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 125

1. Soak the ham for 24 or 48 hours according to its requirements; a Suffolk sweet-cured ham requires soaking 48 hours; a Bradenham 4 days; a mild-cured Yorkshire ham 24 hours.

2. Scrape it as usual.

3. Put it into a pot of cold water sufficient to cover it.

4. Bring it slowly to boiling point.

5. Simmer for 30 minutes.

6. Then plunge the still simmering pot quickly into a hay-box cooker; pack the hay round very tight, cover with hay and a blanket, and leave for 8 or 10 hours according to size.

7. Take the pot out, lift off the lid, and it will be found to be perfectly cooked if these directions have been carefully followed.

8. Leave in its liquor till cold as this mellows the ham.

N.B.—The above is not only a saving of gas or electricity, it is also a saving of trouble. The expenditure for fuel is the cost of cooking it for at most 2 hours, whilst when it is once in the hay-box cooker it does not require watching.

Anyone can make a hay-box for cooking purposes: any wooden box with a lid can be used and newspapers used for stuffing instead of hay.