Mutton Hams
From Cassell's dictionary of cookery, 1892
Serves 6
Hams prepared this way are generally eaten cold. This method preserves meat with a small quantity of salt.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1702. The excerpt below is the record exactly as published.
mutton hams is given, and it might, perhaps, be followed with great advantage as a general process for pre- serving meat : — The mutton must be fat. Two oimces of sugar must be mixed with one ounce of common salt and half a spoonful of salt- i:)et
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