Ham, to cure. No. 6.

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 (11)

Curing liquid

two ounces of sal prunella
a pound of bay salt ↝ Spices, bay leaf [Spices and Herbs]
four pounds of white salt
a pound of brown sugar ↝ Sugars, brown [Sweets]
half a pound of saltpetre
one gallon of water ↝ Water, tap [Tap water]

Curing

hams ↝ Ham [Cold cuts and cured meats]
tongues ↝ Tongue [Liver and organ meats]

Dutch beef curing

Dutch beef

Collared beef curing

collared beef ↝ Beef, ground, raw [Ground beef]

Drying

them ↝ Ham [Cold cuts and cured meats]

Instructions (8)

Boil the curing liquid ingredients for a quarter of an hour, keeping it well skimmed.
When cold, pour the liquid from the sediment into the vessel in which you steep.
Let the hams remain in the pickle about a month.
Let the tongues remain in the pickle a fortnight.
In the same manner Dutch beef may be made by letting it lie in the pickle for a month.
Collared beef may be made by letting it lie in the pickle for eight or ten days.
Dry them in a stove or chimney.
Tongues may be cured in the same manner.

Original Text

Ham, to cure. No. 6.

Put two ounces of sal prunella, a pound of bay salt, four pounds of white salt, a pound of brown sugar, half a pound of saltpetre, to one gallon of water; boil it a quarter of an hour, keeping, it well skimmed, and, when cold, pour it from the sediment into the vessel in which you steep, and let the hams remain in the pickle about a month; the tongues a fortnight.[115] In the same manner Dutch beef may be made by letting it lie in the pickle for a month, and eight or ten days for collared beef; dry them in a stove or chimney. Tongues may be cured in the same manner.

Notes

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