Hamburgh Pickle for Beef, Hams, and Tongue

Preparation info

    • Difficulty


    • Ready in

      20 min

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

  • About


  • Water, 2 gallons
  • bay-salt, 3 lbs.
  • saltpetre, 2 oz.
  • black pepper, 2 oz.
  • sugar, 2 lbs


Boil together, for twenty minutes, two gallons of water, three pounds of bay salt, two pounds of coarse sugar, two ounces of saltpetre, and two of black pepper, bruised, and tied in a fold of muslin; clear off the scum thoroughly, as it rises, pour the pickle into a deep earthen pan, and when it is quite cold lay in the meat, of which every part must be perfectly covered with it. A moderate-sized round of beef will be ready for table in a fortnight; it should be turned occasionally in the brine. Five pounds of common salt may be substituted for the quantity of bay salt given above; but the meat will not be so finely flavoured.