Pork, Pickled (another way)

Ingredients

• fifteen parts of salt
• one of saltpetre
• a cloth folded in four

Method

1. 1

   Cut the meat into pieces, lay them at the bottom of an earthen pan on a layer of crushed salt, cover with the salt and saltpetre mixture, and place a cloth and a board with heavy stones on top.

2. 2

   Remove after five or six days for immediate use, or let it remain longer for preservation.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1290. The excerpt below is the record exactly as published.

Pork, Pickled (another way).— Every part of the pig which is thin and streaky may be converted into pickled pork, but the fillet and breasts are the portions best suited for this purpose. Cut the meat into pieces, and lay these at the bottom of an earthen pan on a layer of crushed salt, packing them as closely as pos- sible. Cover with a mixture of fifteen parts of salt and one of saltpetre. Lay on the top a cloth folded in foiu

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