DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1700

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46
To make Hams
Let your Hams hang two or three Days or longer if the Weather is cold, Spring them with salt for one Night the next morning beat the fleshy side with a roling Pin, & wash 'em with a little warm Vinegar, if your hams are large, for one ham, take one ounce of Salt Petre, one ounce of Salt Prunelle, one pound of Bay Salt three handfuls of common salt, a teaspoonful of Cochineel, a quarter of an ounce of Pepper and one pound of Sugar, mix all these well together & set it before the fire 'till it's hot, put the hams before the fire a little, then rub your hams well with the above near an hour, baste & turn them every day for three weeks, let them hang in your Chimney a month or five weeks, three weeks is full long enough for small hams to dry them, & let them lye but a for't'night in Pickle, half ye quantity of ingredients will do for them. 
Mrs Hoadly
A Water Soutjet
Take live Perch strike them through ye Gills to kill 'em scale them & have some water boiling very fast, with much salt, Parsley, & Parsley roots, that have been boyl'd Tender & peel'd, ten minutes boyls ye Fish, serve them up in a soop Dish, in ye water they are boil'd in & a Plate of Brown Bread & butter with it. 
Mrs Dorell

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46 To make Hams Let your Hams hang two or three Days or longer if the Weather is cold, Spring them with salt for one Night the next morning beat the fleshy side with a roling Pin, & wash 'em with a little warm Vinegar, if your hams are large, for one ham, take one ounce of Salt Petre, one ounce of Salt Prunelle, one pound of Bay Salt three handfuls of common salt, a teaspoonful of Cochineel, a quarter of an ounce of Pepper and one pound of Sugar, mix all these well together & set it before the fire 'till it's hot, put the hams before the fire a little, then rub your hams well with the above near an hour, baste & turn them every day for three weeks, let them hang in your Chimney a month or five weeks, three weeks is full long enough for small hams to dry them, & let them lye but a for't'night in Pickle, half ye quantity of ingredients will do for them. Mrs Hoadly A Water Soutjet Take live Perch strike them through ye Gills to kill 'em scale them & have some water boiling very fast, with much salt, Parsley, & Parsley roots, that have been boyl'd Tender & peel'd, ten minutes boyls ye Fish, serve them up in a soop Dish, in ye water they are boil'd in & a Plate of Brown Bread & butter with it. Mrs Dorell