Kitabı oku: «The Lady's Own Cookery Book, and New Dinner-Table Directory;», sayfa 11
Ham, to cure. No. 10
Into four gallons of water put one pound and a half of the coarsest sugar, two ounces of saltpetre, and six pounds of common salt; boil it, carefully taking off the scum till it has done rising; then let it stand till cold. Having put the meat into the vessel in which you intend to keep it, pour on the liquor till it is quite covered. If you wish to keep the meat for a long time, it will be necessary once in two or three months to boil the pickle over again, clearing off the scum as it rises, and adding, when boiling, a quarter of a pound of sugar, half a pound of salt, and half an ounce of saltpetre; in this way the pickle will keep good for a year. When you take the meat out of the pickle, dry it well before it is smoked. Hams from fifteen to twenty pounds should lie in pickle twenty-four days; small hams and tongues, fifteen days; a small piece of beef about the same time. Hams and beef will not do in the same pickle together. After the hams are taken out, the pickle must be boiled again before the beef is put in.
The same process may be used for beef and tongues.
Ham, to cure. No. 11
Mix one pound and a half of salt, one pound and a half of coarse sugar, and one ounce of saltpetre, in one quart of water; set it on the fire, and keep stirring the liquor till it boils. Skim it. When boiled about five minutes take it off, and pour it boiling hot on the leg of pork, which, if not quite covered, must be turned every day. Let it remain in the pickle one month; then hang it in the chimney for six weeks. These proportions will cure a ham of sixteen pounds. When the ham is taken out of the pickle, the liquor may be boiled up again and poured boiling hot upon pigs’ faces. After that boil again, and pour it cold upon a piece of beef, which will be excellent. It will then serve cold for pigs’ or sheep’s tongues, which must be well washed and rubbed in a little of the liquor and left in the remainder.
Ham, to cure. No. 12
Take a ham of fifteen pounds, and wash it well with a quarter of a pint of vinegar, mixed with a quarter of a pound of the coarsest sugar. Next morning rub it well with three quarters of a pound of bay salt rolled, on the lean part; baste it often every day for fourteen days, and hang it up to dry.
Ham, to cure. No. 13
Three ounces of saltpetre, bay salt and brown sugar two ounces of each, a small quantity of cochineal; mix them all together, and warm them over the fire. Rub the hams well with it, and cover them over with common salt.
Ham, to cure. No. 14
Take a quantity of spring water sufficient to cover the meat you design to cure; make the pickle with an equal quantity of bay salt and common salt; add to a pound of each one pound of coarse brown sugar, one ounce of saltpetre, and one ounce of petre-salt; let the pickle be strong enough to bear an egg. If you design to eat the pork in a month or six weeks, it is best not to boil the pickle; if you intend it for the year, the pickle must be boiled and skimmed well until it is perfectly clear; let it be quite cold before you use it. Rub the meat that is to be preserved with some common salt, and let it lie upon a table sloping, to drain out all the blood; wipe it very dry with a coarse cloth before you put it into the pickle. The proportion of the pickle may be this: four pounds of common salt, four pounds of bay salt, three pounds of coarse sugar, two ounces of saltpetre, and two ounces of petre-salt, with a sufficient quantity of spring water to cover what you do, boiled as directed above. Let the hams lie about six weeks in the pickle, and then send them to be smoked. Beef, pork, and tongues, may be cured in the same manner: ribs of beef done in this way are excellent.
Ham, to cure. No. 15
Wash the ham clean; soak it in pump water for an hour; dry it well, and rub into it the following composition: saltpetre two ounces, bay salt nine ounces, common salt four ounces, lump sugar three ounces; but first beat them separately into a fine powder; mix them together, dry them before the fire, and then rub them into the ham, as hot as the hand can bear it. Then lay the ham sloping on a table; put on it a board with forty or fifty pounds weight; let it remain thus for five days; then turn it, and, if any of the salt is about it, rub it in, and let it remain with the board and weight on it for five days more; this done rub off the salt, &c. When you intend to smoke it, hang the ham in a sugar hogshead, over a chaffing-dish of wood embers; throw on it a handful of juniper-berries, and over that some horse-dung, and cover the cask with a blanket. This may be repeated two or three times the same day, and the ham may be taken out of the hogshead the next morning. The quantity of salt here specified is for a middle sized ham. There should not be a hole cut in the leg, as is customary, to hang it up by, nor should it be soaked in brine. Hams thus cured will keep for three months without smoking, so that the whole quantity for the year may be smoked at the same time. The ham need not be soaked in water before it is used, but only washed clean. Instead of a chaffing-dish of coals to smoke the hams, make a hole in the ground, and therein put the fire; it must not be fierce: be sure to keep the mouth of the hogshead covered with a blanket to retain the smoke.
Westphalia Ham, to cure. No. 1
Cut a leg of pork to the shape of a Westphalia ham; salt it, and set it on the fire in a skillet till dry, and put to it two ounces of saltpetre finely beaten. The salt must be put on as hot as possible. Let it remain a week in the salt, and then hang it up in the chimney for three weeks or a month. Two ounces of saltpetre will be sufficient for the quantity of salt required for one ham.
Westphalia Ham, to cure. No. 2
Let the hams be very well pricked with a skewer on the wrong side, hanging them in an airy place as long as they will keep sweet, and with a gallon of saltpetre make a pickle, and keep stirring it till it will bear an egg; boil and skim it and put three pounds of brown sugar to it. Let the hams lie about a month in this pickle, which must be cold when they are put in; turn them every day; dry them with saw-dust and charcoal. The above is the quantity that will do for six hams.
Westphalia Ham, to cure. No. 3
Rub every ham with four ounces of saltpetre. Next day put bay salt, common salt, and coarse sugar, half a pound of each, into a quart of stale strong beer, adding a small quantity of each of these ingredients for every ham to be made at that time. Boil this pickle, and pour it boiling hot over every ham. Let them lie a fortnight in it, rubbing them well and turning them twice a day. Then smoke the ham for three days and three nights over a fire of saw-dust and horse-litter, fresh made from the stable every night; after which smoke them for a fortnight over a wood fire like other bacon.
Westphalia Ham, to cure. No. 4
For two hams the following proportions may be observed: wash your hams all over with vinegar, and hang them up for two or three days. Take one pound and a half of the brownest sugar, two ounces of saltpetre, two ounces of bay salt, and a quart of common salt; mix them together; heat them before the fire as hot as you can bear your hand in, and rub it well into the hams before the fire, till they are very tender. Lay them in a tub made long for that purpose, or a butcher’s tray, that will hold them both, one laid one way and the other the contrary way, and strew the remainder of the ingredients over them. When the salt begins to melt, add a pint of vinegar, and let them lie three weeks, washing them with the liquor and turning them every day. Dry them in saw-dust smoke; hang them in a cellar; and if they mould it will do them no harm, as these hams require damp and not extreme driness. Juniper-berries thrown into the fire at which they are smoked greatly improve their flavour.
Westphalia Ham, to cure. No. 5
One pound of common salt, one pound of bay salt, four ounces of saltpetre, two ounces of black pepper; pound them separately, then mix them, and rub the ham very well until the whole is used. Rub one pound of treacle on them; lay them in the pickle one month, turning them every day. The quantity here specified will do for two hams. Before you hang them up, steep them in a pail of water for twelve hours.
Westphalia Ham, to cure. No. 6
Make a good brine of salt and water, sufficiently strong to bear an egg; boil and skim it clean, and when quite cold rub the meat with sal prunella and saltpetre mixed together. Put it in a vessel, and pour your brine into it; and, when the ham has been in the brine about fourteen days, take it out, drain it, and boil the brine, putting in a little salt, and letting it boil till clear. Skim it, and when cold put in your ham, rubbing it over with saltpetre, &c. as you did at first. Then let your ham again lie in the brine for three weeks longer; afterwards rub it well with bran, and have it dried by a wood fire.
English Hams, to make like Westphalia. No. 1
Cut your legs of pork like hams; beat them well with a wooden mallet, till they are tender, but great care must be taken not to crack or break the skin, or the hams will be spoiled. To three hams take half a peck of salt, four ounces of saltpetre, and five pounds of coarse brown sugar; break all the lumps, and mix them well together. Rub your hams well with this mixture, and cover them with the rest. Let them lie three days; then hang them up one night, and put as much water to the salt and sugar as you think will cover them; the pickle must be strong enough to bear an egg: boil and strain it, and, when it is cold, pack your hams close, and cover them with the pickle at least an inch and half above their tops. Let them lie for a fortnight; then hang them up one night; the next day rub them well with bran, and hang them in the chimney of a fire-place in which turf, wood, or sawdust is burned. If they are small they will be dry enough in a fortnight; if large, in two or three days more. Then hang them up against a wall near a fire, and not in a damp place. Tongues may be cured in the same manner, and ribs of beef may be put in at the same time with the hams. You must let the beef lie in the pickle three weeks, and take it out when you want to boil it without drying it.
English Hams, to make like Westphalia. No. 2
Cut off with the legs of young well grown porkers part of the flesh of the hind loin; lay them on either side in cloths, and press out the remaining blood and moisture, laying planks on them with heavy weights, which bring them into form; then salt them well with common salt and sugar finely beaten, and lay them in troughs one upon another, pressed closely down and covered with hyssop. Let them remain thus for a fortnight; then pass through the common salt, and with saltpetre rub them well over, which may be continued three or four days, till they soak. Take them out, and hang them in a close barn or smoke-loft; make a moderate fire under them, if possible of juniper-wood, and let them hang to sweat and dry well. Afterwards hang them up in a dry and airy place to the wind for three or four days, which will remove the ill scent left by the smoke; and wrap them up in sweet hay. To dress them, put them into a kettle of water when it boils; keep them well covered till they are done, and very few can distinguish them from the true Westphalia.
English Hams, to make like Westphalia. No. 3
Take a ham of fifteen or eighteen pounds weight, two ounces of saltpetre, one pound of coarse sugar, one ounce of petre-salt, one ounce of bay salt, and one ounce of sal prunella, mixed with common salt enough to cover the ham completely. Turn your ham every other day, and let it remain in salt for three weeks. Take it out, rub a little bran over it, and dry it in a wood fire chimney, where a constant fire is kept: it will be fit for eating in a month. The quantity of the above ingredients must be varied according to the size of your ham. Before you dress it soak it over-night in water.
Hams from bacon pigs are better than pork. An onion shred small gives it a good flavour.
Green Hams
Salt a leg of pork as for boiling, with a little saltpetre to make it red. Let it lie three weeks in salt, and then hang for a month or six weeks; but if longer it is of no consequence. When boiled, stuff with young strawberry leaves and parsley, which must be particularly well washed or they will be gritty.
Ham, to prepare for dressing without soaking
Put the ham into a coarse sack well tied up, or sew it up in a cloth. Bury it three feet under ground in good mould; there let it remain for three or four days at least. This is an admirable way. The ham eats much mellower and finer than when soaked.
Ham, to dress
Boil the ham for two hours; take it out and trim it neatly all round; prepare in a stewpan some thin slices of veal, so as to cover the bottom; add to it two bunches of carrots sliced, six large onions, two cloves, two bunches of parsley, a tea-spoonful of cayenne pepper, a pint of beef jelly, a bottle of white wine, and three pints of boiling water. Place the ham in the stewpan, and let it boil an hour and three quarters; then serve it immediately without sauce, preserving the sauce for other use.
Ham, to roast
Tie or sew up the ham in a coarse cloth, put it into a sack, and bury it three or four feet under ground, for three or four days before you dress it. Wash it in warm water, pare it, and scrape the rind. Spit and lay it down to roast. Into a broad stewpan put a pint of white wine, a quart of good broth, half a pint of the best vinegar, two large onions sliced, a blade of mace, six cloves, some pepper, four bay-leaves, some sweet basil, and a sprig of thyme. Let all these have a boil; and set the liquor under the ham, and baste very frequently with it. When the ham is roasted, take up the pan; skim all the fat off; pour the liquor through a fine sieve; then take off the rind of the ham, and beat up the liquor with a bit of butter; put this sauce under, and serve it.
Ham, entrée of
Cut a dozen slices of ham; take off the fat entirely; fry them gently in a little butter. Have a good brown rich sauce of gravy; and serve up hot, with pieces of fried bread, cut of a semicircular shape, of the same size as the pieces of ham, and laid between them.
Ham toasts
Cut slices of dressed ham, and thin slices of bread, or French roll, of the same shape; fry it in clarified butter; make the ham hot in cullis, or good gravy, thickened with a little floured butter. Dish the slices of ham on the toast; squeeze the juice of a Seville orange into the sauce; add a little pepper and salt; and pour it over them.
Ham and Chicken, to pot. Mrs. Vanbrugh’s receipt
Put a layer of ham, then another of the white part of chicken, just as you would any other potted meat, into a pot. When it is cut out, it will shew a very pretty stripe. This is a delicate way of eating ham and chicken.
Another way
Take as much lean of a boiled ham as you please, and half the quantity of fat; cut it as thin as possible; beat it very fine in a mortar, with a little good oiled butter, beaten mace, pepper, and salt; put part of it into a china pot. Then beat the white part of a fowl with a very little seasoning to qualify the ham. Put a layer of chicken, then one of ham, then another of chicken at the top; press it hard down, and, when it is cold, pour clarified butter over it. When you send it to table in the pot, cut out a thin slice in the form of half a diamond, and lay it round the edge of the pot.
