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To Pickle Meat

This recipe uses saltpetre, which should be handled with care.

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

Ingredients

Directions

  1. Boil the salt, sugar, and saltpetre with the water.

  2. Skim the mixture and allow it to cool.

  3. Immerse the meat completely in the pickle.

  4. Place a heavy board or flat stone on top of the meat to keep it submerged.

  5. Boil the pickle occasionally, adding more salt as needed to maintain strength.

  6. Remove any scum that forms on the surface.

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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