A PICKLE FOR TONGUES OR BEEF (Newmarket Recipe)

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 30 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (8)
Mode
  1. Put all the ingredients into a saucepan, and let them boil for 1/2 hour.
  2. Clear off the scum as it rises.
  3. When done, pour the pickle into a pickling-pan.
  4. Let it get cold, then put in the meat, and allow it to remain in the pickle from 8 to 14 days, according to the size.
  5. It will keep good for 6 months if well boiled once a fortnight.
  6. Tongues will take 1 month or 6 weeks to be properly cured.
  7. In salting meat, beef and tongues should always be put in separate vessels.
Time
  1. A moderate-sized tongue should remain in the pickle about a month, and be turned every day.
Original Text
A PICKLE FOR TONGUES OR BEEF (Newmarket Recipe). 641. INGREDIENTS.—1 gallon of soft water, 3 lbs. of coarse salt, 6 oz. of coarse brown sugar, 1/2 oz. of saltpetre. Mode.—Put all the ingredients into a saucepan, and let them boil for 1/2 hour, clear off the scum as it rises, and when done pour the pickle into a pickling-pan. Let it get cold, then put in the meat, and allow it to remain in the pickle from 8 to 14 days, according to the size. It will keep good for 6 months if well boiled once a fortnight. Tongues will take 1 month or 6 weeks to be properly cured; and, in salting meat, beef and tongues should always be put in separate vessels. Time.—A moderate-sized tongue should remain in the pickle about a month, and be turned every day. [Illustration: POTTING-JAR.] POTTED BEEF.
Notes
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