,,the ,,art ,,and ,,mystery ,,of ,,curing1 ,,preserving1 ,,and ,,potting ,,all ,,kinds ,,of ,,meats1 ,,game1 ,,and ,,fish2 ,,also ,,the ,,art ,,of ,,pickling ,,and ,,the ,,preservation ,,of ,,fruits ,,and ,,vegetables4 ,,adapted ,,as ,,well ,,for ,,the ,,wholesale ,,dealer ,,as ,,all ,,housekeepers4 ,,by ,a ,,wholesale ,,curer ,,of ,,comestibles4 ,,london3 ,,chapman ,,and ,,hall1 #aic1 ,,piccadilly4 #ahfd4 ,,preface4 ,this treatise comprises light and heavy salting1 saccharine and muriatic preservative fluids1 drying by gentle heat and air currents1 smoking with woods1 peat and turfs1 marinating of fish and bucaning,a of meats1 and the whole processes of potting1 preserving1 and pickling4 ,that there exists a necessity for such a work as this1 is but too evident from the disappointments experienced every summer1 not only by those who purchase at the shops1 but the heads of families1 who1 replenishing their store-rooms annually1 reasonably expect that every article1 when produced at table1 will meet its meed of praise4 ,hams1 hung meats1 cured tongues1 c41 as well as the more expensive sorts of fish1 as smoked and kippered salmon1 are often so loaded with salt as to be hard1 tough1 and barely eatable2 and1 on the other hand1 are often found in a state of slow decomposition1 unwholesome and disgustful4 ,to obtain perfection in this art1 much more depends upon the fuel made use of than is generally supposed1 and ,i have herein adapted the different sorts of wood1 c41 to the particular articles to be acted upon4 ,to render this manual available to all classes of society1 from the butteries of the nobility to the more humble cupboard of the tradesman1 as also to the proprietors of ,italian warehouses1 of hotels1 refreshment-rooms1 and to fishmongers1 pastrycooks1 c4 c41 ,i have laid down rules and receipts in intelligible language and arrangement1 and ,i trust that there is not a single instance in the whole of these pages1 where any noxious or deleterious ingredients are recommended to be used1 and by which the stomach and system are made to suffer to please the eye and the palate4 ,instructions for an exceedingly useful and cheap apparatus for curing and smoking is appended1 as well as the best method of keeping1 for a length of time1 every description of goods so cured and preserved4 ,amongst the marinated fish and bucaned meats will be found many of the most delicious specimens that a nicely discerning judgment could dictate1 and which are certain of extensive patronage1 after having been once partaken of4 ,i beg to refer my readers to the 8,notes0 at the conclusion of this work1 as exponents of gross errors long cherished in the old common practice1 and of facts so self-evident as not to be resisted4 ,j4 ,r41 ,junior4 ,a 8,bucaning0 is a method of preserving meats1 c41 partly by drying and partly by smoking with the embers of wood fires1 and retaining all the palatable and nutritious juices4 ,it must have had its origin with the rude hunters of the forests1 who1 for want of a chimney1 laid sticks across1 at a proper distance from the heat4 ,,contents4 ,,page ,,introduction #a ,,essences #e ,,dried ,,and ,,smoked ,,meats4 ,hung ,beef,a ,shropshire ,sirloin #f ,fine ,breakfast ,bacon #g ,melton-,hunt ,beef #h ,beef's ,heart ,smoked #aj ,ulverston ,red ,flank #aa ,beef ,hams #ac ,hambro' ,rough ,beef ib4 ,breslau ,beef ,smoked #ad ,whitehaven ,corned ,beef #ae ,neats' ,tongues ,dried #af ,neats' ,tongues ,smoked #ag ,a ,boar's ,head #ah ,westphalia ,hams #ai ,westphalia ,hams eclipsed #bj ,excellent ,hams ,smoked #ba ,a ,norfolk ,chine ib4 ,leicestershire ,spiced ,bacon #bc ,smoked ,porker's ,head ib4 ,bath ,chaps #bd ,dutch ,beef #be ,haunch of ,mutton as ,venison #bf ,thigh of ,mutton l',diable #bg ,welsh ,mutton ,hams #bh ,dried ,mutton1 as of the ,ardennes ,forest #bi ,to ,pickle a ,tongue #cj ,hambro' ,pickle #ca ,pickle for ,pork ib4 ,preservative ,general ,pickle #cb ,superior ,pickle for ,pork and ,meats ib4 ,collared ,breast of ,mutton #cc ,a ,perpetual ,goose #cd ,,fish4 ,nutriment in ,fish #cf ,welsh ,dried ,salmon #cg ,fine ,dutch ,salmon #ci ,very superior ,kippered ,salmon #dj ,rich ,collared ,salmon #dc ,kippered ,mackerel #de ,may ,fish #df ,superior ,pressed ,mackerel #dg ,british ,american ,salmon #dh ,superior ,bloaters #ej ,prime ,kippered ,herrings #eb ,superior ,spiced ,kippered ,bloaters #ec ,cape ,breton ,herrings #ee ,aberdeen ,reds ib4 ,speldings #ef ,smoked ,sprats ib4 ,aldborough ,dried ,sprats #eh ,british ,anchovies #ei ,turbot ,fins1 as ,shark's #fj ,river ,eels ,smoked #fb ,gorgona ,fish ,smoked #fc ,italian ,cincerelli #fe ,smoked ,conger ,eels #ff ,collared ,conger ,eels #fh ,dried ,conger ,eels1 high flavoured #fi ,brown ,caviare #gj ,white ,caviare #ga ,cavis of ,mackerel #gb ,herring ,rich ,pickle #gc ,herrings ,caveach #gd ,yorkshire ,pressed ,pork ib4 ,birmingham and ,oxford ,tripe #ge ,calf's ,head ,brawn #gf ,portable ,soup #gh ,richest ,portable ,soup ib4 ,smoked ,geese #gi ,bucaned ,beef ,kidneys #hj ,beef ,udder #ha ,calf's ,liver #hb ,beef ,skirts #hc ,russian ,polony #hg ,german ,saveloys #hi ,jersey ,black ,puddings #ij ,marinated ,salmon #ib ,tench and ,carp #ic ,shrimps #if ,trout and ,grayling #ig ,silver ,eels #ii ,superior ,rich ,eels #ajj ,herrings #ajc ,sprats #ajd ,cutlets #abe ,veal #abf ,salmon ,roes #abg ,side of ,venison ,collared #aji ,the other side ,smoked #aaa ,young ,pig ,collared #aab ,,potted ,,meats ,,and ,,fish4 ,potted ,ox ,cheek #hd ,shrimps l',diable #he ,pigeons #hf ,smelts #aje ,lobsters #ajf ,crabs #ajg ,hare #aad ,moor ,game #aae ,snipes and ,woodcocks #aaf ,trout #aag ,eels #aah ,shrimps #aai ,beef as ,hare #abj ,neats' ,tongues #aba ,beef's ,heart #abb ,venison #abd ,pickled ,smelts #aja ,lobsters #ajb ,essence of ,lobsters #abg ,shrimps #abh ,anchovies #abi ,tomato ,paste ib4 ,catsup #acj ,bengal ,chetna #aca ,an excellent ,fish ,sauce ib4 ,a ,provocative #acb ,french ,sausage ,spice ib4 ,,preserved ,,fruits4 ,to prepare ,syrup for ,preserving ,fruit ib4 ,preserved ,west ,india ,green ,ginger1 a close imitation #acd ,currants for ,tarts #ace ,tomatoes #acf ,cucumbers #acg ,green-gage ,plums #ach ,peaches and ,nectarines #ach ,lemons #aci ,apricots #adj ,damsons ib4 ,morello ,cherries #ada ,barberries in ,sprigs and ,bunches #adb ,hambro' ,grapes preserved whole ib4 ,golden ,pippins #adc ,raspberry ,marmalade #add ,jam of ,morello ,cherries ib4 ,walnuts #adi ,apple ,marmalade #aej ,,pickles4 ,pickled ,red ,cabbage1 ,halton ,castle ,receipt #ade ,green ,samphire #adf ,cauliflowers ib4 ,white ,mushrooms #adg ,silver ,onions #adh ,red ,currants #aea ,celery ib4 ,grapes #aeb ,codlins #aed ,barberries ib4 ,asparagus #aee ,gherkins #aef ,piccalilli #aeg ,lemon ,mangoes #aei ,lemon ,pickle #afj ,mangoes #afa ,green ,walnuts #afc ,walnuts ,pickled ,white #afd ,peaches and ,nectarines #afe ,golden ,pippins ib4 ,nasturtiums #aff ,red ,beet-roots #afg ,button ,mushrooms #afh ,pickled ,green ,parsley #afi ,walnut ,catsup #agj ,mushroom ,catsup #aga ,tomato ,catsup #agb ,celery1 ,crab ,salad #agc ,elder-,flower ,vinegar ib4 ,tarragon ,vinegar ib4 ,white-,gooseberry ,vinegar #agd ,syrup d',orgeat,paris ib4 ,an excellent ,curry-powder #age ,,introduction4 ,,an ,,apparatus ,,for ,,drying ,,and ,,smoking4 ,i ,,recommend this apparatus1 having1 for many years1 employed exactly such an one in my own business4 ,,the ,,chimney should be three brick walls of light structure1 a back and two sides1 to be run up to the height of about nine feet from a paved floor4 ,it must be open in front for a yard high from the bottom1 and then a wooden door-frame must be put in1 to carry a door five feet high1 or1 preferably1 two doors1 each two feet six inches1 one above the other1 the advantage of which will be seen when you come to make use of it4 ,above this door there must be brick-work again1 for one foot higher1 and then the top must be covered over4 ,the inside of the chimney must be one yard wide1 and two feet six inches deep1 that is1 from the front to the back4 ,on each side there must be fixed a framework of wood1 with strips one inch square1 nailed across at the distance of six inches apart1 these reaching from the bottom of the door-frame and terminating within a foot of the top of the chimney2 on these strips will rest your spits or rods when laden with fish4 ,six inches from the top1 two or three iron bars1 with movable hooks running on them1 must be fixed in the brickwork1 which will be able to sustain the weight of sides of bacon1 hams1 salmon1 c4 c4 ,a sheet of strong wire-work1 or a plate of sheet-iron1 perforated with many holes half an inch in diameter1 must be fixed upon the bottom of the door frame4 ,this will distribute the smoke in its ascent1 and receive any small fish that may fall from the spits while being smoked4 ,six inches from the top of the chimney a wooden pipe six inches square must be introduced1 to carry the smoke out of the room or shed1 and in this must be put a valve or slide1 which1 when shut1 will increase the volume of vapour in the chimney1 and when opened will discharge the same2 thus you will have the force of the fumigation completely under your command4 ,a door of light sheet-iron should be hung at the open space at the bottom of the front1 and so as to be let down or kept open at your pleasure1 by means of which the heat from your fire may be reduced as necessity may require1 by letting in the cold air1 and this can be let down partially or totally when it is desirable to increase the draught4 ,this iron door must not reach quite to the floor1 but leaving about six inches open1 to keep a small current of air always in the chimney4 ,this construction has many advantages over the old-fashioned close-fronted chimneys4 ,,the ,,spits1 ,,or ,,rods1 must be of any tough wood1 perfectly round and a little pointed at one end1 half an inch diameter and three feet long4 ,these are for bloaters1 c4 ,for sprats and other small fish1 you must have spits of iron wire1 also a yard long1 and pointed bluntly4 ,for split mackerel1 kippered herrings1 c41 you must have deal rods of inch square wood1 and with wrought-iron sprigs1 two inches long1 driven through them1 and protruding on the other side1 on which the shoulders of the various sorts of fish must be fixed4 ,,the ,,horses1 on which the rods must rest while drying the fish1 must be plainly made by fixing two upright posts1 in figure like the ,roman capital letter ,t inverted1 thus at the distance of three feet from each other1 by means of two or three connecting rails4 ,the posts may be six feet long1 with strips of wood nailed across them six inches apart2 on these will rest all the different sorts of rods when loaded with fish1 and will correspond with the wood-work inside of your chimney4 ,,fuel ,,for ,,smoking4 ,oak lops1 or the extreme branches of that tree1 such as charcoal is made from in the country places2 it may be procured in large towns from manufacturers of rustic chairs and garden seats4 ,dried fern and short grass1 the latter being pared off the heaths and short pastures1 very thin1 and well dried in the air4 ,beech and birch chips1 or sycamore1 are used with all fine goods4 ,peat or bog-earth must be procured on account of its preservative and deodorising quality2 it imparts a wonderfully mild and truly acceptable flavour mixed along with other fuel4 ,oak sawdust must be from the dry1 old1 heart of oak trees2 the outside slabs will not do1 as being full of sour sap4 ,it is needless to say all these should be quite dry when taken into your stock1 and kept so1 for it will not suit your purpose to have a damp fume in your chimney4 ,,preservatives4 ,all the manufactured white edible salts impart a bitter taste to meats and fish cured by them1 particularly if the same are to be kept many months4 ,this is the reason why bay salt is so much used in part1 along with the common salt1 and if bay salt was less expensive1 it would be universally used1 and alone4 ,i cannot recommend too strongly the use of the rock salt of the ,cheshire mines2 it acts similarly to the bay salt1 and is by no means expensive4 ,,foots ,,of ,,sugar can be got from the wholesale grocers1 and is much preferable to the common sorts sold4 ,it is nearly double the strength1 and is not so rank and mawkish in the flavour it gives4 ,there is a quantity of it at the bottom of every cask of the ,west ,india sugar when first opened4 ,it is preferable to treacle in many respects4 ,to store your goods when cured1 and to keep them in the best possible state of preservation1 there is nothing so well adapted1 and proved by experience to be effectual1 as malt cooms1 which should be contained in chests and boxes1 with little bags of pulverised charcoal here and there distributed throughout4 ,hanging up hams1 tongues1 smoked meats1 c41 in paper or calico bags1 from the ceilings of kitchens1 and all habitable rooms with fires in them1 is an old1 but very thoughtless1 custom1 for all the foul air in an used room is accumulated near the ceiling4 ,,on ,,the ,,curing1 ,,smoking1 ,,and ,,preservation ,,of ,,meats1 ,,fish1 ,,game1 ,,poultry1 ,,fruits4 ,,essences4 ,the following are made use of in the preparation of the finer sort of meats1 and are thus made3 ,essence of ,cinnamon4,half an ounce of the essential oil to half an ounce of spirits4 ,essence of ,clove1 ,cassia1 ,nutmeg1 and ,allspice4,one ounce of any of the oils to half a pint of spirits4 ,essence of ,peppermint1 ,rose1 and ,almonds4,a quarter of an ounce of otto of roses1 of essential oil of peppermint1 or of almonds1 to half a pint of spirits4 ,essence of ,lemon and ,orange4,three-quarters of an ounce of the essential oils to half a pint of spirits4 ,essence of ,thyme1 ,celery1 ,sage1 and ,mint4,half a pint of rectified spirits to an ounce of any of these substances4 ,essence of ,vanilla4,half a pint of spirits to half an ounce of vanilla pods4 ,essence of ,ginger4,bruised ginger1 eight ounces2 chillies1 quarter of an ounce2 digest for a month and strain4 ,essence of ,cayenne ,pepper4,spirits1 six ounces2 water1 half an ounce2 ,cayenne pepper1 two ounces2 red sanders1 in powder1 half an ounce2 digest for ten days and strain4 ,concentrated ,essence of ,ginger4,unbleached ginger1 bruised1 one ounce2 rectified spirits1 two ounces2 digest ten days1 and strain4 ,,hung ,,beef,a ,,shropshire ,,sirloin4 ,from the sirloin of a grass-fed young ,scot1 or prime heifer1 the butcher should take off the superfluous suet of the under side1 so as to leave the joint handsome1 and when it has hung up a week in cold weather1 rub it well in every part with ,coarse sugar #a lb4 ,juniper berries1 bruised #a oz4 ,shalots1 minced #a oz4 ,black pepper1 ground #a oz4 ,turn the meat and continue the rubbing three days1 when you may add ,rock or common salt #a lb4 ,bay salt1 pounded #a lb4 ,treacle #a lb4 ,persist in this course four days longer1 when it will be sufficient to turn it only every second day1 and baste it with the liquor ten minutes each time4 ,when it has thus laid fourteen days more1 it may be taken up1 wiped dry1 and suspended in a quick current of air1 and bound round with broad tape1 so that it may be turned upside down occasionally1 to prevent the juices settling in one part4 ,when dried sufficiently1 rub coarse oatmeal or bran1 first well heated1 all over the joint1 and hang it in your chimney to be smoked1 three days only1 with ,beech chips #b parts ,peat #b parts ,oak sawdust #b parts which will impart scarcely any flavour of the smoke for observe1 it is 8,hung ,beef40 ,,choice ,,breakfast ,,bacon4 ,take a side or 8middle0 of dairy-fed pork from a pig not exceeding eight score pounds weight1 and mixing well ,bay or rock salt1 pounded #a lb4 ,coarse sugar #a lb4 ,shalots1 minced #a oz4 ,saltpetre1 in powder #a oz4 ,sal prunelle1 in powder #a oz4 ,bay leaves #b oz4 ,rub both sides of the meat well for a week1 turning it every other day1 then add common salt and treacle1 each one pound1 and rub again daily for a week2 after which baste and turn only1 for a week longer1 then take it up1 dry with coarse cloths1 rub it well all over with peas meal and bran mixed1 equal quantities1 and hang it to be smoked with ,oak lops or sawdust #b parts ,dried fern #b parts ,peat or bog-earth #b parts for three weeks4 ,commit it to your ham and bacon chest1 to be kept three months or longer1 well embedded in malt coom and