Preserved Meat
Ingredients
Directions
Select a piece of raw meat and fat.
Place the meat in a tin, filling it completely.
Solder the tin closed, leaving a small hole for air and steam to escape.
Prepare a bath with a solution of chloride of calcium.
Gradually heat the bath to about 212°F (100°C).
Open communication with a vacuum chamber to remove steam.
Cook the meat at a high temperature until fully preserved.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.