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 139
METHOD
Оглавление1.Rub the ham hard for an hour with the above ingredients well mixed.
2.Let the ham remain in the pickle one month.
3.Rub it as directed three times a week during the month.
4.Then smoke it for 3 weeks.