DIY History | Transcribe | Szathmary Culinary Manuscripts and Cookbooks | English cookbook, 1799

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Page 83

Hampshire Pickle for Boiling Beef, Hung Beef and Tongues
To 4 gallons of water, put a pound & a half of Brown sugar 2 oz of salt peter, put the whole into a pot with six pounds of bay salt & let it boil being careful to take off all the scum as it rises, when no more appears, take the liquor & let it stand till quite cold then having put the meat you intend to preserve into the vessal you will keep it in pour your liquor over the meat till it is quite covered in which state it must be kept If you intend to preserve it for a considerable time it will be necessary once in two months to boil the Pickle over again scumming off all that rises & throwing in at the time 2 ozs of sugar & a pound of salt, this Pickle is incomparable for Hung Beef & Tongues, Beef for drying to remain three weeks in Pickle.
Miss [Yarhers?] receipt
To make Calico sew easy, Soap the edges with white soap

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Hampshire Pickle for Boiling Beef, Hung Beef and Tongues To 4 gallons of water, put a pound & a half of Brown sugar 2 oz of salt peter, put the whole into a pot with six pounds of bay salt & let it boil being careful to take off all the scum as it rises, when no more appears, take the liquor & let it stand till quite cold then having put the meat you intend to preserve into the vessal you will keep it in pour your liquor over the meat till it is quite covered in which state it must be kept If you intend to preserve it for a considerable time it will be necessary once in two months to boil the Pickle over again scumming off all that rises & throwing in at the time 2 ozs of sugar & a pound of salt, this Pickle is incomparable for Hung Beef & Tongues, Beef for drying to remain three weeks in Pickle. Miss [Yarhers?] receipt To make Calico sew easy, Soap the edges with white soap