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American cookbook, 1900
Page 85
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Miscellaneous Salting Beef, Ham, Tongues &c. For a good sized boiling piece of Beef, it will take 2 oz. of Salt Petre & rather more than 1/2 of a lb of coarse Brown Sugar mixed together, and well rubbed over into the Beef, then let it stand 24 hours before putting into the Pickle, which should be made as follows. Put as much common salt to 6 lbs of spring water as will make it strong enough for an egg to float in (about 2 lbs) and 1/2 lb of Bay salt, let it boil a few minutes & when cold, put the beef in. It will do 3 or 4 times if reboiled each time
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Miscellaneous Salting Beef, Ham, Tongues &c. For a good sized boiling piece of Beef, it will take 2 oz. of Salt Petre & rather more than 1/2 of a lb of coarse Brown Sugar mixed together, and well rubbed over into the Beef, then let it stand 24 hours before putting into the Pickle, which should be made as follows. Put as much common salt to 6 lbs of spring water as will make it strong enough for an egg to float in (about 2 lbs) and 1/2 lb of Bay salt, let it boil a few minutes & when cold, put the beef in. It will do 3 or 4 times if reboiled each time
Szathmary Culinary Manuscripts and Cookbooks
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