Welsh Mutton Hams
A historical recipe from The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish, by Anonymous (1864).
A historical recipe
The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish; also, the art of pickling and the preservation of fruits and vegetables, by Anonymous (1864). Project Gutenberg eBook #71687.
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, a substance or vessel no longer considered safe. Check current food-safety guidance before following this.
United Kingdom
This recipe is known as British, but other nations also prepare similar recipes.
Credit
From The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish, by Anonymous (1864). Digitised by Project Gutenberg, eBook #71687 (https://www.gutenberg.org/ebooks/71687). Public domain in the USA; its status may differ elsewhere.
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.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
- Additives or old utensils. The text names something no longer considered safe in food or for cooking in, such as lead, alum, borax, bitter almonds or copper pans. Don't use it.
Ingredients 1 ingredient
- 5 pints boiled an hour
Method
- Take a couple of legs of prime Welsh mutton, rub them well with treacle made hot, and put them away in a deep pan until the next day.
- Make a pickle of Thyme 1 handful Marjoram 1 handful Bay leaves 1 handful Laurel leaves 1 handful Saltpetre 1 oz.
- Black pepper 2 oz.
- Bay salt 2 lb.
- Water 5 pints boiled an hour and well skimmed, and when cold to be poured over the meat, and to be rubbed every day, and turned for three weeks.
- Then take them out of pickle, rub them well in all parts with strong vinegar for one hour, when wipe them dry, and hang them up in a current of air until well dry.
- Then give them a thorough coat of bran or of oatmeal, and smoke them with Oak sawdust 2 parts Peat 1 part Beech 2 parts Turfs or fern 1 part for three weeks or more.
- Store them in malt cooms and pulverised charcoal, and in three months they will be very good.
Plating
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