Cured Mutton Hams Recipe

My Recipes Tried And True

MRS. W. COOK.

Quarter of a pound bay salt, ditto of common salt, one ounce saltpetre,

four ounces brown sugar, one ounce allspice, four ounces black pepper

(whole), the allspice or one ounce of coriander seed must be bruised not

ground, one quart of water: boil all together a few minutes and rub on

hot. In three weeks the hams will be ready to hang if well rubbed with

the pickle everyday. Sufficient pickle for two.

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