Name: Method of Curing Hams, Herrings
Ingredients: hams or fish (herrings, salmon, cod); black acid; coarse sea salt

Method of Curing Hams, Herrings

Ingredients

hams or fish (herrings, salmon, cod)
black acid
coarse sea salt

Directions

Dry the hams or fish immediately after catching.
Dip them into a vat of black acid.
Allow them to dry, then repeat the dipping process a few times.
Suspend the hams or fish to dry like candles.
When cooked, salt according to taste.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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Method of Curing Hams, Herrings