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An excellent general pickle for Meat, Hams, Tongues, Sjc

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

Ingredients 12 ingredients

  1. Port
  2. Cut
  3. Potato
  4. Pears
  5. Beef
  6. Rub
  7. Anchovies
  8. Sugar
  9. Water
  10. Pickle
  11. six ounces of salt
  12. Brisket
Contains FishSulphites Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Take in the proportion of six ounces of salt, and four of sugar to the quart of water, and a quarter-ounce of saltpetre.
  2. Rub the meat with salt, let it drain for two days, and pack it, and over it pour the pickle, first boiled, skimmed, and cooled.
  3. Herbs and spices ad libitum.-^ 1192.
  4. To salt Beef for immediate use, and to make Soup of.
  5. For this purpose we prefer the thin flank, or what are in Scot- land called the nine-holes, the runner, and the brisket.
  6. Cut it.
  7. as suitable, into pieces of from three to seven pounds.
  8. Rub heartily with dried salt.
  9. Cover up the meat.
  10. Turn it over occasionally (to have it soaked with brine), and in a week it will eat well as plain bouilli with roots, and make a good Scotch soup.
  11. From that time to six weeks it will eat with greens, while the pot-liquor will make, or help to make, potato or pease soup.
  12. Rock salt, called Liverpool salt in the north-west of Scotland and ia Ireland, because it comes from that port.
  13. The best ot all salt for preserving meat or fish is what is called bay or Lisbon salt.
  14. To it anchovies partly owe their rich mellowness.
  15. Various ways of hastening the process of rendering meat fit for cooking are proposed.
  16. Some recommend Inirying in the earth;
  17. others hanging the meat or poultry in a fig-tree.
  18. A high hut equal temixjratiire a^ pears the most rational plan.
  19. Cover the meat with a thin cloth, and Icavi- It as long as is wished for, or convenient, near the kitclien pven.
  20. If, however, the temperature he too high, tlie meat will be rather hardened than improved.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Spatula
  • Colander