Book contents
- Frontmatter
- Contents
- Foreword
- Acknowledgements
- Introduction
- Part One The General Organisation of Victualling the British Navy
- Part Two The Bases
- Part Three The Main Markets
- Conclusion
- Appendices
- 1 Ordinary Charge of the Victualling Board in 1747
- 2 Commissioners of the Victualling Board, 1755–63
- 3 The Structure of British Naval Administration
- 4 Itemised Distribution of Victualling Board Expenses, 1756–9, 1762–3
- 5 List of Victuals on the Southsea Castle Leaving for the East Indies at the End of 1759 with a Crew of 130 Men
- 6 Process to Be Used in Curing Beef and Pork
- 7 Wage Totals, According to Activity, Paid to Victualling Personnel in the London Yard in the First Quarter of 1761
- 8 Supervisory Staff of the Victualling Board, 1761
- Sources and Bibliography
- Index
- Other Works of Christian Buchet
6 - Process to Be Used in Curing Beef and Pork
from Appendices
Published online by Cambridge University Press: 05 April 2013
- Frontmatter
- Contents
- Foreword
- Acknowledgements
- Introduction
- Part One The General Organisation of Victualling the British Navy
- Part Two The Bases
- Part Three The Main Markets
- Conclusion
- Appendices
- 1 Ordinary Charge of the Victualling Board in 1747
- 2 Commissioners of the Victualling Board, 1755–63
- 3 The Structure of British Naval Administration
- 4 Itemised Distribution of Victualling Board Expenses, 1756–9, 1762–3
- 5 List of Victuals on the Southsea Castle Leaving for the East Indies at the End of 1759 with a Crew of 130 Men
- 6 Process to Be Used in Curing Beef and Pork
- 7 Wage Totals, According to Activity, Paid to Victualling Personnel in the London Yard in the First Quarter of 1761
- 8 Supervisory Staff of the Victualling Board, 1761
- Sources and Bibliography
- Index
- Other Works of Christian Buchet
Summary
For Beef
The oxen are to be haltered in the slaughterhouse (and not suffered to run loose about the same, as hath been heretofore practised to the great prejudice of the meat), and to hang twenty-four hours after slaughtered to cool before cut out. So the four quarters being weighed, and having taken out the four marrow bones and four shin bones, for which eight pound is allowed in each [cwt], every hundredweight is to be cut into twenty-six four-pound pieces, the randers and messers taking care it be done with as little waste and scraps as may be: thus messed, to be well rubbed with a mixture of two-thirds white and one-third French Bay salt between the layers, where they are to lie five or six days, but rather five; and to be taken taken out on the tables and well rubbed again with two-thirds Bay and one-third white salt between each layer, every other layer being trod close down; which cask being bunged up and made very tight, are to remain so for at least twelve days, after which they are to be laid with their bung downwards twenty-four hours to drain. And so the pickle is is to be put to them, that being well boiled and clean scummed, and so strong that a four-pound piece of beef will swim on the top when cold. The letter B for beef, with the number of each cask, and the number of pieces of beef in each cask, with the first two letters of the place where and month in which salted up, are to be put on the head of each cask.
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- The British Navy, Economy and Society in the Seven Years War , pp. 274 - 275Publisher: Boydell & BrewerPrint publication year: 2013