DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | Frances Collins cookbook, 1825-1846

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Page 63

Common salt - let it [?] 3 weeks turning it every day - then put a paste over it and cover it with brine & let it stand in aBakers oven all night it will keep [3 months?] 

an excellent Stew
one pound of lean beef 4lb of potatoes cut in slices being first [?] with 3 middle sized onions cut - add a little pepper & salt with a pot of water and let it stew 4 or 5 hours - 

[?} Hams
Hang up the Ham two days, then beat it with a rolling pin and rub in an oz of saltpetre finely pounded thus let it be 24 hours then tip in an oz of [Lester?] salt [cannella?] a hand ful of bay salt - 2 large D[itto]o of common salt and a pound of coarse sugar. Mix these together and make them thoroughly hot in a stew pan taking care not to [mash?] them while it is hot rub it well on the [?] of the Ham let it remain till it turns to brine, then turn it every day and baste it with the brine for three [weeks?] hang it in the Chimney to dry

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Common salt - let it [?] 3 weeks turning it every day - then put a paste over it and cover it with brine & let it stand in aBakers oven all night it will keep [3 months?] an excellent Stew one pound of lean beef 4lb of potatoes cut in slices being first [?] with 3 middle sized onions cut - add a little pepper & salt with a pot of water and let it stew 4 or 5 hours - [?} Hams Hang up the Ham two days, then beat it with a rolling pin and rub in an oz of saltpetre finely pounded thus let it be 24 hours then tip in an oz of [Lester?] salt [cannella?] a hand ful of bay salt - 2 large D[itto]o of common salt and a pound of coarse sugar. Mix these together and make them thoroughly hot in a stew pan taking care not to [mash?] them while it is hot rub it well on the [?] of the Ham let it remain till it turns to brine, then turn it every day and baste it with the brine for three [weeks?] hang it in the Chimney to dry