The practice of cookery, pastry, and confectionary : in three parts ... Also receipts for making vinegars, ketchups, wines, shrubs, cordials, &c. Dinner tables, supper dishes and articles in season; directions for marketing, trussing, carving, &c. / by Mrs. Frazer.

  • Frazer, Mrs.
Date:
1810
Catalogue details

Licence: Public Domain Mark

Credit: The practice of cookery, pastry, and confectionary : in three parts ... Also receipts for making vinegars, ketchups, wines, shrubs, cordials, &c. Dinner tables, supper dishes and articles in season; directions for marketing, trussing, carving, &c. / by Mrs. Frazer. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    hams. If they are very large, allow half an ounce of saltpetre to each ham, and the same spices as in the above receipt. Thrust your finger down the hole in the shank, and stuff it with the salts and spices ; rub the ham well over with it, then rub it over with common salt, pack it in a trough, and turn it as before for a fortnight. A Bacon Ham, Take of common and bay salt one pound each, two ounces of saltpetre, an ounce of sal- pr inella, a quarter of a pound of coarse su- gar, and spices as in the former receipt; mix all well together ; open lhe ham a little at the shank bone and stuff it with the salt and spi- ces ; then tie it well up at. the shank with pack-thread to keep out the air; rub it well over with the mixture ; lay it in a trough, and strew a little salt above and below it; take two1 or three folds of an old blanket and cover the trough, to keep out the air. After it has laii\ two or three days, pour off all the brine ; then take what was left of the mixed salts and spi- ces, and mix some more common salt in it. Rub the ham with this, first turning it, and throwing away the old brine every day. Con- tinue to do so for three weeks, taking care to