DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Anne Bayne booke [of recipes] circa 1700

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Anne Bayne booke [of recipes] circa 1700

Page 104

(104)
To doe Hains of pork or meats tongues Westphalia way
Take 4 hams & 10 tongues & salt them with your
[comen?] salt. rub them very well with your hand. put
them into a strong brian 24 houres to [fetch?] out all
the blood. then hang them a drying all night. then
take [brack?] made after this manner. Take 3 gallons
of pump water. & 2 quarts of bay salt & 1 quart of
white salt. 4 ounces of salt peter. halfe a pound
of browne sugar. 1 ounce of Allum &
a good handfull of Cedar shavings. then let your
hams & tongues lie in the brian 12 daies. besure
the lay under water. you may salt as many more
in the same pickle by boiling it over againe. adding
one quart more of bay salt & 3 ounces of salt
peter. dry them in an oven where wood is burnt
or upon a Gallaboke & make a little fire under
them & cover them with fir sawings. it must not
be a hot fire but smoake. let this smoake be under
most of a weeke & it will change the colour. so dry
them when you boile your brack againe. you must
let it stand till it be cold before you put in
your hams.

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(104) To doe Hains of pork or meats tongues Westphalia way Take 4 hams & 10 tongues & salt them with your [comen?] salt. rub them very well with your hand. put them into a strong brian 24 houres to [fetch?] out all the blood. then hang them a drying all night. then take [brack?] made after this manner. Take 3 gallons of pump water. & 2 quarts of bay salt & 1 quart of white salt. 4 ounces of salt peter. halfe a pound of browne sugar. 1 ounce of Allum & a good handfull of Cedar shavings. then let your hams & tongues lie in the brian 12 daies. besure the lay under water. you may salt as many more in the same pickle by boiling it over againe. adding one quart more of bay salt & 3 ounces of salt peter. dry them in an oven where wood is burnt or upon a Gallaboke & make a little fire under them & cover them with fir sawings. it must not be a hot fire but smoake. let this smoake be under most of a weeke & it will change the colour. so dry them when you boile your brack againe. you must let it stand till it be cold before you put in your hams.