Bone your Pork, and cut it into such Pieces as will lie most conveniently in your Powdering-tub, which must be large aud sound, to hold the Meat and preserve the Brine. The narrower and deeper your Tub is, the better it will keep your Meat. Rub every Piece well with Salt-petre; then take one Part Bay-salt and two Parts of common Salt, and rub every Piece very well; then cover it with Salt as you do a Flitch of Bacon; after which strew Salt in the Bottom of your Tub, and lay the Pieces in as close as possible, strewing Salt round the Sides of the Tub. As your Salt melts on the Top, strew on more. It will keep a great while, and is very good.
Kategorisierung:Fleisch & Geflügel:
Marlene Ernst (Transkription): "To Pickle Pork a good Way", in: Mrs. Eales Compleat Confectioner (1718-1742), Teil 2, S. 033,
online unter: https://gastrosophie.sbg.ac.at/kbforschung/r-datenbank/?rdb_rezepte=to-pickle-pork-a-good-way (19.08.2022).
Datenbankeintrag erstellt von Marlene Ernst.