Method.—Put the salt, sugar, and saltpetre into a large saucepan with the water.
Put it on the fire, bring it to the boil, and let it boil for five minutes.
It must be kept well skimmed.
Strain it into a large tub or basin.
When the pickle is quite cold, meat can be put into it.
Fried Parsley.
Choose nice green parsley, wash and dry it, and pick it from the stalk; put it into a wire spoon or basket, and fry in hot fat (see [French Frying]). It must be removed directly it is crisp or it will discolour; drain it on kitchen paper, and sprinkle it with salt. Parsley that has been frozen will turn black in frying.
[Rendering down Fat.]
- Ingredients—4 lb. of any fat, cooked or uncooked.
Method.—Cut the fat into small pieces.