Basic Brine

Preparation info

    • Difficulty


Appears in

The Carved Angel Cookery Book

By Joyce Molyneux

Published 1990

  • About


  • 2.8 litres/5 pints cold water
  • 350 g/12


Place the water, salt, sugar and saltpetre in a large pan. Bring to the boil, stirring until the salt, sugar and saltpetre have dissolved. Skim off any scum that rises to the surface and add the remaining ingredients. Remove from the heat and allow to cool completely before using.

When absolutely cold, strain into a clean stainless steel bowl or bucket, or a well-scrubbed earthenware cr