of coarse sugar to each stone of pork. These recipes give a good idea of the method of preparing bacon flitches, but these are not done conveniently with small curing facilities; and for private families the curing of hams, tongues, &c., are the most practical. Before, however, proceeding to these, the method of pickling pork, and also the pre- paration of French or larding bacon, may be given. Porlc, to PicTcle. — Bone the pork, and cut it into MEAT, &c., TO CURE. 151 neat pieces, to fit tlie size of the pickling pan (the belly or thin flank is best for this purpose). Rub the pork well with salt, put. a layer of salt in the trough, then lay in the pork, sprinkling each piece well with salt as you lay it in, till you have alternate layers of pork and salt ; let them lie in this well packed in with salt all round for two or three days, and then sprinkle all over the top a mixture made with 61b. coarse brown sugar, lib. bay salt, 6oz. salt- petre, and about 41b. of common salt. As soon as the salt begins to “ give ” or melt, rub these ingredients well in, and turn the pieces frequently, keeping them all well covered with brine. As the salt melts strew more on, then throw a coarse clean cloth over the tub, and on this put a board, and weight this so that it keeps the pork well under the brine. If the trough is kept well covered with a two or three times folded flannel, a little more salt being added now and again, it will keej) to the very last. Another way of pickling pork is to make a brine of water and bay salt sufficiently strong to float an egg, and after it has been boiled, skimmed (till no more scum rises), and allowed to cool, lay the pick- ling pork in this. “ Petit Sale,” or French Larding Bacon. — Choose the fattest part of the pork (for this should have little or no lean with it), and rub this well with salt, which should have been previously pounded and sifted ; stack the layers of this fat bacon in a shallow trough or tray, and leave it in a cool but not damp cellar; add more salt all round the bacon as the first dissolves, and keep it pressed down with a cloth- 152 PICKLES AND PRESERVES. covered board, weighted rather heavily. Let it lemain thus for six weeks, then hang in a drv airv room. This is the ordinary way, but for more deli- cate use here is the French mode, which, however, only keeps a week at the most. For this boil together common salt, bay salt, brown sugar, and water in the proportions of 21b. of salt, 4oz. brown sugar, and 2oz. bay salt to each gallon of water, stirring this fre- quently together ; then when the salt, &c., is dissolved and the mixture has cooled, add an infusion of any spice or herbs to taste, as described above, and pour it over the pork, which should have been previously lightly rubbed with salt. This is ready for use in three days. ✪ Pork, to Pickle

AI-modernized reading of the original text

of coarse sugar to each stone of pork. These recipes give a good idea of the method of preparing bacon flitches, but these are not done conveniently with small curing facilities; and for private families the curing of hams, tongues, &c., are the most practical. Before, however, proceeding to these, the method of pickling pork, and also the preparation of French or larding bacon, may be given. Pork, to Pickle. — Bone the porkk, and cut it into neat pieces, to fit tlie size of the pickling pan (the belly or thin flank is best for this purpose). Rub the pork well with salt, put. a layer of salt in the trough, then lay in the pork, sprinkling each piece well with salt as you lay it in, till you have alternate layers of pork and salt ; let them lie in this well packed in with salt all round for two or three days, and then sprinkle all over the top a mixture made with 61b. coarse brown sugar, lib. bay salt, 6oz. saltpetre, and about 41b. of common salt. As soon as the salt begins to “ give ” or melt, rub these ingredients well in, and turn the pieces frequently, keeping them all well covered with brine. As the salt melts strew more on, then throw a coarse clean cloth over the tub, and on this put a board, and weight this so that it keeps the pork well under the brine. If the trough is kept well covered with a two or three times folded flannel, a little more salt being added now and again, it will keej) to the very last. Another way of pickling pork is to make a brine of water and bay salt sufficiently strong to float an egg, and after it has been boiled, skimmed (till no more scum rises), and allowed to cool, lay the pickling pork in this. “ Petit Sale,” or French Larding Bacon. — Choose the fattest part of the pork (for this should have little or no lean with it), and rub this well with salt, which should have been previously pounded and sifted ; stack the layers of this fat bacon in a shallow trough or tray, and leave it in a cool but not damp cellar; add more salt all round the bacon as the first dissolves, and keep it pressed down with a cloth- covered board, weighted rather heavily. Let it remain thus for six weeks, then hang in a drv airv room. This is the ordinary way, but for more delicate use here is the French mode, which, however, only keeps a week at the most. For this boil together common salt, bay salt, brown sugar, and water in the proportions of 21b. of salt, 4oz. brown sugar, and 2oz. bay salt to each gallon of water, stirring this frequently together ; then when the salt, &c., is dissolved and the mixture has cooled, add an infusion of any spice or herbs to taste, as described above, and pour it over the pork, which should have been previously lightly rubbed with salt. This is ready for use in three days.

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Pork, to PicklePetit Sale, or French Larding Bacon

The "Queen" cookery books: Pickles and Preserves