pulverised charcoal4 ,it will never be rancid4 ,,melton-,,hunt ,,beef4 ,choose a round of prime ox beef1 about thirty pounds weight1 the butcher removing the bone2 examine the flap and take out the kernels and skins1 and hang it up in a dry air1 where let it remain as long as the weather will permit4 ,then take ,juniper berries1 bruised #b oz4 ,ten shalots1 minced ,allspice1 ground #b oz4 ,black pepper1 ground #c oz4 ,dried bay leaves #c oz4 ,coarse sugar #b lb4 ,bay salt #b lb4 ,mix them well1 and rub all parts well1 particularly the flap and the void left by the bone1 every day for a week1 and turning it every other day4 ,then add ,rock salt or common salt #a lb4 ,saltpetre #a oz4 ,garlic1 minced #b heads and never omit rubbing well with the pickle every day for ten days4 ,after this turn it daily for ten days more1 then take it up1 look well to the centre and fat1 and setting it up in proper shape1 and skewer and bind it firmly4 ,wipe it dry1 and if not immediately wanted1 coat it well over with dry bran or pollard1 and smoke it a week with ,beech chips #c parts ,oak lops #a part ,fern or grass turfs #b parts ,otherwise1 bake it1 and when it has cooled forty-eight hours1 not less1 it will cut firm and obtain for you high commendation4 ,,beef',s ,,heart ,,smoked4 ,from choice1 take the heart of a prime ,scot or well-fed heifer1 and hang it in a current of dry air for a week1 but if it should be a fine large one1 and you are in doubt as to its age and probability as to tenderness1 ten days or more in hard weather will not be too long to keep it4 ,clean it well from the coagulated blood in the cavities1 ventricles1 and wipe the outside with salt and water and sponge4 ,then take ,bay or rock salt #f oz4 ,coarse sugar #f oz4 ,sal prunelle oz4 ,water #a quart ,bay leaves1 powdered oz4 ,laurel leaves1 shred oz4 ,boil these a quarter of an hour1 skimming well4 ,put the meat1 the small end downwards1 in a deep straight-sided vessel1 that will just more than contain it1 and add to it six large onions sliced and fried brown1 with some sweet lard2 also ,powdered sage #a oz4 ,black pepper1 ground oz4 ,fine salt #b oz4 and pour the liquor1 nearly scalding hot1 upon all these1 covering close with brown paper tied over2 thus let it remain forty-eight hours1 if a moderate sized one1 and sixty hours if a large one4 ,next take it out and wipe dry1 and fill all the hollows1 of which there are four1 with the following stuffing3 ,fried onions #a lb4 ,bay salt1 fine powder #a oz4 ,allspice1 fine powder #a oz4 ,white pepper1 fine powder oz4 ,olive oil #c oz4 ,and having pressed this into all parts accessible1 make the 8deaf ears0 secure1 that the stuffing does not come out1 by sewing thin leather or bladder over the base of the heart1 and hang it up1 point downwards1 in your chimney1 and smoke it three weeks4 ,when boiled and got cold properly1 it will be a nice relishing article at a trifling expense4 ,beech chips1 with oak dust and fern1 or short grass1 will be the proper fuel4 ,,ulverston ,,red ,,flank ,,of ,,beef4 ,for this purpose engage about twelve pounds of prime young meat1 and let it hang the full time to become tender4 ,trim away the skin neatly1 and cut it into pieces adapted to the family requirements4 ,set the trimmings1 with a pound of any rough beef1 and a similar weight of lean gammon of bacon1 on the fire with ,allspice1 crushed #a oz4 ,juniper berries1 crushed #a oz4 ,black pepper1 crushed #a oz4 ,eight shalots1 minced ,bay salt #a lb4 ,common salt or rock lb4 ,water #e pints and boil twenty minutes1 skimming well2 strain the liquor and pour it hot over the meat1 which must be totally immersed4 ,in a week boil up the pickle1 adding ,saltpetre #b oz4 ,bay leaves1 dry #a oz4 ,cochineal oz4 ,cover the meat again1 and let it remain ten days more2 then take it up1 dry it well with cloths1 and hang it up in a quick current of air1 rub it well on both sides with warmed bran1 and when it is not capable of retaining any more1 coat it with the gelatine and treacle composition so effectually as to totally exclude the air4 ,in three months1 meat thus preserved will be juicy and mellow1 and presenting a striking contrast with the dry and tough preparations of the general common practice4 ,when wanted for table1 plunge a piece of the meat into a pan of boiling water1 and keep it so boiling for ten minutes or a quarter of an hour1 after which draw the utensil a little off the fire1 and simmer only1 until the cooking is completed4 ,,beef ,,hams4 ,your butcher will furnish you with a joint of a prime young beef1 cut handsomely1 and shaped for the purpose4 ,hang it as long as prudent1 then rub it well in all parts with coarse sugar1 and turn it every second day for six days1 then mix well1 ,bay salt #a lb4 ,common or rock salt #a lb4 ,foots of coarse sugar #a lb4 ,saltpetre #a oz4 ,old stale ale #a quart ,these are allowed for each ten pounds of meat4 ,let the rubbing in of this mixture be sedulously observed for three weeks1 and then only the turning every second day1 two weeks longer1 the pickle having been boiled up again and well skimmed1 adding twenty per cent4 of the ingredients to replenish the strength4 ,now take up and dry your meat1 and give it a nice firm covering of oatmeal and bran mixed and warmed2 hang it in the fresh air a week1 changing its position1 so that all the juices may not be at one end of it4 ,smoke it a month with oak lops and sawdust1 fern or short grass turfs1 and plenty of beech and birch chips4 ,store it in malt cooms and charcoal1 and let it not be molested for four months4 ,,hambro' ,,rough ,,beef4 ,take ten or twelve pounds of any part of the animal that has not much fat or skin1 and no bone attached2 rub it well over with a pound of ,west ,india molasses1 made moderately hot1 and let it lie so four days2 make a pickle of ,bay salt #a lb4 ,common or rock salt #a lb4 ,saltpetre #a oz4 ,garlic1 minced oz4 ,juniper berries1 bruised #a oz4 ,water #b quarts boiled and skimmed clear1 and added to the meat1 which must be quite covered1 and remain so three weeks more4 ,now dry it well1 give it a good coat of pea flour1 and covering with brown paper1 smoke it a month with ,oak sawdust #e parts ,peat or bog earth #a part ,,breslau ,,beef4 ,take the second round or fillet of beef without fat or bone1 cut it into two equal parts horizontally1 and rub them well with the following mixture3 ,black pepper1 ground #a oz4 ,garlic1 minced oz4 ,juniper berries1 bruised #b oz4 ,bay salt #a lb4 ,rock or common salt #a lb4 ,foots of sugar #a lb4 ,let them lie1 being regularly rubbed and turned for fourteen days4 ,boil up your pickle1 skimming it thoroughly at the expiration of each week1 and add1 at the end of the fortnight1 ,allspice1 bruised #b oz4 ,saltpetre #b oz4 ,strong vinegar #a pint ,let them lie thus a week together1 then take them up and wipe dry4 ,smoke one of the pieces for three weeks1 in brown paper1 with oak and fern1 and hang it in a dry air to harden a month4 ,the other portion of the meat may be thoroughly dried in an air current1 and then coated with the gelatine composition1 and exposed to the air a month also4 ,both these are intended for rubbing on a tin grater1 and taken on bread and butter1 or as sandwiches1 and well adapted for gentlemen emigrating and travelling at home4 ,,whitehaven ,,corned ,,beef4 ,for a round of beef about twenty-five pounds weight4 ,rub it in all parts with ,coarse sugar #a lb4 ,allspice1 ground #c oz4 ,nutmeg1 grated #a oz4 ,sal prunelle #a oz4 and let it lie1 turned and rubbed daily1 for a week4 ,then add ,rock or common salt #b lb4 ,saltpetre lb4 ,vinegar #a pint ,water #a pint boiled twenty minutes1 skimmed and let go cold4 ,baste the meat twice a day1 and turned every second day for three weeks longer4 ,now take up and wipe dry1 sew a broad fillet of light canvas around the meat tightly1 and suspend it to be dried very gradually in your chimney1 with beech and birch embers4 ,it may hang thus for three weeks1 never allowing a flame1 and should be turned occasionally4 ,,neats' ,,tongues4 ,for each tongue of seven to nine pounds weight1 having cut out the gullet and trimmed the root1 take ,bay salt #a oz4 ,coarse sugar #c oz4 ,saltpetre1 pounded oz4 ,cochineal1 pounded oz4 ,mix well1 and rub the meat well for four days1 then add for each tongue one ounce more salt and continue the rubbing and turning six days longer4 ,the curing is now completed1 and if wanted for table1 may be boiled slowly four to five hours4 ,if it is intended to dress them fresh out of pickle as wanted1 the rubbing1 except for the first day1 must be omitted1 and in such case1 they would not be unpleasantly salt for four or five weeks2 nevertheless1 they should be turned daily4 ,if they are only to be dried1 wipe them well when taken out of the pickle1 and rub them all over with bran or pollard warmed1 but if to be smoked1 it must be done with ,beech chips #b parts ,dried fern #b parts ,oak sawdust #b parts for a week1 and they may be packed along with your hams in malt cooms and pulverised charcoal4 ,,neats' ,,tongues1 ,,very ,,high ,,flavour4 ,having cut away the useless parts at the roots1 and removed the gullets1 rub the tongues all over with coarse sugar or real ,west ,india molasses1 and let them lie twenty-four hours2 then take ,juniper berries #a oz4 ,black pepper1 ground oz4 ,sal prunelle oz4 ,treacle #a lb4 mix1 and rub with it three days1 turning them daily2 then add ,bay salt #i oz4 ,common or rock salt #ab oz4 rub three days1 and turn the meat daily for a week1 when you may dry it and smoke with beech and fern or grass turfs4 ,the above proportions are for one fine tongue of eight or nine pounds4 ,a ,,boar',s ,,head4 ,procure the head of a large well-fed bacon hog1 your butcher having had it open and taken out the tongue1 gullet1 eyes1 and nasal cartilages1 and small bones2 remove the brain and clean it thoroughly1 particularly at the roots of the ears and nostrils2 wash it quickly in salt and water1 and dry with cloths4 ,rub it well in all parts with rock or common salt1 and hang it up to drain twenty-four hours4 ,next1 make a pickle of ,garlic1 chopped oz4 ,shalots #a oz4 ,juniper berries #b oz4 ,jamaica pepper #b oz4 ,sal prunelle #c oz4 ,water #a gal4 ,bay salt #b lb4 ,treacle #b lb4 ,boil fifteen minutes1 and skim1 and when cold pour it over the head and tongue1 placed in a deep straight-sided earthen vessel1 where it must remain1 being turned every second day1 and well covered with the pickle for a month2 at the end of fourteen days take out the tongue1 boil up the pickle1 adding one pound more salt1 and pour it again on the head cold4 ,when taken out of pickle1 wipe both the head and tongue dry1 and with a sharp knife cut through the rind from the nose to the base1 in lines two inches apart1 but not severing the flesh4 ,you may now remove any superfluous fat from the base1 but not interfering with the lean part2 rub all over with dried oatmeal2 peel the tongue1 and skewer it inside the head1 close the sides with string1 and smoke it in brown paper for three weeks1 with ,oak sawdust #b parts ,beech and birch chips #c parts ,fern or grass turfs #a part ,store it in malt cooms1 and when wanted let it be baked4 ,,westphalia ,,hams4 ,get your legs of porkeach about sixteen pounds weightcut in shape like those imported1 viz4 longer and more narrow than usual1 inclining to a peak at the large end1 and flattened between boards weighted down upon them4 ,but since they may be cured at home far finer flavoured1 and of infinitely far superior quality in the feeding1 this attempt at deception is optional4 ,the following is a good mixture1 with which let the meat be rubbed well1 and turned daily for three days3 ,saltpetre #a oz4 ,sal prunelle #a oz4 ,coarse sugar #a oz4 ,bay salt #a oz4 ,juniper berries1 bruised #b oz4 ,then let them lie in this way1 only turning them for ten days more1 when you will boil up the ingredients1 adding ,best pickling vinegar #a pint ,water #a pint and when cold turn it to the meat1 and baste with it a fortnight longer4 ,you may now take them up and dry them well4 ,they must hang in a current of fresh air for a week or more1 and then be smoked a month with oak lops1 fern1 and grass turfs4 ,,westphalia ,,hams ,,eclipsed4 ,take a fine thick leg of pork1 of about sixteen pounds weight1 and mix ,saltpetre1 finely beaten #a oz4 ,coarse sugar #aj oz4 ,rock or common salt #d oz4 ,bay salt1 beaten fine #e oz4 with which rub the meat in all parts once a day1 and turning it for four days4 ,bring a pint of pickling vinegar to the boiling point1 with one ounce of sliced shalot in it1 and when cold add it to the meat1 which must be turned daily for a month2 then take it out of pickle1 hang it to drip twenty-four hours1 turn the ham end for end twice a week at least1 smoke it a month with oak lops1 fern1 beech chips1 and turfs4 ,,excellent ,,hams ,,of ,,high ,,flavour4 ,hang a leg of well-fed pork1 weighing about eighteen pounds1 as long as the weather will permit2 take ,coarse sugar #a lb4 ,sal prunelle #b oz4 ,juniper berries1 bruised #b oz4 ,black pepper1 bruised #a oz4 ,bay salt1 bruised #b lb4 ,rub this mixture well into all parts of the meat1 and let it lie1 being rubbed and turned twice in three days and nights2 then add rock salt1 or if you cannot get it1 then common salt two pounds1 and let it lie a month1 turning it every other day4 ,then wipe it dry1 and put a nice clear covering of bran or pollard all over the joint1 and smoke it a month1 turning it now and then in the chimney while the juices are settling4 ,the fuel must be oak lops1 sawdust1 and beech chips4 ,if you have no store chest with malt1 corn1 c41 you must have your resource in a paper bag1 as is often the case4 ,do not let your meats hang near a kitchen fire from the ceiling2 they will inevitably be rancid if you do1 and to avoid the flies in summer time1 brush your meats over once a fortnight with three drops of creosote in a pint of water4 ,a ,,norfolk ,,chine4 ,take the chine of a well-fed hog of ten score weight1 deprived of the rind1 and what fat may be considered superfluous1 and rub it in all parts effectually with ,west ,india molasses #a lb4 ,bay salt #a lb4 ,laurel leaves1 shred #a oz4 ,bay leaves #a oz4 and let it be rubbed and turned daily for a week4 ,next boil together the herbs used above1 and ,marjoram a handful4 ,thyme a handful4 ,juniper berries1 crushed #a oz4 ,rock or common salt #a lb4 ,water #c quarts ,skim it well1 and when cold1 pour it to the meat1 and mix with the first pickle4 ,take care that the pickle completely covers the chine4 ,handle it attentively three weeks1 and wipe it dry4 ,it must be well coated with bran first1 and pea-flour over that1 and smoked with ,oak lops #b parts ,dried fern #b parts ,beech or birch chips #b parts for a fortnight or more4 ,one half of it will be exceedingly good1 if coated with the gelatine composition1 and kept three months2 the other half may be baked1 and eaten cold4 ,,leicestershire ,,spiced ,,bacon4 ,many persons are prejudiced against spiced bacon1 generally because they may have been deceived in the quality of that purchased at the shops2 too often indeed is the spicing resorted to that it may cover defects which would have been too glaring if merely salted4 7,see ,note1 ,no4 #c47 ,take a middle of well-fed large pork1 and divide it into pieces that will suit your salting tub2 rub them well over1 both sides1 with warmed treacle1 and let them lie for a week1 being rubbed and turned every day2 then take a mixture of ,bay salt1 beaten fine #c lb4 ,saltpetre1 beaten fine lb4 ,allspice1 ground #b oz4 ,black pepper #a oz4 and rub the meat well with this on the fleshy side only1 for a week1 after which turn the pieces every other day for a fortnight longer4 ,you may then dry it with cloths1 and suspend the meat in a current of air1 being turned end for end every third day2 and when ready1 lay on a nice coat of bran or pollard1 and smoke with oak and beech for a fortnight1 and finish it by adding peat to your smoking fuel for a week longer4 ,this will be superior bacon4 ,,smoked ,,porker',s ,,head4 ,take the head of a dairy-fed porker1 seven score weight1 lay it open1 take out the tongue1 gullet1 eyes1 c41 and wash it five minutes in salt and water4 ,rub it well all over with coarse sugar and sliced onions1 and let it remain in a deep dish forty-eight hours1 the tongue