Читать книгу: «The Lady's Own Cookery Book, and New Dinner-Table Directory;», страница 36

Herrings, red, Trout fashion

Cut off their heads, cleanse them well, and lay a row at the bottom of an earthen pot, sprinkling them over with bay salt and saltpetre, mixed together. Repeat this until your pan is full; then cover them, and bake them gently; when cold, they will be as red as anchovies, and the bones dissolved.

India Pickle, called Picolili. No. 1

Lay one pound of ginger in salt and water for a whole night; then scrape and cut it in thin slices, and lay them in the sun to dry; put them into a jar till the other ingredients are ready. Peel two pounds of garlic, and cut it in thin slices; cover it with salt for three days; drain it well from the brine, and dry it as above directed. Take young cabbages, cut them in quarters, salt them for three days, and dry them as above; do the same with cauliflowers, celery, and radishes, scraping the latter and leaving the tops of the celery on, French beans, and asparagus, which last two must be salted only two days, and dried in the same manner. Take long pepper and salt it, but do not dry it too much, three ounces of turmeric, and a quarter of a pound of mustard seed finely bruised; put these into a stone jar, and pour on them a gallon of strong vinegar; look at it now and then, and if you see occasion add more vinegar. Proceed in the same manner with plums, peaches, melons, apples, cucumbers; artichoke bottoms must be pared and cut raw; then salt them, and give them just one gentle boil, putting them into the water when hot. Never do red cabbage or walnuts. The more every thing is dried, the plumper it will become in the vinegar. Put in a pound or two of whole garlic prepared as above to act as a pickle. You need never empty the jar, as the pickle keeps; but as things come into season, do them and throw them in, observing that the vinegar always covers them. If the ingredients cannot be conveniently dried by the sun, you may do them by the fire, but the sun is best.

India Pickle. No. 2

Select the closest and whitest cabbage you can get, take off the outside leaves, quarter and cut them into thin slices, and lay them upon a sieve; salt well between each layer of the cabbage, and let it drain till the next day; then dry it in a cloth, and spread it in dishes before the fire, or the sun, often turning it till dry. Put it in a stone jar, with half a pint of white mustard seed, a little mace and cloves beat to a powder, as much cayenne as will lie on a shilling, a large head of garlic, and one pennyworth of turmeric in powder. Pour on it three quarts of vinegar boiling hot; cover it close with a cloth, and let it stand a fortnight; then turn it all out into a saucepan. Boil it, turning it often, about eight minutes, and put it up in your jar for use. It will be ready in a month. If other things are put in, they should lie in salt three days and then be dried; in this case, it will be necessary to make the pickle stronger, by adding ginger and horseradish, and it must be kept longer before used.

India Pickle. No. 3

Boil one pound of salt, four ounces of ginger, eight ounces of shalots or garlic, a spoonful of cayenne pepper, two ounces of mustard seed, and six quarts of good vinegar. When cold, you may put in green fruit or any vegetable you choose, fresh as you pick them, only wiping off the dust. Stop your jar close, and put in a little turmeric to colour it.

Lemons. No. 1

Cut the lemons through the yellow rind only, into eight parts; then put them into a deep pan, a layer of salt and a layer of lemons, so as not to touch one another; set them in the chimney corner, and be sure to turn them every day, and to pack them up in the same manner as before. This you must continue doing fifteen or sixteen days; then take them out of the salt, lay them in a flat pan, and put them in the sun every day for a month; or, if there should be no sun, before the fire; then put them in the pickle; in about six months they will be fit to eat. Make the pickle for them as follows: Take two pounds of peeled garlic, eight pods of India pepper, when it is green; one pound and a half of ginger, one pound and a quarter of mustard seed, half an ounce of turmeric; each clove of the garlic must be split in half; the ginger must be cut in small slices, and, as no green ginger can be had in Europe, you must cover the ginger with salt in a clean earthen vessel, until it is soft, which it will be in about three weeks, or something more, by which means you may cut it as you please; the mustard seed must be reduced, but not to powder, and the turmeric pounded fine: mix them well together, and add three ounces of oil of mustard seed. Put these ingredients into a gallon of the best white wine vinegar boiled; then put the whole upon the lemons in a glazed jar, and tie them up close. They will not be fit in less than six months. When the vinegar is boiled, let it stand to be cold, or rather lukewarm, before you put it to the lemons, and if you use more than a gallon of vinegar, increase the quantity of each ingredient in proportion. Strictly observe the direction first given, to let the lemons lie in salt fifteen or sixteen days, to turn them every day, and to let them be thoroughly dry before you put the pickle to them; it will be a month at least before they are sufficiently dry.

