Veal Hams

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
for the ham
for other uses
Instructions (7)
  1. Cut the leg of veal like a ham.
  2. Mix together a pint of bay-salt, two ounces of salt-petre, and a pound of common salt, with an ounce of juniper berries beat.
  3. Rub the ham well with the mixture.
  4. Lay it in a hollow tray, with the skinny side downwards.
  5. Baste it every day with the pickle for a fortnight.
  6. Hang it in wood smoke for a fortnight.
  7. You may boil it, or parboil it and roast it.
Original Text
To make Veal Hams. CUT the leg of veal like a ham, then take a pint of bay-salt, two ounces of salt-petre, and a pound of common salt, mix them toge- ther, with an ounce of juniper berries beat; rub the ham well, and lay it in a hollow tray, with the skinny side downwards. Baste it every day with the pickle for a fortnight, and then hang it in wood smoke for a fortnight. You may boil it, or parboil it and roast it. In this pickle you may do two or three tongues, or a piece of pork.
Notes
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