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 134

1.Bruise all the berries.

2.Boil in 1/2 pint of the beer with the spices.

3.Warm the treacle till it liquifies.

4.Mix it with the unboiled beer, and with the boiled beer strained off the spices.

5.Salt the ham slightly for 2 weeks.

6.Pour the pickle over it and keep in it 4 or 5 weeks, turning it over and over and basting it well each day.

7.Dry and smoke as usual.