Home Recipes Cook Books Food Categories Featured

A PICKLE FOR BEEF, PORK, TONGUE, OR HUNG BEEF MRS JUDGE BENNETT

(Meats.) - (Recipes Tried And True)







Mix in four gallons of water a pound and a half of sugar or molasses,
and two ounces of saltpetre. If it is to last a month or two, use six
pounds of salt. If you wish to keep it through the summer, use nine
pounds of salt. Boil all together; skim and let cool. Put meat in
the vessel in which it is to stand; pour the pickle over the meat
until it is covered. Once in two months, boil and skim the pickle and
throw in two or three ounces of sugar, and one-half pound of salt. In
very hot weather rub meat well with salt; let it stand a few hours
before putting into the brine. This draws the blood out.











Add to del.icio.us Add to Reddit Add to Digg Add to Del.icio.us Add to Google Add to Twitter Add to Stumble Upon
Add to Informational Site Network
Report
Privacy
SHAREADD TO EBOOK



Vote

1 2 3 4 5


Viewed 2182 times.

Home Made Cookies.ca