may be cured as a neat's tongue4 ,make a pickle by boiling ,bay leaves1 powdered oz4 ,saltpetre oz4 ,bay salt or rock salt #a lb4 ,allspice1 ground #b oz4 ,water #a quart ,skim it well1 and when cold1 pour it over the head in a deep straight-sided earthen vessel2 so let it lie three weeks1 being turned and basted with the pickle every other day4 ,take it up now1 wipe it dry1 place the tongue in1 and stuff all the cavities with a stuffing of onions fried in olive oil or sweet lard1 and dried sage powdered2 bind the cheeks close together with tape1 and smoke it three weeks with beech chips two parts1 fern two parts1 peat one part1 oak sawdust one part4 ,it must be kept in same packing as hams1 tongues1 c41 and in two months it will be excellent1 baked and taken cold4 ,,bath ,,chaps1 ,,or ,,cheeks4 ,chose your cheeks from pigs not more than eight score weight4 ,split open1 carefully take out all the offal1 and for every stone of fourteen pounds of meat1 allow ,saltpetre #a oz4 ,coarse sugar #a lb4 ,bay salt or rock #a lb4 ,pepper #a oz4 ,rub the cheeks thoroughly and daily for a week2 then turn them in the pickle for a fortnight more1 when you may take them up1 dry and wipe1 and coat them nicely with warmed coarse oatmeal1 and hang them to dry for a week4 ,smoke them a month1 or only dry them in your chimney by a gentle heat4 ,oak and grass turfs must be the fuel made use of4 ,,dutch ,,beef4 ,take ten pounds of any part of prime beef that has a moderate share of fat attached1 the thick flanks suit well4 ,displace the skin1 and rub the meat all over with foots of coarse sugar one pound1 and let it lie three days and nights1 turned daily4 ,take then ,bay salt #a lb4 ,common salt #a lb4 ,sal prunelle #a oz4 ,garlic1 minced #a oz4 ,juniper berries1 crushed #a oz4 ,vinegar pint with which mixture rub your meat well five days1 and then turn it in the pickle every three days for a fortnight more4 ,bind broad tape around it as a collar1 rub pea-flour over it in all parts1 until it is thoroughly coated therewith1 and smoke it a month with oak lops1 sawdust1 and beech or birch chips4 ,it should be kept in store two months at least1 and then put into boiling water over the fire1 done moderately1 and cut when cold4 ,,haunch ,,of ,,mutton ,,as ,,venison4 ,get your butcher to leave the tail attached to a leg of fine fat wether mutton1 which you may hang as long as ever the weather will permit4 ,carefully remove the outer skin1 and rub half a pint of pure olive oil well into all parts of it1 lying in a deep dish4 ,put into a jug ,three large heads of garlic1 sliced ,bay salt1 a teaspoonful ,allspice1 bruised1 oz4 ,six dried bay leaves ,or nine green ones ,seven or eight sprigs parsley ,seven or eight sprigs thyme ,white peppercorns1 oz4 ,pour a pint of good vinegar1 nearly boiling1 over these1 cover the jug close1 and let remain till next day4 ,then add this pickle to the meat1 and rub it well in for half an hour1 not disturbing the fat if possible2 slice six large onions1 and strew them equally over the meat1 turn it every day twice1 and keep always the onions well on the uppermost part4 ,continue this for five days1 then take it up1 wipe it dry1 and rub it for half an hour with a pound of ,west ,india molasses1 made hot4 ,next day wipe it clean1 and roast it as venison4 ,serve with red-currant jelly liquefied4 ,,thigh ,,of ,,mutton ,l',,diable4 ,take a short thick leg of prime mutton1 that has been well kept1 and rub it well in all parts with pounded bay salt for half an hour1 then immerse it in cold water for a minute1 and wipe it quite dry4 ,mix well ,table salt1 #a large tablespoonful ,black pepper1 ground1 #a teaspoonful ,cayenne pepper1 oz4 ,one clove garlic1 minced ,treacle1 lb4 ,rub the joint freely with this until it has disappeared4 ,divide the flesh down to the bone for three inches above the knuckle1 and lay in three shalots1 and half a head of garlic minced very fine1 and close the skin neatly over it4 ,set aside on a dish until the next day1 when rub it again with what liquor may have arisen1 and put it down to roast before a brisk clear fire4 ,smear six ounces of sound fat bacon with a spoonful of tar1 stick it on the prongs of a long toasting fork1 and when the meat is about half cooked1 hold the bacon over the fire until it blazes1 then transfer it over the meat1 and baste it with the liquid fire until the bacon has melted all away4 ,the mutton when cooked will have a peculiar appearance1 and a flavour highly esteemed by many persons4 ,to be served hot with a spoonful or two of tomato1 or any other favourite sauce4 ,,welsh ,,mutton ,,hams4 ,take a couple of legs of prime ,welsh mutton1 rub them well with treacle made hot1 and put them away in a deep pan until the next day4 ,make a pickle of ,thyme #a handful ,marjoram #a handful ,bay leaves #a handful ,laurel leaves #a handful ,saltpetre #a oz4 ,black pepper #b oz4 ,bay salt #b lb4 ,water #e pints boiled an hour and well skimmed1 and when cold to be poured over the meat1 and to be rubbed every day1 and turned for three weeks4 ,then take them out of pickle1 rub them well in all parts with strong vinegar for one hour1 when wipe them dry1 and hang them up in a current of air until well dry4 ,then give them a thorough coat of bran or of oatmeal1 and smoke them with ,oak sawdust #b parts ,peat #a part ,beech #b parts ,turfs or fern #a part for three weeks or more4 ,store them in malt cooms and pulverised charcoal1 and in three months they will be very good4 ,,dried ,,mutton1 ,,as ,,in ,,the ,,ardennes4 ,dried garden thyme #a oz4 ,dried marjoram #a oz4 ,dried bay leaves #a oz4 ,juniper berries1 bruised #b oz4 ,put these into a stone jar with a pint of fresh rendered goose oil1 and let them digest three weeks4 ,take a leg or loin of prime mutton fresh from the butcher1 rub it well in all parts1 with the herbs and part of the oil prepared as above1 and lay it in a vessel covered close2 to be turned and rubbed every day for three weeks2 then hang it up in a cold dry air three days more1 when add to the herbs ,coarse salt #a lb4 ,bay salt #a lb4 ,coarse sugar #a lb4 ,black pepper #a oz4 ,saltpetre #b oz4 ,rub the joint then with the whole mixture1 and let it lie2 if a leg1 for fourteen days2 if a loin1 nine days1 turning it every day4 ,take it out1 wipe it dry and rub all parts with warmed bran or pollard1 and suspend it again in a dry air previous to enclosing it in a paper or calico bag for a month1 then pack it in malt cooms and charcoal4 ,if preferred smoked1 we cannot provide you with juniper bushes for that purpose1 and with which the 8,ardennes0 abounds1 we must therefore substitute ,oak lops #a part ,beech chips #b parts ,fern #b parts ,peat #a part ,,to ,,pickle ,a ,,tongue4 ,take out the gullet and rough root of a neat's tongue1 eight pounds weight2 rub it well with common or rock salt three days1 then take ,foots of sugar lb4 ,saltpetre in powder oz4 ,rub well with this1 out of the pickle1 then return all to the first brine1 and keep it close covered three weeks1 turning it every day4 ,it will be fit to be cooked if wanted1 but if to be smoked1 treat it with the drying process1 and when ready1 smoke it with ,oak lops #b parts ,fern #b parts ,peat #b parts ,this is intended for tongues for general purposes4 ,there follow some excellent pickles for higher flavours4 ,,hambro' ,,pickle ,,for ,,beef ,,and ,,pork4 ,rock salt #c lb4 ,saltpetre #a oz4 ,sal prunelle oz4 ,black pepper #b oz4 ,foots of sugar #a lb4 ,water #b gall4 ,boil fifteen minutes1 skimming well2 pour into a vessel1 and the next day it will be fit for use4 ,this is appropriate for beef1 hams1 and tonguesfor family use1 hotels1 and refreshment rooms1 c4 c4 ,a moderate-sized round of beef should remain in it fourteen to sixteen days4 ,,pickle ,,for ,,pork4 ,,excellent ,,for ,a ,,quarter ,,of ,a ,,year4 ,for a whole porker weighing not exceeding five score pounds4 ,the pieces adapted for pickling being at hand1 put a layer of finely beaten rock salt at the bottom of your powdering tub1 which must always be particularly clean and sweet1 and better if fumigated with sulphur the day before it is used1 then place the thickest of the meat1 then a layer of this mixture3 ,rock salt #b lb4 ,coarse sugar #a lb4 ,saltpetre lb4 ,sal prunelle lb4 then again meat1 and alternately to the finish1 and filling all the spaces with common or rock salt4 ,in a week1 if a pickle does not rise up so as totally to cover the pork1 boil as much of similar ingredients1 and1 when cold1 pour it gradually and evenly over the meat1 and leave it4 ,you can take thin pieces out in a fortnight if wanted in haste1 but it will be preferable if not disturbed for a month4 ,the water requisite for the second brine depends upon what brine was produced by the first salting4 ,,preservative ,,pickle4 ,this is proper for cured meats in general1 and is recommended for imparting a mild and excellent flavour4 ,rock or common salt #a lb4 ,bay salt #a lb4 ,coarse sugar #a lb4 ,saltpetre lb4 ,water #a gall4 ,,superior ,,pickle ,,for ,,pork4 ,rock salt or common salt #c lb4 ,bay salt #c lb4 ,saltpetre lb4 ,loaf sugar #b lb4 ,river or rain water #c gall4 ,boil and skim well4 ,apply cold4 ,small delicate pork will be ready in a week4 ,,breast ,,of ,,mutton ,,collar1 ,,as ,,venison4 ,hang the largest breast of well-fed wether mutton you can get1 as long as the weather will warrant you4 ,take away the outer skin1 all the bones1 and strew coarse sugar plentifully all over the inside flesh1 and put a slate or piece of board that is tastelessas beech1 or sycamore1 or poplarupon it1 with heavy weights1 and let it remain so forty-eight hours4 ,be provided with ,garden thyme1 in powder #a tablespoonful ,marjoram1 in powder #a tablespoonful ,eschalots1 minced #d tablespoonfuls ,nutmeg1 grated oz4 ,bay salt #a lb4 ,white pepper1 ground #a oz4 ,old ale #a pint ,boil these altogether for twenty minutes4 ,rub both sides of the meat for at least twenty minutes1 and lay it1 along with its sugar or pickle1 in a deep vessel1 and keep up the friction for a week or nine days2 then take it up1 dry it with cloths1 and making a layer of bay leaves and laurel in a dry tub1 put the breast upon it1 and cover the meat with other leaves of similar sort1 and with thyme1 parsley1 and any sweet herbs you may have near at hand4 ,now take it up1 wash it for five minutes in vinegar and table-beer1 half-and-half1 and hang it up to dry for twenty-four hours1 then roll it up as a collar1 and bind it tight2 hang it in your chimney1 but do not let much smoke enter into it1 as it must be dried rather than smoked4 ,the embers of beech chips1 grass turfs1 and sawdust1 will effect this in a week4 ,the half of it may be roasted1 and the other part kept with your hams1 tongues1 c41 for six months2 it will then be mellow and beautifully flavoured4 ,a ,,perpetual ,,goose4 ,procure the heart of a prime oxthe larger the betterhang it up in a current of dry air as long as it is safe1 and at the same time get a pint of newly-drawn goose oil1 which put into a jar along with ,six or eight eschalots1 minced ,onions1 sliced #a lb4 ,dried sage1 powdered #a oz4 ,bay salt lb4 ,saltpetre oz4 ,tie brown paper over1 and let it remain in a gentle heat until your meat is ready4 ,first cut out from the heart1 the pipeblood vesselas low down as you can1 pare away the 8deaf ears10 and open as wide as you consistently can1 without piercing the bark or outside skin1 a communication between the two upper cavitiesauricles1 and the two lower onesventricles1 and take out the coagulated blood4 ,next rub all parts1 the inside and outside1 thoroughly twice a day with the oily mixture for a week1 having put the meat1 point downwards1 in a straight-sided deep earthen vessel1 and keeping the cavities all the while filled with the liquor4 ,now boil for fifteen minutes4 ,bay leaves1 shred #a oz4 ,green laurel1 shred #a oz4 ,bay salt1 pounded lb4 ,vinegar #a pint ,porter #a pint ,coarse sugar #a lb4 ,skim it well and add it when half-cold to the meat in the jar1 mixing all well together4 ,mind that the meat is completely covered with the pickle1 and tie paper over all1 so let it be for a week1 when boil up all the pickle1 skimming it well1 and taking care to renew what may have been lost or imbibed1 and the cavities kept well filled all the time2 let it be in pickle a fortnight longer1 then take up1 wipe dry inside and out1 make a stuffing of fried sliced onions and sage leaves powdered1 adding black pepper to make it pleasantly hot1 and with this fill the inside of the heart as full as possible1 and pressing it in from the top1 make the holes secure with wetted bladder sewed over them4 ,let it hang up for a day or two to dry1 then wrap it in brown paper and smoke it1 point downwards1 for a week2 then take it down1 rub it for half-an-hour with olive oil1 and smoke it again for a week4 ,this done1 rub it again with the oil and hang it in a quick current of air for twenty-four hours1 and as soon as it is dry enough to retain it1 coat it securely with the gelatine composition1 and keep it three months1 and longer the better4 ,ultimately1 it must be roasted1 and slices cut out when cold to be broiled4 ,it is an exceedingly beautiful treat4 ,,the ,,nutriment ,,in ,,fish4 8,this is a subject on which ,i have made some experiments1 the results of which go far to prove that there is much nourishment in fishlittle less than in butcher's meat1 weight for weight2 and in effect it may be more nourishing1 considering how1 from its softer fibre1 fish is more easily digested4 ,moreover1 there is ,i find1 in fishin sea-fisha substance which does not exist in the flesh of land animals1 viz4 iodine1 a substance which may have a beneficial effect on the health1 and tend to prevent the production of scrofulous and tubercular diseasethe latter in the form of pulmonary consumption1 one of the most cruel and fatal with which civilised society1 and the highly educated and refined are afflicted4 ,comparative trials prove that1 in the majority of fish the proportion of solid matterthat is1 the matter which remains after perfect desication or the expulsion of the aqueous part1 is little inferior to that of the several kinds of butcher's meat1 game1 or poultry4 ,and if we give our attention to classes of people1 classed as to the quality of food they principally subsist on1 we find that the ichthyophagous class are especially strong1 healthy1 and prolific4 ,in no other class than that of fishers do we see larger families1 handsomer women1 or more robust men1 or a greater exemption from the maladies just alluded to40,dr4 ,davy4 ,,welsh ,,dried ,,salmon4 ,a great deal of the ,welsh salmon is 8poached10 or taken surreptitiously1 in the long dark nights1 by means of lanterns and 8spearing10 when the fish1 attracted by the light1 come to the water's edge4 ,the salmon is often lank and out of season1 and consequently of inferior quality1 yet some of it is tolerable and inquired for at the shops by gentlemen1 who having resided some time in ,wales1 and1 as it often happens1 prejudiced in favour of home productions4 ,however1 if it possesses any admired flavour it arises1 not so much from the method of curing it1 as from the fuel it is smoked with1 and which the poachers can easily procure1 to wit1 dried fern1 and young gorse1 besides short grass turfs which grow on commons and on the mountain sides1 and which is pared off the land very thin1 and dried in the sunny weather4 ,they dry and smoke the salmon in some remote part of their cottage1 or hut1 and hence its dark and dirty appearance1 and there it remains until traders intending it for the ,chester and ,bristol markets come and purchase it4 ,i conclude it pays the curers pretty well for their trouble1 since it costs them nothing4 ,take a fresh salmon1 sixteen to twenty pounds weight1 split it open at the belly1 beginning at about eight inches from where the tail sets on1 and cutting through to the bone up to the nose1 remove the gills and all the refuse1 wipe well out1 and quite dry4 ,mix an ounce of ground white pepper with a pound of coarse sugar1 and rub all the inside with it1 particularly at the bone1 for fifteen minutes or more2 then bring the sides together1 lay it on a dish1 and rub the remainder of the mixture all over the outside of the fish1 the back fins and thick part of the shoulders4 ,so let it lie1 the thin side uppermost1 