Hamburgh Pickle for Beef, Hams, and Tongue

Preparation info
    • Difficulty


    • Ready in

      20 min

Appears in

By Eliza Acton

Published 1845

  • About


  • Water, 2 gallons
  • bay-salt, 3 lbs.
  • saltpetre,


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-siz