To salt CHOPS

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (6)
  1. THROW over your chops a handful of salt, and lay them skin-side down aslant on a board, to let all the blood run from them.
  2. The next day pound to every pair of chops one ounce of bay salt, the same of salt-petre, two ounces of brown sugar, and half a pound of common salt.
  3. Mix them together, and rub them exceeding well.
  4. Let them lie ten days in your salting cistern.
  5. Rub them with common salt, and let them lie a week longer.
  6. Then rub them clean, and hang them to dry in a dry place.
Original Text
To salt CHOPS. THROW over your chops a handful of salt, and lay them skin-side down aslant on a board, to let all the blood run from them; the next day pound to every pair of chops one ounce of bay salt, the same of salt-petre, two ounces of brown sugar, and half a pound of common salt, mix them together, and rub them exceeding well, let them lie ten days in your salting cistern, rub rub them with common salt, and let them lie a week longer, then rub them clean, and hang them to dry in a dry place.
Notes
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