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 123

1. Hang them in a large chimney belonging to an open hearth. (It must have no grate.)

2. Put a layer of dry straw on the hearth.

3. Upon this a layer of mixed wood shavings.

4. Next a layer of mixed sawdust.

5. A good handful of juniper berries.

6. And over this a mantle of wet straw or litter, which makes the fire smoulder and emit much smoke without burning rapidly.

N.B.—This smoking must be repeated several times until the hams are quite dry, when they must be placed in the warm kitchen upon shelves near the fireplace and turned twice a week.