Herb sandwiches
Take twelve anchovies, washed and cleaned well, and chopped very fine; mix them with half a pound of butter; this must be run through a sieve, with a wooden spoon. With this, butter bread, and make a salad of tarragon and some chives, mustard and cress, chopped very small, and put them upon the bread and butter. Add chicken in slices, if you please, or hard-boiled eggs.
Hog’s Puddings, Black. No. 1
Steep oatmeal in pork or mutton broth, of milk; put to it two handfuls of grated bread, a good quantity of shred herbs, and some pennyroyal: season with salt, pepper, and ginger, and other spices if you please; and to about three quarts of oatmeal put two pounds of beef suet shred small, and as much hog suet as you may think convenient. Add blood enough to make it black, and half a dozen eggs.
Hog’s Puddings, Black. No. 2
To three or four quarts of blood, strained through a sieve while warm, take the crumbs of twelve-pennyworth of bread, four pounds of beef suet not shred too fine, chopped parsley, leeks, and beet; add a little powdered marjoram and mint, half an ounce of black pepper, and salt to your taste. When you fill your skins, mix these ingredients to a proper thickness in the blood; boil them twenty minutes, pricking them as they rise with a needle to prevent their bursting.
Hog’s Puddings, Black. No. 3
Steep a pint of cracked oatmeal in a quart of milk till tender; add a pound of grated bread, pennyroyal, leeks, a little onion cut small, mace, pepper, and salt, to your judgment. Melt some of the leaf of the fat, and cut some of the fat small, according to the quantity made at once; and add blood to make the ingredients of a proper consistence.
Hog’s Puddings, White. No. 1
Take the pith of an ox, and lay it in water for two days, changing the water night and morning. Then dry the pith well in a cloth, and, having scraped off all the skin, beat it well; add a little rose-water till it is very fine and without lumps. Boil a quart or three pints of cream, according to the quantity of pith, with such spices as suit your taste: beat a quarter of a pound of almonds and put to the cream. When it is cold, rub it through a hair sieve; then put the pith to it, with the yolks of eight or nine eggs, some sack, and the marrow of four bones shred small; some sweetmeats if you like, and sugar to your taste: if marrow cannot be procured suet will do. The best spices to put into the cream are nutmeg, mace, and cinnamon; but very little of the last.
Hog’s Puddings, White. No. 2
Take a quart of cream and fourteen eggs, leaving out half the whites; beat them but a little, and when the cream boils up put in the eggs; keep them stirring on a gentle fire till the whole is a thick curd. When it is almost cold, put in a pound of grated bread, two pounds of suet shred small, having a little salt mixed with it, half a pound of almonds well beaten in orange-flower water, two nutmegs grated, some citron cut small, and sugar to your taste.
Hog’s Puddings, White. No. 3
Take two pounds of grated bread; one pint and a half of cream; two pounds of beef suet and marrow; half a pound of blanched almonds, beat fine with a gill of brandy; a little rose-water; mace, cloves, and nutmeg, pounded, a quarter of an ounce; half a pound of currants, well picked and dried; ten eggs, leaving out half the whites; mix all these together, and boil them half an hour.
Kabob, an India ragout
This dish may be made of any meat, but mutton is the best. Take a slice from a tender piece, not sinewy, a slice of ginger, and a slice of onion, put them on a silver skewer alternately, and lay them in a stewpan, in a little plain gravy. This is the kabob. Take rice and split peas, twice as much rice as peas; boil them thoroughly together, coloured with a little turmeric, and serve them up separately or together. The ginger must be steeped over-night, that you may be able to cut it.
Another way
To make the kabob which is usually served up with pilaw, take a lean piece of mutton, and leave not a grain of fat or skin upon it; pound it in a mortar as for forcemeat; add half a clove of garlic and a spoonful or more of curry-powder, according to the size of the piece of meat, and the yolk of an egg. Mix all well together; make it into small cakes; fry it of a light brown, and put it round the pilaw.
Leg of Lamb, to boil
Divide the leg from the loin of a hind quarter of lamb; slit the skin off the leg, and cut out the flesh of one side of it, and chop this flesh very small; add an equal quantity of shred beef suet and some sweet-herbs shred small; season with nutmeg, pepper, and salt; break into it two eggs. Mix all well together, put it into the leg, sew it up, and boil it. Chop the loin into steaks, and fry them, and, when the leg is boiled enough, lay the steaks round it. Take some white wine, anchovies, nutmeg, and a quarter of a pound of butter; thicken with the yolks of two eggs; pour it upon the lamb, and so serve it up. Boil your lamb in a cloth.
