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Bethune Family recipe book, October 22, 1826
Page 70
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58 To cure Hams Mrs Bethune To a ham of 18 lb weight take a pound of Bay salt two ounces of salt peter and one ounce of black pepper mix it altogether and rub the ham with it. let it lay four days turning it every day then put a pound & half of treacle let it lie a Mounth and then put it in water for 24 hours and afterwards hang it up to dry. 59 Fish Sauce Eight large spoonfuls of white wine four of Vinegar four large Anchovies and onion a few sweet herbs Mace Cloves & Pepper One third of a small Nutmeg. Cut fine a little horseradish
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58 To cure Hams Mrs Bethune To a ham of 18 lb weight take a pound of Bay salt two ounces of salt peter and one ounce of black pepper mix it altogether and rub the ham with it. let it lay four days turning it every day then put a pound & half of treacle let it lie a Mounth and then put it in water for 24 hours and afterwards hang it up to dry. 59 Fish Sauce Eight large spoonfuls of white wine four of Vinegar four large Anchovies and onion a few sweet herbs Mace Cloves & Pepper One third of a small Nutmeg. Cut fine a little horseradish
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