To Dress Chine
A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).
A historical recipe
Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: curing or salting meat. Check current food-safety guidance before following this.
United States
Known as an American recipe, with similar versions prepared across other nations.
- Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.
Ingredients 1 ingredient
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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- Rub the large end with salt and saltpetre, and it will keep some time, or you may boil it fresh.
- Cut the bones of the other end apart, sprinkle with flour and a little salt: add one teacup of water, and stew.
- It will make two large dishes.--Mrs.
- W.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife