Miss Parloa's Young Housekeeper / Designed Especially to Aid Beginners; Economical Receipts for Those Who Are Cooking for Two or Three

by Maria Parloa

To Prepare Meat for Corning.

All meats should be kept until free from animal heat before being put into brine. This will take at least forty-eight hours. Have the meat cut into suitable pieces and sprinkled lightly with fine salt and saltpetre in the proportion of one tablespoonful of saltpetre to four of salt. Lay the meat on a board that is slightly inclined, so that the surface blood which is drawn from the meat can run off. At the end of forty-eight or more hours put it in the brine.

All meats should be completely covered with brine. If there be any tendency to float, lay pieces of board on the meat and put weights on these. Large stones will answer.