Ham, to cure. No. 8.

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 11 days ago
Not a recipe
No
Ingredients (6)
curing ingredients
Instructions (4)
  1. Rub these in well, and let the ham lie a week after rubbing.
  2. Then rub over it one pound of treacle or coarse sugar.
  3. Let it lie three weeks longer.
  4. Take it up, steep it twenty-four hours in cold water, and then hang it up.
Original Text
Ham, to cure. No. 8. One ounce of pepper, two of saltpetre, one pound of bay salt, one ounce of sal prunella, one pound of common salt. Rub these in well, and let the ham lie a week after rubbing; then rub over it one pound of treacle or coarse sugar. Let it lie three weeks longer; take it up, steep it twenty-four hours in cold water, and then hang it up.
Notes
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