Whole, to Salt
From The "Queen" cookery books: Pickles and Preserves, 1902
An old Scotch recipe for salting a whole bullock.
Presented as published in 1902. 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 The "Queen" cookery books: Pickles and Preserves (1902) by S. Beaty-Pownall, page 82. The excerpt below is the record exactly as published.
Whole, to Salt. — Take as much cold spring water as will well cover the meat you wish to salt, and with this water and bay salt
Cook this with the app: pantry check, scaling, and the assistant.