* 5 * 
The Art of Cookerjfe 
To make mutton hams. 
YOU mu ft take a hind-quarter of mutton, cut it like a 
take one ounce of falt-petre, a pound of coarfe fugar, a pound 
of common fait ; mix them and rub your ham, lay it in a hollow 
tray with the fkin downwards, bafte it every day for a fortnight, 
then roll it in faw^duft, and bang it in the wood-fmoke, a fort- 
night ; then boil it, and hang it in a dry place, and cut it out in 
rkfliers* It don’t eat well boiled, but eats finely broiled,, 
To make pork hams . 
YOU muft take a fat hind-quarter of pork, and cutoff afine 
bam. Take an ounce of falt-petre, a pound of coarfe lugar, 
hnd a pound of common fait; mix all together, and rub it well. 
Let it lie a month in this pickle, turning and bafting it every 
day, then hang it in wood-fmoke as you do beef, in a dry 
place, fo as no heat comes to it; and if you keep them long, hang 
them a month or two in a damp place, fo as they will be mouldy, 
and it will make them cut fine and fhort. Never lay thefe hams 
in water till you boil them, and then boil them in a copper, if 
you have one, or the biggeft pot you have. Put them in the 
cold water, and let them be four or five hours before they hoik 
Skim the pot well and often, till it boils. If it is a very large 
One, two hours will boil it; if a fmali one, an hour and a half 
will do, provided it be a great while before the water boils. 
Take it up half an hour before dinner, pull off the fkin, and 
throw rafpings finely fifted all over. Hold a red-hot fire (hovel 
over it, and when dinner is ready take a few rafpings in a fieve 
and Lift all over thedifh; then Jay in your ham, and with your 
finger make fine figures round the edge of the difh. Be fure 
to boil your ham in as much water as you can, and to keep it 
fkimming all the time till it boils. It muft be at leaft four hours 
before it boils. 
This pickle does finely for tongues, afterwards to lie in it a 
fortnight, and then hang in the wood-fmoke a fortnight, or to 
boil them out of the pickle. 
Yorkfhire is famous for hams; and the reafon is this : their 
fait is much finer than ours in London, it is a large dear fait, 
and gives the meat a fine flavour. I ufed to have i> from Mal¬ 
den in Eflex, and that fait will make any ham as fine as you ran 
defire* It is by much the beft fait for faking of meat. A deep 
hollow wooden tray is better than a pan, becaufe the pickle 
fwelis about it. 
When 
