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METHOD

Оглавление

1.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.

Good Things in England - A Practical Cookery Book for Everyday Use, Containing Traditional and Regional Recipes Suited to Modern Tastes

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