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New England cookbook, 1825-1870
Page 26
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Pickle for Beef Rub the beef well with fine salt before you put it down & suffer it to lie from 24 to 48 hours to cleanse it of the blood - For one barrel 8 gallons of water. 9 lb of salt 4lb of sugar 4 oz of salt-petre 3 pints of clean wood ashes - Boiled & well scimmed and poured on when cold - The beef intended for smooking will be fit to hang up in 14 or 15 days
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Pickle for Beef Rub the beef well with fine salt before you put it down & suffer it to lie from 24 to 48 hours to cleanse it of the blood - For one barrel 8 gallons of water. 9 lb of salt 4lb of sugar 4 oz of salt-petre 3 pints of clean wood ashes - Boiled & well scimmed and poured on when cold - The beef intended for smooking will be fit to hang up in 14 or 15 days
Szathmary Culinary Manuscripts and Cookbooks
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