Mrs. Lance Rawson

Name: Australian enquiry book of household and general information — Ham and Fish Curing
Author: Mrs. Lance Rawson

Australian enquiry book of household and general information… (1894)

Summary

“Australian enquiry book of household and general information — Ham and Fish Curing”, published in 1894, is a work by Mrs. Lance Rawson. It explores elements such as salt, hams and fish.

Quotes from Australian enquiry book of household and general information… (Mrs. Lance Rawson)

Mrs. Lance Rawson, Australian enquiry book of household and general information… (1894)

“ Of course any kind of fish can be cured and smoked as I have described, according to the waters in which it is caught. The flap of the stingaree or stingray is excellent salted and smoked, and where one has to live mostly upon fish it is a pleasant change, as the flavour is different to any other fish. You must cut the flesh right off the bone or it will not keep. Each flap contains quite a rib work of long thin bones from which all the fish must be cut. With a sharp knife and a little care it is soon done, and then you will have quite a large piece of solid fish to salt. ”

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Source: Wikisource

Mrs. Lance Rawson, Australian enquiry book of household and general information… (1894)

“ A wooden tub would do well. Let them lie as flat as possible, rind down, and put the salt, sugar, etc., over the fleshy part, basting frequently with the brine that runs from it, and turn every morning for a week, then every other day. Let it remain for a full month. At the end of that time, drain, and throw some dry bran over it, and it is then ready to be smoked or hung, if the latter, let it be in a cool place—the dairy or meat room. If hung in a hot place it will become hard and dry. A ham should be three months old before it is cut. ”

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Source: Wikisource

Mrs. Lance Rawson, Australian enquiry book of household and general information… (1894)

“ The fire must be kept up all the time, night and day, if it goes out your salt will be spoiled. If you make a great quantity of salt, it is as well to have a tin especially made for the purpose, and it should be wide and shallow, a sort of tray about four inches in depth, supported on legs nearly a foot high. You can have a slow fire under this, or if stood in the sun the water will be evaporated and a layer of salt left. As the sun draws off the water you want to add a little, till you have as much salt as the tray will hold. ”

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Source: Wikisource

Mrs. Lance Rawson, Australian enquiry book of household and general information… (1894)

“ When the fish are cleaned, proceed to salt them, using plenty of coarse salt and rubbing each fish well inside and out. I found it best to pack them one over another, either on a board or into a big wooden tub, till the next day, then give them another rub over and begin stringing them on to long thin sticks or withes, an equal number on each for the convenience of counting, and do not run them too close together, or they will not dry so well. ”

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Source: Wikisource

Mrs. Lance Rawson, Australian enquiry book of household and general information… (1894)

“ The fire can be made of any sort of wood that will smoke well, and let them remain in the smoke house till they assume a lightish brown tint. The best way to test them is to cook one and try it. I believe there is always a market for fish done in this way. The Chinese in North Queensland will generally buy them in large quantities if good to ship to China. Two shillings per dozen is a very good price to get, even one shilling per dozen will pay well if you make your own salt, which is by no means a difficult matter. ”

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Source: Wikisource

Mrs. Lance Rawson, Australian enquiry book of household and general information… (1894)

“ Watch very closely, and directly any yellow or rancid spots appear, scrape or cut them off, and rub in pepper, salt and flour in equal parts. Directly it shows signs of not keeping, it must be put back into the pickle and kept there till wanted, and used as soon as convenient. If the pickle becomes strong and disagreeable, boil it again, or, better still, make fresh pickle. On a farm where pigs are bred for their hams, a proper curing tub should be made for the purpose. ”

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Source: Wikisource

Mrs. Lance Rawson, Australian enquiry book of household and general information… (1894)

“ On the Queensland coast the season varies from early in May to late in June, and one wants to be constantly on the watch for them. They are soon seen, as they have a very peculiar appearance in the water, all swimming together, often with just the tip of the nose or snout showing above water. After they are caught, the sooner they are cleaned and salted down the better. At some fishing stations they do not scale them, but it is better to do so, as they bring a better price when scaled (a difference of 1d. per lb. sometimes) . ”

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Source: Wikisource

Mrs. Lance Rawson, Australian enquiry book of household and general information… (1894)

“ Some people cut off the head, but it is best left on, as a means of stringing the fish up for one thing. Clean the fish by the water side, or, if possible, in a boat or dingy, so as to have plenty of water to wash them. ”

Mrs. Lance Rawson

Summary

Quotes from Australian enquiry book of household and general information… (Mrs. Lance Rawson)

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