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Mary Carnegie and Susan Gillespie cookbook, 1804-1905
Page 104
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104 A Receipt for Curing hams JW Gillespie [illegible] To every twelve pounds of pork take three quarters of a lb. of Salt well dried 1/2 a pound of sugar and 1/2 an oz of Salt petre [mixed?] well together [note above this line: pepper and cloves] having put in some of the salt and Salt petre at this Shank with a skewer Turn and rub for four weeks every other day Smoke Scotch fir boughs green and damp saw dust for 24 or 36 hours according to size the hams not to be used till a year old - JW[?] Myrtle steeps hr hams for 24 hours before boiling Oct [illegible] 25 42 1/2 a lb of Sugar - 3/4 of lb of Salt - well dried 1/2 an oz of Salt petre, 1/2 an oz of pepper, 1/2 an oz of ground gloves,
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104 A Receipt for Curing hams JW Gillespie [illegible] To every twelve pounds of pork take three quarters of a lb. of Salt well dried 1/2 a pound of sugar and 1/2 an oz of Salt petre [mixed?] well together [note above this line: pepper and cloves] having put in some of the salt and Salt petre at this Shank with a skewer Turn and rub for four weeks every other day Smoke Scotch fir boughs green and damp saw dust for 24 or 36 hours according to size the hams not to be used till a year old - JW[?] Myrtle steeps hr hams for 24 hours before boiling Oct [illegible] 25 42 1/2 a lb of Sugar - 3/4 of lb of Salt - well dried 1/2 an oz of Salt petre, 1/2 an oz of pepper, 1/2 an oz of ground gloves,
Szathmary Culinary Manuscripts and Cookbooks
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