Salt Beef, Pork or Mutton

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • 2 lb/900 g joints of meat
  • 4 oz/100


Place the joint in a ceramic bowl or dish, sprinkle with the salt, rub in for 10 minutes, and leave in a cold place overnight. Turn and rub the joint in its brine for 10 minutes for the next 4 days.

Rinse the joint, truss if necessary, place in a pan, cover with cold water, cover, bring to the boil very slowly, then skim, and simmer gently for about 75 minutes until tender.