First, let it get thoroughly cold and firm, then rub salt into it and let
remain for twenty-four hours. This draws off the blood. Next drain,
and pack it in a brine prepared as follows: For every one hundred pounds
of beef use seven pounds of salt, one ounce each of saltpetre and cayenne
pepper, one pint of molasses, ten gallons of soft water. Boil and skim
well, when cool pour it over the beef. Keep in this until ready for use.
The brine should be boiled up occasionally and scummed.
A. Granger.
TO CURE HAMS.
To every one hundred pounds make a brine of eight pounds of coarse
salt, two ounces of saltpetre, two pounds of brown sugar, one ounce of
potash and four gallons of water. First, let the hams get thoroughly cold,
say two days after butchering; rub them all over with fine salt; then pour
over them the brine. Let remain six weeks in the brine, then take out
and dry several days before smoking. N. K. Brooks.
A PICKLE FOR HAM, BEEF, TONGUE, BACON, ETC.
Take three or four hams weighing fourteen or sixteen pounds each.
Let them hang for a day, then rub well into each one two ounces of sal
prunella, two ounces of saltpetre, and one pound of salt. Put the hams
into a deep pan and turn them over and rub them each day for three
days. Make a pickle by boiling together three gallons of water, four
pounds of common salt, four pounds of bay salt, and seven pounds of
moist sugar✪ A Pickle for Ham, Beef, Tongue, Bacon, etc.. Skim thoroughly, and when the pickle has boiled for twenty
minutes, pour it hot over the meat. The hams must be rubbed and turned
daily, and their relative position altered, the one at the top being put to
the bottom, and so on. At the end of three weeks they must be drained
and dried, and smoked if practicable. This pickle will be found excellent
for beef, bacon, tongues, etc., and will keep for several months if it be
boiled and skimmed each time it is used, and kept closely corked. Salt
and treacle should be added also to make up for the strength evaporat-
ing. E. J. C.
TO SALT PORK.
Let the pork get thoroughly cold and hard, put in a boiler as much
water as will well cover pork to be preserved. When it boils, mix in salt.
To ascertain when there is salt enough put in an ^g^ — if it floats there is
sufficient. Pour the brine in a jar and let it cool. When cold pour over
the pork. C^ A. S.
EAT AND FISH SAUCES
AND GARNISHINGS.
SAUCES accompanying various meats should increase its palatableness
and yet, very many fail in this matter. Some one has said that the best
test of a good cook is good gravy. There are four qualities demanded in
the composition of a good sauce or gravy. First, is its color: it should
be attractive to the eye; second, it should be pleasing in its aroma; third,
pleasing in flavor and fourth, consistency. The simplest way to make a
gravy or sauce is to remove the meat from the pan, pour or skim off the
fat, leaving the residue in the pan. Then, add a little hot water or milk,
stirring all thoroughly. Next strain the liquid, season to taste and it is
ready for use — a clear, bright substance, free from fat.
Page 273 · 1 recipe record on this page
Presented as published in 1917. 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
First, let it get thoroughly cold and firm, then rub salt into it and let remain for twenty-four hours. This draws off the blood. Next drain, and pack it in a brine prepared as follows: For every one hundred pounds of beef use seven pounds of salt, one ounce each of saltpetre and cayenne pepper, one pint of molasses, ten gallons of soft water. Boil and skim well, when cool pour it over the beef. Keep in this until ready for use. The brine should be boiled up occasionally and scummed.
A. Granger. TO CURE HAMS.
To every one hundred pounds make a brine of eight pounds of coarse salt, two ounces of saltpetre, two pounds of brown sugar, one ounce of potash and four gallons of water. First, let the hams get thoroughly cold, say two days after butchering; rub them all over with fine salt; then pour over them the brine. Let remain six weeks in the brine, then take out and dry several days before smoking. N. K. Brooks.
A PICKLE FOR HAM, BEEF, TONGUE, BACON, ETC.
Take three or four hams weighing fourteen or sixteen pounds each. Let them hang for a day, then rub well into each one two ounces of sal prunella, two ounces of saltpetre, and one pound of salt. Put the hams into a deep pan and turn them over and rub them each day for three days. Make a pickle by boiling together three gallons of water, four pounds of common salt, four pounds of bay salt, and seven pounds of moist sugar. Skim thoroughly, and when the pickle has boiled for twenty minutes, pour it hot over the meat. The hams must be rubbed and turned daily, and their relative position altered, the one at the top being put to the bottom, and so on. At the end of three weeks they must be drained and dried, and smoked if practicable. This pickle will be found excellent for beef, bacon, tongues, etc., and will keep for several months if it be boiled and skimmed each time it is used, and kept closely corked. Salt and treacle should be added also to make up for the strength evaporating. E. J. C.
TO SALT PORK.
Let the pork get thoroughly cold and hard, put in a boiler as much water as will well cover pork to be preserved. When it boils, mix in salt. To ascertain when there is salt enough put in an egg—if it floats there is sufficient. Pour the brine in a jar and let it cool. When cold pour over the pork. C^ A. S.
MEAT AND FISH SAUCES
AND GARNISHINGS.
SAUCES accompanying various meats should increase its palatableness and yet, very many fail in this matter. Some one has said that the best test of a good cook is good gravy. There are four qualities demanded in the composition of a good sauce or gravy. First, is its color: it should be attractive to the eye; second, it should be pleasing in its aroma; third, pleasing in flavor and fourth, consistency. The simplest way to make a gravy or sauce is to remove the meat from the pan, pour or skim off the fat, leaving the residue in the pan. Then, add a little hot water or milk, stirring all thoroughly. Next strain the liquid, season to taste and it is ready for use — a clear, bright substance, free from fat.
Records on this page
A Pickle for Ham, Beef, Tongue, Bacon, etc.