Lemons. No. 2

Take twelve lemons pared so thin that not the least of the whites is to be seen; slit them across at each end, and work in as much salt as you can, rubbing them very well within and without. Lay them in an earthen pan for three or four days, and strew a good deal of salt over them; then put in twelve cloves of garlic, and a large handful of horseradish; dry the lemons with the salt over them in a very slow oven, till the lemons have no moisture in them, but the garlic and the horseradish must not be dried so much. Then take a gallon of vinegar, cloves, mace, and nutmegs, broken roughly, half an ounce of each, and the like quantity of cayenne pepper. Give them a boil in the vinegar; and, when cold, stir in a quarter of a pound of flour of mustard, and pour it upon the lemons, garlic, &c. Stir them every day, for a week together, or more. When the lemons are used in made dishes, shred them very small; and, when you use the liquor, shake it before you put it to the sauce, or in a cruet. When the lemons are dried, they must be as hard as a crust of bread, but not burned.

Lemons. No. 3

Take two dozen lemons, cut off about an inch at one end, scoop out all the pulp, fill them with salt, and sew on the tops. Let them continue over the mouth of an oven, or in any slow heat, for about three weeks, till they are quite dried. Take out the salt; lay them in an earthen jar; put to them six quarts of the best vinegar which has been boiled; add some long pepper, mace, ginger, and cinnamon, a few bay-leaves, four cloves of garlic, and six ounces of the best flour of mustard. When quite cold, cover up the jar, and let it stand for three weeks or a month. Then strain off the liquor, and bottle it.

Lemons. No. 4

Quarter the lemons lengthwise, taking care not to cut them so low as to separate; put a table-spoonful of salt into each. Set them on a pewter dish; dry them very slowly in a cool oven or in the sun; they will take two or three weeks to dry properly. For a dozen large lemons boil three quarts of vinegar, with two dozen peppercorns, two dozen allspices, and four races of ginger sliced. When the vinegar is cold, put it, with the lemons, the ingredients, and all the salt, into a jar; add a quarter of a pound of flour of mustard and two dozen cloves of garlic; the garlic must be peeled and softened in scalding water for a little while, then covered with salt for three days, and dried before it is put into the jar. Let the whole remain for two months closely tied down and stirred every day; then squeeze the lemons well; strain and bottle the liquor.

Lemons. No. 5

Select small thick-rinded lemons; rub them with a flannel; slit them in four parts, but not through to the pulp; stuff the slits full of salt, and set them upright in a pan. Let them remain thus for five or six days, or longer if the salt should not be melted, turning them three times a day in their own liquor, until they become tender. Then make a pickle of rape, vinegar, and the brine from the lemons, ginger, and Jamaica pepper. Boil and skim it, and when cold put it to the lemons, with three cloves of garlic, and two ounces of mustard seed. This is quite sufficient for six lemons.

Lemons. No. 6

Boil them in water and afterwards in vinegar and sugar, and then cut them in slices.

Lemons, or Oranges

Select fruit free from spots; lay them gently in a barrel. Take pure water, and make it so strong with bay-salt as that it would bear an egg; with this brine fill up the barrel, and close it tight.

Mango Cossundria, or Pickle

Take of green mangoes two pounds, green ginger one pound, yellow mustard seed one pound; half dried chives, garlic, salt, mustard, oil, of each two ounces; fine vinegar, four bottles. Cut the mangoes in slices lengthwise, and place them in the sun till half dried. Slice the ginger also; put the whole in a jar well closed, and set it in the sun for a month. This pickle will keep for years, and improves by age.

Melons

Scoop your melons clean from the pulp; fill them with scraped horseradish, ginger, nutmeg, sliced garlic, mace, pepper, mustard-seed, and tie them up. Afterwards take the best white wine vinegar, a quartered nutmeg, a handful of salt, whole pepper, cloves, and mace, or a little ginger; let the vinegar and spice boil together, and when boiling hot pour it over the fruit, and tie them down very close for two or three days; but, if you wish to have them green, let them be put over a fire in their pickle in a metal pot, until they are scalding hot and green; then pour them into pots, and stop them close down, and, when cold, cover them with wet bladder and leather.

