DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, ca. 1850-1870

Transcribe
Translate

Page 22

22 To cure a Ham.
For a Ham of about 15 lbs. take one pound of Bay salt, 2 ounces of Saltpetre, 1 oz. of black Pepper, & 1/2 a pound of common Salt. reduce these ingredients to a fine powder, & lay them on the Ham. After they have continued on the Ham four days add to them 1 1/2 lb. of Treacle - let the Ham lie in this Pickle a month - rubbing it well in every day, and turning it twice a week - Before it is put in the chimney to dry, - ( which it may be after lying in the Pickle a month -) it should be soaked for 24 hours in rain or river water - Two or three days before the Ham is taken out of the pickle, a large onion or two should be sliced over it - The pickle in which Hams have been cured as above, will serve when they are taken out for Tongues &c. -
Hung Beef.
The fleshy parts of the hind quarter are best for this purpose - Rub your Beef with Bay salt, common Salt, a little Saltpetre, all in fine powder, and some brown Sugar - let it lie a fortnight, turning & rubbing it every other day - Then wipe it dry - flour it over - & hang it up in the kitchen - When quite dry, hang it in a room without a fire -

Saving...

22 To cure a Ham. For a Ham of about 15 lbs. take one pound of Bay salt, 2 ounces of Saltpetre, 1 oz. of black Pepper, & 1/2 a pound of common Salt. reduce these ingredients to a fine powder, & lay them on the Ham. After they have continued on the Ham four days add to them 1 1/2 lb. of Treacle - let the Ham lie in this Pickle a month - rubbing it well in every day, and turning it twice a week - Before it is put in the chimney to dry, - ( which it may be after lying in the Pickle a month -) it should be soaked for 24 hours in rain or river water - Two or three days before the Ham is taken out of the pickle, a large onion or two should be sliced over it - The pickle in which Hams have been cured as above, will serve when they are taken out for Tongues &c. - Hung Beef. The fleshy parts of the hind quarter are best for this purpose - Rub your Beef with Bay salt, common Salt, a little Saltpetre, all in fine powder, and some brown Sugar - let it lie a fortnight, turning & rubbing it every other day - Then wipe it dry - flour it over - & hang it up in the kitchen - When quite dry, hang it in a room without a fire -