Take it up, draw off the rind, trim
the fat evenly, put it in the oven for a few
minutes, then press it with a di-y cloth to free
it from fat, and either glaze it or shake bread-
raspings all over it. lime to simmer the ham,
about five hours.
Westphalia Hams, Mock. — Hams
may be cured at home in such a way that they
will acquire something of the flavour which
belongs to AVestphalia hams. To do this, rub
each ham with one ounce and a half of pounded
saltpetre and one ounce and a half of moist
sugar. Let it lie for twenty-four hours. Put
a pound of strong stale beer into a stewpan
with a pound of common salt, a pound of bay-
salt, half a pound of brown sugar, one ounce of
black pepper, one ounce of pounded cloves, and
a little piece of sal-prunella. Let the liquor
boil, skim it, and poui- it boiling hot upon the
ham, which should be tm-ned and rubbed in it
twice a day for a fortnight. Or make the
pickle by boiling two gallons of soft water with
two pounds of common salt, two ounces of bay-
salt, two ounces of saltpetre, and a handful
of bay-leaves finely shred. Pom- the boiUng
liquor upon the ham, and turn and rub it every
day as before. Burn juniper wood under the
hams when smoking them. The Westphalia
hams derive their pecuHar flavour not from the
way in which they are cured and smoked alone :
the peculiar nature of the food of the West-
phahan pigs has a great deal to do with it.
Westphalian Ham Boiled Deli-
cately.— After the ham has soaked all night
in lukewarm water, it is laid in the kettle with
a depth of about nine inches in water, a quart
of wine, a little rosemary, a handful of sage,
thj-me, basil, marjoram, whole pepper, juniper-
berries, and some whole onions. With these
ingredients it must boil for four hours only,
that is to say, to draw it. We may prevent its
falling asunder by binding it in a clean old
cloth. When completely tender, we take it out
in the cloth, lay it on a dish, di-aw off the rind
after removing the cloth, and ornament it with
the rind. The more it is garnished the better
it is. When cold, lay it from the cloth on a
clean dish, and tastefully arrange parsley about
it.— Udc.
Westphalian Sausages. — Take six
pounds of lean beef and two pounds of cow's
udder-fat ; boil the meat, but let the fat only
parboil ; then mince them up as fine as possible;
take about a third of the quantity of bread-
crumbs, which have been soaked in the soup,
the soup being well pressed from them ; add
salt, pounded pepper, cloves, and sausage-herbs ;
mix the whole well together, and fill fat ox-
entrails which have been thoroughly cleaned.
Parboil them ; then smoke them of a yellowish
colour. To be eaten with other things, or
warmed with cabbage, or fried in butter.
These sausages will not keep very long. — A.
von Kochheim.
Westphalian Sausages (a German re-
cipe).— Take twelve pounds of any parts of the
pork, fat and lean together, and cut it up. It
should not be minced so fine as for other sau-
sages, in fact the pieces sliould not be smaller
than peas. Season with half an ounce of black
pepper freslily ground, and a quarter of a
pound of salt, sprinkhng the seasoning among
the meat on beginning mincing. After filling
in the pig-skins, hang the sausages to smoke foi-
a week. If to be eaten fresh, the sausages will
be improved by hanging for a few days in a
cool dry jdace.
Page 2253
Presented as published in 1892. 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 it up, draw off the rind, trim the fat evenly, put it in the oven for a few minutes, then press it with a dry cloth to free it from fat, and either glaze it or shake breadraspings all over it. Time to simmer the ham, about five hours.
Westphalia Hams, Mock. — Hams may be cured at home in such a way that they will acquire something of the flavour which belongs to Westphalia hams. To do this, rub each ham with one ounce and a half of pounded saltpetre and one ounce and a half of moist sugar. Let it lie for twenty-four hours. Put a pound of strong stale beer into a stewpan with a pound of common salt, a pound of baysalt, half a pound of brown sugar, one ounce of black pepper, one ounce of pounded cloves, and a little piece of sal-prunella. Let the liquor boil, skim it, and poui- it boiling hot upon the ham, which should be turned and rubbed in it twice a day for a fortnight. Or make the pickle by boiling two gallons of soft water with two pounds of common salt, two ounces of baysalt, two ounces of saltpetre, and a handful of bay-leaves finely shred. Pom- the boiUng liquor upon the ham, and turn and rub it every day as before. Burn juniper wood under the hams when smoking them. The Westphalia hams derive their peculiar flavour not from the way in which they are cured and smoked alone : the peculiar nature of the food of the Westphahan pigs has a great deal to do with it.
Westphalian Ham Boiled Delicately.— After the ham has soaked all night in lukewarm water, it is laid in the kettle with a depth of about nine inches in water, a quart of wine, a little rosemary, a handful of sage, thyme, basil, marjoram, whole pepper, juniper berries, and some whole onions. With these ingredients it must boil for four hours only, that is to say, to draw it. We may prevent its falling asunder by binding it in a clean old cloth. When completely tender, we take it out in the cloth, lay it on a dish, draw off the rind after removing the cloth, and ornament it with the rind. The more it is garnished the better it is. When cold, lay it from the cloth on a clean dish, and tastefully arrange parsley about it.— Udc.
Westphalian Sausages. — Take six pounds of lean beef and two pounds of cow's
udder-fat ; boil the meat, but let the fat only parboil ; then mince them up as fine as possible; take about a third of the quantity of breadcrumbs, which have been soaked in the soup, the soup being well pressed from them ; add salt, pounded pepper, cloves, and sausage-herbs ; mix the whole well together, and fill fat oxentrails which have been thoroughly cleaned. Parboil them ; then smoke them of a yellowish colour. To be eaten with other things, or warmed with cabbage, or fried in butter. These sausages will not keep very long. — A. von Kochheim.
Westphalian Sausages (a German recipe).— Take twelve pounds of any parts of the pork, fat and lean together, and cut it up. It should not be minced so fine as for other sausages, in fact the pieces sliould not be smaller than peas. Season with half an ounce of black pepper freslily ground, and a quarter of a pound of salt, sprinkhng the seasoning among the meat on beginning mincing. After filling in the pig-skins, hang the sausages to smoke foia week. If to be eaten fresh, the sausages will be improved by hanging for a few days in a cool dry place.