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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 42
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& put them into a Stew Pan with Salt, Pepper, & Mace; cover them close & let them stew gently for 10 Minutes; then pour in as much white wine Alegar as will cover them, with 6 or 8 Spoonfulls of Anchovy Liquor, let them stew gently for 10 Minutes more; put them in a Mug to cool; when cold, bottle them up, cork them well & keep them in a dry Place - if you stew a little Garlic with them 'tis better. To pickle Samphire. Pick y.r Samphire from dead or withered Branches & lay it in a Bell metal or Brass Pot, then put in a Pint of Water & a Pint of Vinegar, have a lid for the Pot & fasten it down close that no Steam may go out; keep it boiling an hour; take it off &
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& put them into a Stew Pan with Salt, Pepper, & Mace; cover them close & let them stew gently for 10 Minutes; then pour in as much white wine Alegar as will cover them, with 6 or 8 Spoonfulls of Anchovy Liquor, let them stew gently for 10 Minutes more; put them in a Mug to cool; when cold, bottle them up, cork them well & keep them in a dry Place - if you stew a little Garlic with them 'tis better. To pickle Samphire. Pick y.r Samphire from dead or withered Branches & lay it in a Bell metal or Brass Pot, then put in a Pint of Water & a Pint of Vinegar, have a lid for the Pot & fasten it down close that no Steam may go out; keep it boiling an hour; take it off &
Szathmary Culinary Manuscripts and Cookbooks
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