and for another week rub the heart daily and keep the holes filled. Then boil up again, adding

Bay leaves, in powder1oz.
Laurel leaves, shred½oz.
Bay salt4oz.
Water1quart

and rub with this once. Take down the meat and let it lie on its broad end in a deep dish, and baste it every morning for a week longer. Then take it up, wipe it dry and hang it in a current of air for twenty-four hours, and then rub it twice daily for a week with

Pure olive oil½pint
Salpetre, in powder¾oz.
Bay salt, in powder2oz.

Now wipe it dry again, put it in a deep pot, tie paper over, and bake it in a slow oven until done enough. When cold cut it open lengthwise, select all the tender parts, pick them well from strings and films, and, cutting it into dice, pound it in a mortar into a nice smooth pulpy consistence. Consider now that it may be required to be kept, and if it needs salt add some, but unless you are in favour of any peculiar taste, I think we shall need no addition. Press the meat into pots and jars, cover with clarified butter, and tie paper over. If kept three months, or twelve months, I am pretty sure of your approbation.

POTTED VENISON.

Get a nice fat plump shoulder of mutton, cut it open three inches above the knuckle and also for three or four inches on the under side, and down to the bone, and filling these trenches with

Twelve eschalots, minced
Port wine lees ¼ pint
Thyme, in powder 1 oz.
Marjorum, in powder ¾ oz.

sew the skin over, and hang the meat in a dry room to season for nine days; then rub it all over with

Bay salt, in powder1lb.
Coarse sugar¼lb.
Allspice, ground1oz.
Nutmeg, ground1oz.