
| Coarse sugar | 3 | oz. |
| Sal prunelle, finely beaten | 1 | oz. |
Let them lie so, turned and rubbed, four days and nights, then wipe dry, take away the skins, but not piercing the meat, and hang them to dry twenty-four hours. Now rub the best olive oil all over them, and dry with gentle heat (mind, be careful not to start the gravy), of the embers of
| Oak lops | 1 | part |
| Beech or birch | 2 | parts |
| Fern or turfs | 2 | parts |
| Peat | 1 | part |
and coat them with gelatine composition, or cut in fitting pieces and pot them with olive oil, and tie bladder over. The fire must be backened, if too hot, by sawdust a little damped, or remove the meat into a corner of your chimney for a while.
Potted Meats and Fish
POTTED OX CHEEK.
Take the half head of a well-fed beast, chopped into four pieces, cut out the gullet, the small bones and cartilages, and wash it in salt and water, dry with cloths, and rub it well in all parts with