For the ham: * 4 pounds French's yellow mustard 3 pounds granulated sugar 1 1/2 pounds salt
1 1/4 ounces Insla Cure No.
Roast Beef Dinner A hearty, traditional feast for all the family INGREDIENTS 1 good quality roast (top sirloin roast, prime rib) 3 - 5 pounds Salt
& freshly ground black pepper olive oil - to baste 3 red onions, halved 2 heads garlic and 4 garlic cloves, peeled 3 lbs roasting potatoes, quartered 1 lb root vegetables (carrots, parsnips), scrubbed and cut large pieces 3 fresh rosemary sprigs 2 inches piece gingerroot 2 cups red wine (or beef stock) METHOD 1.
RELATED ARTICLE: MARCELLA'S ROAST CHICKEN WITH LEMONS</p> <pre> One whole chicken, 3-4 pounds Salt
2 small lemons black pepper, ground fresh from the pepper mill </pre> <p>Preheat oven to 350 degrees.
This consists of five gallons of water, five pounds salt
, 3-1/2 ounces (100 cc) formic acid.
60 pounds of beef 2 pounds salt
40 pounds pork trimmings 1 ounce saltpeter 3 ounces black pepper 1-1/4 ounces coriander 1 ounce mace 10 quarts cold water Onions if desired, ground fine
A solution of one-half ounce of sulfuric acid, two pounds salt
, four ounces powdered alum, and five gallons of water is mixed in a large container.
1 1/4 pounds salt
2 quarts hot water 1 skinless black cod fillet (about 2 pounds)
2 gallons water 2 pounds salt
(any kind) 2 ounces sulfuric acid or 8 ounces battery
For the headcheese: 2 pounds salt
1 ounce pink curing salt 5 gallons water 1/8 cup celery seeds 1/8 cup black peppercorns 1 tablespoon red chili flakes 1 pig's head, halved lengthwise 1/8 onions, peeled and coarsely chopped 6 carrots, peeled and coarsely chopped 1 bunch celery, coarsely chopped 1 bouquet garni to consist of 1 bunch parsley 1 bunch thyme, 4 fresh bay leaves, 1 stick cinnamon, 1 tablespoon cloves, 3 pods star anise, 1/8 cup fennel seeds and 2 tablespoons red peppercorns Zest of 2 lemons 1/8 cup garlic paste, soakea in 1/4 cup white wine 1 pound white anchovies, soaked in olive oil, drained Salt and freshly ground black pepper to taste For the headcheese: In large, non-reactive container, place salts and water and stir until salts dissolve.