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Julie M. Clagett cookbook, 1908-1914

Page 69

To make beef's brine.
Salt your beef very slightly in the first instance, sprinkling as you salt, a little salt petre on the beef. Take 9 gals water, 9 qts salt, 1 qt molasses, 1 lb brown sugar, & 1/4 lb. salt petre, Put in on the fire, & boil till perfectly clear, taking care to skim off all the dirt as it rises. Then take off the fire, & let it get perfectly cold, when it may be poured over the beef. Your beef must stay in the first salting, (before you put the brine on it, ) 5 days, taking care to wash your tub well after taking out the  beef, before putting it in brine.
To make beefs brine, G Clagett.
To one gallon of water, take 1 1/2 lbs of brown sugar, 1/2 oz of salt petre, (I generally use an oz. & 1/2 oz of potash. In this ratio the pickle can be increased to any quantity desired. It is the better plan to boil the brine and remove the scum, but it will

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To make beef's brine. Salt your beef very slightly in the first instance, sprinkling as you salt, a little salt petre on the beef. Take 9 gals water, 9 qts salt, 1 qt molasses, 1 lb brown sugar, & 1/4 lb. salt petre, Put in on the fire, & boil till perfectly clear, taking care to skim off all the dirt as it rises. Then take off the fire, & let it get perfectly cold, when it may be poured over the beef. Your beef must stay in the first salting, (before you put the brine on it, ) 5 days, taking care to wash your tub well after taking out the beef, before putting it in brine. To make beefs brine, G Clagett. To one gallon of water, take 1 1/2 lbs of brown sugar, 1/2 oz of salt petre, (I generally use an oz. & 1/2 oz of potash. In this ratio the pickle can be increased to any quantity desired. It is the better plan to boil the brine and remove the scum, but it will