English Hams, to make like Westphalia. No. 2.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (14)
  1. Lay the cut pork loin pieces on either side in cloths.
  2. Press out the remaining blood and moisture.
  3. Lay planks on them with heavy weights to bring them into form.
  4. Salt them well with common salt and sugar finely beaten.
  5. Lay them in troughs one upon another, pressed closely down and covered with hyssop.
  6. Let them remain thus for a fortnight.
  7. Pass them through common salt.
  8. Rub them well over with saltpetre, which may be continued three or four days, till they soak.
  9. Take them out and hang them in a close barn or smoke-loft.
  10. Make a moderate fire under them, if possible of juniper-wood, and let them hang to sweat and dry well.
  11. Afterwards hang them up in a dry and airy place to the wind for three or four days, which will remove the ill scent left by the smoke.
  12. Wrap them up in sweet hay.
  13. To dress them, put them into a kettle of water when it boils.
  14. Keep them well covered till they are done.
Original Text
English Hams, to make like Westphalia. No. 2. Cut off with the legs of young well grown porkers part of the flesh of the hind loin; lay them on either side in cloths, and press out the remaining blood and moisture, laying planks on them with heavy weights, which bring them into form; then salt them well with common salt and sugar finely beaten, and lay them in troughs one upon another, pressed closely down and covered with hyssop. Let them remain thus for a fortnight; then pass through the common salt, and with saltpetre rub them well over, which may be continued three or four days,[120] till they soak. Take them out, and hang them in a close barn or smoke-loft; make a moderate fire under them, if possible of juniper-wood, and let them hang to sweat and dry well. Afterwards hang them up in a dry and airy place to the wind for three or four days, which will remove the ill scent left by the smoke; and wrap them up in sweet hay. To dress them, put them into a kettle of water when it boils; keep them well covered till they are done, and very few can distinguish them from the true Westphalia.
Notes
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