Beech chips3parts
Oak lops1part
Fern or grass turfs2parts

Otherwise, bake it, and when it has cooled forty-eight hours, not less, it will cut firm and obtain for you high commendation.

BEEF’S HEART SMOKED.

From choice, take the heart of a prime Scot or well-fed heifer, and hang it in a current of dry air for a week, but if it should be a fine large one, and you are in doubt as to its age and probability as to tenderness, ten days or more in hard weather will not be too long to keep it. Clean it well from the coagulated blood in the cavities, ventricles, and wipe the outside with salt and water and sponge. Then take

Bay or rock salt6oz.
Coarse sugar6oz.
Sal prunelle½oz.
Water1quart
Bay leaves, powdered½oz.
Laurel leaves, shred½oz.

Boil these a quarter of an hour, skimming well. Put the meat, the small end downwards, in a deep straight-sided vessel, that will just more than contain it, and add to it six large onions sliced and fried brown, with some sweet lard; also

Powdered sage1oz.
Black pepper, ground½oz.
Fine salt2oz.

and pour the liquor, nearly scalding hot, upon all these, covering close with brown paper tied over; thus let it remain forty-eight hours, if a moderate sized one, and sixty hours if a large one. Next take it out and wipe dry, and fill all the hollows, of which there are four, with the following stuffing:

Fried onions1lb.
Bay salt, fine powder1oz.
Allspice, fine powder1oz.
White pepper, fine powder½oz.
Olive oil3oz.

And having pressed this into all parts accessible, make the “deaf ears” secure, that the stuffing does not come out, by sewing thin leather or bladder over the base of the heart, and hang it up, point downwards, in your chimney, and smoke it three weeks. When boiled and got cold properly, it will be a nice relishing article at a trifling expense. Beech chips, with oak dust and fern, or short grass, will be the proper fuel.