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Pickle For Beef

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







To four gallons of water put a sufficient quantity of common salt; when

quite dissolved, to bear an egg, four ounces of saltpetre, two ounces of

bay salt, and half a pound of coarse sugar. Boil this pickle for twenty

minutes, skim it well, and strain it. When quite cold, put in your beef,

which should be quite covered with the pickle, and in nine days it will

be fit for use; or you may keep it three months, and it will not be too

salt. The pickle must be boiled and well skimmed at the end of six

weeks, and every month afterwards; it will then keep three months in

summer and much longer in winter.

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

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.









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