Ham, to cure. No. 3.

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 12 days ago
Not a recipe
No
Ingredients (7)
curing mixture
main ingredient
Instructions (8)
  1. Hang up a ham two days.
  2. Beat it well on the fleshy side with a rollingpin.
  3. Rub in an ounce of saltpetre, finely powdered, and let it lie a day.
  4. Mix together an ounce of sal prunella with two large handfuls of common salt, one handful of bay salt, and a pound of coarse sugar, and make them hot in a stewpan.
  5. While hot, rub it well in with two handfuls more of common salt.
  6. Let it lie till it melts to brine.
  7. Turn the meat twice every day for three weeks.
  8. Dry it like bacon.
Original Text
Ham, to cure. No. 3. Hang up a ham two days; beat it well on the fleshy side with a rollingpin; rub in an ounce of saltpetre, finely powdered, and let it lie a day. Then mix together an ounce of sal prunella with two large handfuls of common salt, one handful of bay salt, and a pound of coarse sugar, and make them hot in a stewpan. While hot, rub it well in with two handfuls more of common salt; then let it lie till it melts to brine. Turn the meat twice every day for three weeks, and dry it like bacon.
Notes
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