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English cookbook, ca. 1824
Page 25
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To cure two Hams 1 lb of common salt 1 lb of coarse sugar 1/2 lb Bay salt 1/4 lb salt [Pethe?] 1 quart of Strong stale beer boil the above together and pour over the Hams, rub them when cool enough, well with the liquor and keep them always with their flat side downwards for one month - be careful to have them washed with the liquor twice a day - then smoke them in [woodshed?] They should hang 2 or 3 days before they are picked. [Mrs?] M Edgar
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To cure two Hams 1 lb of common salt 1 lb of coarse sugar 1/2 lb Bay salt 1/4 lb salt [Pethe?] 1 quart of Strong stale beer boil the above together and pour over the Hams, rub them when cool enough, well with the liquor and keep them always with their flat side downwards for one month - be careful to have them washed with the liquor twice a day - then smoke them in [woodshed?] They should hang 2 or 3 days before they are picked. [Mrs?] M Edgar
Szathmary Culinary Manuscripts and Cookbooks
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