Pickled Meat

Ingredients

• To 100 lb meat
• 8 lb salt
• % lb sugar (Kandis-Zucker)
• 2 oz. saltpeter
• 32 quarts water

Method

1. 1

   Boil and then allow to cool.

2. 2

   The meat, cut, is placed into the barrel or crock; the cooled brine poured over.

3. 3

   Small boards weighted with stones laid on top to keep meat well under brine.

4. 4

   The pieces reserved for smoking should be removed after two weeks while the rest may remain in pickle until used.

5. 5

   From time to time pieces of beef or tongue may be placed in same brine without detriment to taste.

Nutrition per serving

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 9. The excerpt below is the record exactly as published.

Pickled Meat. 2 fb of yellow sugar ; 5 lb of salt ; 4 oz. of saltpeter ; 14 quarts of water. Cook slowly, until brine will carry an egg. When cold, pour the brine over the meat. MRS. WM. WEYRICH. Sliced Tongue. Boil the tongue in about 2 quarts of water until tender. Remove from liquid, skin and cut into slices, melt y2 tablespoon of butter in a pan, add half an onion •and fry over slow fire until yellow. Add the boiling — 33 — liquid and season with salt, pepper, juice of one lemon, half a tablespoon of sugar or more, and half a teaspoon of flour mixed with a little water. Now add the sliced tongue and boil from 15 to 20 minutes. MRS. ARNOLD KOTT. Veal Loaf. 3 lb of veal; seasonings; and gelatine. Boil 3 pounds of lean veal in enough water to cover it well. Add a little salt, and boil slowly, until the meat falls from the bones. Take out the meat and set aside to cool. To the liquid in which the meat was cooked, add pepper and salt to taste, a few cloves, two bay leaves, a little celery salt or seed, a few mustard seeds and the grated rind of a lemon. Cook the liquid about y2 hour longer with the seasoning, then add 2 tablespoonfuls of gelatine, (dissolved in a little cold water), and strain. Arrange the chopped meat in a wet mold, and pour the liquid over it. Let stand until the next day, when it may be turned out on a flat dish and sliced. When serving garnish with parsley and sliced lemon or sliced tomatoes. MRS. R. G. STRIEGLER. White Fricassee of Tongue. Tongue boiled in salt water, diced fine. Melt a sufficient quantity of butter browned slightly, one chop- ped onion and a tablespoon flour, add the boiled down liquid from the tongue. Add slices of lemon, from which the seed have been carefully removed, mace white pepper to taste and % glass white wine and put the diced tongue into the liquid, boiling both together — 34 — over a very slow fire. Serve with small round meat dumplings that have been boiled in salt water or soup stock. The sauce may be thickened with the yolks of eggs before serving which greatly improves both taste and appearance. MRS. F. MORGAN. Pickled Meat. To 100 lb meat, allow 8 lb salt; % lb sugar (Kan- dis-Zucker) ; 2 oz. saltpeter; 32 quarts water

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