Читать книгу Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes - Florence White - Страница 122

1.The moment the hams are cut from the hog they are to be rubbed with common salt.

2.Then placed upon a flat board, with another over them and two half-hundred-weights placed on the upper board over each ham – under this pressure they must remain 24 hours.

3.They are then taken up and wiped ready for the pickle which must be prepared in readiness.

4.The ingredients for the pickle given above must be prepared as follows: Bruise the juniper berries in a mortar and put them in a pot with the ale; add all the other ingredients, except the herbs, and boil for 20 minutes.

5.When this pickle is cool enough to bear the hands the herbs are thrown into the pickling-pan.

6.The hams placed immediately upon them, and

7.The whole of the hot pickle poured immediately upon them, and

8.Well rubbed into them.

N.B.—The brine is soon formed, and the hams are to be turned in it and basted with it every day for a month, when they must be taken out, dried, and smoked in the following manner: