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Frances Collins cookbook, 1825-1846
Page 68
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To Cure Hams Take two ounces of Juniper berries bruise and boil slow in half a pint of spring water till reduced about half then strain it on a pound of coarse sugar and 2 ozs of salt petre. When Cold put it to the Ham and rub it well, let it remain for 24 hours, then add one pound of Common salt, let the Ham remain in the pickle for three weeks and baste it at least once or twice a day, then hang to dry - N. B. this quanty for one Ham Cape Bobota Mutton minced fine, blanched Almonds chopped, Salt, pepper, Curry powder and a few bay leaves, then beat up some Eggs, half of which add to the other ingredients, put it all into a pie dish, throw the rest of the Eggs over it with some pieces of butter and put it into an oven to bake
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To Cure Hams Take two ounces of Juniper berries bruise and boil slow in half a pint of spring water till reduced about half then strain it on a pound of coarse sugar and 2 ozs of salt petre. When Cold put it to the Ham and rub it well, let it remain for 24 hours, then add one pound of Common salt, let the Ham remain in the pickle for three weeks and baste it at least once or twice a day, then hang to dry - N. B. this quanty for one Ham Cape Bobota Mutton minced fine, blanched Almonds chopped, Salt, pepper, Curry powder and a few bay leaves, then beat up some Eggs, half of which add to the other ingredients, put it all into a pie dish, throw the rest of the Eggs over it with some pieces of butter and put it into an oven to bake
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