Pork Pickle
From Cassell's dictionary of cookery, 1892
Serves 10
The pickle can be reused if boiled occasionally.
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 1289. The excerpt below is the record exactly as published.
half a pound of common salt, a quarter of a pound of salt prunel, a quarter of a pound of saltpetre, one and a half pounds of loaf sugar, and two poimds of bay-salt, in two gallons of water for half an hour. Skim the liquor well, and when cold put it into the tub. Or boil six pounds of common salt, a quarter of a pound of saltpetre, and one and a half pounds of moist sugar, in two gallons of water, as above. When the meat is put into either of these pickles, put a weight upon it to keep it covered with the brine. It wiU keep good for four or five months. Pork, Pickle for (another way).^jSee Pickle for Beef, Pork, and Tongues. Pork, Pickled. — As pork will not keep unless it is salted, it should be cut up as soon as it is cold, and in such pieces as will He quite flat in the pan. Strew a layer of salt and a slighter one of sugar at the bottom of the salting-pan. Rub the sides of the pork over with sugar and salt, lay the pieces, skin down- wards, in the pan, and put a layer of sugar and salt between the layers. When the pan is fuU, cover the whole with a layer of salt sufliciently thick to exclude the air. Lay a cloth over the pan, and put a board with a weight upon it over the cloth to keep the meat in the brine. Leave it for a week or ten days. If at the end of that time the salt has not dissolved into a brine, sprinkle a little warm water over the top layer of salt. It is better, however, to avoid doing this if possible : it should only be found necessary in very di-y weather. Pork pickled in this way will be ready for use in three or four months, and will be found excellent. If excluded from the air, it wiU keep good for two years. Although saltpetre is more commonly used than sugar in pickling meat, the latter imparts the finer flavour, though there is no reason why both should not be used for pork as well as beef. Pork, Pickled (American method). — Dis- solve an ounce of saltpetre and half an ounce of saleratus in a small quantity of boiling water. Put this into a large saucepan containing three gallons of water, and add two and a half pounds of common salt, two pounds of bay- sal
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Cook this with the app: pantry check, scaling, and the assistant.