until next day in a cool room4 ,then rub again all over with the liquor produced1 and let it lie twenty-four hours longer1 the thick side uppermost4 ,now hang it up by the tail until dripping ceases1 lay it again on a clean dish1 strew fine salt well over the inside1 bring the sides together1 and rub the outside well with fine salt1 leaving the fish covered to the thickness of half-a-crown with pounded rock salt1 a thin stratum of which must be under the salmon4 ,each day the runnings must be thrown awayfor observe it is hot weather when fresh salmon is curedand more salt applied4 ,in five days from the commencement it will be safely cured1 provided that the thick part of the back and shoulders have been well supplied with the salt heaped under1 around1 and above those parts4 ,then take up the fish1 brush off the salt1 wipe dry1 prop the sides open with splints of wood1 and hang it up by the tail in a current of air4 ,next day hang it up by the head for twelve hours1 and after that remove it to your chimney1 where1 suspended with the head downwards1 you may smoke it with beech chips two parts1 oak sawdust two parts1 and fern or grass turfs two parts1 for two weeks1 keeping the sides wide open with splints of wood4 ,as soon as the salmon is taken out of smoke1 and while it may be a little warm and pliable1 lay some well dried oat straw in the inside1 bring the sides together and tie round with string4 ,in two months you will have prime dried salmon for broiling in steaks1 cut three quarters of an inch thick1 and will keep good many months4 ,,fine ,,dutch ,,salmon4 ,this article is in great esteem with the ,jews4 ,prepare the fish as per our own directions for 8superior kippered salmon10 having taken out the backbone1 c4 c4 ,now1 for a fish of sixteen to twenty pounds weight1 take ,bay salt in fine powder #a lb4 ,saltpetre #a oz4 ,chillies1 bruised oz4 ,garlic1 minced fine oz4 mix them well1 and rub the skin side of the fish all over1 using a large handful4 ,lay your fish flat on a good layer of common saltrock is far preferablein your tub1 strew bay leaves on it1 cover well with your mixture1 and put your boards on the fish1 weighting them down with accuracy4 ,remove them once a day for the purpose of applying more of the seasoning1 and put fresh bay leaves on the third morning4 ,on the fifth morning take the salmon out of the pickle tub1 stretch it open at the back by wooden splints1 rinse it quickly through salt and water1 and proceed as in the next receipt1 in every respect1 until the process is completed4 ,,superior ,,kippered ,,salmon4 ,choose a short1 thick fish with a small head1 a bright eye1 and of twenty pounds weight1 although salmon cannot be too large for splitting1 and just fresh from the ice they come packed in4 ,immediately it is brought homein hot weather observecommence your operations4 ,lay the fish on a table with its back towards you1 and1 beginning at the nose1 draw a sharp knife clean down at one stroke to within two inches of where the tail begins4 ,this must be accomplished so that the backbone is left quite bare under the knife2 thus one1 the under1 side of the fish will be thicker than the upper side4 ,then take out the roe and liver1 which may be beautifully preserved as by various receipts in this treatise1 and removing the gills and garbage1 wipe out the fish well1 and having previously with a pen-knife severed a tissue that runs along the whole length of the bone1 and hides much coagulated blood4 ,pure water must not be allowed1 but salt and water may be used to assist in cleaning out the fishthat is1 cloths dipped in salt and water4 ,in the next place we must have the backbone detached1 to effect which 8nicely10 you will need a pen-knife with a strong blade1 or one of those used by shoemakers for 8paring10 and which are the smallest used by them4 ,commencing about eight inches from the root of the tail1 the knife must be run up by the side of the bone to the head1 and then beginning again at the same start1 you must pass the knife on the lower side of the bone1 and so meeting with the point of the instrument the incision made by the first cutting1 thus the bone may be got out1 and afterwards the meat so pared down as to appear as though the fish never had a backbone4 ,the necessity for thus taking out the bone is1 that handsome slices may be cut from the thick side for broiling4 ,now1 when thus far advanced1 make a layer of finely beaten rock salt1 or bay salt1 at the bottom of your pickling tub1 and on that lay the salmon1 its scaly side downwards1 and with a fine bread-grater cover the whole inside of the fish with finely rendered loaf-sugar1 to the thickness of a crown-piece1 and put plenty of bay leaves upon that1 place your flattening boards nicely on the fish1 and weigh them down effectively4 ,these must of course be displaced once a day to supply more sugar to the fish4 ,on the third morning put fresh bay leaves1 with a pound more salt1 and an ounce and a half of sal prunelle1 and replace the boards4 ,look to it every morning and evening1 keeping it well supplied with fine salt and sal prunelle1 but using no more sugar4 ,on the fourth day sprinkle lightly over it finely ground white pepper1 and renew the leaves4 ,next day dismiss the boards1 bring the thin side over upon the other1 and1 scattering salt over it1 leave it till the next day4 ,then rinse it quickly through salt and water1 and hang it up to drip2 wipe it dry1 stretch out the sides by pieces of light lath placed across the back1 and suspend it in a free current of dry air2 examine it occasionally1 and if the red side begins to feel clammy or sticky1 place it before a fire until the 8face0 becomes somewhat dry and hardened1 then expose it again to the air current1 and when ready smoke it with ,oak sawdust #b parts ,beech chips #b parts ,fern or grass turfs #b parts for three days and nights1 adding a little peat to your fire the last twelve hours4 ,it should not be cut for three or four days1 and then with a very sharp knife held across the fish in an oblique direction1 which procures the slices much broader than if the knife were placed at right angles with the back of the salmon4 ,the slices are usually broiled1 enclosed in writing-paper4 ,,collared ,,salmon4 ,take a short1 thick fish about twelve pounds weight1 scale it1 remove the fins1 cut off the head with two inches of the jowl1 and the tail with six inches of the fish1 these to be cured some other way4 ,lay the fish open at the back1 take out the bone1 wipe nicely and scatter sifted loaf-sugar over it2 after lying six hours replenish the sugar and leave it till the next day4 ,next draw your knife down the middle1 thus making two sides of it1 which may by cured in different ways4 ,get a pint and a half of recently picked shrimps1 examine them carefully1 and pound them in a mortar with an anchovy1 wiped and boned1 and so much of this mixture as you think sufficientviz4 ,cayenne pepper oz4 ,mace1 in fine powder oz4 ,cloves #a oz4 ,bay leaves oz4 ,table salt #b oz4 adding a little water that has been boiled4 ,make a nice smooth paste1 and cover the red surface of the fish with it equally2 begin at the head part1 and roll it up into a nice firm collar1 which bind tightly with a broad tape1 and sew up in strong calico or light canvas4 ,let it remain thus two or three days1 then plunge it into a pan of boiling water1 with saltpetre half an ounce1 and salt one pound1 to each half-gallon of water2 when done enough1 take it out1 set it on a sieve to cool1 and next day put it in your chimney with a slow fire1 to dry gradually1 and then smoke it with ,beech chips #b parts ,fern #b parts ,oak lops #b parts for a week4 ,when cool take off the cloth1 and hang it up in a dry air to get solid4 ,it may then be enclosed in writing paper and sent to table1 and will be greatly relished4 ,let the thin side be treated thus3 ,lay it down on the skin side1 and cover it with rock or bay salt in fine powder1 sifted loaf sugar half a pound1 and saltpetre half an ounce2 so let it lie forty-eight hours under a board of tasteless wood1 weighted down4 ,next wipe it dry1 and hang it on your tenterhooks in a free current of air twenty-four hours2 mix well1 ,essence of cassia tablespoonful ,essence of cloves #a tablespoonful ,essence of mace tablespoonful ,essence of cayenne tablespoonful ,essence of bays tablespoonful lay the fish down on the scaly side1 and with a soft flat brush of camel's hair1 pay it well over with the mixture1 and cover with oiled silk1 or its best substitute1 to prevent the evaporation of the essences4 ,repeat this brushing over three times in twenty-four hours1 and roll it up from the head1 binding tightly2 expose it to a current of dry air1 and when ready to receive it1 give it a fine firm coating with gelatine composition1 and keep it three months in a dry place4 ,it may be cut in slices for broiling1 or if boiled let it be put into boiling water4 ,,kippered ,,mackerel4 ,when in season and full of roe1 is the time for this process4 ,take a dozen mackerel1 split them down the back from the head downwards1 and leaving the thin side connected for an inch with the tail2 take out the roes and livers1 some of which will be beautiful if otherwise cured and preserved1 remove the gills and refuse1 wiping clean out4 ,rub the insides lightly with good olive oil1 and let them remain skin side downwards three hours4 ,boil for a quarter of an hour the following ingredients1 and skim well3 ,rock salt or common salt #a lb4 ,bay salt #a lb4 ,saltpetre lb4 ,coarse sugar #a lb4 ,water #a gall4 ,lay your fish in an earthen pan along with ,thyme #a handful ,allspice1 bruised #a oz4 ,twelve bay leaves1 shred ,pour the boiled liquor upon them at about #aej deg4 ,fahr41 and cover close4 ,in thirty-six hours take out the fish1 wipe them dry1 stretch them open by wooden splints at the backs1 and hang them in a strong air current2 watch the inside face of them1 and if becoming clammy1 place them to a fire for an hour4 ,smoke them of a nice chesnut brown colour with ,oak lops or sawdust #b parts4 ,fern or turfs #b parts4 ,beech chips #b parts4 ,they will keep well if packed face to face with dry oiled paper between every two of them4 ,broil or toast them moderately4 ,,may ,,fish,a ,,less ,,expensive ,,method4 ,take fifty mackerel1 split and clean them1 as for 8kippered mackerel40 ,mix ,rock or common salt #b lb4 ,bay salt #a lb4 ,saltpetre lb4 ,molasses #b lb4 warm these1 and rub the fish well on both sides2 lay them in a deep pan and let them remain until next day1 when they must again be rubbed and laid for another twenty-four hours4 ,then take one up and try if the flavour is high enough for your approbation1 if not1 let remain a few hours longer in pickle4 ,when enough1 wipe them dry and stick them as kippered herrings1 on your tenters2 dry them a day or two and smoke them well with ,oak lops #b parts ,fern #b parts ,beech chips #a part ,peat #a part ,,superior ,,pressed ,,mackerel4 ,in the midst of the mackerel season take twenty fine fresh fish1 split them open at the belly1 only as far as to the backbone1 remove the gills and entrails1 clear out well1 particularly the blood lying on the bone1 wash them with salt and water1 and hang them up to drain4 ,make a pickle by boiling for twenty minutes1 ,rock salt or common salt #b lb4 ,coarse sugar1 foots #a lb4 ,saltpetre #a oz4 ,jamaica pepper1 bruised #b oz4 ,bay leaves #a oz4 ,laurel leaves #a oz4 ,water #a gall4 ,lay the fish in a vessel1 and pour the liquor1 when luke warm1 upon them2 keep the fish down by a board1 and let them lie twenty-four hours2 then pour off the liquor1 boil it up1 skimming well1 and return it on to the fish for twenty-four hours more4 ,then take them up and hang them to dry1 exposing the insides well to the current of air by wooden splints placed inside4 ,when sufficiently dried both inside and outside1 remove them to your chimney and smoke them a dark colour with ,oak sawdust #a part ,fern #b parts ,beech #b parts ,peat #a part ,when cold1 take a pair of large scissors1 and cut off the sides of the belly part1 to extent of an inch2 take off the heads1 lay the fish on their backs1 packed side by side1 and saturate the backbones with this mixture by means of a camel's-hair tool3 ,essence of cassia #a tablespoonful ,essence of allspice #b tablespoonfuls ,essence of cloves #b tablespoonfuls ,essence of nutmeg #a tablespoonful ,essence of mace #a tablespoonful ,repeat this twice a-day for three days1 and when dry1 coat the fish with gelatine composition1 and keep in a dry place4 ,,british ,,american ,,salmon4 ,annually1 in ,november1 we get from ,st4 ,john's1 ,n4,b41 excellent salted salmon in tierces1 dexterously split at the backs1 and which1 if treated in the following manner1 makes tolerable kipper4 ,if it is your purpose to convert two or more fish at once1 choose them nearly of the same size1 and lay them in a shallow tub with plenty of soft water and salt1 so that they are totally immersed for twenty-four hours2 then take one up1 lay it on a table1 scale side downwards1 and with scalding hot water and a middling soft brush clean the face of the red side1 by drawing the instrument down always in the same direction with the grain of the fish2 it will be quite necessary to use a small knife in paring away loose films which attach to the middle of the belly and about the vent4 ,this done1 turn over1 and brush the skin side until clean1 and looking well to the fins and gills4 ,now lay the fish in plenty of cold water1 in which three-quarters of an ounce of common washing soda to each gallon has been dissolved2 change the water every twelve hours for thirty-six hours1 if the fish weigh about nine pounds each1 and so in proportion for greater or less weight4 ,you will now let the fish lie in pure cold water for six hours1 then hang them up to drip for twelve hours1 and1 taking them down1 brush the red side quite smooth1 stretch open at the back by means of wooden splints1 and hang them to dry in a free current of air1 watching the inside faces to prevent their getting clammy or sticky1 and presenting them to the fire should that be the case4 ,in a day or so you may proceed to smoke them1 after you have gained a well-dried face on the red side2 this must be done with ,oak lops or sawdust #a part ,beech chips #b parts ,fern or grass turfs #b parts ,peat #a part ,give them a continuance of this smoke for two days and nights1 and although while in the chimney the colour of the inside face may not be so deep as you might wish1 yet1 when drawn out and exposed to the common air1 the shade will be greatly altered1 and a fine bright red will succeed it4 ,,bloaters4 ,this process is generally conducted in so negligent and rough a mannerexcepting at ,yarmouth and ,lowestoftthat a little advice on the subject may not be out of place4 ,as the barrels are emptied of their contents1 the largest fish should be picked out from the rest1 and pickled separately1 for otherwise the consumer gets the finest herrings hardly tasting of salt1 and most likely in a state of decay1 while the small ones are so much oversalted1 as to be scarcely eatable4 ,as the fish generally come to hand far from clean1 they should be washed by means of round baskets agitated in tubs of salt and water1 and turned into separate pickling vats1 which should have false bottoms in them1 perforated here and there with holes1 taps also being introduced to let off the pickle when required4 ,the safest and best method is to make use of saturated solutions of salt1 which are made by adding twenty-nine pounds of common salt to seventy-one pounds of water4 ,the herrings will float in this pickle1 but must be totally immersed by battens of wood laid on the top of them1 and held down by little bags of salt1 which1 being gradually dissolved1 will maintain the strength of the solution1 which is always lessened as the fish imbibe the muriatic property thereof1 and all pickles of this description are weaker at the surface than at the bottom1 and may in this way be rectified4 7,see ,note1 ,no4 #d47 ,as to the length of time the fish should remain in the pickle1 that depends whether they came to hand with coarse salt scattered amongst them1 at the sea coast1 a precaution necessary in hot weather2 a good criterion is when the fish begin to be stiff or rigid while being handled1 but to try one or two cooked is