Читать книгу: «The Lady's Own Cookery Book, and New Dinner-Table Directory;», страница 35

Mustard Whey

Take milk and water of each a pint, bruised mustard seed an ounce and a half; boil these together till the curd is perfectly separated: then strain the whey through a cloth, and add a little sugar, which makes it more palatable.

Yest

Boil one ounce of hops in three quarts of water until reduced to about three pints. Pour it upon one pound of flour; make it into a batter; strain it through a colander, and, when nearly cold, put to it one pint of home-brewed yest. Put it into a bottle, and keep it for use. It should stand twenty-four or thirty hours before it is used.

Excellent Yest

Put a pint of well boiled milk into a hasty-pudding, and beat it till cold and there are few lumps remaining; then put to it two spoonfuls of yest and two of white powdered sugar, and stir it well. Put it in a large bowl not far from the fire, and next morning you will find it risen and light. Put it all to your flour, which must be mixed with as much warm milk and water as is necessary to make it into dough, and put it to rise in the common way.

Potato Yest

Boil rather more than a quarter of a peck of potatoes; bruise them through a colander; add half a pound of fine flour, and thin it with cold water till it is like a thick batter. Add three table-spoonfuls of good yest; let it stand for an hour, and make your bread.

This yest will always serve to make fresh from.

Another way

Weigh four pounds of raw potatoes pared; boil them in five pints of water. Wash and rub them through a sieve with the water in which they were boiled. Add four table-spoonfuls of good brown sugar; when milk-warm, put to the mixture three pennyworth of fresh yest; stir it well, and let it work in an open vessel. It will be fit for use in about twelve or fourteen hours.

About a pint and a half of this mixture will raise eighteen pounds of coarse flour; it may be put to rise over-night and will be ready to knead the first thing in the morning. It should be left to rise in the loaf four or five hours, before it is put in the oven.

PICKLES

General Directions

Stone jars, well glazed, are best for all sorts of pickles, as earthen vessels will not resist the vinegar, which penetrates through them.

Never touch pickles with the hand, or any thing greasy; but always make use of a wooden spoon, and keep them closely tied down, in a cool, dry place.

When you add vinegar to old pickles, let it boil, and stand till cold before you use it: on the contrary, when you make pickles, put it on the ingredients boiling and done with the usual spices.

Green Almonds

Boil a quantity of vinegar proportionate to that of the almonds to be pickled, skim it, and put into it salt, mace, ginger, Jamaica and white pepper. Put it into a jar, and let it stand till cold. Throw your almonds into the liquor, which must cover them.

Artichokes

Artichokes should be laid about six hours in a very strong brine of salt and water. Then put them into a pot of boiling water, and boil them till you can draw the leaves from the bottom, which must be cut smooth and clean, and put into a pot, with whole black pepper, salt, cloves, mace, bay-leaves, and as much white wine vinegar as will cover them. Lastly, pour upon them melted butter an inch thick, and cover them down close. When you take out any for use, put them into boiling water, with a piece of butter to plump them, and you may use them for whatever you please.

Artichokes to boil in Winter

Boil your artichokes for half a day in salt and water; put them into a pot of boiling water, allowing them to continue boiling until you can just draw off the leaves from the bottom; cut them very clean and smooth, and put them into the pot with cloves, mace, salt, pepper, two bay-leaves, and as much vinegar as will cover them. Pour melted butter over to cover them about an inch thick; tie and keep them close down for use, with a piece of butter to plump them. You may use these for what you like.

Asparagus

Scrape the asparagus, and cut off the prime part at the ends; wipe them, and lay them carefully in a jar or jelly-pot, pour vinegar over them, and let them lie in this about fourteen days. Then boil fresh vinegar, and pour it on them hot; repeat this until they are of a good colour; add a little mace and nutmeg, and tie them down close. This does very well for a made dish when asparagus is not to be had.

Barberries. No. 1

Gather the barberries when full ripe, picking out those that look bad. Lay them in a deep pot. Make two quarts of strong brine of salt and water; boil it with a pint of vinegar, a pound of white sugar, a few cloves, whole white pepper, and mace, tied in a bag; skim it, and when cold pour it on your barberries. Barberries with stones will pickle; they must be without stones for preserving.

Barberries. No. 2

Colour the water of the worst barberries, and add salt till the brine is strong enough to bear an egg. Boil it for half an hour, skimming it, and when cold strain it over the barberries. Lay something on them to keep them in the liquor: put them into a glass, and cover with leather.

Barberries. No. 3

Boil a strong brine of salt and water, let it stand till quite cold, and pour it upon the barberries.

Barberries. No. 4

Put into a jar some maiden barberries, with a good quantity of salt; tie on a bladder, and when the liquor scums change it.

Beet-root

Beet-root must be boiled in strong salt and water, to which add a pint of vinegar and a little cochineal. When boiled enough, take it off the fire, and keep it in the liquor in which it has been boiled. It makes a pretty garnish for a dish of fish, and is not unpleasant to eat.

Another

Boil the root till tender, peel it, and, if you think proper, cut it into shapes. Pour over it a hot pickle of white wine vinegar, horseradish, a little ginger, and pepper.

Beet-root and Turnips

Boil your beet-root in salt and water, with a little cochineal and vinegar; when half boiled, put in your turnips pared; when they are done enough, take them off, and keep them in the same liquor in which they were boiled.

Cabbage

Shave the cabbage into long slips, or, if you like, cut it in quarters. Scald it in salt and water for about four minutes; then take it out, and let it cool. Boil some vinegar, salt, ginger, whole pepper, and mace; after boiling and skimming it, let it get cold, and then put in your cabbage, which, if covered down presently, will keep white.

Red Cabbage. No. 1

Slice the cabbage very fine crosswise, put it on an earthen dish, sprinkle a handful of salt over it, cover it with another dish, and let it stand twenty-four hours. Then put it in a colander to drain, and lay it in your jar; take white wine vinegar enough to cover it, a little cloves, mace, and allspice. Put them in whole with one pennyworth of cochineal, bruised fine; boil it up, and put it over the cabbage, hot, or cold, which you like best. Cover it close with a cloth till it is cold, and then tie it over with leather.

Red Cabbage. No. 2

Slice the cabbage into a colander, sprinkle each layer with salt, let it drain two days; then put it into wide-mouthed bottles, pour on it boiling vinegar, sufficient to cover it, and add a few slices of beet-root. Cover the bottle with bladder.

Red Cabbage. No. 3

Take a firm cabbage cut in quarters; slice it; boil your vinegar with ginger and pepper; let it stand till cold; then pour it over your cabbage, and tie it down. It will be fit for use in three weeks.

Capers

Capers are the produce of, a small shrub, but preserved in pickle, and are grown in some parts of England, but they come chiefly from the neighbourhood of Toulon, the produce of which is considered the finest of any in Europe. The buds are gathered from the blossom before they open, and then spread on the floor, where the sun cannot reach them, and there they are left till they begin to wither; they are then thrown into sharp vinegar, and in about three days bay salt is added in proper quantity, and when this is dissolved they are fit for packing for sale, and sent all over the world.

Capsicum

Let the pods be gathered with the stalks on before they turn red, and with a penknife cut a slit down the side, and take out all the seed, but as little of the meat as possible. Lay them in strong brine for three days, changing the brine every day. Take them out, lay them on a cloth, and another over them. Boil the liquor, put into it some mace and nutmeg beaten small; put the pods into a jar; when the liquor is cold, pour it over them, and tie down with a bladder and leather.

Cauliflower

Cut from the closest and whitest heads pieces about the length of your finger, and boil them in a cloth with milk and water, but not till tender. Take them out very carefully, and let them stand till cold. With the best white wine vinegar boil nutmeg, cut into quarters, mace, cloves, a little whole pepper, and a bay-leaf, and let it remain till cold. Pour this into the jar to your cauliflower, and in three or four days it will be ready for use.

Another way

Having cut the flower in bunches, throw them for a minute into boiling salt and water, and then into cold spring water. Drain and dry them; cover with double-distilled vinegar; in a week put fresh vinegar, with a little mace and nutmeg, covering down close.

Clove Gilliflower, or any other Flower, for Salads

Put an equal weight of the flowers and of sugar, fill up with white wine vinegar, and to every pint of vinegar put a pound of sugar.

Codlings

The codlings should be the size of large walnuts; put vine leaves in the bottom of your pan, and lay in the codlings, covering with leaves and then with water; set them over a gentle fire till they may be peeled; then peel and put them into the water, with vine leaves at top and bottom, covering them close; set them over a slow fire till they become green, and, when they are cold, take off the end whole, cutting it round with a small knife; scoop out the core, fill the apple with garlic and mustard seed, put on the bit, and set that end uppermost in the pickle, which must be double-distilled vinegar cold, with mace and cloves.

