Cassell's dictionary of cookery

— Put two gallons of cold water into a large stewpan with three pounds of bay salt, half a pound of good moist sugar, and two ounces of saltpetre. Bring it to a boil, skim carefully,, and let it boil for twenty minutes. Turn it into a deep pan, and when it is quite cold it isready for the meat. Meat may be kept in this pickle for three weeks in mild weather, though it may be used in five or six days. The liquid in which it is boiled will not be found too salt to use for soup. The pickle may be used repeatedly. Add one pound of common salt, or half a pound of bay salt, and a pint of water every time the pickle is boiled. Pickle for Tongues (another way). — Rub a handful of salt and another of moist sugar over the tongues, and lay them on a dish in a cool place. Turn and rub them every day for four days. On the fourth day, put a quart of water and a quart of porter into a saucepan with four ounces of saltpetre, two pounds of bay salt, and two pounds of common salt. Bring the liquid to a boil, and skim thoroughly. Put the tongues in a deep pan, and pour the pickle over them while it is hot, and see that they are perfectly covered with it. At the end of eight days they will be fit for use. The pickle should remain on the fire until it boils. Pickle for Meat.— Put two gallons of spring water into a large pan with five pounds of common salt, two pounds of unadulterated moist sugar, and two ounces of saltpetre. Boil for twenty minutes, and skim carefully. A large round of beef would require to lie in this pickle for a fortnight before it is dressed. The meat will not be so mellow as if bay salt were used. The liquid in which the meat is boiled will be too salt for soup. If preferred, three pounds of bay salt may be substituted for common salt. Add one pound of common salt, or half a pound of bay salt, and a pint of water every time the pickle is boiled. Pickle that will keep Two Years or more. — l^ut three gallons of cold spring water into a large pan or copper, and with it two pounds of bay salt, six pounds of common salt, two pounds of moist sugar, and three ounces of saltpetre. Let the pickle boil for half an hour, and skim, carefully, then pom- it into a deep earthen pan with a closely-fitting Lid. When cold, it is ready for the meat. A small ham may lie in this pickle two weeks, a large one three weeks, a tongue ten or twelve days, and beef, according to its size and the degree ®f saltness desired. When the pickle has been in use eight or ten weeks, boil it up and skim carefully : this operation should be occasionally repeated. The pickle wiU require to be boiled PIC ( 0^7 ) PIC oftcner in hot weather than in cold. Every time it is boiled add to it two pounds of common salt, two pints of water, two oimces of sugar, and half an ounce of saltpetre.