certainly a sure proof4 ,pure fresh water must never be added or made use of in this process after salt has been imbibed1 or the heads will all be broken when putting them on the spits4 ,when salt enough1 run off the brine1 and shortly commence putting your fish on the rods1 and hang them up in a current of air1 then remove them to your chimney1 and smoke them with ,oak lops #b parts ,beech chips #b parts ,fern or grass turfs #b parts ,when they have been smoked enough1 return them to the air currents1 as they keep much better on the rods until wanted4 ,if a constant and full smoke has been kept up1 twelve hours will be sufficient for the smaller fish1 and sixteen to eighteen hours for the large ones4 ,they are not intended to keep good more than four or five days1 but in perfection should be eaten the day after being cured4 ,,kippered ,,herrings4 ,the herring is so favourite a fish with the majority of society1 that any improvement in the modes of curing them is a valuable acquisition4 ,the getting rid of the gut and other objectionable parts recommends itself1 and claims a decided preference over the old practice of sending the fish to table whole1 and1 in fact1 carrying to the parlour what ought to have been left in the scullery4 ,the salting process should be conducted in a similar manner to that for bloaters1 and when taken out of pickle1 should be wiped dry1 and then split open at the backs1 leaving the bone bare as possible2 yet1 an inch from the tail1 the thin side should remain attached to the thick side1 this adds much to the appearance of the fish when at table1 and saves the curer some trouble in the succeeding stages of process4 ,clean out all the offal and gills1 and wipe with cloths dipped in salt and water1 and suspend them by the shoulders upon the tenter hooks of your rods1 thus avoiding the trouble caused by the old plan of keeping the fish open by splints of wood4 ,hang them in a free current of air1 and when dried enoughone night is generally sufficient for that purposehang them in the chimney1 and smoke them of a nice chesnut brown colour1 and keep them on the rods1 but not in a current1 though in a dry room and cold air2 when packed it should be insides faces together1 with strips of dry oiled paper between each two fish4 ,,superior ,,spiced ,,kippered ,,herring4 ,this is a more troublesome1 but withal a delicious preparation of the herring1 and should be practised on the best and freshest fish1 as on the ,isle of ,man8,manx herrings0in ,july and ,august1 and the ,yarmouth later on in the season4 ,select two dozen from out of a lot of fish1 the largest and roundest1 wash them a minute in salt and water1 having taken out the eyes and gills1 wipe them1 and lay them open at the back1 wipe clean out1 and put them into a pickle made by boiling water for twenty minutes1 skimming1 and then straining through a sieve1 ,rock salt or bay salt #a lb4 ,coarse sugar #a lb4 ,allspice1 ground #b oz4 ,fifteen bay leaves1 shred ,six laurel leaves1 shred ,water1 #e quarts ,let the fish remain in this six hours1 then hang them by their shoulders1 and stretched widely open1 to dry in a quick current of air4 ,in this1 and all similar cases1 where the inside is to be acted upon by the atmosphere1 those sides should be placed on the hooks so as to receive the full advantage of the air current4 ,when dried as you think sufficiently1 hang them in the chimney1 and smoke them till of a fine bright brown2 return them to the air1 and next day take them off the hooks1 lay them on their backs1 and brush them all over the inside with essence of allspice and water1 two parts of the former to one part of the latter2 repeat this1 and when absorbed1 brush them over again liberally with this mixture3 ,essence of cassia #b tablespoonfuls ,essence of cloves #d tablespoonfuls ,essence of mace #b tablespoonfuls ,essence of bays #d tablespoonfuls ,water #f tablespoonfuls repeating this three or four times1 according to your taste4 ,any of the others may be used singly or in combination4 ,the backbone must be well saturated4 ,stow away1 wrapped in paper1 in malt cooms and charcoal2 they will keep a long time1 and repay your trouble well4 ,,cape ,,breton1 ,,or ,,digby ,,herrings4 ,st4 ,john's1 ,n4,b41 and ,cape ,breton furnish us with these highly flavoured fish1 smoked with the pine branches of that region4 ,small herrings visit our coasts soon after ,christmas1 and being 8shot10 or without roes1 are not much esteemed1 but will serve well for curing in this way4 ,let them lie in a saturated solution of common salt so long as just to taste of the brine1 then put them on spits1 dry them a week1 and smoke them for a month with deal chips1 having much turpentine in them1 from carpenters' shops1 and with the fruit of the larch fir tree1 fir cones1 and top branches of any of our firs1 and some oak sawdust to smother the flame4 ,these fish are generally eaten without being cooked1 and will keep a long time1 packed in small boxes1 or buried in malt cooms1 c4 c4 ,,aberdeen ,,reds4 ,for this purpose the herrings should be large1 full-roed1 and fresh4 ,immerse them in a pickle of twenty-nine pounds of common salt to seventy-one pounds of water1 and to every pound of salt add half an ounce of saltpetre4 ,when they become rigid and moderately flavoured1 run off the pickle1 put them on the spits1 dry them a day or two1 and smoke them with ,oak lops #b parts ,fern #b parts ,sawdust #b parts until they are of a deep red4 ,,speldings4 ,at present we are not aware of any superior method of curing the haddock to the 8finnin haddock10 which1 if procured soon after they are drawn from the smoke1 are very fine eating4 ,but some seasons produce these fish in such abundance that it induces curers to save them by various processes2 the small ones may be converted as follow3 ,split them open at the belly1 right over the backbone1 clean away all the garbage1 gills1 c1 and lay them in a strong brine of common salt until nicely flavoured1 then hang them on your tenters1 dry them a day or two1 taking care they do not become clammy1 as these fish very soon are spoiled4 ,make a fire in your chimney with oak lops1 sawdust1 and beech chips1 and when you have brought it to embers put in the rods1 and first dry and then smoke them highly4 ,whitings are often done the same way1 when the markets are glutted with the fresh fish4 ,,smoked ,,sprats4 ,this is a remunerative business when conducted on the best principles1 employing children at trifling wages4 ,i have found the following to be the best method3 ,provide a wooden trough eight feet long by a yard wide1 and eighteen inches deep2 fix strips of wood an inch square along the sides1 lengthwise of the vat1 and six inches above one another4 ,on these will rest the spits1 which must be of iron wire1 a yard long1 and so as just to go within the vat4 ,pick out all the small fish and rubbish1 and wash the bulk in salt and water1 as for bloaters1 but not too many at once1 as they are apt to sweat if lying long together1 and then would never be bright when smoked4 ,use a saturated solution of common salt1 or1 preferably1 of rock salt1 and if you intend to produce 8bloated sprats10 two hours will be sufficient to let them remain in pickle2 run off the brine1 and put the fish on the spits1 which may be a little pointed at one end4 ,hang them in a free current of air till next day1 and smoke them with ,oak lops #b parts ,sawdust #b parts ,beech or birch chips #b parts4 until they are the colour of new sovereigns4 ,these will not keep well more than four or five days1 and are generally esteemed4 ,if you want dried sprats for commerce1 let them remain in the brine four hours1 dry them well when on the spits1 in a current of air1 and when they begin to lose their plumpness1 smoke them with similar fuel till of the colour of ,spanish mahogany4 ,these when packed in boxes1 like cigar boxes1 will suit for exportation to the ,european ,continent1 where many thousands of boxes are sent every winter4 ,,aldborough ,,smoked ,,sprats4 ,many gentlemen who delight in highly smoked relishes1 inquire for these articles1 and as they are seldom to be procured north of the metropolis1 ,i subjoin an easy way of getting them4 ,in the beginning of the sprat season,novembertake a bushel of fish1 pick out all the largest ones1 and with a dozen pounds of common coarse salt or rock salt at hand1 throw a layer of it into the bottom of your salting tub1 then a layer of fish1 and so on in alternate layers to the end2 let them lie four hours1 mixing them about in the tub two or three times1 this will fix the scales1 which are cleared off the fish by the 8washing0 process4 ,now take the sprats up1 and with a basket wash them quickly in very strong salt-and-water1 using the same salt if you choose1 and get them on to your spits1 and dry them as soon as a strong current of air will accomplish it4 ,smoke them with oak alone1 lops and sawdust1 until they are of a very dark red colour1 and when quite cold1 pack them in round shallow kits1 in circles1 the heads lying all one way1 and the fish on their backs4 ,the appearance of them is anything but inviting1 yet they are very good1 and are always eaten without cooking4 ,vast quantities used to be exported to the ,netherlands1 ,holland1 and the ,german ,states2 they are also well adapted for sea-stores4 ,,british ,,anchovies4 ,if it were worth while to favour the deception1 you must select your fish from out of half a bushel of the freshest you can get1 retaining only the middle-sized ones1 for the real ,gorgona fish are never so large as our large sprats1 and never so small as our little ones1 and your's should also be all of the same size4 ,pull off the headsnot cutting themin a rough manner1 and draw out the gut4 ,wash not and wipe not the fish1 but put them in straight-sided unglazed earthen jars1 wood is preferable1 in layers alternately with this mixture3 ,bay salt #b lb4 ,sal prunelle #b oz4 ,cochineal1 in fine powder #b oz4 pressing them down as you proceed1 and letting the top layer of the mixture be at least two inches thick4 ,get cork bungs cut to fit well1 and secure them with plenty of melted resin4 ,bury the jars in dry sand in your cellar or store room1 8out of the way10 and do not disturb them for nine months1 or till the next sprat season4 ,a fortnight before you would broach your 8prize10 dissolve ,gum dragon #b oz4 ,sal prunelle #b oz4 ,red sanders #a oz4 in a pint of boiled water1 and strain it through flannel1 pour it evenly over the contents of your jars or vessels2 secure the bung again1 and in a week or less1 turn the receptacles upside-down for a day or two1 and then again set them upright4 ,this is called 8feeding0 them4 ,and when all is done1 without the aid of 8brick-dust10 or what is as bad1 8,armenian ,bole10 to give them a fine red colour1 the said 8,british anchovies0 may do to make anchovy sauce of1 with other ingredients1 but to bring to table1 with dry or buttered toast1 as ,gorgona fish,oh never6 ,see ,note1 ,no4 #g4 ,,turbot ,,fins4 ,this idea will naturally suggest itself1 that 8a pretty expensive product this will be1 by cutting off the fins of a turbot at such a cost20 but there are fish to be got at much less price that will answer the purpose1 for instance1 the brill or brett1 and even good firm plaice1 in hard frosty weather1 will afford the 8amateur0 an opportunity of testing the value of the venture4 ,in a private family1 if such a fish came to table minus its fins it would eat quite as well1 even though to the eye it might not be exactly a handsome dish4 ,scale the fish1 and cut off the extreme edge of the fins1 lay a piece of wood an inch thick on the body1 just to act as a guide to the knifewhich must have a very sharp pointand cut off the fins with an inch and half1 or rather more1 of the solid attached2 place these upon their bases upright in a pie dish1 a foot long1 and pour in as much of this pickle as will cover to the extent of the inch and half taken out of the fish1 viz4 ,bay salt lb4 ,coarse sugar lb4 ,jamaica pepper1 bruised #a oz4 ,water #b quarts boiled twenty minutes1 skimmed1 strained1 and got cold4 ,let them remain in this state twelve hours1 basting the part which is not in the pickle three or four times with plenty of the liquor4 ,then take out the fish1 wipe it dry1 and place it again in the same position1 in the same dish emptied and washed out4 ,now pour in the dish as much of the following as will cover as before1 viz4 ,bay leaf1 shred oz4 ,laurel leaf #a oz4 ,cayenne pepper oz4 ,table salt #a oz4 ,garlic1 minced #a dessert-spoonful ,porter #a quart ,saltpetre #a oz4 boiled fifteen minutes1 slammed1 and gone cold4 ,let them rest in this eight hours1 and then laid flat in and covered by the pickle four hours longer4 ,now take them up1 wipe them dry1 suspend them in draft of air until they are fit1 and coat them nicely with the gelatine composition4 ,they should be kept a month at least1 but three months would be better1 and then broiled lightly1 first being rubbed over well with pure olive oil4 ,observe1 the same pickles and trouble would have done a dozen fins4 ,,river ,,eels ,,smoked4 ,this a nice preparation of the richest fresh water fish we have1 and will fully repay the amateur for the trouble and trifling expense4 ,i have said 8river eels10 because those fish of ponds or waters nearly stagnant1 when they run to large sizes1 are said to taste of the mud they inhabit4 ,i have experienced the truth of this4 ,take fresh eels of two pounds each and upwards1 cut off the heads1 tails1 and fins1 split them open at the belly to the backbone1 from the vent upwards1 and clean them out1 well washing them also in salt and water a minute or two4 ,next make a pickle of ,bay salt #a lb4 ,saltpetre #a oz4 ,allspice #b oz4 ,bay leaves #a oz4 ,green laurel #b oz4 ,water #e pints by boiling fifteen minutes1 skimming and going cold4 ,cut the fish into pieces six inches long1 put them into a deep earthen pan1 and pour the liquor over them4 ,let them lie thirty hours1 then take them up1 wipe them dry1 and with little splints of wood extend the sides well open1 hang them in free current of air for twenty-four hours1 watching the insides do not remain damp4 ,then take them down1 lay them on their backs packed up one against another1 and with a flat camel-hair tool brush the insides over plentifully with ,essence of allspice #d tablespoonfuls ,essence of cayenne pepper tablespoonful ,water #f tablespoonfuls repeat this in four hours1 and when it is absorbed1 mix ,essence of cassia #a dessert-spoonful ,essence of mace #a dessert-spoonful ,essence of bays #b dessert-spoonfuls ,essence of cloves #b dessert-spoonfuls and apply it with the brush three times at least1 as it becomes necessary by absorptionparticularly regard the bone4 ,the parts from the vent to the tail may be cut open at the back1 and treated in the same manner four times1 with each combination of the essences4 ,hang the pieces in your chimney1 and smoke them thoroughly with beech chips1 grass turfs and fern1 and coat them with the gelatine composition effectually4 ,,gorgona ,,fish ,,smoked4 ,these are inquired for by foreigners1 and especially by the ,israelites1 who are connoisseurs in fish1 as generally admitted4 ,if many are likely to be wanted you may save forty per cent4 by purchasing a barrel of anchovies 8first hand10 and feeding them yourself4 ,you have another advantage also1 viz4 you would insure the fine racy flavour1 which is gradually lost where the shopkeeper is perhaps two months or more in selling out a barrel in small quantities4 ,a barrel turns out1 in general1 about twenty-two pounds of neat fish1 exclusive of the sauce1 and not often more4 ,acting on this advice1 and feeding them1 you will be able to take out what you want1 without breaking the rest1 and be careful to keep those in the barrel well covered with the salt1 and after that the slate which you always find in the barrels of genuine fish4 ,run thin wire through the shoulders of the fish1 and making a light temporary frame to hold the wires1 smoke them with beech and oak1 with some fern or grass turfs4 ,as no wiping nor washing is required in this instance1 the scales will have adhered to the fish1 and a general rough appearance will be the result1 this is a great recommendation to goods of this class4 ,they must be of a coarse brown mahogany colour1 