HAMBRO’ PICKLE FOR BEEF AND PORK.
| Rock salt | 3 | lb. |
| Saltpetre | 1½ | oz. |
| Sal prunelle | ¾ | oz. |
| Black pepper | 2 | oz. |
| Foots of sugar | 1¾ | lb. |
| Water | 2 | gall. |
Boil fifteen minutes, skimming well; pour into a vessel, and the next day it will be fit for use. This is appropriate for beef, hams, and tongues—for family use, hotels, and refreshment rooms, &c. &c. A moderate-sized round of beef should remain in it fourteen to sixteen days.
PICKLE FOR PORK.
EXCELLENT FOR A QUARTER OF A YEAR.
For a whole porker weighing not exceeding five score pounds. The pieces adapted for pickling being at hand, put a layer of finely beaten rock salt at the bottom of your powdering tub, which must always be particularly clean and sweet, and better if fumigated with sulphur the day before it is used, then place the thickest of the meat, then a layer of this mixture:
| Rock salt | 2 | lb. |
| Coarse sugar | 1 | lb. |
| Saltpetre | ½ | lb. |
| Sal prunelle | ½ | lb. |
then again meat, and alternately to the finish, and filling all the spaces with common or rock salt. In a week, if a pickle does not rise up so as totally to cover the pork, boil as much of similar ingredients, and, when cold, pour it gradually and evenly over the meat, and leave it. You can take thin pieces out in a fortnight if wanted in haste, but it will be preferable if not disturbed for a month. The water requisite for the second brine depends upon what brine was produced by the first salting.
PRESERVATIVE PICKLE.
This is proper for cured meats in general, and is recommended for imparting a mild and excellent flavour.
| Rock or common salt | 1 | lb. |
| Bay salt | 1 | lb. |
| Coarse sugar | 1 | lb. |
| Saltpetre | ¼ | lb. |
| Water | 1 | gall. |