Pickle for Beef, Pork, and Tongues

Ingredients

• two gallons of cold water
• three pounds of bay salt
• half a pound of good moist sugar
• two ounces of saltpetre

Method

1. 1

   Put the cold water into a large stewpan with the bay salt, moist sugar, and saltpetre.

2. 2

   Bring it to a boil, skim carefully, and let it boil for twenty minutes.

3. 3

   Turn it into a deep pan, and when it is quite cold, it is ready for the meat.

4. 4

   Meat may be kept in this pickle for three weeks in mild weather, though it may be used in five or six days.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1167. The excerpt below is the record exactly as published.

Pickle for Beef, Pork, and Tongues. — Put two gallons of cold writer into a large stewpan with three pounds of bay salt, half a pound of good moist sugar, and two ounces of saltpetre

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