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Other Recipes from INTRODUCTORY REMARKS.Introductory Remarks.
To Clarify Suet.
Alamode Beef, Or Sour Meat.
Beef And Beans.
Kugel And Commean.
To Hash Beef.
Steaks With Chesnuts.
A Simple Stewed Steak.
To Salt Beef.
A White Fricandeau Of Veal.
A Brown Fricassee.
Calf's Head Stewed.
Calf's Feet Au Fritur.
Tendons Of Veal.
Fricandeau Of Veal.
MUTTON HAM(Introductory Remarks.) - (The Jewish Manual)
Choose a fine leg of mutton, rub it in daily with a mixture of three
ounces of brown sugar, two ounces of common salt, and half an ounce of
saltpetre, continue this process for a fortnight, then hang it to dry
in wood smoke for ten days longer.
Cured Mutton HamsMRS. W. COOK.
Quarter of a pound bay salt, ditto of common salt, one ounce saltpetre,
four ounces brown sugar, one ounce allspice, four ounces black pepper
(whole), the allspice or one ounce of coriander seed must be bruised not
ground, one quart of water: boil all together a few minutes and rub on
hot. In three weeks the hams will be ready to hang if well rubbed with
the pickle everyday. Sufficient pickle for two.
Mutton Hams To MakeCut a hind quarter of mutton like a ham. Take one ounce of saltpetre,
one pound of coarse sugar, and one pound of common salt; mix them
together, and rub the ham well with them. Lay it in a hollow tray with
the skin downward; baste it every day for a fortnight; then roll it in
sawdust, and hang it in wood smoke for a fortnight. Boil and hang it in
a dry place; cut it out in rashers. It does not eat well boiled, but is
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Most Viewed Recipes from The Jewish ManualMuligatawny Soup.
Another Excellent Receipt.
Cocoa Nut Pudding.
Calf's Feet Jelly.
A Simple White Soup.
A Very Fine Emmolient Drink.
A Rich Brown Gravy.
Least Viewed Recipes from The Jewish ManualTourte A La CrÊme.
Cutlets A La FranÇaise.
Stock Or ConsommÉ.
Rich Plum Cake.
To Stew Duck With Green Peas.
Casserole Au Riz.
To Pickle Melon Mangoes.
Sweetbreads Stewed Brown.
See Blankette Of Veal.
A Vol-au-vent Of Fruit.
A Fine Beefsteak Pie.
Cutlets In White Fricassee.
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