To pickle Pork

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
for pickling pork
for a hog
Instructions (9)
  1. Bone the pork and cut it into pieces of a size fit to lie in the tub or part you design it to lie in.
  2. Rub your pieces well with salt-petre.
  3. Take two parts of common salt and two of bay-salt, and rub every piece well.
  4. Lay a layer of common salt in the bottom of your vessel.
  5. Cover every piece over with common salt, lay them one upon another as close as you can.
  6. Fill the hollow places on the sides with salt.
  7. As your salt melts on the tops strew on more.
  8. Lay a coarse cloth over the vessel, a board over that, and a weight on the board to keep it down.
  9. Keep it close covered.
Original Text
To pickle Pork. BONE your pork, cut it into pieces, of a size fit to lie in the tub or part you design it to lie in, rub your pieces well with salt-petre, then take two parts of common salt and two of bay-salt, and rub every piece well: lay a layer of common salt in the bottom of your vessel, cover every piece over with common salt, lay them one upon another as close as you can, filling the hollow places on the sides with salt. As your salt melts on the tops strew on more, lay a coarse cloth over the vessel, a board over that, and a weight on the board to keep it down. Keep it close covered, it will thus ordered keep the whole year. Put a pound of salt-petre and two pounds of bay-salt to a hog.
Notes
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