Weſtphalia Hams and Engliſh Bacon

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (0)
No ingredients extracted.
Instructions (2)
  1. Put a knife under the bone that flicks out of the ham, and if it come out in a manner clean and has a curious flavour, it is sweet and good. If much smeared and dulled, it is tainted or rusty.
  2. English gammons are tried the same way; and for other parts try the fat, if it be white, oily in feeling, and does not break or crumble, and the flesh flicks well to the bone and bears a good colour, it is good: but if the contrary, and the lean has some little streaks of yellow, it is rusty, or will soon be so.
Original Text
Weſtphalia Hams and Engliſh Bacon. PUT a knife under the bone that flicks out of the ham, and if it come out in a manner clean and has a curious flavour, it is sweet and good. If much ſmeared and dulled, it is tainted or ruſty. Engliſh gammons are tried the ſame way; and for other parts try the fat, if it be white, oily in feeling, and does not break or crumble, and the fleſh flicks well to the bone and bears a good colour, it is good: but if the contrary, and the lean has ſome little ſtreaks of yellow, it is ruſty, or will ſoon be ſo.
Notes
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