pickle, Pococke's.
TAKE four gallons of good water, one pound and a quarter of Muscovado sugar, two ounces of salt petre, and ten pounds of salt. Put the whole into a clean pot, and let it boil, taking off the scum carefully as it rises; when no more rises take it off the fire and let it stand till cold. Then having put the meat you wish to keep, into the vessel you wish to keep it in, pour the liquor over the meat till quite covered, in which condition it must be kept. Beef preserved in this manner has been as sweet after lying in the pickle ten weeks as if only three days salted and as tender as a chicken.
If you intend to preserve your meat a considerable time, you must once in two months boil the pickle again, simmering it as before, putting in two ounces of sugar, and two pounds of salt. This same pickle will be good twelve months.
This pickle is incomparable to cure hams, tongues, or beef which you intend to dry, after drying them to put them in paper bags, and then hang them in a dry place.
Unless in cold weather rub the meat with fine white salt, and let it lie in all the night before you put it into the pickle.
pickle, Hambro.
TAKE six pounds of salt, eight ounces brown sugar, six ounces salt petre: dissolve by boiling in four gallons of water. When perfectly cold apply it to any kind of fresh meat, which should be completely covered with the pickle.
