To make Veal Hams

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Cut the Leg of Veal like a Ham, then take a Pint of Bay-salt, two Ounces of Salt-petre, and a Pound of common Salt, mix them together, with an Ounce of Juniper-berries beat, rub the Ham well, lay it in a hollow Tray, with the skinny Side downwards. Baste it every Day with the Pickle for a fortnight; then hang it in the Wood-smoak for a Fortnight. You may boil it, or parboil it, and roast it. In this Pickle, you may do two or three Tongues, or a Piece of Pork.