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Carr family cookbook, 1741-1753
Page 71
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Mrs Feildings receipt to Cure Hams Let your hoggs be killed three days before you salt yr hams To four hams of eight pound each take one pound of salt petre finely powderd, one pound of juniper berrys bruised, with half a stone of common salt well dryd, rub your hams well and let them lye in the pickle fifteen days then hang them up to dry for a week aftr that time Smoke them in a barrell close coverd with a quarter of a pound of juniper berrys upon a little charcoal in a chaifing dish wch must be repeated three days
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Mrs Feildings receipt to Cure Hams Let your hoggs be killed three days before you salt yr hams To four hams of eight pound each take one pound of salt petre finely powderd, one pound of juniper berrys bruised, with half a stone of common salt well dryd, rub your hams well and let them lye in the pickle fifteen days then hang them up to dry for a week aftr that time Smoke them in a barrell close coverd with a quarter of a pound of juniper berrys upon a little charcoal in a chaifing dish wch must be repeated three days
Szathmary Culinary Manuscripts and Cookbooks
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