Pickle for Meat
From Cassell's dictionary of cookery, 1892
Serves 20
The liquid will be too salt for soup. If preferred, three pounds of bay salt may be substituted for common salt.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1167. The excerpt below is the record exactly as published.
Pickle for meat may be used again and again if it is boiled and skimmed occasionally, a little fresh salt being added to it. The tub which contains it should be kept covered, either with a lid or a thick cloth, and a cool place should be chosen for it to stand in. IMeat is more tender when cured with bay salt than with common salt : the fonner is the more expensive of the two. Sugar makes, the meat mellow ; saltpetre colours it, but tends to make it hard, dry, and indigestible. Two or three recipes for pickle are here given, all of which will be found excellent. They are suit- able for beef, hams, and tongues. 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. Bring it to a boil, sldm carefully,, and let it boil for twenty minutes. Turn it into a deep pan, and when it is quite cold it is- ready for the meat. Meat may be kept in this pickle for three weeks in mild weather, though it may be used in five or six days. The liquid in which it is boiled will not be found too stilt to use for soup. The pickle may be used re- peatedly. Add one pound of common salt, or half a pound of lany salt, and a pint of water every time the pickle is boiled. Pickle for Tongues (another way). — Rub' a handful of salt and another of moist sugar over the tongues, and lay them on a dish in a cool place. Turn and rub them every day for four days. On the fom-th day, put a quart of water and a quart of porter into a saucepan with four ounces of saltpetre, two pounds of bay salt, and two pounds of common salt. Bring the liquid to a boil, and skim thoroughly. Put the tongues in a deep pan, and pour the pickle over them while it is hot, and see that they are perfectly covered with it. At the end of eight days they will be fit for use. The pickle should remain on the fire until it boils. Pickle for Meat.— Put two gallons of spring water into a large pan with five pounds of common salt, two pounds of unadulterated moist sugar
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