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To Salt and Pickle Beef, in Various Ways

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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To Salt and Pickle Beef, in Various Ways

Ingredients

Directions

  1. Hang the meat for 2 days in mild weather or 4-5 days in winter before salting or pickling.

  2. In summer, immerse the meat entirely in brine to protect it from flies and spoilage.

  3. Trim the meat and remove any kernels from the fat.

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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