Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Newmarket Pickle
Meat and Meat Dishes
Historic

Beef or tongue pickled in "1 gallon of soft water, 3 lbs. of coarse salt, 6 oz. of coarse brown sugar,½oz. 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,½ oz. of saltpetre.
Mode: Put all the ingredients into a saucepan, and let them boil for½ 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.




MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...

   @FoodsOfEngland

   glyn@foodsofengland.co.uk


COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018
BUILT WITH WHIMBERRY
matrixstats