ox-gut

Updated: June 5, 2025

Rub the mixture into the meat, and let it lie in pickle for six days. Then cut it small, and mix with it some shred shalot or garlic, as fine as possible. Have ready an ox-gut that has been scoured, salted, and well soaked, and fill it with the above stuffing. Tie up the ends, and hang it to smoke as you would hams, but first wrap it in a fold or two of old muslin. It must be high dried.

Mary Eaton - The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families