MS 9198: Lady Caroline Eliza East's recipe book

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Receipt for Pikling Beef

2 Gallons of Water 3 lbs of Salt 2 oz of Salt Petre 2 lbs & 1/2 brown Sugar, boil altogether for full 2 hours; & when cold pour it on your Beef which may remain in it ten days, or longer as convenient. This Receipt very good for Pork also.

To Collar Pigs Head

Take a large Pigs head; Salt it with common Salt & one oz of Salt Petre. for a week. Then boil it (in a Cloth) till all the bones come out with ease. Take two calves feet & boil in the same manner. Shred the lean, fat, & feet together; also the Tongue, then Season with more Salt, 1/4 of a lb. of ground Allspice, 2 or 3 blades of Mace, a few Cloves & a tea spoon of Pepper. Lay the Ears in whole; Roll it very tight in a Cloth, & fillet it, then

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boil it in the same liquor for 1/2 hour; Take it immediately out of liquor; & put it under a great weight for a day or two See it tighter after boiling & keep in a dry place-- or in Brawn pickle.