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Receipts in cookery, Mrs. White of Stoney Lane, England
Page 45
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downwards; when you would use any of them, lay them in scalding Water, changing it several times till fresh; the Pickle they are kept in Must be changed every 2 Months or oftener for the first time. To pickle Pork. Take a Loin of Pork & cut it into Pieces; then take 2 large Heads of Garlic & onion & 2 oz of origanum, 3 Pots of red Pepper & a large Handfull of Salt; put these together & beat to them a Quart of Vinegar & as much Water; let it lay 4 or 5 Days in the Pickle turning it every Day. To pickle Herrings. Take your Herrings & gut them; cut off the heads & Tails; wash & dry them; season them with Salt
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downwards; when you would use any of them, lay them in scalding Water, changing it several times till fresh; the Pickle they are kept in Must be changed every 2 Months or oftener for the first time. To pickle Pork. Take a Loin of Pork & cut it into Pieces; then take 2 large Heads of Garlic & onion & 2 oz of origanum, 3 Pots of red Pepper & a large Handfull of Salt; put these together & beat to them a Quart of Vinegar & as much Water; let it lay 4 or 5 Days in the Pickle turning it every Day. To pickle Herrings. Take your Herrings & gut them; cut off the heads & Tails; wash & dry them; season them with Salt
Szathmary Culinary Manuscripts and Cookbooks
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