and should be packed in boxes1 the size and shape of cigar-boxes1 and made of wood that has neither smell nor taste4 ,dried bay leaves must be packed with them1 about forty in each box4 ,,italian ,,cincerelli4 ,at the beginning of every sprat season the fish are possessed of oil or liquid fat to a great extent2 this diminishes as the season advances1 and in about three weeks or so from their first arrival1 take half a bushel of prime fresh ones1 pick out the largest1 and cure them as best suits your convenience at that time1 then throw away the small ones and rubbish1 and leaving the middle class for the present purpose4 ,wash them in salt and water quickly as possible1 and set them in a basket to drain4 ,now make a mixture of ,dried bay leaves #b oz4 ,green laurel leaves #a oz4 ,mace1 in powder oz4 ,sal prunelle1 in powder oz4 ,genuine cayenne oz4 ,gum olibanum #b oz4 ,bay salt #a lb4 ,powdered loaf sugar lb4 ,these must be all well dried1 powdered1 and sifted4 ,take now two perfectly clean unglazed stone jars1 as wide at top as at bottom1 with bungs cut to fit tightly4 ,put a bunch of the old-fashioned brimstone matches lighted into each jar1 and fumigate them well1 wipe them out1 and beginning with a light layer of the mixture1 proceed with alternate layers of fish and powders1 until both are filled1 minding to keep them very closely stowed as you proceed2 fix in the bungs1 and secure them water-tight with melted resin or pitch2 put them away in a dry place for six months1 turning the jars topsy-turvy every fortnight4 ,they will be delightful1 wiped dry and fried in olive oil boiling1 or eaten with toast1 as anchovies4 ,if thought to be too high flavoured by some persons1 put them in warm water at #abj deg4 ,fahr4 for ten minutes prior to serving them4 ,,smoked ,,conger ,,eels4 ,request your fishmonger to send in these without their skins1 heads1 and tails4 ,take a fish of from five to six pounds weight1 and with a large pair of scissors or shears1 cut off all the fins close to the body4 ,open it at the belly1 from three inches below the vent up to the head part1 and clean away all the garbage1 and opening a membrane that covers the backbone1 and hid clotted blood1 which must be set free4 ,cut the fish into pieces eight or nine inches long1 and wash well and very quickly in strong salt and water1 and dry with cloths4 ,rub all the pieces well inside and outside with this mixture3 ,common salt or rock1 pounded finely #a lb4 ,bay salt1 powdered #a lb4 ,coarse sugar #a lb4 ,white pepper1 ground #b oz4 and lay them in a deep pan1 rubbing and turning them daily for four days2 then take them up1 wipe them dry1 stretch out the sides by splints of wood1 so that the wind may get easy access to the inside surface1 and hang them up in a free current of air for twenty-four hours4 ,next lay them on their backs1 and pay them inside plentifully with ,essence of allspice #b tablespoonfuls ,essence of cloves #a tablespoonful ,essence of bays #b tablespoonfuls ,essence of cayenne tablespoonful ,particularly attend to the bone and the solid pieces below the vent1 towards the tail1 which must be cut open to the bone1 and specially well paid over with the essences2 repeating it three or four times4 ,let the pieces lie thus on their backs forty-eight hours1 attended to at least twice a day1 and the brushing part continued4 ,now wipe each piece dry1 rub warmed oatmeal over every part and hang them up to dry1 which fully accomplished1 they must be smoked and dried three weeks1 then the ragged edges pared off1 and either coated with gelatine or wrapped in paper1 and hidden well in malt cooms4 ,rich broiling steaks may be cut in two months4 ,the fuel for smoking them should be ,oak lops #b parts ,peat #a part ,beech #b parts ,fern or turfs #a part ,if boiled in the pieces as they were cured they must be put into water that boils1 and when brought again to the boiling point1 to be only simmered afterwards till done enough4 ,to be eaten cold4 ,,collared ,,conger ,,eels4 ,fish of four to six pounds and upwards may be treated as follows3 ,head1 tail1 and fins being removed1 the skin must be taken off1 but reserved4 ,lay the fish open at the backs1 take out the large bone the whole length1 scatter bay salt in fine powder generally over the inside face1 and coarse sugar over that again1 and load boards down upon both sides1 same as for kippered salmon4 ,next day remove the boards1 renew the salt and sugar1 and dust ground white pepper over all2 leave pressed down till the morrow4 ,now add to the pickle1 which is now getting moist1 ,allspice1 in powder #a oz4 ,juniper berries1 in powder #a oz4 ,bay leaves1 in powder #a oz4 ,laurel leaves1 shred #a oz4 ,for convenience1 it must be cut in pieces1 whenever it suits you best1 and according to your vats4 ,when it has laid two days more1 and has been well rubbed inside and out with this second mixture1 take up the pieces1 wipe them fair with cloths1 and roll up each piece1 making a nice collar1 which may be now dried gradually1 then smoked as the former1 and finally coated with gelatine1 c41 or buried in malt cooms with paper round it4 ,tape is better for binding than string4 ,,dried ,,conger ,,eels1 ,,high ,,flavoured4 ,take two eels1 not exceeding four pounds each1 skin them1 cut off the heads1 tails1 and fins1 split them open at the belly1 clean well out1 cut them across a little below the vent1 and again into pieces four inches long4 ,lay open the solid pieces from below the vent1 and rub them in every part well with ,cloves1 powdered finely #a oz4 ,mace1 powdered finely oz4 ,nutmeg1 powdered finely #a oz4 ,bay leaves1 shred finely #a oz4 ,coarse sugar #a lb4 ,let them lie1 being rubbed and turned in the pickle twenty-four hours1 then add bay salt one pound1 and continue the rubbing a day longer4 ,take them up now1 and rub them with ,juniper berries1 bruised oz4 ,shalots1 shred finely #a oz4 ,table salt lb4 ,black pepper1 finely ground #a oz4 ,repeat this twice a day for two days2 then wipe them dry1 and suspend them in a free current of air until the insides1 which must be exposed by sticks of wood1 are no longer moist4 ,sew up each piece separately in calico that has been steeped in whisky or rum1 and with which the backbone inside has been well saturated4 ,tie round with narrow tape1 hang to dry one night1 and coat with the gelatine composition4 ,in two months they will be splendid1 being broiled in the wrappers and served hot4 ,,brown ,,caviare4 ,this excellent relish may be prepared with advantage in ,january and ,february1 when the codfish come to our markets full of roes4 ,having procured some roes and livers as soon after they are taken out of the fish as possible1 tie them up separately in cloths1 and put them into a pan of boiling water1 in which common salt one pound1 and saltpetre one ounce to the gallon1 have been dissolved1 and let them simmer by the fireside1 the roes for four hours and the livers for two hours1 and let them get cold in the water they were boiled in4 ,when taken up1 carefully remove all the skins and dark speckscoagulated bloodand pound them separately in a mortar1 until of a perfectly smooth paste4 ,then mix them in the proportion of two and a half ounces of the liver to one and a half ounce of the roes1 and work them well together on a disha clean board is betterwith a broad knife1 until not a bit of film or one dark speck can be seen4 ,make a mixture of ,cinnamon1 in finest powder oz4 ,cloves1 in finest powder #a oz4 ,mace1 in finest powder oz4 ,cayenne pepper1 in finest powder oz4 ,bay leaves #a oz4 ,sift these1 and add table salt to your taste4 ,lay paper shavings in the bottom of a stone jar1 and upon them a piece of new calico1 and then proceed to make alternate layers of leaves of bay and your fish1 with one laurel leaf on each layer of the roes4 ,tie paper over the jar1 and subject it to the heat of a water-bath in a large saucepan for three hours2 then let it cool a night1 and take out the contents of the jar1 observing1 when near the bottom to let none of the oil below the calico1 mix with your fish4 ,now take out the leaves1 mix all the fish well together1 and salt1 if you think it requisite1 and fill clean little jars and potting pots with it2 dry them a little in a slow oven1 and when cold pour clarified butter over1 and finish with wetted bladder1 c4 c4 ,,white ,,caviare ,is prepared from the milts of the male fish alone1 and must be procured fresh as possible4 ,tie them up in cloths1 and boil them in salt and water with saltpetre1 as for brown caviare4 ,when cold1 remove the skinswhich will involve much troubleand work the mass well with the best fresh butter clarified4 ,subject to the water-bath with bay leaves and green laurel1 and season with ,mace oz4 ,cloves #a oz4 ,table salt #d oz4 ,white pepper #a oz4 ,nutmeg oz4 which must be all in the finest powder1 and sifted4 ,when all are well incorporated1 add to the mass as much of the lemon zest as will be just perceptible1 and fill pots of small sizes1 in which the fish must be well pressed down2 put a short time in a cool oven1 and when cold be covered with clarified butter or olive oil1 and next day1 seeing that the air is excluded1 tie over with bladder2 and keep in a dry1 cool room4 ,this preparation will require two or three months to get well flavoured and mellow1 and has been highly extolled by a first rate authority4 ,,cavis ,,of ,,mackarel4 ,take twelve nice fresh fish1 open them at the belly1 take out the roes1 which set apart1 the eyes1 gills1 c41 and wipe quite clean4 ,mix ,white pepper1 in powder #a oz4 ,mace1 in powder oz4 ,cloves1 in powder #a oz4 ,table salt #d oz4 ,season the insides of the fish plentifully with this mixture1 and close the sides upon it1 tie the fish round with packthread1 and place them on their backs on a layer of table salt1 and let them lie till next day4 ,take off the threads1 and lay the fish in a deep dish or earthen pan1 and pour over them best vinegar and water in equal parts4 ,pare off the thin yellow rind of one large or two smaller lemons1 lay this on the top1 cover with paper and bake in slow oven4 ,if not all consumed in a week1 boil up the pickle1 skim it1 and pour again to the fish1 when cold4 ,,herrings ,,pickled4 ,when the herrings come fine and fresh1 embrace the opportunity to preserve some by this process4 ,scale twenty fish1 cut off the heads1 fins1 and tails1 open them at the belly1 clean them well out1 and1 if required1 wash them in salt and water1 and dry them quickly2 season the insides with ,mace1 powdered oz4 ,cloves1 powdered #a oz4 ,nutmeg1 powdered #a oz4 ,bay leaf1 powdered #a oz4 ,cayenne pepper oz4 and fry them a nice brown colour in boiling olive oil1 and do the same to the roes1 which must have been washed and well dried previous to the frying2 set all by to get cold1 on sieves or cloths1 and keep covered up4 ,make a pickle of ,allspice #a oz4 ,black pepper #a oz4 ,few bay leaves ,salt #f oz4 ,vinegar #a pint by boiling twenty minutes1 and straining quite clear4 ,lay your fish1 cut in proper pieces1 in oblong earthenware pots1 and pour the pickle over them when it is scalding hot1 not boiling4 ,next day fill up the pots with more liquor1 and tie bladder over them4 ,these will be fit for table in a week1 but will be improved by keeping4 ,if any water is put to the vinegar it will certainly spoil them for keeping long4 ,,herrings ,,caveach4 ,scale two dozen of fresh herrings1 take off the heads and tails1 split them open at the belly1 clean them out nicely1 and lay them with their roes in strong pickle of salt and water for three hours1 then wipe them well and season with ,white pepper #a oz4 ,mace1 in fine powder oz4 ,cloves1 in fine powder #a oz4 ,nutmeg1 in fine powder #a oz4 well mixed and sifted2 replace the roes in the fish1 which lay along in a deep dish1 covered with what spice remains1 and twenty bay leaves2 tie paper over1 and bake them in a slow oven4 ,boil vinegar and water equal parts1 and when cold1 pour it over the herrings so as to cover them well4 ,in two days they will be very good1 and are intended only for present use4 ,,yorkshire ,,pressed ,,pork4 ,take two pounds of lean pork and four pounds of the fat1 freed from all skin and gristle2 chop the meat coarsely1 and mix with it intimately1 ,table salt #b tablespoonfuls ,white pepper #b tablespoonfuls ,thyme1 powdered #a teaspoonful ,parsley1 minced #a teaspoonful ,sage1 powdered #a teaspoonful ,garlic1 minced #a teaspoonful press the meat well into a dish1 tie brown paper over it1 and bake in a slow oven two hours4 ,it is generally eaten cold4 ,,birmingham ,,tripe4 ,it is not less strange than true1 that this excellent preparation cannot be procured in perfection except in ,london1 ,oxford1 ,birmingham1 and ,coventry1 the first of which is supplied principally from ,birmingham4 ,the more independent and established of the preparers of this delicacy refuse to communicate the secret of the process to strangers1 and my own curiosity cost me a guinea some few years ago1 besides my expenses from ,lancashire and back again4 ,as will be seen1 however1 plenty of cold and of boiling water1 with an adequate amount of diligence1 are the main requisites1 which ,i liked the better1 since in the whole of my practice ,i have eschewed the use of drugs and chemicals1 as tending to rob what is estimable by nature of its purity and flavour4 ,the butchers in this case leave nearly all the fat attached1 and which is absolutely necessary to the richness of the tripe when cooked4 ,it is forbidden to interfere with the bellies1 as they are termed1 until the day they are wanted1 and they are therefore hung up in an outer-house4 ,the cleansing commences with scraping off the rough dirt with a dull edged knife1 and1 proceeding in this way1 scraping until you come to the most troublesome and tedious part1 viz4 the 8honeycomb10 and every one of those little cells of which it is composed is to be attacked with a dull pointed knife1 until1 by assiduity and great patience1 the work is completed4 ,the process is forwarded by occasionally dipping the flesh into the boiling water1 which is always close at hand4 ,and beautifully sweet are these parts of the beast made by these means1 without a grain of lime or salt1 or any chemicals4 ,the part when cleaned is washed in two or three fresh waters1 then cut into large pieces1 and put into a tin jar made on purpose1 nearly covering the meat with soft water1 and sent off to the common bakehouse to be left inafter the bread is withdrawnfor five or six hours4 ,when it is brought home1 a teacupful of new milk is put into the liquor or gravy1 in the tin1 stirred about for a minute or so1 and the business is completed4 ,,calf',s ,,head ,,brawn4 ,a fine large calf's head is best adapted for this purpose with the skin on4 ,take out the brains1 and bone it entirely1 or let the butcher do this4 ,rub a little fine salt over it1 and let it drain for ten or twelve hours2 next wipe it dry1 and rub each half well in every part with ,brown sugar #b oz4 ,saltpetre oz4 ,common salt #d oz4 ,bay salt #c oz4 all in very fine powder4 ,turn the head in this pickle for four or five days1 rubbing it a little each time2 pour over it four ounces of ,west ,india molasses 7eight ounces for the whole head71 and continue to turn it every day1 and baste it with the brine very frequently for a month1 then hang it for a night to drain1 fold each part separately in brown paper1 and send it to be smoked for three or four weeks4 ,when wanted for table1 wash and scrape one half of it very clean1 but do not soak it4 ,lay it with the rind downwards into a saucepan or stewpan1 which will hold it easily1 and cover it well with cold water1 as it will swell considerably in the cooking4 ,let it heat rather slowly1 skim it thoroughly when it first begins to simmer1 and boil it as gently as possible from an hour and three quarters to a couple of hours or more1 should it not then be perfectly tender quite through1 for unless sufficiently boiled1 the skin1 which greatly resembles bacon1 will be unpleasantly tough when cold2 when the fleshy side of the head is done1 which will be twenty minutes or half an hour sooner than the outside1 pour the water from it1 leaving so much only in the saucepan as will just cover the gelatinous part1 and simmer it until this is thoroughly tender4 ,the head thus cured is very highly flavoured1 