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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.











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