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 135

The following recipe for pickling hams was kindly given in 1929 by Mr. George Hawkins, at that time owner and landlord of the Langston Arms, Kingham, Oxfordshire. Mrs. Hawkins says, however, that, although Mr. Hawkins always attends to the pickling himself most carefully, much of the excellence of their hams depends on the feeding, housing and care he gives to his pigs. When he has run short of hams and has had to buy from other people, the hams cured in exactly the same manner have not always been so good.

INGREDIENTS: Old beer 1 quart; peppercorns 2 oz.; saltpetre 2 oz.; black pepper 2 oz.; bay salt 2 oz.; juniper berries 2 oz.; common brown sugar 4 lb.; salt 1 lb. This is sufficient for 2 large or 3 small hams.

TIME: Salt lightly for a fortnight, then put in pickle for a month or 5 weeks.