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Ham To Cure The Thorpe Way No 4

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

The following are the proportions for two hams, or pigs' faces: Boil one

pound of common salt, three ounces of bay salt, two ounces and a half of

saltpetre, and one pound of the coarsest brown sugar, in a quart of

strong old beer. When this pickle is cold, well rub the hams or faces

with it every day for a fortnight. Smoke them with horse litter for two

hours; then hang them to dry in a chimney where wood is burned for a

fortnight, after which, hang them in a dry place till wanted for use.

They are not so good if used under eight months or after a year old.

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