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Classic
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page 69
Wash well, and put it into a boiler with plenty of water; let it simmer four,
live, or six hours, according to the size. When done enough, if before the time
of serving, cover it with a clean cloth doubled, and keep the dish hot over
boiling water. Take off the skin, and strew raspings over the ham. Garnish with
carrot. Preserve the skin as whole as possible, to keep over the ham when cold,
which will prevent its drying.
Excellent Bacon.
Divide the hog, and take the chine out; it is common to remove the spare-ribs,
but the bacon will he preserved better from being rusty if they are left in.
Salt the bacon six days, then drain it from that first pickle: mix as much salt
as you judge proper with eight ounces of bay-salt, three ounces of saltpetre,
and a pound of coarse sugar, to each hog, but first cut off the hams. Rub the
salts well in, and turn it every day for a month. Drain, and smoke it a few
days; or dry without, by hanging in the kitchen, not near the fire.
The manner of curing Wiltshire Bacon.
Sprinkle each flitch with salt, and let the blood drain off for twenty-four
hours: then mix a pound and a half of coarse sugar, the same quantity of
bay-salt, not quite so much as half a pound of saltpetre, and a pound of common
salt; and rub this well on the bacon, turning it every day for a month: then
hang it to dry, and afterwards smoke it ten days. This quantity of salts is
sufficient for the whole hog.
MUTTON.
Observations on keeping and dressing Mutton.
Take away the pipe that runs along the bone of the inside of a chine of mutton;
and if to be kept a great time, rub the part close round the tail with salt,
after first cutting out the kernel.
The kernel in the fat on the thick part of the leg should be taken out by the
butcher, for it taints first there. The chine and rib-bones should be wiped
every day; and the bloody part of the neck be cut off, to preserve
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