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Classic
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page 98
grated bread or crackers, a little onion chopped fine, 1 tablespoon butter,
pepper, salt, and mix with 1 egg and a little water. Cover the top with this
dressing and put in oven to brown. Serve cold.
COL. WM. RHODES ESTILL'S
RECIPE FOR CURING HAMS
Kill your hogs when the wind is from the north-west. The night before you salt
the meat take a string of red pepper and make a strong tea. (Let it remain on
the stove over night.) Put in the tea 2 heaping tablespoons of saltpetre to
every 2 gallons. Take this strong tea and pour on the salt. Salt the meat
lightly the first time to run off the blood. Let the meat lie packed 3
days--longer, if the weather is very cold. Then overhaul the meat and put 1
teaspoon of pulverized saltpetre on the flesh side of each ham and rub in well.
Then rub with molasses mixed with salt. Pack close for 10 days. After this
overhaul again, rubbing each piece, and pack close again. Hang the meat in 3
weeks from the time the hogs were killed. Before hanging, wash each piece in
warm water, and while wet roll in hickory ashes. Then smoke with green hickory
wood, and tie up in cotton bags in February.
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