1903 The still-room by C. Roundell

Pickling Meat

times during that period. After the ham has been soaked, scrub it well with a dry, stiff brush, so as to remove all smoke and discoloration from the sur- Trim off any ragged or untidy parts, reserving face.

Now put the ham into a

them for the stock-pot.

ham-kettle or a large pan, and cover it with cold water to the depth of one inch. water heat as slowly as possible, so that it an hour and a half or two hours before it

completely

Let the may be comes to

It is a good rule to allow twenty-five

the boil.

minutes' simmering to each pound of ham.

Skim

When the liquor is perfectly

off all scum as it rises.

clear shallot, a stick of celery, two turnips, two or three onions, and three carrots, also add (in a muslin bag) a bunch of parsley, a sprig of thyme and of marjoram, some chopped lemon-peel, and twelve peppercorns. Cover the pan closely, reduce the heat under it, and let the ham simmer very gently for five hours. At the end of that time lift the ham out, peel off the outside skin, and trim it a little if this is needed. Brush the ham over with thin glaze, or cover it with raspings of bread, and set it in a slow oven to brown. To steam a Ham, — If the ham is quite small this is an excellent way of cooking it. As soon as the ham has been soaked, scrubbed, and trimmed, put it into the steamer over boiling water. Allow twenty-five minutes to every pound of ham, and keep the water under the steamer boiling hard. Either glaze the ham or cover with raspings. 29 put in one