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Cured Mutton Hams

A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.

A historical recipe

My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: curing or salting meat. Check current food-safety guidance before following this.

Source and licence

From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

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Ingredients

Method

  1. MRS.
  2. W.
  3. COOK.
  4. Quarter of a pound bay salt, ditto of common salt, one ounce saltpetre, four ounces brown sugar, one ounce allspice, four ounces black pepper (whole), the allspice or one ounce of coriander seed must be bruised not ground, one quart of water: boil all together a few minutes and rub on hot.
  5. In three weeks the hams will be ready to hang if well rubbed with the pickle everyday.
  6. Sufficient pickle for two.