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English cookbook, 1700
Page 29a
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29 To Pickle Walnuts Run them through with a small knitting needle the Long way; then put them in a strong Brine of Vinegar and salt, a for't'night, take them out and wipe them dry with a Coarse cloth, put them in fresh Vinegar and salt for a fortnight longer, & do the same put them dry into your Jarrs & to two hundred of Walnuts, a pint of Mustard seed bruis'd, twelve cloves of Garlick. put on severs & boyl'd, ye let stand 'till cold, take a quarter of a pound of Raw ginger, one ounce of long pepper three or four Pods of Capsicums cut in bits mix all of this together, with twenty cloves of Eschalot, ye put it to your walnuts dry. & fill up with cold Vinegar Mrs Phillot To Stew Pigeons -- in Grate some white Bread, salt & Nutmeg, & some Parsley cut small, work this in a piece of butter & put it into the Bellys of your Pigeons, put them in a Stew pan, with half a pound of butter, & a quart of water, & bunch of Thyme ye an Onion stuff'd with Cloves; let them stew 'till they are near ready, then take off the butter & put in some gravy, Claret, anchove's, a little mace, some Mushrooms, with a little of their pickle, let them stew 'till done, take them out lay them in a Dish & put a bit of butter (work'd in flour), into your sauce, & pour it over your Pigeons, this will stew a dozen, & about an hour & half stews them. Mrs Roberts
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29 To Pickle Walnuts Run them through with a small knitting needle the Long way; then put them in a strong Brine of Vinegar and salt, a for't'night, take them out and wipe them dry with a Coarse cloth, put them in fresh Vinegar and salt for a fortnight longer, & do the same put them dry into your Jarrs & to two hundred of Walnuts, a pint of Mustard seed bruis'd, twelve cloves of Garlick. put on severs & boyl'd, ye let stand 'till cold, take a quarter of a pound of Raw ginger, one ounce of long pepper three or four Pods of Capsicums cut in bits mix all of this together, with twenty cloves of Eschalot, ye put it to your walnuts dry. & fill up with cold Vinegar Mrs Phillot To Stew Pigeons -- in Grate some white Bread, salt & Nutmeg, & some Parsley cut small, work this in a piece of butter & put it into the Bellys of your Pigeons, put them in a Stew pan, with half a pound of butter, & a quart of water, & bunch of Thyme ye an Onion stuff'd with Cloves; let them stew 'till they are near ready, then take off the butter & put in some gravy, Claret, anchove's, a little mace, some Mushrooms, with a little of their pickle, let them stew 'till done, take them out lay them in a Dish & put a bit of butter (work'd in flour), into your sauce, & pour it over your Pigeons, this will stew a dozen, & about an hour & half stews them. Mrs Roberts
Szathmary Culinary Manuscripts and Cookbooks
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