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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 43
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cover it close; when it is cold take & put it up in Pots, the best by itself; the great Stalks lay uppermost in boiling & it will be cooler & better; The Vinegar you use must be the best To pickle small onions. Take small onions & peel off the outside Skins & put them into salt & Water all Night; pour that away & put a fresh Pickle of Salt & Water made stronger than the first; set them on the Fire in this & let them just boil; scum them well & take them off & set them by to cool; make a Pickle of white Wine Vinegar, Pepper, Mace, & a little Ginger; let all stand to be cold then dry the onions from the Brine in a Cloth & put them into Pickle If you add Mustard Seed they will y/e better.
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cover it close; when it is cold take & put it up in Pots, the best by itself; the great Stalks lay uppermost in boiling & it will be cooler & better; The Vinegar you use must be the best To pickle small onions. Take small onions & peel off the outside Skins & put them into salt & Water all Night; pour that away & put a fresh Pickle of Salt & Water made stronger than the first; set them on the Fire in this & let them just boil; scum them well & take them off & set them by to cool; make a Pickle of white Wine Vinegar, Pepper, Mace, & a little Ginger; let all stand to be cold then dry the onions from the Brine in a Cloth & put them into Pickle If you add Mustard Seed they will y/e better.
Szathmary Culinary Manuscripts and Cookbooks
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