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1036
Enquire within upon everything
·
Robert Kemp Philp
594
1651.
Hams,
Tongues,
&c.,
Glazing
for.
Boil
a
shin
of
beef
twelve
hours
in
eight
or
ten
quarts
of
water;
draw
the
gravy
from
a
knuckle
of
veal
in
the
same
manner;
put
the
same
herbs
and
spices
as
if
for
soup,
and
add
the
whole
to
the
shin
of
beef.
It
must
be
boiled
till
reduced
to
a
quart.
It
will
keep
good
for
a
year;
and
when
wanted
for
use,
warm
a
little,
and
spread
over
the
ham,
tongue,
&c.,
with
a
feather.
1652.
Curing
of
Hams
and
Bacon.
The
most
simple
method
is
to
use
one
ounce
and
a
half
of
common
soda
and
the
same
quantity
of
saltpetre,
to
fourteen
pounds
of
ham
or
bacon,
using
the
usual
quantity
of
salt.
The
soda
prevents
that
hardness
in
the
lean
of
the
bacon
which
is
so
often
found,
and
keeps
it
quite
mellow
all
through,
besides
being
a
preventive
of
rust.
1653.
Preserving
Mackerel.
Mackerel
are
at
certain
times
exceedingly
plentiful,
especially
to
those
who
live
near
the
coast.
They
may
be
preserved
so
as
to
make
an
excellent
and
well-flavoured
dish,
weeks
or
months
after
the
season
is
past,
by
the
following
means.
Having
chosen
some
fine
fish,
cleanse
them
perfectly,
and
either
boil
them
or
lightly
fry
them
in
oil.
The
fish
should
be
divided,
and
the
bones,
heads,
and
skins
removed;
they
should
then
be
well
rubbed
over
with
the
following
seasoning:--For
every
dozen
good-sized
fish
use
three
tablespoonfuls
of
salt
(heaped),
one
ounce
and
a
half
of
common
black
pepper,
six
or
eight
cloves,
and
a
little
mace,
finely
powdered,
and
as
much
nutmeg,
grated,
as
the
operator
chooses
to
afford,--not,
however,
exceeding
one
nutmeg.
Let
the
whole
surface
be
well
covered
with
the
seasoning;
then
lay
the
fish
in
layers
packed
into
a
stone
jar
(not
a
glazed
one);
cover
the
whole
with
good
vinegar,
and
if
they
be
intended
to
be
long
kept,
pour
salad
oil
or
melted
fat
over
the
top.
Caution.--The
glazing
on
earthen
jars
is
made
from
lead
or
arsenic,
from
which
vinegar
draws
forth
poison.
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