and most excellent eating4 ,the receipt for it is new4 ,it will be seen that the foregoing proportion of ingredients1 with the exception of the treacle1 is for one half of the head only1 and must be doubled for a whole one4 ,,portable ,,soup4 ,take ,calves feet #b lb4 ,mutton #e lb4 ,pork #a lb4 ,one onion1 minced fine ,two heads celery1 minced fine ,two carrots1 minced fine ,salt #a tablespoonful ,put these into a saucepan with just sufficient water to cover them1 and set it on to boil4 ,when nearly done1 suspend a clove bag in the liquor4 ,remove the meats1 and press them through a sieve2 evaporate the fluid freed from water in a water-bath to the consistency of honey1 and pour it upon a clean smooth stone or slate4 ,when cold1 cut it into pieces and dry it4 ,beef and veal1 as an addition1 or alone1 may be treated in the same manner4 ,,another1 ,,and ,,much ,,richer4 ,take the lean part of a good ham1 ten pounds weight1 a leg of beef and a leg of veal1 after the round and fillet have been cut off1 slice off all the meat1 and chop up the bones small2 put half a pound of the best butter you can get into a pan with six or seven heads of celery sliced1 and from which the tops have been cut off1 seven or eight anchovies1 two ounces of mace1 four eschalots1 minced1 and four large carrots cut into small pieces2 set these on the fire and shake them often to prevent their burning until the butter and juices have attained a brown colour1 then pour in as much water as will cover them1 and let it simmer four or five hours2 then strain it through a hair sieve into another saucepan2 darken the colour if you think proper1 and let it simmer by the fire till it becomes glutinous4 ,great care must be taken that it does not adhere to the pan and become burnt4 ,you may now add cayenne pepper and salt to your taste1 and pour it out on to dishes a quarter of an inch thick1 and when nearly cold cut it into cakes1 which may be packed in tin cases between writing paper1 and kept in a cool dry place4 ,a pint of boiling water poured into a basin on one or two of these cakes1 will immediately produce soup of very superior flavour1 which will be found a great convenience1 especially in travelling4 ,it will keep well for many months1 unimpaired in taste and quality4 ,,smoked ,,geese4 ,after the ,christmas festivals1 geese may be had somewhat cheaper than usual4 ,take eight fresh fine geese1 clean picked and drawn1 wash them in strong salt and water1 then take ,coarse sugar #a lb4 ,bay salt lb4 ,saltpetre #b oz4 ,sage #a handful ,three eschalots1 sliced ,bay leaves #b handfuls ,water #b quarts ,boil these fifteen minutes1 and skim well1 and when cold1 rub the birds well inside and outside1 and let them lie1 being turned and rubbed with the pickle three days2 then wipe them dry1 and with two ounces of ground black pepper1 rub the insides until the spice adheres firmly4 ,hang them up in a free current of air for two days1 and then smoke them a fortnight with ,oak sawdust #b parts ,fern #b parts ,beech chips #b parts ,keep them in paper bags well defended from the fly4 ,,bucaned ,,beef ,,kidneys4 ,take half a dozen beef kidneys1 cut them open lengthwise1 take out the pipes and skins1 lay them in a deep dish and pour boiling water over them2 in two hours take them up and dry with cloths1 then rub well in all parts with ,parsley1 chopped coarsely #d tablespoonfuls ,eight eschalots1 minced ,coarse sugar lb4 ,bay salt1 in fine powder #a lb4 ,let them be rubbed and turned twice a day for two days1 then hang in a brisk air current for twenty-four hours1 and rub them well with best olive oil three or four times in twenty-four hours4 ,they must again be hung to dry1 and when ready must be subjected to a gentle heat in your chimney for forty-eight hours1 or until the surfaces on both sides are a little shrivelled1 the proper embers being of ,beech chips #b parts ,fern or grass turfs #b parts ,oak dust #a part ,peat #a part ,when cold you can coat them with gelatine composition1 or1 cutting into appropriate pieces1 put them in oblong pots and cover them with olive oil2 wait two days1 fill up again with oil and tie wetted bladder over them4 ,pigs and sheep's kidneys may be done in a similar manner4,the above have been much praised4 ,,bucaned ,,beef ,,udder4 ,get seven pounds of the udder of a prime five years old beastwhen much older it is worthless for this purposeand one that has been quickly fed up on grass2 cut it in slices two inches thick and lay it in the pickle made as follows3 ,coarse sugar lb4 ,bay or rock salt #a lb4 ,saltpetre #a oz4 ,white pepper #a oz4 ,water #b quarts boiled and well skimmed4 ,let the meat lie in this thirty-six hours1 being well rubbed and turned occasionally1 then wipe dry1 and hang in a quick draught of air for two days1 after which it must be plentifully rubbed all over with olive oil1 and put into your chimney to be dried1 rather than smoked1 forty-eight hours with ,oak sawdust #a part ,beech chips #c parts ,fern #b parts cut it now in pieces1 and coat them nicely with the gelatine composition4 ,in two months it will be mellow and beautiful4 ,,bucaned ,,calf',s ,,liver4 ,this is a beautiful preparation1 and in my opinion not in any degree inferior to the buzzards and storks' livers of the ,pampas of ,south ,america4 ,take a couple of healthy fine livers1 cut away all the pipesblood-vesselsand skins1 and rub them well with ,juniper berries1 bruised #a oz4 ,jamaica pepper1 bruised #a oz4 ,parsley1 chopped roughly #a oz4 ,bay salt #a lb4 ,treacle #a lb4 and let them lie1 turned and rubbed twice daily1 for two days and nights1 or rather more if thick livers4 ,now wipe them dry1 and cut them into pieces 7some for being coated and others to be put in pots71 hang them on wires until the surfaces warrant your proceedings1 then with embers1 not too powerfully hot1 dry1 and towards the end of the third day smoke them with ,oak lops #a part ,beech chips #c parts ,fern or turfs #a part ,peat #a part ,in two months these rashers will be splendid1 rubbed well with olive oil and broiled on a clear fire4 ,a lemon squeezed over1 or served with good lemon pickle1 is highly recommended4 ,,bucaned ,,beef ,,skirts4 ,take six pounds of skirts of prime beasts1 beat them with a cleaver or rolling pin1 but not so heavily as to start the gravy1 and rub them thoroughly with ,black pepper1 finely ground #a oz4 ,allspice1 finely ground #a oz4 ,shalots1 minced #a oz4 ,bay salt1 finely beaten #b oz4 ,coarse sugar #c oz4 ,sal prunelle1 finely beaten #a oz4 ,let them lie so1 turned and rubbed1 four days and nights1 then wipe dry1 take away the skins1 but not piercing the meat1 and hang them to dry twenty-four hours4 ,now rub the best olive oil all over them1 and dry with gentle heat 7mind1 be careful not to start the gravy71 of the embers of ,oak lops #a part ,beech or birch #b parts ,fern or turfs #b parts ,peat #a part and coat them with gelatine composition1 or cut in fitting pieces and pot them with olive oil1 and tie bladder over4 ,the fire must be backened1 if too hot1 by sawdust a little damped1 or remove the meat into a corner of your chimney for a while4 ,,potted ,,ox ,,cheek4 ,take the half head of a well-fed beast1 chopped into four pieces1 cut out the gullet1 the small bones and cartilages1 and wash it in salt and water1 dry with cloths1 and rub it well in all parts with ,allspice1 ground oz4 ,coarse sugar lb4 ,saltpetre1 in powder oz4 ,bay salt #d oz4 then let it lie three days1 occasionally turning it1 and rubbing4 ,then place the pieces in a wide stone jar or stewing pot1 along with ,thyme #a handful ,marjorum #a handful ,lemon thyme handful ,water #a pint ,tie double paper over1 and send it to the baker's oven1 to be baked four or five hours1 then turn it out into a dish1 and when cool enough1 separate all the meat from the bones1 and chop coarsely1 and mixing the pieces of fat equally throughout the mass4 ,press the meat now into a dish that will about hold it1 and using what part of the liquor you may require to moisten the meat1 and leave a plate or dish over the meat1 with weights to keep it pressed down4 ,next day1 when it has settled into a dense mass1 pour clarified butter all over it1 a quarter of an inch thick4 ,it is eaten cold1 and in winter season will keep well some weeks4 ,,potted ,,shrimps1 ,,diable4 ,follow the directions for preparing the fish as for potted shrimps1 until you arrive at the seasoning department1 when mix ,table salt lb4 ,sifted loaf sugar lb4 ,cayenne pepper #a oz4 ,durham mustard #a oz4 ,make four or five tablespoonfuls of olive oil boiling hot in a stewpan1 throw a handful of the shrimps at a time into it1 and in less than a minute take them out1 season them well with the mixture and lay them on dishes to cool4 ,continue thus to treat all the rest1 and when done fill your pots and press the fish down closely4 ,next day cover with clarified butter1 and afterwards the pots may be made secure with bladder1 white or coloured paper over that4 ,keep them in a dry airy room4 ,they will be much liked if taken with wine1 and rectify a vitiated palate4 ,,potted ,,pigeons4 ,take a couple of dozen of pigeons1 which should be hung up a full week in cold weather4 ,they must be drawn of the intestines and nicely picked of pen-feathers4 ,cut off the necks and pinions and lay them open at the backbones1 wiped clean out and washed in salt and water1 being dried quickly4 ,season them well with ,nutmeg1 grated #a oz4 ,cloves1 in fine powder #a oz4 ,white pepper1 in fine powder #b oz4 ,table salt1 in fine powder #f oz4 ,bay leaves1 in fine powder #a oz4 inside1 particularly on the backbone and vent1 and let them lie put down in a jar and covered over for a week1 turning them daily4 ,then place them singly1 or in halves1 if a small family2 put a lump of fresh butter inside of each1 and1 tying thick paper over the pots1 bake them slowly until done4 ,while they are yet warm pour off any gravy that may have been produced1 which must be set by1 and when cold the butter taken off and added to the quantity which will be required to be clarified1 and with which the birds must be covered1 when cold1 to the thickness of at least half an inch in each pot4 ,these will be excellent1 taken cold4 ,,russian ,,polony4 ,your success in this undertaking chiefly depends upon the choice of the meats made use of4 ,take of ,the lean of ,belfast smoked hams1 #a year old #c lb4 ,the fat of ,belfast smoked hams1 #a year old #c lb4 ,high flavoured hung beef #c lb4 ,smoked ox tongues #c lb4 ,hard back fat of bacon #d lb4 ,peel the tongues after being boiled and reject the roots and tips4 ,cut the four first of the above up into dice and pound them separately into smooth pastes1 with mucilage of gum tragacanth and fresh butter4 ,next cut the fat bacon into dice or cubes as large as the finest growth of peas1 no rind or gristles to be retained2 then mix intimately together1 ,garlic1 minced #a oz4 ,shalots1 minced #f oz4 ,juniper berries1 in fine powder #c oz ,jamaica pepper1 in fine powder #c oz4 ,black peppercorns #c oz4 ,bay salt1 in fine powder #a lb4 ,coarse sugar lb4 and blending all the meats well1 season highly with the mixture1 and put it down in a jar for a week to mellow4 ,then work the mass well for half an hour4 ,get some of the largest ox intestines1 and soak them in luke-warm salt and water1 wipe them dry and proceed to fill them1 keeping out the air as much as possible1 which you will effect by regular and even pressure1 and pricking1 only where necessary1 with a stocking-needle4 ,make your polonies about a foot long each1 and put them aside as done until the next day2 then repeat the pressure and tie them up finally4 ,they must be put into boiling-water with a little salt and saltpetre1 and after once boiling1 simmer only for half an hour4 ,then take them up1 wipe dry1 and hang in a current of air for a week1 being turned daily without fail4 ,then smoke them with ,oak lops #b parts ,beech chips #b parts ,fern #a part ,peat #a part for a month4 ,stow them away in malt cooms4 ,they will be prized by those persons who delight in high flavours4 ,they need no coating2 nay1 many foreigners prefer them mouldy on the outsides4 ,,german ,,saveloys4 ,take rough ,hambro' smoked beef #b lb4 ,neats' tongues1 smoked #a lb4 ,smoked ham #a lb4 ,fat of bacon #b lb4 ,boil the tongue moderately1 peal and cut off the gross root tip4 ,cut up the whole of the meat into large dice1 and pound it thoroughly1 mixing the fat in equally in all parts of the mass4 ,pick out all skins1 sinews1 c41 and mix a pound of good moist sugar throughout it1 so let it lie two days4 ,then take ,sage leaves1 in fine powder #c oz4 ,garlic1 minced finely #b oz4 ,shalots #b oz4 ,bay leaf1 in powder #b oz4 ,chillies1 or capsicum1 in powder #c oz4 mix them well and then sift them1 and blend them well with the meat1 so that all parts may partake of the flavour alike2 put it into a jar1 which bung up close and set it aside for a week to get mellow4 ,now try a small quantity of it3 if it suits your taste1 well and good1 if not add seasoning4 ,now fill your sausage skins1 and when nice and solid prick them a little1 and put them into a pan of boiling water to simmer slowly three quarters of an hour4 ,then take them out and let go cold1 and next day wipe them and smoke them three weeks with ,oak lops and dust #c parts ,fern or grass turfs #c parts then hang them up in a dry room and keep them with hams1 tongues1 c4 ,these will be excellent in a month1 just popped into boiling water for five minutes1 or fried in olive oil and eaten cold4 ,,jersey ,,black ,,puddings4 ,in ,france1 in the ,channel ,islands1 and ,belgium these delicacies are introduced at the tables of the highest families1 a distinction which they richly deserve1 while in ,england very few persons make them at home1 but purchase at the shops an indescribable mass of groats1 blood1 bread1 herbs1 c41 and frequently1 to cover the indolence of the pork-butcher1 loaded with such an amount of the commoner spices1 as to render the whole anything but palatable4 ,then1 again1 the fat1 which seems to be the only recommendation1 is found here and there in lumps so large1 that before they become heated through1 it is certain the other of part of the mass must be burnt nearly to a cinder4 ,i think that we can produce an article well worthy of the trouble and slight expense incurred by the trial4 ,take a couple of dozen of large onions1 peel them1 cutting off the bottoms1 cut them into small pieces1 and put them into a stewpan along with ten ounces of sweet lard1 and stew them slowly till of a light brown colour4 ,cut three pounds of pig's leaf that is perfectly sweet and dry into dice1 pick out all the skins4 ,boil half a dozen heads of endive1 chop them fine and add to the fried onions2 season them with ,table salt #b oz4 ,white pepper teaspoonful ,parsley1 finely chopped #d tablespoonfuls ,thyme1 in fine powder #a tablespoonful ,bay leaves #b tablespoonfuls ,half a nutmeg1 grated ,now add three quarts of pig's bloodcalf's1 or sheep's is as goodthat has not been long taken from the animal1 and if still warm is preferable4 ,mix all intimately1 and if you find the mixture is too thin to work well1 add a handful or two of stale bread crumbs1 or half to three quarters of a pound of rice1 boiled just tender but not mashed4 ,take now the smaller pudding skins which have been properly scraped and cleaned1 wash them in salt and water1 and with a tin funnel tie one end of the skin tightly upon it1 and the other end up in a knot1 two feet or a yard will be a convenient length4 ,proceed now to fill your skins by pressing the meat through the funnel1 pricking with a pin to let out the air4 ,when nicely and firmly filled1 tie up the end1 and put the puddings into a flat large pan1 with plenty of water tasting slightly of salt1 and already boiling1 and let them simmer twenty minutes1 or rather more1 attentively watching and pricking them to prevent bursting4 ,when the blood oozes out no longer1 they are fully cooked1 then take them up and let them lie all night on a sieve4 ,cut them into pieces four to six inches long1 and when wanted for table wipe them lightly over with a linen rag dipped in olive oil1 and broil them ten minutes4 ,serve them plain1 but very hot4 ,if you cannot procure endive1 you may substitute celery1 which must be boiled along with three or four laurel