To Pickle Beef (Wet Method)
From Cookery for every household, 1914
Serves 10
The meat should be completely covered with the pickle or else it will require turning every day.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 346. The excerpt below is the record exactly as published.
To Pickle Beef (Wet Method) 5 or 6 lbs. fleshy beef. Pickle for meat.
Cook this with the app: pantry check, scaling, and the assistant.