Take i lb. common salt ; \ lb. bay salt pounded
fine ; i lb. coarse sugar ; 2 ozs. saltpetre pounded fine ;
2 ozs. ground pepper. Mix these well together, and
then rub them by degrees into the ham for an hour,
or until the whole of the ingredients are quite dis-
solved ; the ham is to be turned and rubbed every
day for a month in its own liquor. Then drain it
well, rub over with bran, and let it dry thoroughly,
smoke over a wood fire, but at such a distance that
the process is very gradual. Some people put only
half the quantity of saltpetre and less sugar.
To Pickle Hams.
Begin by rubbing the leg of pork all over with
treacle ; i lb. will be required. Take care to rub the
treacle well round the knuckle, and at the thigh bone
end, so that it penetrates under the skin and round
the bones.
Put in a pan and pour over a quart of vinegar.
Baste it for three days, then mix i lb. bay salt with
\\ lbs. saltpetre, pound and rub in. Cover with 2 lbs.
common salt, and let it remain for three days.
O
194 PORK,
Then stir up all this pickle, and keep rubbing it
in once a day for a month. Drain the ham, rub over
with bran, and dry thoroughly before smoking.
The pickle can be used for other meat, but the
meat must be salted for twenty-four hours, and then
drained dry before the pickle is used for it. After
two months' use it must be boiled, and can then be
used for pickling beef.
Pickle for Pork✪ Pickle for Pork.
Ascertain how much liquid the tubs or leads in
which the pork is to steep will hold. Put that quan-
tity of water in a boiler, and when it boils mix in
the salt by degrees. The way to ascertain whether
enough salt is in the water is to boil an ^gg in it,
and when the ^gg floats, the proper proportion of
salt is attained. Pour the brine into an earthenware
vessel, and let it cool, then pour into the salting ves-
sels. The pork must be cut into suitable pieces, must
be completely covered by the brine ; the thin pieces
of pork require some stones placed on them. The
salting pans must be kept closely covered, and when
a piece of pork is taken out for use, care must be
taken not to interfere with the other pieces. No
copper vessel or brass weight must come near pickle.
The tubs or leads must be faultlessly sweet and clean,
and be perfectly dry when the pickle is first put in.
When all the pork has been used, the brine is to
be boiled and skimmed. It requires nearly a fort-
night to fit the pork for boiling. It increases in size
during the process of boiling.
SUCKING PIG. 195
A wooden spoon is to be used in making and
moving the brine.
Sucking Pig.
A sucking pig at the beginning of autumn is not
a bad dish, though it is not acceptable to all palates.
It must be roasted before a brisk fire, and must be
well basted with, at first, hot water which has been put
in the dripping pan with a pinch of salt ; pour away
this water, replace it with salad oil, and continue
to baste ; or take with a pair of tongs a piece of
fat bacon, and rub it up and down the ' crackling.'
The object is to keep the crackling from scorching,
and to render it crisp.
Make some balls with onion, sa^e, and bread-
crumbs. Coat with breadcrumbs and eggs, fry and use
for garnish ; a better mode than stuffing with onion
and sage. A puree of apples or tomatoes may be
served with sucking pig.
Galantine of Sucking Pig. ✪ Sucking Pig
Page 81 · 4 recipe records on this page
Presented as published in 1882. 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 i lb. common salt ; \ lb. bay salt pounded fine ; i lb. coarse sugar ; 2 ozs. saltpetre pounded fine ; 2 ozs. ground pepper. Mix these well together, and then rub them by degrees into the ham for an hour, or until the whole of the ingredients are quite dissolved ; the ham is to be turned and rubbed every day for a month in its own liquor. Then drain it well, rub over with bran, and let it dry thoroughly, smoke over a wood fire, but at such a distance that the process is very gradual. Some people put only half the quantity of saltpetre and less sugar.
To Pickle Hams.
Begin by rubbing the leg of pork all over with treacle ; i lb. will be required. Take care to rub the treacle well round the knuckle, and at the thigh bone end, so that it penetrates under the skin and round the bones.
Put in a pan and pour over a quart of vinegar. Baste it for three days, then mix i lb. bay salt with \\ lbs. saltpetre, pound and rub in. Cover with 2 lbs. common salt, and let it remain for three days.
O
194 PORK,
Then stir up all this pickle, and keep rubbing it in once a day for a month. Drain the ham, rub over with bran, and dry thoroughly before smoking.
The pickle can be used for other meat, but the meat must be salted for twenty-four hours, and then drained dry before the pickle is used for it. After two months' use it must be boiled, and can then be used for pickling beef.
Pickle for Pork.
Ascertain how much liquid the tubs or leads in which the pork is to steep will hold. Put that quantity of water in a boiler, and when it boils mix in the salt by degrees. The way to ascertain whether enough salt is in the water is to boil an egg in it, and when the egg floats, the proper proportion of salt is attained. Pour the brine into an earthenware vessel, and let it cool, then pour into the salting vessels. The pork must be cut into suitable pieces, must be completely covered by the brine ; the thin pieces of pork require some stones placed on them. The salting pans must be kept closely covered, and when a piece of pork is taken out for use, care must be taken not to interfere with the other pieces. No copper vessel or brass weight must come near pickle. The tubs or leads must be faultlessly sweet and clean, and be perfectly dry when the pickle is first put in.
When all the pork has been used, the brine is to be boiled and skimmed. It requires nearly a fortnight to fit the pork for boiling. It increases in size during the process of boiling.
SUCKING PIG. 195
A wooden spoon is to be used in making and moving the brine.
Sucking Pig.
A sucking pig at the beginning of autumn is not a bad dish, though it is not acceptable to all palates. It must be roasted before a brisk fire, and must be well basted with, at first, hot water which has been put in the dripping pan with a pinch of salt ; pour away this water, replace it with salad oil, and continue to baste ; or take with a pair of tongs a piece of fat bacon, and rub it up and down the ' crackling.' The object is to keep the crackling from scorching, and to render it crisp.
Make some balls with onion, sage, and breadcrumbs. Coat with breadcrumbs and eggs, fry and use for garnish ; a better mode than stuffing with onion and sage. A puree of apples or tomatoes may be served with sucking pig.
Galantine of Sucking Pig.
Records on this page
Pickle for PorkPickle for BrawnSucking PigGalantine of Sucking Pig