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Westphalia Ham To Cure No 2

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

Let the hams be very well pricked with a skewer on the wrong side,

hanging them in an airy place as long as they will keep sweet, and with

a gallon of saltpetre make a pickle, and keep stirring it till it will

bear an egg; boil and skim it and put three pounds of brown sugar to it.

Let the hams lie about a month in this pickle, which must be cold when

they are put in; turn them every day; dry them with saw-dust and

charcoal. The above is the quantity that will do for six hams.

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