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 Beef or tongue pickled in “1 gallon of soft water, 3 lbs. of coarse salt, 6 oz. of coarse brown sugar,1/2oz. of saltpetre” (Mrs.B)  Original Receipt in ‘The Book of Household Management‘, 1861, edited by Isabella Beeton (See Mrs.B)A PICKLE FOR TONGUES OR BEEF (Newmarket Recipe). 641. INGREDIENTS: 1 gallon of soft water, 3 lbs. of coarse salt, 6 oz. of coarse brown sugar,1/2 oz. of saltpetre. Mode: Put all the ingredients into a saucepan, and let them boil for1/2 hour, clear off the scum as it rises, and when done pour the pickle into a pickling-pan. Let it get cold, then put in the meat, and allow it to remain in the pickle from 8 to 14 days, according to the size. It will keep good for 6 months if well boiled once a fortnight. Tongues will take 1 month or 6 weeks to be properly cured; and, in salting meat, beef and tongues should always be put in separate vessels. Time: A moderate-sized tongue should remain in the pickle about a month, and be turned every day.  |
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