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Household recipe book of Mrs. Howard of Staines, Middlesex and Salsfield Court, Nr. Westerham, England

Page 53

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Mrs Rivers Receipt for Curing Hams To each ham if Large one pound of Bay - Salt 2 oz of Salt petre one oz of Black pepper, all well beaten together, rub the Hams well with it Let them stand in the Pickle four days Then put on each Ham one pound and a half of Treakle Let them be one Month in the treakle turning & basting them every Day --
 
Szathmary Culinary Manuscripts and Cookbooks