Put to every Gallon of Water a
handful or two of Salt, and as much Wheat-Bran; boil them well together,
and then strain the Liquor as clear as you can from the Brawn, and let it
stand till it is quite cold, at which time put your Brawn in it; but this
Pickle must be renewed every three Weeks. Some put half small Beer and half
Water; but then the small Beer should be brewed with pale Malt: but I think
the first Pickle is the best. _Note,_ The same Boar's Head being well
cleaned, may be boiled and pickled like the Brawn, and is as much esteem'd.
This is a good Season to make what they call Hung-Beef: The way of doing
it, is, to take the thin Pieces of the Beef, and salting them with
Salt-Petre about two Ounces to a Pound of common Salt, and rubbing it well
into the Meat, dry it in a Chimney with Wood Smoke. When this is throughly
cured, it will be red quite through, which one may try by cutting; for if
there is any of the Flesh green, it is not smoked enough. It is, in my
opinion, better than any Bacon to be boiled and eaten hot.
This is what I shall say, concerning the use of such things as are
generally found about a Gentleman's Country-Seat, or about a Farm, which I
think will be very useful, tho' a little out of the common Road; and so I
shall make no Apology for publishing such Receipts as I am sure are good.
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