Name: Ham Borough Pickle
Ingredients: 6 pounds coarse alum-salt; 8 ounces brown sugar; 6 ounces saltpeter; 4 gallons water

Ham Borough Pickle

Ingredients

6 pounds coarse alum-salt
8 ounces brown sugar
6 ounces saltpeter
4 gallons water

Directions

Dissolve the alum-salt, brown sugar, and saltpeter by boiling them in 4 gallons of water.
Allow the mixture to cool completely.
Submerge any kind of meat in the pickle and seal it tightly.
For tongues, veal, or mutton, do not leave in the pickle for more than 10 days.
After removing beef or tongues from the pickle, soak them in cold water for 24 hours and then drain before boiling.

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.