Pickled veal ham

Ingridients:

• carnation, 1 pieces
• salt, 10 dkg.
• saltpetre, 5 gr.
• sugar, 2 dkg.
• coriander, 1 teaspoon
• juniper, 1 teaspoon

• a clove of garlic, 4 pieces
• thyme, 1 teaspoon
• bay leaf, 2 pieces
• allspice berries, 10 pieces
• mascarpone, 5 pieces
•  

Art of preparing

Shatter all spices, mix with salt and saltpeter, put aside half of the mortar. Clean meat precisely, separate bones and rub into the meat half of the ingredients, rubbing them from every side; arrange the meat tight in a stone or porcelain bowl, cover with a wooden lid, press down with a stone (about 5 kg heavy) and leave in a room temperature for 2 days.Bring to a boil 1l of water, dissolve there the rest of the mortar, chill, mix with the rest of the spices, pour down with it the meat and pickle 2-3 weeks, storing in a cold place. It is needed to turn around the meat every 2 days. After 3 weeks, take the meat out of the sauce, clear out of the spices, squeeze and hang up in the air for some hours to dry it. Pickled veal ham you can either cook or bake; if we have ham, use all, it needs to be beaten, formed in a piece of even thickness, roll the dough, turning inside all of the shreds and tie it up strongly (every 3 cm) with a scorched lace.Put into hot water, simmer. Try water at the half of cooking and salt, if needed. After cooking, take out the ham and chill.Pickled veal meat can be baked instead of cooking. After chilled, take out of a sauce, get rid of fat. One can pickle veal ham with bones too. Then, you need to cut off the bone from a leg at the knee joint, keeping 4 cm of bone from the bone base. Pierce the meat alongside the bones with a sharp, thin knife, leading the knife into the bones (not to hurt the meat) up to the knee joint and into this hole place the spices with salt at rubbing them into the meat, because the meat goes off from the bones. The spices and salt prevent from going off. Further, pickle as veal ham with no bones.