Beautiful Fixtures are Our Specialty
WOLF, SAYER & HELLER
INCORPORATED
NEW YORK CHICAGO MONTREAL
HAMBURG SYDNEY, N. S. W. CHRISTCHURCH, N. Z. LONDON
Pickled Pigs Feet
Clean the feet very carefully, split them in half, then put them from 4 to 6 days in brine, prepared the same way as for tongues. After the sixth day boil them slowly until the feet are nicely cooked. Then cool them well with cold water and pack them into your barrels or tierces with vinegar, some whole white pepper, cloves and bay leaves.
Corned Beef
The majority of retail butchers make corned beef every day. I mean by this that rump pieces, plates, briskets and all parts of beef, which can not be sold at a good price, should not be put into your brine every day and taken out as you need it. This way you will have some of it too much cured, and some not enough. The best way is to have your plates separate from your thick pieces and pickle both in the following brine: For every 5 gallons of water use
10 lbs. of salt.
2 lbs. of sugar.
1 lb. of “P” Savaline ([p. 36]) or Shorthorn Preserver ([p. 8]),