The whole art of curing, pickling, and smoking meat and fish - Softcover

Robinson, James

Softcover

ISBN 10: 0217646190 ISBN 13: 9780217646192

Verlag: RareBooksClub.com, 2012

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This historic book may have numerous typos and missing text. Purchasers can download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1847 Excerpt: ...quite tender, take out every bone, cut them in small pieces, and blend with the mass Then take a piece of the belly of pork, about eight pounds weight, cut in a square or an oblong form; lay it in plenty of common salt for twelve hours, after which, wipe it dry, and 72 A WARWICKSHIRE HAM. spread upon it the minced meat. Roll it up as tight as you can, binding it with tape, and sew a coarse cloth round it, and over the ends. Lay it in a pan of cold water, and let it simmer by the fire three hours, at least; then take it out and let it become cold, and the next day take off the cloth, tie coarse paper round it, and let it hang to smoke fourteen days. A WARWICKSHIRE HAM. The finest flavoured and mellowest ham I ever partook of was cured in Warwickshire, from the following receipt. It weighed twentyseven pounds, and was cut from a hog that had been singed instead of scalded. Rub the leg of pork with two ounces of saltpetre finely beaten in all parts, particularly about the hip-joint, and let it lie twenty-four hours. Then take LARDED FLANK OF BEEF SMOKED. 73 Common salt----2J lbs. Shalots or onions in slices--3 oz. Boil all these together ten minutes, and skim the pickle well until no more scum appears; pour it hot over the meat, and let the grains remain, covering it until they begin to be sticky, when they may be drained in a hair sieve and dismissed. Keep the ham well covered with the pickle, and turned and rubbed every day for three weeks, when it may be taken out, dried with cloths, and smoked three weeks or a month. Put it in a box with malt dust all around it, and cover it from the air with sand that has been dried in an oven for a week. LAUDED FLANK OF BEEF, SMOKED. Take about a dozen pounds weight of the thick flank of beef, bone it neatly, take off th...

Über diese Auflage

• Verlag: RareBooksClub.com
• Erscheinungsdatum: 2012
• ISBN 10: 0217646190
• ISBN 13: 9780217646192
• Einband: Tapa blanda
• Anzahl der Seiten: 26