Florence White

Hamburg Pickle for Beef, etc.

Preparation info
    • Difficulty

      Easy

Appears in
top 1000Good Things in England
Good Things in England

By Florence White

Published 1932

  • About

‘This,’ says Miss Anstey, ‘is probably a German receipt, as one of my grand-uncles married a wife from Hamburg.’

Ingredients

  • Water 6 quarts
  • common salt 9 lb.
  • coarse sugar

Method

  1. Boil all the ingredients together.
  2. Skim clear.
  3. When cold put in the beef or tongues.
  4. Keep them well-covered with the liquor 8 or 9 days; they will then be fit for use but may be kept longer if wished.