The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish : also the art of pickling and the preservation of fruits and vegetables. Adapted as well for the wholesale dealer as all housekeepers / By a wholesale curer of comestibles.

Date:
1864
Catalogue details

Licence: Public Domain Mark

Credit: The art and mystery of curing, preserving, and potting all kinds of meats, game, and fish : also the art of pickling and the preservation of fruits and vegetables. Adapted as well for the wholesale dealer as all housekeepers / By a wholesale curer of comestibles. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    Cloves Mace Allspice 1 oz. Two nutmegs, sliced White mustard seed . 1 oz. A stick of horseradish Bay salt . 8 oz. White-wine vinegar . 4 qm by boiling them fifteen minutes and skimming clear; when cold pour it over the gherkins, cover up closely, and let them remain so for twenty-four hours. Then put the whole contents into a saucepan, and let them simmer until they have acquired a bright green colour, then place them not too closely in jars, and pour the liquor with the spices over them. They must be totally covered with pickle, or more must he made for that purpose if you intend them to keep well and a long time. Cover your jars with wetted bladder, and soft leather over that. PICCALILLI. Take two perfectly fresh closely grown white cab- bages, in preference to one large one, they must be quite sound at the hearts; cut them crosswise in slices, and then take a thorough grown white beet- root cut also the same way; divide a nice cauliflower into many small sprigs; some clear green radish pods, and twenty of the smallest gherkins. Place these apart