Veal Hams

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791
Source
The housekeeper's instructor; or, universal family cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
For curing the veal ham
Instructions (7)
  1. Cut a leg of veal in the shape of a ham.
  2. Mix bay-salt, saltpeter, common salt, and beaten juniper berries well together.
  3. Rub the ham well with the mixture.
  4. Lay it in a tray with the skin-side downwards.
  5. Baste it every day with the pickle for a fortnight.
  6. Then hang it in wood-smoke for a fortnight longer.
  7. When you dress it, you may boil it, or parboil and roast it.
Original Text
Veal Hams. CUT a leg of veal in the ſhape of a ham. Take half a pound of bay-ſalt, two ounces of ſalt-petre, and a pound of common ſalt. Mix them all well together, with an ounce of beaten juniper berries, and rub the ham well with them. Lay it in a tray with the ſkinny ſide downwards, baſte it every day with the pickle for a fort-night, and then hang it in wood-ſmoke for a fortnight longer. When you dreſs it, you may boil it, or parboil and roaſt it. Either way it will eat exceeding pleaſant.
Notes
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