| Nutmeg, grated | 1 | oz. |
| Cloves, in fine powder | 1 | oz. |
| White pepper, in fine powder | 2 | oz. |
| Table salt, in fine powder | 6 | oz. |
| Bay leaves, in fine powder | 1 | oz. |
inside, particularly on the backbone and vent, and let them lie put down in a jar and covered over for a week, turning them daily. Then place them singly, or in halves, if a small family; put a lump of fresh butter inside of each, and, tying thick paper over the pots, bake them slowly until done. While they are yet warm pour off any gravy that may have been produced, which must be set by, and when cold the butter taken off and added to the quantity which will be required to be clarified, and with which the birds must be covered, when cold, to the thickness of at least half an inch in each pot. These will be excellent, taken cold.
RUSSIAN POLONY.
Your success in this undertaking chiefly depends upon the choice of the meats made use of. Take of
| The lean of Belfast smoked hams, 1 year old | 3 | lb. |
| The fat of Belfast smoked hams, 1 year old | 3 | lb. |
| High flavoured hung beef | 3 | lb. |
| Smoked ox tongues | 3 | lb. |
| Hard back fat of bacon | 4 | lb. |
Peel the tongues after being boiled and reject the roots and tips. Cut the four first of the above up into dice and pound them separately into smooth pastes, with mucilage of gum tragacanth and fresh butter. Next cut the fat bacon into dice or cubes as large as the finest growth of peas, no rind or gristles to be retained; then mix intimately together,
| Garlic, minced | 1½ | oz. |
| Shalots, minced | 6 | oz. |
| Juniper berries, in fine powder | 3 | oz |
| Jamaica pepper, in fine powder | 3 | oz. |
| Black peppercorns | 3 | oz. |
| Bay salt, in fine powder | 1 | lb. |
| Coarse sugar | ¾ | lb. |
and blending all the meats well, season highly with the mixture, and put it down in a jar for a week to mellow. Then work the mass well for half an hour. Get some of the largest ox intestines, and soak them in luke-warm salt and water, wipe them dry and proceed to fill them, keeping out the air as much as possible, which you will effect by regular and even pressure, and pricking, only where necessary, with a stocking-needle. Make your polonies about a foot long each, and put them aside as done until the next day; then repeat the pressure and tie them up finally. They must be put into boiling-water with a little salt and saltpetre, and after once boiling, simmer only for half an hour. Then take them up, wipe dry, and hang in a current of air for a week, being turned daily without fail. Then smoke them with
| Oak lops | 2 | parts |
| Beech chips | 2 | parts |
| Fern | 1 | part |
| Peat | 1 | part |
for a month. Stow them away in malt cooms. They will be prized by those persons who delight in high flavours. They need no coating; nay, many foreigners prefer them mouldy on the outsides.