TO PICKLE BEEF OR TONGUE
Put into a large saucepan four quarts of cold water, two pounds common salt, two ounces of saltpetre, half-pound brown pickling sugar, a few peppercorns, four bay-leaves, six cloves.
Let it all boil up well; then skim. When cold pour into an earthenware pan; then put in the meat and turn it every day for ten or fourteen days.