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Boiled Pickled Pork

Meat and Meat Dishes
Lancashire, Yorkshire, Cumbria, Durham, Northumberland

Bacon joint boiled with pepper, cloves, onion and other vegetables. Repeatedly mentioned in texts from the 1600s on, the method of prearation is rarely given, it being one of those receipts so commonplace and unversally known as to be not worth mentioning.

It could be as simple as...

Original Receipt from 'The London art of cookery and domestic housekeeper's complete assistant' by John Farley (Farley 1811)

Pickled Pork.
HAVING washed your pork, and scraped it clean, let it lie half an hour in cold water, put it in when the water is cold, and let it boil till the rind be tender.

Image: Unknown

...or as sophisticated as...

Original Receipt from 'Northern Counties Cook Book' by Philip Atkinson

Pickled Pork

Pickled pork is another name for an unsmoked bacon joint. Once a popular dish in the Northern Counties, traditionally served with pease pudding and mustard.
Bacon joint, shoulder or hand - 1.5 kg soaked for 4 hours
Water - 2 litres
Onions - 4 large chopped
Carrots - 6 large cut in half lengthwise
Lovage, 4tbs chopped
Small turnips - 4 halved
Black peppercorns - 6
Coriander seeds - 1 tbs
Fresh parsley - 1 sprig
Fresh thyme - 1 sprig

Put the pork and water in a large saucepan and bring to the boil.
Add the remaining ingredients and simmer for about 11/2 hours.
Place the pork and vegetables on a warm serving dish and serve with Pease Pudding (page 39) and Durham mustard (page 152).

We're also obliged to Philip Atkinson for discovering this...

Original Receipt from the ‘Pig Curing and By-Products section of Farmhouse Fare - Recipes from country housewives collected by Farmers Weekly (Agricultural Press Ltd., 1935)


One small leg or a small hand of pork
3 ozs. coarse salt
3 ozs. bay salt.
1/2 oz. saltpetre.
1/2 pint ale.
1/2 pint stout.

Put the leg or hand of pork in a crock, after rubbing it well with coarse salt. Break up fine 3 ozs. of coarse salt, 3 ozs. bay salt, and the 1/2 oz. of saltpetre, and mix the three together. Put them into a saucepan with the ale and the stout, bring to the boil, stirring often; and pour the mixture over the pork, boiling hot. Turn the pork over in the pickle every day for 14 days. It is then ready to cook—and it may be either boiled or baked and is delicious hot or cold.

From Mrs. A Shute, Dorsetshire.

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