Melons to imitate Mangoes

Cut off the tops of the melons, so as that you may take out the seeds with a small spoon; lay them in salt and water, changing it every twenty-four hours for nine successive days: then take them out, wipe them dry, and put into each one clove of garlic or two small shalots, a slice or two of horseradish, a slice of ginger, and a tea-spoonful of mustard seed; this being done, tie up their tops again very fast with packthread, and boil them up in a sufficient quantity of white wine vinegar, bay-salt, and spices, as for cucumbers, skimming the pickle as it rises; put a piece of alum into your pickle, about the size of a walnut; and, after it has boiled a quarter of an hour, pour it, with the fruit, into your jar or pan, and cover it with a cloth. Next day boil your pickle again, and pour it hot upon your melons. After this has been repeated three times, and the pickle and fruit are quite cold, stop them up as directed for mushrooms. These and all other pickles should be set in a dry place, and frequently inspected; and, if they grow mouldy, you must pour off the liquor and boil it up as at first.

Melons or Cucumbers, as Mangoes

Pour over your melons or other vegetables boiling hot salt and water, and dry them the next day; cut a piece out of the side; scrape away the seed very clean; and fill them with scraped horseradish, garlic, and mustard seed; then put in the piece, and tie it close. Pour boiling hot vinegar over them, and in about three days boil up the vinegar with cloves, pepper, and ginger: then throw in your mangoes, and boil them up quick for a few minutes; put them in jars, which should be of stone, and cover them close.

The melons ought to be small and the cucumbers large. Should they not turn out green enough, the vinegar must be boiled again.

Mushrooms. No. 1

Gather your mushrooms in August or September, and peel off the uppermost skin; cut the large ones into quarters, and, as you do them, throw them into clear water, but be very careful not to have any worm-eaten ones. You may put the buttons in whole; the white are the best, and look better than the red. Take them out, and wash them in another clear water; then put them into a dry skillet without water; and with a little salt set them on the fire to boil in their own liquor, till half is consumed and they are as tender as you wish them; as the scum rises, take it off. Remove them from the fire: pour them into a colander, and drain off all the water. Have ready pickle, boiled and become cold again, made of the best white wine vinegar; then add a little mace, ginger, cloves, and whole pepper: boil it; put your mushrooms in the pickle when cold, and tie them up close.

Mushrooms. No. 2

Put your mushrooms into salt and water, and wash them clean with a flannel, throw them into water as you do them; then boil some salt and water: when it boils, put in your mushrooms, and let them boil one minute. Take them out, and smother them between two flannels; when cold, put them into white wine vinegar, with what spice you choose. The vinegar must be boiled and stand till cold. Keep them closely tied down with a bladder. A bit of alum is frequently put to keep them firm.

The white mushrooms are done the same way, using milk and water instead of salt and water, distilled vinegar in the room of white wine vinegar, no spices except mace, and a lump of alum.

Mushrooms. No. 3

Cut off the stalks of the small hard mushrooms, called buttons, and wash and rub them dry in a clean flannel. Boil some water and salt, and while boiling put in the mushrooms. Let them just boil, and strain them through a cloth. Make a pickle of white wine vinegar, mace, and ginger, and put to them; then put them into pots, with a little oil over them, and stop them close.

Mushrooms. No. 4

Put young mushrooms into milk and water; take them out, dry them well, and put them into a brine made of salt and spring water. Boil the brine, and put in the mushrooms; boil them up for five minutes; drain them quick, covering them up between two cloths and drying them well. Boil a pickle of double-distilled vinegar and mace; when it is cold, put in the buttons, and pour oil on the top. It is advisable to put them into small glass jars, as they do not keep after being opened. It is an excellent way to boil them in milk.

Mushrooms. No. 5

Put your mushrooms into water; rub them very clean with a piece of flannel; put them into milk and water, and boil them till they are rather tender. Then pour them into an earthen colander, and pump cold water on them till they are quite cold. Have ready some salt and water; put them into it; let them lie twenty-four hours; then dry them in a cloth. Then put them into a pickle made of the best white wine vinegar, mace, pepper, and nutmeg. If you choose to boil your pickle, it must be quite cold before you put in the mushrooms.

Mushrooms. No. 6

Peel your mushrooms, and throw them into clean water; wash them in two or three waters, and boil them in a little water, with a bundle of sweet-herbs, a good quantity of salt, a little rosemary, and spice of all sorts. When well boiled, let them remain in the liquor for twenty-four hours; pour the liquor into a hot cloth, smothering them for a night and a day; then put in your pickle, which make of elder and white wine vinegar, with all kinds of spice, horseradish, ginger, and lemon-juice. Put them into pots, cover with oiled paper, and keep them close for use.

