A Pickle for Pork, which is to be eat soon

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About


Take two Gallons of Pump-water, one Pound of Bay-salt, one Pound of coarse Sugar, Six Ounces of Salt-petre, boil it all together, and skim it when cold. Cut the Pork in what Pieces you please, lay it down close, and pour the Liquor over it. Lay a Weight on it to keep it close, and cover it close from the Air, will be fit to use in a Week. If you find the Pickle begins to spoil, boil the Pickle again, and skim it; when it is cold, pour it on your Pork again.