 | William Cobbett - Agricultural laborers - 1822 - 208 pages
...others ? 149. All the other parts taken away, the two sides that remain, and that are called flitches, are to be cured for bacon. They are first rubbed with...have sweet and fine bacon, the flitches must not lie sopj>ingin brine, which gives it that sort of taste barrel-pork and sea-jonck have, and than which... | |
 | William Cobbett - Agriculture - 1823 - 210 pages
...flitches, are to be cured for bacon. They are first rubbed with salt on their insides, or flesh sides, then placed, one on the other, the flesh sides uppermost, in a salting-trough, which hat a gutter round its edges to drain away the brine; for, to have sweet and fine bacon, the flitches... | |
 | Agriculture - 1824 - 188 pages
...each flitch, they are then placed one on the other, the flesh sides uppermost, in a salting trough, which has a gutter round its edges, to drain away the brine, for to have sweet and tine bacon, the flitches must not be left sopping in the brine. Every one knows liow different is the... | |
 | William Cobbett - Agriculture - 1826 - 226 pages
...flitches, are to be cured for bacon. They are first rubbed with salt on their insides, or flesh sides, then placed, one on the other, the flesh sides uppermost,...sopping in brine, which gives it that sort of taste which barrel-pork and sea-jonck have, and than which nothing is more villainous. Every one knows how... | |
 | Charles Lawrence - 1831 - 44 pages
...insides, or flesh sides, then placed one on the other, the flesh sides uppermost, in a salting trough, which has a gutter round its edges to drain away the...flitches must not lie sopping in brine, which gives it a bad taste. Every one knows-how different is the taste of fresh dry salt, from that of salt in a dissolved... | |
 | Society for improving the condition of the labouring classes - 1840 - 168 pages
...their inside, or flesh sides, then placed one on the other on a broad shelf, or in a salting trough, which has a gutter round its edges to drain away the...and fine bacon, the flitches must not lie sopping in the brine, which gives them the taste of barrelled pork or sea junk. Every one knows how different... | |
 | Eliza Acton - 1845 - 646 pages
...inside, or flesh sides, then placed one on the other, the flesh sides uppermost in a salting trough, which has a gutter round its edges to drain away the...to have sweet and fine bacon, the flitches must not be sopping in brine, which gives it the sort of taste that barrelpork and sea-junk have, and than which... | |
 | Frederick Bishop - Cookery - 1852 - 512 pages
...insides, or flesh sides, then placed one on the other, the flesh sides uppermost, in a salting trough which has a gutter round its edges to drain away the...to have sweet and fine bacon the flitches must not be sopping in brine, which gives it the sort of taste that barrel pork and sea pork have, and than... | |
 | Frederick Bishop - Cooking, English - 1856 - 444 pages
...insides, or flesh sides, then placed one on the other, the flesh sides uppermost, in a salting trough which has a gutter round its edges to drain away the...to have sweet and fine bacon, the flitches must not be sopping in brine, which gives it the sort of vile taste that barrel and sea pork have. Every one... | |
 | Margaret Maria Gordon - Home economics - 1858 - 170 pages
...flitches, are to be cured for bacon. They are first rubbed with salt on their insides, or flesh sides, then placed one on the other, the flesh sides uppermost,...away the brine. For to have sweet and fine bacon, the flitch must not be sopping in brine, which gives it the sort of taste that barrel pork and sea pork... | |
| |
All the other parts taken away, the two sides that remain, and that are called flitches, are to be cured for bacon. They are first rubbed with salt on their insides, or flesh sides, then placed, one on the other, the flesh sides uppermost, in a... 
