Alternative Curing Method for Flitch
From The "Queen" cookery books: Pickles and Preserves, 1902
After curing, smoke for a week.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 73. The excerpt below is the record exactly as published.
each flitch well with common salt, leave it for twenty-four hours, then rub it off. Have ready a mixture made by pounding very finely and sifting, lflb. brown sugar, 2Hb. common salt, fib. bay salt, 4oz. saltpetre, and one cake sal prunella
Cook this with the app: pantry check, scaling, and the assistant.