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Ann Kenwrick cookbook, 1770
Page 33
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Pork Hams (Briggs Rub your Ham well with common Salt & let it lay on a Board Twenty four Hours then for every Ham take four Ounces of Bay Salt, two ounces of Salt Petre, two ounces of Saltprunella beat them fine & mix them with half a Pound of coarse Sugar & two Pounds of common Salt, rub the Hams well with it & lay them in a Salting pan or hollow tray & turn & rub them with the Brine every day for a fortnight, then take them out & wipe them dry & smoke them with a saw dust fire with three or four Handfulls of Juniper Berries in it till it is dry then hang them in a cool dry place but be sure do not let them touch a Wall or against one another. in this way you may cure meats Tongues & either smoke them or boil them out of the Pickle
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Pork Hams (Briggs Rub your Ham well with common Salt & let it lay on a Board Twenty four Hours then for every Ham take four Ounces of Bay Salt, two ounces of Salt Petre, two ounces of Saltprunella beat them fine & mix them with half a Pound of coarse Sugar & two Pounds of common Salt, rub the Hams well with it & lay them in a Salting pan or hollow tray & turn & rub them with the Brine every day for a fortnight, then take them out & wipe them dry & smoke them with a saw dust fire with three or four Handfulls of Juniper Berries in it till it is dry then hang them in a cool dry place but be sure do not let them touch a Wall or against one another. in this way you may cure meats Tongues & either smoke them or boil them out of the Pickle
Szathmary Culinary Manuscripts and Cookbooks
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