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Preserved Meat

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Preserved Meat

Ingredients

Directions

  1. Prepare a tin by ensuring it is clean and ready for use.

  2. Select a piece of raw meat and fat, and place it in the tin.

  3. Fill the tin completely and solder the cover on, leaving a small hole for air and steam to escape.

  4. Heat a bath containing a solution of chloride of calcium to about 212°F (100°C).

  5. Connect the tin to a vacuum chamber to remove moisture as steam.

  6. Once moisture is removed, close the vacuum communication and cook the meat at a high temperature until fully preserved.

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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