Mushrooms. No. 7

Clean them very well, and take out the gills; boil them tender with a little salt, and dry them with a cloth. Make a strong brine; when it is cold, put in the mushrooms, and in about ten days or a fortnight change the brine, and put them into small bottles, pouring oil on the top.

Brown Mushrooms

Wipe them very clean, put them into a stewpan with mace, cloves, pepper, and salt, and to every quart of mushrooms put about two large spoonfuls of mushroom ketchup; stew them gently over a slow fire for about half an hour, then let them cool. Put them into bottles. To each quart of mushrooms put a quarter of a pint of white wine vinegar boiled and cooled; stop the bottles close with rosin.

Mushrooms, to dry

Cut off their stalks, and cut or scrape out the gills, and with a little salt put them into a saucepan. Set them on the fire, and let them stew in their own liquor; then pour them into a sieve to drain. When dry, put them into a slack oven upon tin plates, and, when quite dry, put them into shallow boxes for use.

The liquor will make ketchup.

Mushroom Liquor and Powder

Take about a peck of mushrooms, wash them, and rub them with a piece of flannel, taking out the gills, but do not peel them. Put to them half an ounce of beaten pepper, four bay-leaves, four cloves, twelve blades of mace, a handful of salt, eight onions, a bit of butter, and half a pint of vinegar; stew all these as quick as possible; keep stirring till the liquor is quite out of the mushrooms; then drain them, and bottle the liquor and spice when cold. Dry the mushrooms in an oven, first on a flat or broad pan, then on sieves, until they can be beaten into powder. This quantity will make about seven ounces. Stop the powder close in wide-mouthed bottles.

Mustard Pickle

Cut cabbages, cauliflowers, and onions, in small pieces or slices; salt them together, and let them stand in the salt for a few days. Then take them up in a strainer that the brine may run off; put them in a jar that will hold three quarts; take enough vinegar to cover them; boil it up, pour it on them, and cover it till next day. Pour the vinegar off, take the same quantity of fresh vinegar, of black pepper, ginger, and Jamaica pepper, each one ounce; boil them up together, let the liquor stand till cold; then mix four tea-spoonfuls of turmeric, and six ounces of flour of mustard, which pour on them cold. Cover the pickle up close; let it stand three weeks; and it will be fit for use. The spices must be put in whole.

Nasturtiums

The seed must be full grown and gathered on a dry day. Let them lie two or three days in salt and water; take them out, well dry them, and put them into a jar. Take as much white wine vinegar as will cover them, and boil it up with mace, sliced ginger, and a few bay leaves, for a quarter of an hour. Pour the pickle upon the seeds boiling hot. This must be repeated three days, keeping them covered with a folded cloth. After the third time, take care to let them be quite cold before you stop them up, which you must do very close.

Onions. No. 1

Take your onions when they are dry enough to lay up for winter, the smaller the better they look: put them in a pot, cover them with spring water, with a handful of salt, and let them boil up; then strain them off. Take off three coats; lay them on a cloth, and let two persons take hold of it, one at each end, and rub them backwards and forwards till they are very dry. Then put them in your jars or bottles, with some blades of mace, cloves, and nutmeg, cut into pieces; take some double-distilled white wine vinegar, boil it up with a little salt; let it stand till it is cold, and put it over the onions. Cork them close, and tie a bladder and leather over them.

Onions. No. 2

Take the smallest onions you can get; peel and put them into spring water and salt made very strong. Shift them daily for six days; then boil them a very little; skim them well, and make a pickle as for cucumbers, only adding a little mustard seed. Let the onions and the pickle both be cold, when you put them together. Keep them stopped very close, or they will spoil.

Onions. No. 3

Peel some small white onions, and boil them in water with salt; strain them, and let them remain till cool in a cloth. Make the pickle as for mushrooms; when quite cold, put them in and cover them down. Should the onions become mouldy, boil them again, carefully skimming off the impurities; then let them cool, and proceed as at first.

Cauliflowers are excellent done in this way.

Onions. No. 4

Put your small onions, after peeling them, into salt and water, shifting them once a day for three or four days; set them over the fire in milk and water till ready to boil; dry them; and, when boiled and cold, pour over a pickle made of double-distilled vinegar, a bay-leaf or two, salt, and mace.