A Pickle for Pork, which is to be eat soon

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Total: 10080 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Pickle brine
Pork
Instructions (9)
  1. Boil the water, bay-salt, sugar, and salt-petre together.
  2. Skim the brine when cold.
  3. Cut the pork into desired pieces.
  4. Lay the pork down closely in a container.
  5. Pour the cooled brine over the pork.
  6. Place a weight on the pork to keep it submerged.
  7. Cover the container tightly to exclude air.
  8. The pork will be ready for use in one week.
  9. If the brine appears to be spoiling, re-boil it, skim it when cold, and pour it over the pork again.
Original Text
A Pickle for Pork, which is to be eat soon. You must take two gallons of pump-water, one pound of bay-salt, four ounces of coarse sugar, fix ounces of salt-petre; boil it all to- gether, and skim it when cold. Cut the pork in what pieces you please, lay it down close, and pour the liquor over it. Lay a weight on it to keep it close, and cover it close from the air, and it will be fit for use in a week. If you find the pickle begins to spoil, boil the pickle again, and skim it; when it is cold, pour it on your pork again.
Notes
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