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Ham To Cure No 9

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







One pound of common salt, half a pound of bay salt, four ounces of

saltpetre, two ounces of black pepper; mix them together, and rub the

ham very well for four days, until the whole is dissolved. Then take one

pound and a half of treacle and rub on, and let it lie in the pickle one

month; turning it once a day. When you dress it, let the water boil

before you put it in.











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