To Salt and Dry Hams

Aus: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 007

Herkunftsbezeichnung(en): Englisches Meersalz

Originalrezept:

Take English Bay Salt, and put it into a Vessel of Water proportioned to the Quantity of Hams you do; make your Pickle strong enough to bear an Egg; then boil and scum it very well. When the Pickle is cold, put as much Red Saunders to it as will make it of the Colour of Claret; then let your Pickle stand three Days before you put your Hams into it. The Hams must lie in the Pickle three Weeks, then dry them carefully where Wood is burnt.

Übersetzung:

Schinkenspeck

Transkription:

Marlene Ernst

Zitierempfehlung:
Marlene Ernst (Transkription): "To Salt and Dry Hams", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 007,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-salt-and-dry-hams (26.01.2022).

Datenbankeintrag erstellt von Marlene Ernst.