DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Ann Kenwrick cookbook, 1770

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And then rubb it again with the same, and about 4 Days after Salt it with Common Salt as you do other Meat, if it be a thick rib it will require a months Salting at the least, when you hang it up put Some [Bran?] on it and brown paper over it, and when it's Dry lay Some Coarse Clothes upon it, to keep it from The flies, in this manner you may make Gammons Like west phalia hams.
If you keep your Beefe as long as it will Be Sweet before you Salt it, twill eat the Tenderer, it should be the best ox beefe.
To Make Elder Wine.
Take a Gallon of Water, and four Pound of Raisons Of the Sun pickt either Stoned or chop'd, put the Raisons into the Water and let it Stand nine or Ten days, Stirr it every day, take a pint of Elder Sirrup made of the ripest berries you can get, the Berries must be Infused, put the Sirrup into the Wine, and Strain it into A Barrell, and let it worke For a Month, and then Stop it close, and in a month Or 2 bottle it of for your use, if fine, by this proportion You may make any Quantity.
How to Salt a Ham.
Beat Some Salt peter, and rub about your ham, then Take half a peck of White Salt, and make it as hott as You can bear your hand in it, with this rub your Ham, and lay it on a board, let all the Salt lye Upon it and about it, let it lye thus 3 or 4 days, Still keeping, the Salt about it, if its a larg one It may lye a Week before you hang it up in your Chimney.
How to Stuff Fish.
Grate a little bread, take the Yolks of 2 Eggs and Beat one of them very well, make it up into a past With butter, and Season it with a little Salt, to your Pallate.

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And then rubb it again with the same, and about 4 Days after Salt it with Common Salt as you do other Meat, if it be a thick rib it will require a months Salting at the least, when you hang it up put Some [Bran?] on it and brown paper over it, and when it's Dry lay Some Coarse Clothes upon it, to keep it from The flies, in this manner you may make Gammons Like west phalia hams. If you keep your Beefe as long as it will Be Sweet before you Salt it, twill eat the Tenderer, it should be the best ox beefe. To Make Elder Wine. Take a Gallon of Water, and four Pound of Raisons Of the Sun pickt either Stoned or chop'd, put the Raisons into the Water and let it Stand nine or Ten days, Stirr it every day, take a pint of Elder Sirrup made of the ripest berries you can get, the Berries must be Infused, put the Sirrup into the Wine, and Strain it into A Barrell, and let it worke For a Month, and then Stop it close, and in a month Or 2 bottle it of for your use, if fine, by this proportion You may make any Quantity. How to Salt a Ham. Beat Some Salt peter, and rub about your ham, then Take half a peck of White Salt, and make it as hott as You can bear your hand in it, with this rub your Ham, and lay it on a board, let all the Salt lye Upon it and about it, let it lye thus 3 or 4 days, Still keeping, the Salt about it, if its a larg one It may lye a Week before you hang it up in your Chimney. How to Stuff Fish. Grate a little bread, take the Yolks of 2 Eggs and Beat one of them very well, make it up into a past With butter, and Season it with a little Salt, to your Pallate.