Home Recipes Cook Books Food Categories Featured

Ham To Cure No 7

(Meats And Vegetables.) - (The Lady's Own Cookery Book)

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.

Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network


1 2 3 4 5

Viewed 1008 times.

Home Made Cookies.ca