This section is from the book "Common Sense In The Household. A Manual Of Practical Housewifery", by Marion Harland. Also available from Amazon: Common Sense in the Household.
1 1/2 lb. of flour. 12 oz. butter. Yolks of 3 eggs-Salt. Ice-water.
Dry and sift the flour and cut up half the butter in it with a knife or chopper until the whole is fine and yellow; salt, and work up with ice-water, lastly adding the yolks beaten very light. Work out rapidly, handling as little as possible, roll out three times very thin, basting with butter, then into a lid nearly an inch thick, reserving a thinner one for ornaments. Having covered in your pie, cut from the second sheet with a cake-cutter, leaves, flowers, stars, or any figures you like to adorn the top of your crust. Bake the handsomest one upon a tin plate by itself, and brush it over with egg when you glaze the pie. After the pasty is baked, cover the hole in the centre with this.
If these directions be closely followed the pasty will be delicious. Bake two or three hours, guiding yourself by the size of the pie. It is good hot or cold.
These are eaten raw, and will not keep so long as other smoked meats.
Mix together in equal proportions, salt and brown sugar, and rub them hard into the hams with your hand. Pack them in a cask, sprinkling dry salt between them, and let them lie eight days, rubbing them over every day with dry salt and sugar. Next mix equal parts of fine salt, molasses, and a teaspoonful of saltpetre to every two hams. Take the hams out of the pickle, go over them with a brush dipped in cider vinegar, then in the new mixture. Empty the cask, wash it out with cold water, and repack the hams, dripping from the sticky bath, scattering fine salt over each. Let them lie eight days longer in this. Wash off the pickle first with tepid water, until the salt crystals are removed ; then sponge with vinegar, powder them with bran while wet, and smoke a fortnight, or, if large, three weeks. Wrap in brown paper that has no unpleasant odor, stitch a muslin cover over this, and whitewash, unless you mean to use at once. Chip or shave for the table.
5 lbs. lean venison.
2 " fat salt pork.
5 teaspoonfuls powdered sage.
4 - " black pepper.
Juice of one lemon.
Chop the meat very small, season, and pack in skins or small stone jars. Hang the skins, and set the jars, tied down with bladders, in a cool, dry place.
Fry as you do other sausages.
 
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