Cucumbers. No. 1

Gather young cucumbers, commonly called gherkins – the small long sort are considered the best – wipe them very clean with a cloth; boil some salt and water, and pour over them; keep them close covered. Repeat this every day till they are green, putting fresh water every other day: let them stand near the fire, just to keep warm; the brine must be strong enough to bear an egg. When they are green, boil some white wine vinegar, pour it over them, put some mace in with them, and cover them with leather. It is better to put the salt and water to them once only, and they should be boiled up over the fire, in the vinegar, in a bell-metal kettle, with some vine leaves over, to green them. A brass kettle will not hurt, if very clean, and the cucumbers are turned out of it as soon as off the fire.

Cucumbers. No. 2

In a large earthen pan mix spring water and salt well together, taking two pounds of salt to every gallon of water. Throw in your cucumbers, wash them well, and let them remain for twelve hours; then drain and wipe them very dry, and put them into a jar. Put into a bell-metal pot a gallon of the best white wine vinegar, half an ounce of cloves and of mace, one ounce of allspice, one ounce of mustard-seed, a stick of horseradish sliced, six bay-leaves, a little dill, two or three races of ginger, a nutmeg cut in pieces, and a handful of salt. Boil all together, and pour it over the cucumbers. Cover them close down, and let them stand twenty-four hours, then pour off the vinegar from them, boil it, pour it over them again, and cover them close: repeat this process every day till they are green. Then tie them down with bladder and leather; set them in a cool dry place, and they will keep for three or four years. Beans may be pickled in the same manner.

Cucumbers. No. 3

Wipe the cucumbers clean with a coarse cloth, and put them into a jar. Take some vinegar, into which put pepper, ginger, cloves, and a handful of salt. Pour it boiling hot over the cucumbers, and smother them with a flannel: let them stand a fortnight; then take off the pickle, and boil it again. Pour it boiling on the cucumbers, and smother them as before. The pickle should be boiled in a bell-metal skillet. With two thousand cucumbers put into the pot about a pennyworth of Roman vitriol.

Large Cucumbers, Mango of

Take a cucumber, cut out a slip from the side, taking out the seeds, but be careful to let as much of the meat remain as you can. Bruise mustard seed, a clove of garlic, some bits of horseradish, slices of ginger, and put in all these. Tie the piece on again, and make a pickle of vinegar, whole pepper, salt, mace, and cloves: boil it, and pour it on the mangoes, and continue this for nine days together. When cold, cover them down with leather.

Another

Scrape out the core and seed, filling them with whole pepper, a clove of garlic, and other spice. Put them into salt and water, covered close up, for twenty-four hours; then drain and wipe them dry. Boil as much vinegar with spice as will cover them, and pour it on them scalding hot.

Cucumbers sliced

Take cucumbers not full grown, slice them into a pewter dish; to twelve cucumbers put three or four onions sliced, and as you do them strew salt on them; cover them with a pewter dish, and let them stand twenty-four hours. Then take out the onions, strain the liquor from the cucumbers through a colander, and put them in a well glazed jar, with a pickle made of white wine vinegar, distilled in a cold still, with seasoning of mace, cloves, and pepper. The pickle must be poured boiling hot upon them, and then cover them down as close as possible. In four or five days take them out of the pickle, boil it, and pour it on as before, keeping the jar very close. Repeat this three times; cover the jar with a bladder, and leather over it; the cucumbers will keep the whole year, and be of a fine sea-green, but perhaps not of so fine colour when first you open them; they will become so, however, if the vinegar is really fine.

Cucumbers stuffed

Take six or eight middling-sized cucumbers, the smoothest you can procure; pare them, cut a small piece off the end, and scoop out all the seeds; blanch them for three or four minutes in boiling water on the fire; then put them into cold water to make the forcemeat. Then take some veal off the leg, calf’s udder, fat bacon, and a piece of suet, and put it in boiling water about four minutes; take it out, and chop all together; put some parsley, small green onions, and shalots, all finely chopped, some salt, pepper, and nutmeg, sufficient for seasoning it, some crumbs of bread that have been steeped in cream, the whites of two eggs, and four yolks beaten well in a mortar. Stuff your cucumbers with this, and put the piece you cut off each upon it again. Lay at the bottom of your stewpan some thin slices of bacon, with the skin of the veal, onions in slices, parsley, thyme, some cloves; put your cucumbers in your stewpan, and cover them with bacon, &c., as at the bottom, and then add some strong broth, just sufficient to cover them. Set them over a slow fire covered, and let them stew slowly for an hour. Make some brown gravy of a good colour, and well tasted; and, when your cucumbers are stewed, take them out, drain them well from all grease, and put them in your brown gravy; it must not be thick. Set it over the stove for two minutes, and squeeze in the juice of a lemon.

