Pickling is best when done in cool weather. If
it is only done on a small scale a large earthenware
basin or crock will serve the purpose, but it should
have a cover or board to fit it closely. If much
pickling is done a wooden trough is better, as it is
lighter for handling. Whatever the receptacle, care
must be taken to keep it scrupulously clean ; it
ought to be well scalded and dried in the open air
after use.
861. Pickle for Meat, 1 (Wet)
1J lbs. bay salt or com- 1 oz. saltpetre.
mon salt. 1 gallon water.
6 to 8 oz. brown sugar.✪ Pickle for Meat, 1 (Wet)
Put all the ingredients into a large clean sauce-
pan, bring them to the boil and boil from 15 to 20
minutes, skimming carefully. Strain and use
when cold.
862. Pickle for Meat, 2 (Dry)
A lb. bay salt.
| lb. common salt.
| lb. brown sugar.
1 oz. saltpetre.
\ oz. black pepper.
1 tea-sp. allspice.✪ Pickle for Meat, 2 (Dry)
Pound the bay salt, mix all the ingredients
together and use as directed. This pickle will
keep for several weeks and can be boiled up and used
for more than one lot of meat if wanted ; but
as salt is so cheap, this is scarcely worth while.
863. To Pickle Beef (Dry Method)
5 or 6 lbs. beef. Pickle for meat.✪ To Pickle Beef (Dry Method)
Almost any fleshy piece of beef may be salted,
but a piece from the round or flank is generally
used. The meat must be very fresh, and it is
usually boned. Wipe it and trim it carefully,
removing any kernels or discoloured parts ; then
rub the meat well with common salt and let it
stand at least 12 hours. Wipe off this salt and
Eut the meat into a pickling jar or earthenware
asin and sprinkle over it a pickling mixture made
according to last recipe. Bub this well into the
beef and then cover closely. Bepeat this rubbing
every day for 1C or 14 days, turning the meat each
time. The mixture will become liquid, but the
rubbing must be continued all the same. When
the meat is sufficiently salted, lift it out, wash or
wipe off the pickle and tie it into shape. Cook
according to directions given in Becipe 824. Any
quantity of beef may be pickled in this way, but
if a larger piece is required the quantity of pickle
must also be increased, always keeping to the same
proportions.
864. To Pickle Beef (Wet Method)
5 or 6 lbs. fleshy beef. Pickle for meat.✪ To Pickle Beef (Wet Method)
Choose and prepare the meat as in last recipe.
Have ready prepared some pickle for meat as
directed in Becipe 861, pour it into a salting trough
or strong earthenware basin and put the meat into
it. Allow it to remain 10 days. The meat should
be completely covered with the pickle or else it
will require turning every day.
865. Spiced Beef
7 or 8 lbs. brisket of
beef.
1 lb. common salt.
2 oz. saltpetre.
1J oz. salprunelle.
f lb. Demerara sugar.
| tea-cupful of treacle.
| tea-sp. cloves.
\ tea-sp. black pepper-
corns. 3 shallots.
4 bay-leaves.
| tea-sp. powdered
thyme.
A little glaze.✪ Spiced Beef
Page 346 · 5 recipe records on this page
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Pickling is best when done in cool weather. If it is only done on a small scale a large earthenware basin or crock will serve the purpose, but it should have a cover or board to fit it closely. If much pickling is done a wooden trough is better, as it is lighter for handling. Whatever the receptacle, care must be taken to keep it scrupulously clean ; it ought to be well scalded and dried in the open air after use.
861. Pickle for Meat, 1 (Wet)
1J lbs. bay salt or com- 1 oz. saltpetre.
mon salt. 1 gallon water.
6 to 8 oz. brown sugar.
Put all the ingredients into a large clean saucepan, bring them to the boil and boil from 15 to 20 minutes, skimming carefully. Strain and use when cold.
862. Pickle for Meat, 2 (Dry)
A lb. bay salt.
| lb. common salt. | lb. brown sugar.
1 oz. saltpetre.
\ oz. black pepper. 1 tea-sp. allspice.
Pound the bay salt, mix all the ingredients together and use as directed. This pickle will keep for several weeks and can be boiled up and used for more than one lot of meat if wanted ; but as salt is so cheap, this is scarcely worth while.
863. To Pickle Beef (Dry Method)
5 or 6 lbs. beef. Pickle for meat.
Almost any fleshy piece of beef may be salted, but a piece from the round or flank is generally used. The meat must be very fresh, and it is usually boned. Wipe it and trim it carefully, removing any kernels or discoloured parts ; then rub the meat well with common salt and let it stand at least 12 hours. Wipe off this salt and
Put the meat into a pickling jar or earthenware basin and sprinkle over it a pickling mixture made according to last recipe. Rub this well into the beef and then cover closely. Repeat this rubbing every day for 1C or 14 days, turning the meat each time. The mixture will become liquid, but the rubbing must be continued all the same. When the meat is sufficiently salted, lift it out, wash or wipe off the pickle and tie it into shape. Cook according to directions given in Recipe 824. Any quantity of beef may be pickled in this way, but if a larger piece is required the quantity of pickle must also be increased, always keeping to the same proportions.
864. To Pickle Beef (Wet Method)
5 or 6 lbs. fleshy beef. Pickle for meat.
Choose and prepare the meat as in last recipe. Have ready prepared some pickle for meat as directed in Recipe 861, pour it into a salting trough or strong earthenware basin and put the meat into it. Allow it to remain 10 days. The meat should be completely covered with the pickle or else it will require turning every day.
865. Spiced Beef
7 or 8 lbs. brisket of beef.
1 lb. common salt.
2 oz. saltpetre.
1J oz. salprunelle. f lb. Demerara sugar.
| tea-cupful of treacle.
| tea-sp. cloves.
\ tea-sp. black peppercorns. 3 shallots.
4 bay-leaves.
| tea-sp. powdered thyme.
A little glaze.
Records on this page
Pickle for Meat, 1 (Wet)Pickle for Meat, 2 (Dry)To Pickle Beef (Dry Method)To Pickle Beef (Wet Method)Spiced Beef