Beef Hams

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Yield: 14.0 – 15.0 pounds of beef
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (4)

for curing

an ounce of bay-ſalt
an ounce of ſalt-petre
a pound of common ſalt
a pound of coarſe ſugar

Instructions (2)

Cut the leg of a fat Scotch or Welsh ox as nearly in the shape of a ham as you can.
Mix 1 ounce of bay salt, 1 ounce of saltpeter, 1 pound of common salt, and 1 pound of coarse sugar. This quantity is sufficient for about fourteen or fifteen pounds of beef.

Original Text

Beef Hams.
CUT the leg of a fat Scotch or Welſh ox as nearly in the ſhape of a ham as you can. Take an ounce of bay-ſalt, an ounce of ſalt-petre, a pound of common ſalt, and a pound of coarſe ſugar, which will be a ſufficient quantity for about fourteen or fifteen pounds of beef; and if a

Notes

—