To Salt and Pickle Beef, in Various Ways

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


Let the meat hang a couple of days in mild weather, and four or five in winter, before it is salted or pickled. During the heat of summer it is better to immerse it entirely in brine, that it may be secured alike from the flies, and from the danger of becoming putrid. Trim