The cook's oracle : containing practical receipts / [William Kitchiner].

  • Kitchiner, William, 1775?-1827
Date:
1823
Catalogue details

Licence: Public Domain Mark

Credit: The cook's oracle : containing practical receipts / [William Kitchiner]. Source: Wellcome Collection.

    488/518
    PICKLES. [Appendk. Esliallots : let it stand till it is quite clear, and bottle it: thus you may furnish your table with an excellent savoury keeping sauce for Hashes, Made Dishes, Fish, &c. at very small cost, see (No. 439.) Jars should not be more than three parts filled with the articles pickled, which should be covered with Pickle at least two inches above their surface; — the liquor wastes, and all of the articles pickled, that are not covered, are soon spoiled. When they have been done about a week, open the Jars, and fill them up with Pickle. Tie a wooden spoon, full of holes, round each jar to take them out with. If you wish to have Gherkins, &c. very Green, this may be easily accomplished by keeping them in Vinegar, sufficiently hot, till they become so. If you wish Caulijiowers, Onions, &c. to be White, use distilled Vinegar for them. To entirely prevent the mischief arising from the action of the Acid upon the metallic utensils usually employed to prepare Pickles, the whole of the process is directed to be performed in unglazed Stone Jars. N.B. The maxim of “ O^en your Mouth, and shut your Eyes,” cannot be better applied than to Pickles ; and the only direction we have to record for the improvement of tlieir complexion, is the joke of Dr. Goldsmith,—“ If their colour does not please you, send ’em to Hammersmith,” — “ that’s the way to Turnham Green.” Gherkins. — (No. 116.) Get those of about four inches long and an inch dia- meter, the crude half grown little Gherkins usually pickled are good for nothing.—Put them into (unglazed) Stone pans, cover them with a brine of salt and water, made with a quarter of a pound of salt to a quart of water, cover them down, set them on the hearth before the fire for two or three days till they begin to turn yellow; then put away the water, and cover them with hot Vinegar, set them again before the fire, keep them hot till they become Green, (this will take eight or ten days,) then pour off the