Chap
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United Kingdom
Known as a British recipe, with similar versions prepared across other nations.
- Storage. The keeping times and places here are from before refrigeration. Follow current storage guidance.
Ingredients 5 ingredients
- six ounces of salt
- Rub
- Water
- Pickle
- Sugar
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
Chef Wood
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- by occasionally adding fteah supplies as it wastes^ and using a sinking-board.
- If the pickle becomes turbid, aiid a scum gather on it, either pour it off, and boil and skim it well before returning it^ when cold, to the meat, or use a fresh pickle, which may now be afforded cheaply, and is perhaps better, because purer than the original liquor boiled up.
- Meat preserved in this way is never disagreeably salt, and will keep for a long time.
- An excellent general Pickle far Meat, Havii, Tongues, Sfc.
- — ^Take in Uie proportion of six ounces of salt and four of sugar to the quart of water, and a quarter-ounce of Mltpetre.
- Rub the meat with salt, let it drain, and pack itj and over it pour the pickle, first boiled, skimmed, and cooled.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Slotted spoon
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Colander