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Cookery

To Pickle Salmon the Newcastle Way

Take Boan an boil it in watter Untill the watter is suppos'd
to be very Soft then Strain it clear from the Boan then add
Some Whole pepper Salt Cinnamon oyl vinegar wine according
to your tast boil these Ingreadients in the Straned Liquor for
5 or 6 minutes and let it Stand till it be cold put your all ready
boild Salmon in. the Salmon will not be fit under to or 3 Day
So must be particulary Sweet before it is Pickled

To Pinchcock Ells

Take Middling Size'd Ells Strip the Skins off down to the tail but
not pull the Skins quit of then Gut them clean them dry them
inside and out then melt some thick butter and rub over them
Great bread fine mix with it pepper Salt nutmeg and Sweet
Herbs chop'd fine fill the Ells insides and draw their Skins over
them again then put them in a Dutch oven to do turn them often
and as often as you turn them Strew Some more of the
Greated Bread on them when done Serve them with melted
Butter you may do them with the Skins or with out

To Pickle Macarel
Take 6 macarel and cut them in 5 or 6 [round] [peeces]take
1 ounce of pounded pepper 3 Large Nutmegs a littel mace
and a Handfull of Salt mix the Seasoning and make 2 or 3 holes
in each piece thrust the Siesoning in and rub it well in them
then fry them brown in Clarified butter and when Cold
put them in Vinegar keep them Cover'd cover with a
Blader over the []

Mrs Slaughter

To cure Hams

To a ham of Eighteen pounds take one ounce of Salt Petre beat fine
rub it well, then mix a pound of brown sugar & a pound of common Salt
and rub that in extreemly well - let it lye in a large Pan near three weeks
turning and rubbing it every day and basting it with the Pickle which runs
from it if to be smoked. Hang it up a chimney where wood is burnt for a
fortnight or three weeks - these hams dont require to be soked before
Boyld allow four pound an hour boyling, after the water bubbles
Tongues & legs of Pork may be put into the pickle when the hams are taken
out after having been Sprinkled with salt to clean them from the blood.
be carefull not to have a slit made in the hock bone when the hog is
cut up it lets in the air & prevents the hams keeping

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