The cook and housewife's manual, a practical system of modern domestic cookery and family management / [C.I. Johnstone].

  • Christian Isobel Johnstone
Date:
[1829]
Catalogue details

Licence: Public Domain Mark

Credit: The cook and housewife's manual, a practical system of modern domestic cookery and family management / [C.I. Johnstone]. Source: Wellcome Collection.

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    the brine: make more brine, if necessary. Bacon and Pig’s Face are treated as above-—( See pp. 368, 344.) The latter is the better of being pressed down with a weight. Some persons use weights for all cured meat, to keep it below the brine. Hams are spiced thus by using aromatic spices and sweet herbs in curing. Smoking with green birch, oak, or the odoriferous woods, as juniper, &c. is an immense improvement to all dried meats. 1182. To cure Hams,—M. Ude’s Receipt.—As soon as the pig is cold enough to cut up, cut out the round bone from the hams. Rub well with common salt, and drain for three days. Then dry the hams; and for two of eighteen pounds each, take a pound of moist sugar, a pound of salt, and two ounces of saltpetre. Mix and rub the hams well with it. Put them in a trough, and treat as other hams ; but in three days pour a bottle of good vinegar over them. They will be ready in a month, when dry as usual. “ This,” says the venerable chef of Crockford’s, « is superior to a Westphalia ham.” We are sure, that if smoked, it is as well cured. 1183. Beauvilhers’ Hams.—Make a pickle with water and wine lees to suit the size or number of hams and flitches, and add all sorts of sweet herbs—as sage, basil, thyme, bay, juniper-berries, salt, and saltpetre. Steep for some days, and strain and put in the meat. Let the hams lie a month, drain, wipe, and smoke them. When smoked and dry, rub with wine and vinegar to keep off flies. Tongues of hogs may be cured in the same pickle, dried, and smoked in skins. They are cooked in small wine and water, with herbs, and served cold. [If the hams were rubbed with salt, and drained for a day or two, the receipt would be excellent.— Edit. ] 1184. General easy Receipt for curing hams or bacon of 14 lbs. weight, or in the proportion. Two ounces of saltpetre, three quarters of a pound of treacle, five ounces of salt, five of bay salt, one of ground black pepper, one of Jamaica pepper. Mix the articles, and rub the hams well. Turn and rub every day for a month. Hang the hams in a canvass bag in adry place. Smoke them if convenient ; they will keep for years. 1185. Mutton-hams.—Proceed as at No. 1181, using for one ham a fourth of the salt, but a half of the spices and sugar. Rub the ham very well with the hot pounded