Old Fashioned Meat Pickle

(Beef recommended)
1&1/4 lb. salt, 6 ozs. brown sugar, 1/2 oz. salt petre, 1 gallon water.

Method: Put all the ingredients for the pickle into a large pan, bring to the boil and boil for 5 minutes, skim well. Strain into a large basin or pickling jar and leave until quite cold (cold brine should allow a fresh egg or small potato to float on its surface). Wipe meat thoroughly with a damp cloth. Put meat into the cold pickle, cover and keep in a cool place 8-10 days. Turn the meat every day.

Source: contributed by Mrs. J. Bagshaw in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.11.