“ TaKe the nams as soon as the pig is sufficiently cold to be cut
up, rub them well with common salt, and leave them for three days
to drain ; throw away the brine, and for a couple of hams of from
fifteen to eighteen pounds weight, mix together two ounces of
saltpetre, a pound of coarse sugar, and a pound of common salt ; rub
the hams in every part with these, lay them into deep piekling-
pans with the rind downwards, and keep them for three days well
covered with the salt and sugar ; then pour over them a bottle of
good vinegar, and turn them in the brine, and baste them with it
daily for a month ; drain them well, rub them with bran, and let
them be hung for a month high in a chimney over a wood-fire to
be smoked.”
Hams, of from 15 to 18 lbs. each, 2; to drain 3 days. Common
salt, and coarse sugar, each 1 lb. ; saltpetre, 2 oz.✪ Monsieur Ude's Receipt for Hams Superior to Westphalia ■ 3 days. Vinegar,
1 bottle : 1 month. To be smoked 1 month.
Obs. — Such of our readers as shall make trial of this admirable
receipt, will acknowledge, we doubt not, that the hams thus cured
are in reality superior to those of Westphalia. It was originally
given to the public by the celebrated French cook, Monsieur Ude.
He directs that the hams when smoked should be hung as high as
possible from the fire, that the fat may not be melted; a very
necessary precaution, as the mode of their being cured renders it
peculiarly liable to do so. This, indeed, is somewhat perceptible in
the cooking, which ought, therefore, to be conducted with especial
care. The hams should be very softly simmered,* and not over-
done. They should be large, and of finely -fed pork, or the receipt
will not answer. We give the result of our first trial of it, which
■was perfectly successful, the ham cured by it being of the finest
possible flavour.
Leg of Suffolk farm-nouse pork, 14 to 15 lbs.; saltpetre, II oz.;
strong coarse salt, 6 oz. ; coarse sugar, 8 oz. : 3 days. Fine white-
wine vinegar, 1 pint. In pickle, turned daily, 1 month. Smoked
over wood, 1 month.
Obs . — When two hams are pickled together, a smaller proportion
* We have not had the trial made ourselves, but we think they would be even
finer baked than boiled.
256
MODERN COOKERY.
[chap. xiii.
of the ingredients is required for each, than for one which is cured
by itself.
SUPER-EXCELLENT BACON.
For several successive years, after first testing the above receipt,
we had it adopted for curing bacon, with even more highly satis-
factory results, as it was of incomparable flavour, and remained good
for a great length of time, the vinegar preserving it entirely from
becoming rusted. Well-fed pork of delicate size was always used for
it, and excellent vinegar. The ingredients were added in the pro-
portions given in the receipt for the Suffolk ham which preceeds this,
and the same time was allowed for the salting and smoking
HAMS.
{Bor dyke Receipt .) ✪ Super-Excellent Bacon
Page 240 · 2 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
“ Take the hams as soon as the pig is sufficiently cold to be cut up, rub them well with common salt, and leave them for three days to drain ; throw away the brine, and for a couple of hams of from fifteen to eighteen pounds weight, mix together two ounces of saltpetre, a pound of coarse sugar, and a pound of common salt ; rub the hams in every part with these, lay them into deep pickling pans with the rind downwards, and keep them for three days well covered with the salt and sugar ; then pour over them a bottle of good vinegar, and turn them in the brine, and baste them with it daily for a month ; drain them well, rub them with bran, and let them be hung for a month high in a chimney over a wood-fire to be smoked.”
Hams, of from 15 to 18 lbs. each, 2; to drain 3 days. Common salt, and coarse sugar, each 1 lb. ; saltpetre, 2 oz. ■ 3 days. Vinegar, 1 bottle : 1 month. To be smoked 1 month.
Obs. — Such of our readers as shall make trial of this admirable receipt, will acknowledge, we doubt not, that the hams thus cured are in reality superior to those of Westphalia. It was originally given to the public by the celebrated French cook, Monsieur Ude. He directs that the hams when smoked should be hung as high as possible from the fire, that the fat may not be melted; a very necessary precaution, as the mode of their being cured renders it peculiarly liable to do so. This, indeed, is somewhat perceptible in the cooking, which ought, therefore, to be conducted with especial care. The hams should be very softly simmered,* and not overdone. They should be large, and of finely -fed pork, or the receipt will not answer. We give the result of our first trial of it, which ■was perfectly successful, the ham cured by it being of the finest possible flavour.
Leg of Suffolk farm-nouse pork, 14 to 15 lbs.; saltpetre, II oz.; strong coarse salt, 6 oz. ; coarse sugar, 8 oz. : 3 days. Fine whitewine vinegar, 1 pint. In pickle, turned daily, 1 month. Smoked over wood, 1 month.
Obs . — When two hams are pickled together, a smaller proportion
* We have not had the trial made ourselves, but we think they would be even finer baked than boiled.
[chap. xiii.
of the ingredients is required for each, than for one which is cured by itself.
SUPER-EXCELLENT BACON.
For several successive years, after first testing the above receipt, we had it adopted for curing bacon, with even more highly satisfactory results, as it was of incomparable flavour, and remained good for a great length of time, the vinegar preserving it entirely from becoming rusted. Well-fed pork of delicate size was always used for it, and excellent vinegar. The ingredients were added in the proportions given in the receipt for the Suffolk ham which preceeds this, and the same time was allowed for the salting and smoking
HAMS.
{Bor dyke Receipt .)
Records on this page
Monsieur Ude's Receipt for Hams Superior to WestphaliaSuper-Excellent Bacon