1650. Keeping Meat
Meat may be kept several days in the height of summer, sweet and good, by lightly covering it with bran, and hanging it in some high or windy room, or in a passage where there is a current of air.
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