Pickle for Salting Meat
From Cassell's dictionary of cookery, 1892
Serves 1
A piece of meat can be kept two or three weeks in this pickle in cool weather. Soak in water for an hour or two before dressing to reduce saltiness.
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 1700. The excerpt below is the record exactly as published.
Three pounds of bay-salt, two ounces of saltpetre, half a pound of sugar, and two gallons of water
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