To pickle Pork

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
for the pickle
for packing
Instructions (4)
  1. Mix and pound fine four ounces of saltpetre, one pound of coarse sugar, one ounce of sal prunel, and a little common salt.
  2. Having sprinkled the pork with salt, and drained it twenty four hours, rub it with the above mixture.
  3. Pack the pieces light in a small deep tub, filling up the spaces with common salt.
  4. Place large pebbles on the pork, to prevent its swimming in the pickle which the salt will produce.
Original Text
To pickle Pork. The quantities proportioned to the middlings of a pretty large hog; the hams and shoulders being cut off. Mix and pound fine four ounces of saltpetre, one pound of coarse sugar, one ounce of sal prunel, and a little common salt. Having sprinkled the pork with salt, and drained it twenty four hours, rub it with the above, and then pack the pieces light in a small deep tub, filling up the spaces with common salt. Place large pebbles on the pork, to prevent its swimming in the pickle which the salt will produce.
Notes
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