Ham, to cure. No 7.

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.
Time
Cook: 15 min Total: 15 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
for curing
Instructions (5)
  1. Boil the ingredients for the pickle for a quarter of an hour.
  2. Skim the pickle well.
  3. Pour the hot pickle on the hams.
  4. Turn the hams in the pickle every day.
  5. Let the hams remain in the pickle for three weeks or a month.
Original Text
Ham, to cure. No 7. Four gallons of spring water, two pounds of bay salt, half a pound of common salt, two pounds of treacle, to be boiled a quarter of an hour, skimmed well, and poured hot on the hams. Let them be turned in the pickle every day, and remain three weeks or a month; tongues may be cured in the same way.
Notes
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