Name: Preserving Meat, Fish, Vegetables for the Use of the Navy
Ingredients: meat (raw or partly cooked); salt; saltpetre (food safety note: use caution); tin cases or other vessels; salt; water or brine

Preserving Meat, Fish, Vegetables for the Use of the Navy

Ingredients

Directions

Mix salt and saltpetre in a bowl.
Soak the meat in the mixture for a specified time.
Place the meat in tight tin cases or vessels.
Partially exhaust the vessels using an air pump.
Fill the vessels with salt and water or brine.
Introduce carbonic acid gas using a pump or tube.

Recipe from a historical cookbook (Internet Archive).

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.

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Preserving Meat, Fish, Vegetables for the Use of the Navy