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 136

1.Lightly salt the hams for 2 weeks, rubbing in the salt.

2.Boil the ingredients for the pickle all together for 15 minutes.

3.Let it get cold.

4.Pour it over the hams.

5.Dry and smoke in stove or chimney of wood fire.