To make brown gravy, put into your stewpan a quarter of a pound of butter; set it over the fire, and, when melted, put in a spoonful of flour, and keep stirring it till it is as brown as you wish, but be careful not to let it burn; put some good gravy to it, and let it boil some time, with parsley, onions, thyme, and spices, and then strain it to your cucumbers.

Should any of the cucumbers be left at dinner, you may serve them up another way for supper; cut the cucumbers in two, lengthwise, or, if you like, in round slices; add yolks of eggs beaten, and dust them all well over with crumb of bread rubbed very fine; fry them very hot; make them of a good colour, and serve them in a dish, with fried parsley.

Cucumbers, to preserve

Take some small cucumbers, and large ones that will cut in quarters, but let them be as green and as free from seeds as you can get them. Put them into a narrow-mouthed jar, in strong salt and water, with a cabbage-leaf to keep them from rising; tie a paper over them, and set them in a warm place till they are yellow. Then wash them out, and set them over the fire in fresh water, with a little salt and a fresh cabbage-leaf over them. Cover the pan very close, but be sure you do not let them boil. If they are not of a fine green, change the water, which will help them; then make them hot, and cover them as before. When you find them of a good green, take them off the fire, and let them stand till they are cold: then cut the large ones into quarters; take out the seeds and soft parts, put them into cold water, and let them stand two days; but change the water twice each day, to take out the salt; put a pound of refined sugar to a pint of water, and set it over the fire; when you have skimmed it clear, put in the rind of a lemon and an ounce of ginger, scraping off the outside. Take your syrup off as soon as it is pretty thick, and, when it is cold, wipe the cucumbers dry and put them into it. Boil the syrup once in two or three days for three weeks, and strengthen the syrup if required, for the greatest danger of spoiling them is at first. When you put the syrup to the cucumbers, wait till it is quite cold.

French Beans. No. 1

Gather them when very slender; string and parboil them in very strong salt and water; then take them out, and dry them between two linen cloths. When they are well drained, put them into a large earthen vessel, and, having boiled up the same kind of pickle as for cucumbers, pour as much upon your beans as will cover them well. Strain the liquor from them three days successively; boil it up, and put your beans into the vinegar on the fire till they are warm through. After the third boiling, put them into jars for use, and tie them down.

French Beans. No. 2

Take from the small slender beans their stalks, and let them remain fourteen days in salt and water; then wash and well cleanse them from the brine, and put them in a saucepan of water over a slow fire, covering them with vine-leaves. Do not let them boil, but only stew, until they are tender, as for eating; strain them off, lay them on a coarse cloth to dry, and put them into pots; boil and skim alegar, and pour it over, covering them close; keep boiling in this manner for three or four days, or until they become green; add spice, as you would to other pickles, and, when cold, cover with leather.

French Beans. No. 3

Put in a large jar a layer of beans, the younger the better, and a layer of salt, alternately, and tie it down close. When wanted for use, boil them in a quantity of boiling water: change the water two or three times, always adding the fresh water boiling; then put them into cold water to soak out the salt, and cut them when you want them for dressing for table. They must not be soaked before they are boiled.

Herrings, to marinate

Take a quarter of a hundred of herrings; cut off their heads and tails; take out the roes, and clean them; then take half an ounce of Jamaica and half an ounce of common pepper, an ounce of bay salt, and an ounce and a half of common salt; beat the pepper fine, mix it with the salt, and put some of this seasoning into the belly of each herring. Lay them in rows, and between every row strew some of the seasoning, and lay a bunch or two of thyme, parsley, and sage, and three or four bay-leaves. Cover your fish with good vinegar, and your pot with paste; put the pot into the oven after the household bread is drawn; let it remain all night; and, when it comes out of the oven, pour out all the liquor, take out the herbs; again boil up the liquor; add as much more vinegar as will cover the herrings, skim it clean, and strain it. When cold, pour it over your herrings.