Pickle for Beef

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Time
Cook: 20 min Total: 20 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
pickle
Instructions (4)
  1. To four gallons of water put a sufficient quantity of common salt; when quite dissolved, to bear an egg, four ounces of saltpetre, two ounces of bay salt, and half a pound of coarse sugar.
  2. Boil this pickle for twenty minutes, skim it well, and strain it.
  3. When quite cold, put in your beef, which should be quite covered with the pickle, and in nine days it will be fit for use; or you may keep it three months, and it will not be too salt.
  4. The pickle must be boiled and well skimmed at the end of six weeks, and every month afterwards; it will then keep three months in summer and much longer in winter.
Original Text
Pickle for Beef. To four gallons of water put a sufficient quantity of common salt; when quite dissolved, to bear an egg, four ounces of saltpetre, two ounces of bay salt, and half a pound of coarse sugar. Boil this pickle for twenty minutes, skim it well, and strain it. When quite cold, put in your beef, which should be quite covered with the pickle, and in nine days it will be fit for use; or you may keep it three months, and it will not be too salt. The pickle must be boiled and well skimmed at the end of six weeks, and every month afterwards; it will then keep three months in summer and much longer in winter.
Notes
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