Ingredients
- 1/2 round of beef
- 1/2 round of beef to remain in pickle about a fortnight
- 9 lbs
Directions
660. INGREDIENTS.--1/2 round of beef, 4 oz. of sugar, 1 oz. of powdered saltpetre, 2 oz. of black pepper, 1/4 lb. of bay-salt, 1/2 lb. of common salt. _Mode_.--Rub the meat well with salt, and let it remain for a day, to disgorge and clear it from slime. The next day, rub it well with the above ingredients on every side, and let it remain in the pickle for about a fortnight, turning it every day. It may be boiled fresh from the pickle, or smoked.
_Time_.--1/2 round of beef to remain in pickle about a fortnight. _Average cost_, 7d. per lb. _Seasonable_ at any time.
_Note_.--The aitch-bone, flank, or brisket may be salted and pickled by any of the recipes we have given for salting beef, allowing less time for small joints to remain in the pickle; for instance, a joint of 8 or 9 lbs. will be sufficiently salt in about a week.