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Willis Family recipe book, 1833-1861
Page 29
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To cure Hams and Bacon To a Hog weighing 25 st - 2 lbs saltpetre 2 St Salt - To a Ham weighing 30 lbs 5 oz Treacle four oz saltpetre 1 oz Black pepper 2 1/2 lbs of salt - Rub the rind well first & then put as much as you can get of the saltpetre down the knuckle after that lay the Treacle upon the Ham, also the saltpetre with the salt well rubbed in should the Ham be smaller divide the above quantities and well baste the Ham twice a day with the brine - 3 oz bay salt may be added if approved - 1/4 lb Lean Beef 1/4 lb Veal & 2 oz of Pearl Barley excellent broth for an invalid. Mr Furmr - Brighton 1844
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To cure Hams and Bacon To a Hog weighing 25 st - 2 lbs saltpetre 2 St Salt - To a Ham weighing 30 lbs 5 oz Treacle four oz saltpetre 1 oz Black pepper 2 1/2 lbs of salt - Rub the rind well first & then put as much as you can get of the saltpetre down the knuckle after that lay the Treacle upon the Ham, also the saltpetre with the salt well rubbed in should the Ham be smaller divide the above quantities and well baste the Ham twice a day with the brine - 3 oz bay salt may be added if approved - 1/4 lb Lean Beef 1/4 lb Veal & 2 oz of Pearl Barley excellent broth for an invalid. Mr Furmr - Brighton 1844
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