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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    CELERY', CRAB SALAD. ' i Open and wash thoroughly clean a fine head of celery, wipe dry, and cut it across into a basin, add to it two ounces of some good rich old cheese sliced thinly, a teaspoonful of mustard mixed as for the table, a tablespoonful of best olive oil, the same quantity of vinegar, with pepper and salt to your taste. Mix all well together. J ELDER-ELOWER VINEGAR. Pick out all the stalks from a peck of fresh elder flowers and put them into a vessel with two gallons of white-wine vinegar, set them under the influence of bright sunbeams for fourteen days and upwards, or at a short distance from a continuous fire, and then filter the vinegar through a new flannel bag; fill bottles, which must be well corked and sealed. TARRAGON VINEGAR. Take the leaves of tarragon just before it blossoms, put a pound of them to three quarts of the best white- wine vinegar in a stone jar, and let them infuse six- teen days. Then drain it and strain through a flannel bag; add for every two gallons a quarter of an ounce of isinglass dissolved in sherry wine, and let it be agi- tated briskly in a large stone bottle two days. Leave