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Preserving Meat

This method uses carbolic acid, which may pose safety concerns.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Preserving Meat

Ingredients

Directions

  1. Mix 1 part carbolic acid with 5 parts water to create acidulated water.

  2. Place meat in barrels or air-tight tin cases filled with the acidulated water.

  3. Alternatively, pack meat in layers with pounded charcoal saturated with acidulated water.

  4. Wrap meat in thin linen to prevent charcoal from entering the tissues.

  5. Seal barrels or cases tightly after packing.

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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