Pickled Meat

Ingredients

• 4 oz. of saltpetre
• 6 lb. of salt
• 12 oz. of moist sugar
• double the weight of the nitre
• bay-leaves
• savory
• cloves
• mace

Method

1. 1

   Rub the meat with salt and some saltpetre.

2. 2

   Prepare a pickle with the specified ingredients and inject it into the meat.

3. 3

   Rub the meat with the pickle daily for five days in a cool place.

4. 4

   After five days, turn the meat in the brine daily.

5. 5

   It will be ready for boiling on the tenth day if intended to be eaten hot, or should remain in the pickle for at least a fortnight if to be eaten cold.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 272. The excerpt below is the record exactly as published.

pickled meat is objectionable, because it is frequently very unequally distributed. The pickle should also contain moist szigar to the amount of double the weight of the nitre, besides bay-leaves, savory, cloves, and mace

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