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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 46
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Pepper & Mace; put them in a Pot & put in a Layer of Herrings & a layer of Bay Leaves on upon another, cover them with sharp Vinegar & put them in the oven with the Batch all night; they will keep some Months or Eat them with oil & vinegar - To pickle Hams. Take 8 Gallons of Water & 4 Quarts of bay Salt; 4 Quarts of white Salt & 8 oz of Salt Petre & 4 lb of brown Sugar; boil it a Quarter of an Hour & scum it well, & when quite cold put in four Hams; turn them every Day & let them lay in the Pickle three Weeks; then hang them up to dry -
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Pepper & Mace; put them in a Pot & put in a Layer of Herrings & a layer of Bay Leaves on upon another, cover them with sharp Vinegar & put them in the oven with the Batch all night; they will keep some Months or Eat them with oil & vinegar - To pickle Hams. Take 8 Gallons of Water & 4 Quarts of bay Salt; 4 Quarts of white Salt & 8 oz of Salt Petre & 4 lb of brown Sugar; boil it a Quarter of an Hour & scum it well, & when quite cold put in four Hams; turn them every Day & let them lay in the Pickle three Weeks; then hang them up to dry -
Szathmary Culinary Manuscripts and Cookbooks
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