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Classic
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page 183
stick of horse-radish sliced, one half-ounce of black pepper, one half-ounce of
cloves, one ounce of ginger, one half-ounce of allspice, and a good handful of
salt--pour the whole, boiling hot, upon the walnuts, and cover them close; they
will be fit for use in three or four months. You may add two ounces of garlick,
or shalot, but not boiled in the vinegar.
Of the pickle in which the walnuts stood for the first four months, you may make
excellent ketchup.
An excellent way to Pickle Mushrooms, to preserve the flavour.
Buttons must be rubbed with a bit of flannel and salt; and from the larger, take
out the red inside, for when they are black they will not do, being too old.
Throw a little salt over, and put them into a stew-pan with some mace and
pepper; as the liquor comes out, shake them well, and keep them over a gentle
fire till all of it be dried into them again; then put as much vinegar into the
pan as will cover them, give it one warm, and turn all into a glass or stone
jar. They will keep two years, and are delicious.
To pickle Red Cabbage.
Slice it into a colander, and sprinkle each layer with salt; let it drain two
days, then put it into a jar, and pour boiling vinegar enough to cover, and put
a few slices of red beet-root. Observe to choose the purple red cabbage. Those
who like the flavour of spice will boil it with the vinegar. Cauliflower cut in
branches, and thrown in after being salted, will look of a beautiful red.
Mushroom Ketchup.
Take the largest broad mushrooms, break them into an earthen pan, strew salt
over, and stir them now and then for three days. Then let them stand for twelve,
till there is a thick scum over; strain, and boil the liquor with Jamaica and
black peppers, mace, ginger, a clove or two, and some mustard seed. When cold,
bottle it,
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