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.

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    water, and let them remain thus, changing the pickle every morning, for three days. Lay them to chain on a sieve, and then chy them well between cloths ; and make a piclde of the following ingredients: Six eschalots, minced indte peppercorns . . 2 oz. Mace, bruised . . . . oz. Nutmeg, sliced . . . . 1-f oz. Common table salt ... 6 oz. Mdiite-wine vinegar . . 5 pints Skim this well, boiling it fifteen minutes, and, filling jars 'with the fruit, pour the lic[uor and spices equally upon them, when about new milk warm, and tie bladder over the jars. BEET-ROOTS. Pickled beet-roots Avhich have both fine colour and flavom’ to recommend them are seldom to be met with, particularly in the provinces. If this method is tried, it will most certainly recommend them. Take half a dozen roots of the deepest blood-red colom, put them into a pail of cold water, and with a soft brush scorn’ and wash them well, and without break- ing the skin in the least. Put them into a saucepan of boiling water, and let them boil gently until ten- der, and no longer, then take them np, wipe chy, and leave them until the next day. Now peel them nicely, and cut them across in slices a charter of an