DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1750-1780

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Page 79

To do hams like Westphalia 79
Take legs of Port cut like ham take a pound & quart of salt to one ham & a quart of a pound of salt peetor to 3 beat ye salt very fine & put it to ye other salt yn put it in to a skillit & make it very hot over ye fire yn take 3 quarters of a pound of 6 peney suger to each ham & dry it well before ye fire & wn you have rubed half of ye salt well in to ye hams mix ye suger with ye rest of ye salt & rub in to gether before ye fire very well yn let ym lye 3 weeks turn ym some times yn rub a little dry salt over ym turn & rub ym very dry yn hang ym up in a chimny where [yc?] burn wood or in a stove smoked wt low dust.
To pickell bacon.
To one hogg take one stone or more of salt dryed well over ye fire till it be very hot 2 pounds of [bay?] salt & 2 ounces of salt peeter beat fine yn mix yt with ye other salt so rub ye bakon with it yn with ye other salt yn place it close in a tup & cover it [colse?] for use, you may if you please mix wt ye salt a pound of 6 peney suger & you may also sprinkle ye bacon wt a little salt over night before you salt it to [leek?] out ye blood.

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To do hams like Westphalia 79 Take legs of Port cut like ham take a pound & quart of salt to one ham & a quart of a pound of salt peetor to 3 beat ye salt very fine & put it to ye other salt yn put it in to a skillit & make it very hot over ye fire yn take 3 quarters of a pound of 6 peney suger to each ham & dry it well before ye fire & wn you have rubed half of ye salt well in to ye hams mix ye suger with ye rest of ye salt & rub in to gether before ye fire very well yn let ym lye 3 weeks turn ym some times yn rub a little dry salt over ym turn & rub ym very dry yn hang ym up in a chimny where [yc?] burn wood or in a stove smoked wt low dust. To pickell bacon. To one hogg take one stone or more of salt dryed well over ye fire till it be very hot 2 pounds of [bay?] salt & 2 ounces of salt peeter beat fine yn mix yt with ye other salt so rub ye bakon with it yn with ye other salt yn place it close in a tup & cover it [colse?] for use, you may if you please mix wt ye salt a pound of 6 peney suger & you may also sprinkle ye bacon wt a little salt over night before you salt it to [leek?] out ye blood.