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 132

1.Boil all the ingredients together for 15 minutes.

2.Skim well.

3.When it is cold pour it from the bottom into the vessel you keep it in.

4.Let the hams lie in this pickle four or five weeks.

5.Dry them in a stove or the chimney of a wood fire.