Hamburgh Pickle for Beef, Hams, and Tongue

Ingredients

• Water, 2 gallons
• bay salt, 3 lbs.
• coarse sugar, 2 lbs.
• saltpetre, 2 oz.
• black pepper, 2 oz.

Method

1. 1

   Boil water, bay salt, coarse sugar, saltpetre, and black pepper for twenty minutes.

2. 2

   Clear off the scum, pour into a deep earthen pan, and when cold, lay in the meat, ensuring it is fully covered.

3. 3

   Turn occasionally in the brine.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 192. The excerpt below is the record exactly as published.

coarse sugar, \ lb. ; saltpetre, 1 oz. : 2 days. Salt, | lb. : 21 days. Boil 5 hours, or more. Obs— Beef cured by this receipt if properly boiled, is tender, of good colour and flavour, and not over salt. The rump, edge-bone, and brisket may be salted, or pickled in the same way as the CHAP. X.] BEEF. 197 HAMBURGH PICKLE FOR BEEF, HAMS, AND TONGUE. Boil together, for twenty minutes, two gallons of water, three pounds of bay salt, two pounds of coarse sugar, two ounces of salt- petre, and two of black pepper, bruised, and tied in a fold of muslin ; clear off the scum thoroughly, as it rises, pour the pickle into a deep earthen pan, and when it is quite cold lay in the meat, of which every part must be perfectly covered with it. A moderate-sized round of beef will be ready for table in a fortnight ; it should be turned occasionally in the brine. Five pounds of common salt may be substituted for the quantity of bay salt given above ; but the meat will not be so finely flavoured. Water, 2 gallons ; bay-salt, 3 lbs. ; saltpetre, 2 oz. ; black pepper, 2 oz.

Cook this with the app: pantry check, scaling, and the assistant.