leaves2 the tender parts only must be used4 ,leeks also are generally liked1 but in that case part of the onions must be omitted4 ,,marinated ,,salmon4 ,take six or eight pounds of the middle of a large fish1 in preference to a similar weight of the whole of a grilse or salmon trout1 scale it and cut off the fins1 split it open at the back and reserve the roe and liver2 wipe the fish out nicely1 and strew moist sugar all over the red side1 put it away on a dish until the next day4 ,then make the following mixture1 ,bay leaf1 in powder #a oz4 ,mace1 in powder oz4 ,cloves1 in powder oz4 ,white pepper1 in powder oz4 ,table salt #a lb4 ,take out the backbone neatly and rub the fish on both sides well with the mixture and the former sugar2 lay three or four laurel leaves upon the red face of the thick side1 turn the thin side over upon them1 and set it away in a cool place for twenty-four hours4 ,then take it up1 wipe dry1 and cut the sides into fitting pieces1 and place them in a deep dish upon the spices1 and half a pint of ,rhenish wine or ,cape ,madeira2 tie double paper over and bake it in a slow oven till done enough4 ,pour off the pickle while yet warm1 and set the pieces on a sieve to drip until the next daycovered close with a cloth to prevent the action of the air upon it1 and thus to preserve the colour4 ,now choose your pots according to the size of your family1 and into each one place a piece of the fish1 the red face downwards1 and fill up with genuine olive oil1 let remain until the next day1 when add more oil1 and again on the third day replenishing what has been absorbed by the fish4 ,then tie wetted bladder over the pots and keep them in a cool dry air4 ,this cannot fail of gaining the approval of all who partake of it1 and is the most certain method of obtaining fresh salmon in the winter months4 ,the same oil will do again and again for a similar purpose4 ,,marinated ,,tench ,,and ,,carp4 ,how often have ,i seen twenty or thirty brace of these delicious and exceedingly nutritious fish exposed for sale in some provincial market-place1 and spoiling for want of purchasers1 some neighbouring baronet or esquire having been drawing his pits and preserves4 ,but why no purchasers8 ,simply because1 although the spectators might nearly beg them1 the price being so low1 few persons only would know what to do with them1 they not being 8poor men's fish20 and the sauces1 c41 required to dress them would be too expensive2 the operatives have not seen pies made of them1 like eels1 so even the million as they are termed do not enjoy them1 and ten to one the beautiful fish are lost2 whilst if they were near ,houndsditch or the ,minories1 amongst the ,israelites1 they would not remain half an hour unsold even at half-a-crown the brace1 because they know how to prepare them1 and delicious indeed are the majority of their fish dishes4 ,take three brace of these fish1 scale them1 cut off the tails and fins1 split them open at the back1 take out all the garbage1 gills and eyes1 and wash them quickly in salt and water2 now wipe them dry1 and have ready the following mixture3 ,fresh parsley1 minced finely #b tablespoonfuls ,thyme1 in powder #b tablespoonfuls ,marjorum1 in powder #b tablespoonfuls ,moist sugar lb4 ,table salt lb4 ,make two sides of each fish and cut them across1 again place these pieces in alternate layers with the mixture in an oblong pot closely covered up1 and set them aside for forty-eight hours2 then unpack the fish and replace them in the same receptacle1 having rubbed them well and turned each piece over2 so let remain twenty-four hours longer1 the thickest pieces lying nearest the bottom of the jar4 ,now unpack again and wash the pieces separately in weak vinegar and water with a trifle of saltpetre in it1 and wiping1 leave them between cloths while you are preparing1 by boiling the used herbs and liquor with half a pint of vinegar and water for ten minutes1 and skimming well1 strain it through a fine sieve and set it aside4 ,now take ,mace1 bruised oz4 ,cloves1 bruised #a oz4 ,cayenne pepper #a teaspoonful ,twelve bay leaves1 shred ,four laurel leaves1 green ,of the strained liquor pint ,boil these for fifteen minutes1 skim thoroughly1 strain through a fine sieve and add port wine half a pint1 return this to the saucepan1 simmer it covered close for twelve minutes1 and let remain by the fireside4 ,lay your pieces of fish in a pie dish that will just hold them1 the thickest near the bottom1 and pour the liquor in the saucepan over the fish1 tie paper doubled over the dish and bake till done moderately1 which can always be ascertained by the fish leaving the bone upon a knife being applied4 ,now pour off the liquor1 take out the fish and set it to drain all night1 covered up2 place the pieces in the best adapted pots and fill up with olive oil1 renewing on the third day what had been absorbed by the fish1 and tie bladder over4 ,in this and similar cases take care that the oil is sufficient in quantity to cover the contents to the thickness of three quarters of an inch at least4 ,these will be remarkably fine eating in a month4 ,you cannot purchase such at the shops4 ,,marinated ,,shrimps4 ,to ensure this delicacy of first-rate quality you must buy your shrimps alive1 and boil and pick them at home with all possible despatch4 ,set a gallon of live shrimps in three quarts of boiling water1 in which one and half pounds of bay or rock salt has been dissolved1 and boil them fifteen minutes1 then strain off the water and as soon as possible commence shelling them1 and keep them covered with cloths as you proceed4 ,be particular that no refuse or pieces of the shells remain to disgrace the preparer1 and laying them lightly on clean dishes1 mix amongst them the following seasoning in very fine powder1 being well sifted and dried the day previous and kept bottled up4 ,i repeat that the shrimps must have been deprived of all their moisture with the assistance of a moderately cool oven1 and not two fish to be seen sticking together4 ,nor can any excuse avail in this instance1 as the less time that is occupied in potting these sorts so much better chance will there be of your total success in the product4 ,mace1 in finest powder #a oz4 ,nutmeg1 in finest powder #b oz4 ,cloves1 in finest powder #b oz4 ,table salt1 in finest powder #a lb4 ,loaf sugar1 in finest powder lb4 ,when seasoned to your entire satisfaction1 the fish however fully retaining their own fine flavour1 fill your pots1 which must be the cleanest and best dried possible2 press the shrimps well down1 and set them as you proceed at the mouth of your cool oven until there is no evaporation observable4 ,now take them up1 press down again1 and laying one or two bay leaves on the top1 fill up with the best olive oil1 and set away in a cool dry room4 ,next day replenish the oil that has been absorbed1 and not till after the third day tie bladder over4 ,plenty of oil must cover the fish1 and although potted shrimps are not expected to keep well after three or four days1 yet you may expect every satisfaction from this process4 ,if decay soon takes place1 it will be owing to the fish not having been well dried in the process4 ,as to the preservation of the true flavour of the fish1 this preparation demands our decided preference4 ,,marinated ,,trout ,,and ,,grayling4 ,fish about a pound weight each are the best for this purpose1 but provided that they are perfectly fresh1 have a clear red gill1 and bright eye1 we should be induced to thus preserve fish of any size1 because by this process the true flavour of the fish may be effectually retained4 ,take two dozen fish1 from twelve to twenty ounces each1 scale them1 take off the heads1 tails1 and fins1 open them at the belly1 take out the garbage1 and washing them quickly in salt and water1 dry them with cloths and leave them covered up4 ,make the following seasoning3 ,table salt #a lb4 ,cayenne pepper oz4 ,sifted loaf sugar lb4 ,dried parsley #a oz4 ,thyme oz4 ,all these must be in finest powder1 and sifted1 and with a good mixture of them rub the insides and outsides of the fish well4 ,if you have any roes of them1 wash them well1 roll them in the powder and place them inside the fish1 bring the sides together1 and tie round with thread2 place them in a convenient pot of earthenware1 and with half a pint of good sherry wine1 paper tied closely over1 bake them sufficiently2 then1 while warm1 pour off the gravy and let the fish lie by till next day1 basting them two or three times with the liquor1 and removing to the top those which laid on the bottom4 ,now pour off the gravy1 strain it1 and put it aside bottled up close4 ,take out the fish and pay the backbones inside with a camel's-hair brush and this mixture3 ,essence of cassia #a tablespoonful ,essence of mace #a tablespoonful ,essence of nutmegs #b tablespoonfuls ,essence of bays #c tablespoonfuls ,lay the fish on their backs and repeat this brushing over the bone two or three times1 then lay the fish on their flat1 mix the strained liquor in the bottle with whatever you have remaining of your essence mixture1 and six tablespoonfuls of good old malt whisky1 and pour this over the fish2 baste well with it two or three times daily for a week or until they have imbibed a fine flavour of the ingredients1 and tying over with leather4 ,now dry the fish by wiping outside only1 and place pieces in fitting oblong pots and cover with olive oil of first quality4 7,see ,note1 ,no4 #aa47 ,replenish the oil1 and after the third day make safe with wetted bladder and remove to a cool dry room4 ,in a month they will be very good1 but if you could keep some three months they would be much improved4 ,,marinated ,,silver ,,eels4 ,take ten pounds of fine fresh river eels1 each one and a half pound to two pounds1 skin them1 cut off the heads1 tails1 and fins1 lay them open at the backs and remove all visible bones1 and wash in salt and water2 then dry them1 cut them into pieces four inches long1 and lay them in salt and water with a bit of saltpetre in it for ten hours2 then make a seasoning thus3 ,allspice1 ground finely #a oz4 ,cayenne pepper1 ground finely #a teaspoonful ,bay leaf1 in fine powder #a oz4 ,parsley1 dried and rubbed fine #b oz4 ,dry the fish well with cloths1 rub them all over plentifully with this mixture1 and let them lie packed closely for twenty-four hours2 roll them up neat into little collars1 tie them round1 and bake them in a wide-mouthed jar with a teacupful of water and vinegar at the bottom4 ,next day pour off the liquor1 take out the collars and put them singly into white earthenware pots1 and cover with olive oil1 observing to replenish the oil before finally closing up with bladder4 ,,superior ,,marinated ,,silver ,,eels1 ,,of ,,very ,,high ,,flavour4 ,get fresh eels of ten to fifteen ounces each1 skin them1 take off heads1 tails1 and fins1 open them at the bellies1 and1 clearing away all refuse1 wash them in salt and water and dry with cloths4 ,then for ten pounds of fish take ,garlic1 minced finely oz4 ,chillies1 minced finely #a oz4 ,juniper berries1 minced finely oz4 ,jamaica pepper1 powdered #a oz4 ,bay salt #a lb4 ,saltpetre lb4 ,vinegar #a pint ,boil these twenty minutes1 skimming well1 and let go cold4 ,cut the fish into pieces1 place them in a deep dish and pour this pickle over them1 so let them lie till next day4 ,take out the fish and rub each piece separately with the mixture1 replace the fish in the vessel and let them lie so for twenty-four hours longer4 ,now wipe them and hang them up in a current of air for two days2 then with a soft brush take off the herbs and spice and roll up tightly each piece into a collar1 which secure with narrow tapes4 ,choose pots of white earthenware that will each just hold a collar1 and so as to allow of the fish being totally surrounded by oil1 and fill up with olive oil and replenishing as before directed previous to finishing with wetted bladder4 ,keep these three months at least1 when they will be a fine relish at a moderate expense4 ,they should be boiled in hot water1 and when cold enough the tapes taken off and the fish eaten cold4 ,,pickled ,,smelts1 ,,preferred ,,to ,,anchovies4 ,this is an elegant preparation of the smaller fish1 the large ones being chosen for the dinner table4 ,cut open the fish at the belly1 and wipe them well out with damp cloths1 lay in a light coat of the following seasoning1 the roes being replaced1 and put them in layers with the mixture alternately1 in a deep jar wide at the top3 ,saltpetre1 in powder oz4 ,bay salt1 in powder #i oz4 ,mace1 in powder oz4 ,cloves1 in powder #a oz4 ,black pepper1 in powder #a oz4 ,cochineal1 in powder oz4 ,these must have been well mixed4 ,press the fish well down in the jar1 and boiling sufficient of the best pickling vinegar with bay leaves1 and four or five laurel leaves1 pour it upon the fish when cold1 and tie leather over the jar4 ,they will require three months at least to become mellow1 and are much improved by keeping twice that length of time4 ,,pickled ,,lobsters4 ,in our hot summer months1 and when lobsters are plentiful1 it would be wise to save some that would come in opportunely for sauce and many dishes1 when lobsters are scarce and high priced4 ,take fresh boiled lobsters1 split them1 take out the meat as whole as you can1 and make a seasoning of ,mace1 in fine powder #a oz4 ,cayenne pepper oz4 ,nutmeg1 in fine powder #a oz4 ,table salt1 in fine powder #f oz4 by well mixing them4 ,rub the meat well with this and equally1 so that no part is left undefended4 ,put the fish down in an earthen jar1 and repeat the rubbing for a day or two4 ,pack it then in small jars and pour the following pickle over it1 so that it may be covered to thickness of an inch3 ,best vinegar #a pint ,chillies #a oz4 ,cucumber vinegar pint ,sal prunelle oz4 and in similar proportions for each pint of vinegar used4 ,mind that the vinegar pickle covers well1 and then put over all as much olive oil as will cover to the depth of half an inch4 ,tie wetted bladder over and leather upon that for safe keeping4 ,it will be well recommended after a trial4 ,,marinated ,,herrings4 ,the freshest full-roed herrings must be taken for this purpose4 ,scale twenty of the shortest and fattest you can get in the middle of the season1 take off the heads1 tails1 fins1 and open them at the bellies1 clean all out1 scrape the backbone1 and washing the fish in salt and water1 wipe them dry and let them lie until next day1 after rubbing a dessert-spoonful of good moist sugar into the inside of each fish4 ,lay them upon their backs in any vessel not too deep1 and cover the fish over with the following mixturethe roes should be nicely washed1 dried1 and laid by the side of the fish3 ,coarse sugar #a lb4 ,bay salt1 in fine powder lb4 ,black pepper #a oz4 ,eschalots1 minced #a oz4 ,nutmegs1 grated #a oz4 putting half the fish in one layer then a layer of the mixture1 and then a layer of fish above that1 and the spices covering all2 so let them lie covered up with a cloth three days4 ,then wipe the fish dry1 place the roes inside1 cut them across in two parts1 tie up in rolls with calico1 and lay them with plenty of bay leaves and four laurel leaves in a deep dish and bake them1 just covered over with good sound porter2 then while warm pour off the liquor1 and set the fish on a sieve to go cold1 and next day put each one into a white earthenware jar and cover with olive oil with the same precautions as before4 ,in two months they will be mellow and rich and greatly liked4 ,the porter in which they were baked1 being boiled twenty minutes with a dozen of shalots and cayenne1 will be a very good cold sauce for chops1 steaks1 fish1 c4 ,,marinated ,,sprats4 ,these shall be superior to what were called 8sardines in oil10 some thirty years ago1 and sold in ,london at #ds4 #f;d4 at first in small tin boxes1 and afterwards at #bs4 #f;d41 each tin containing about sixteen spratsfor sprats they certainly were4 ,take a peck of fresh sprats and pick out for your present use as many of the largest and most sound as will suit your purpose4 ,pull off the heads1 cut off the fins and tails1 and draw out the little guts1 wash them quickly through salt and water1 and dry them between cloths4 ,have ready the following3 ,mace1 in finest powder #a oz4 ,cloves1 in finest powder #b oz4 ,nutmeg1 in finest powder #a oz4 ,saltpetre1 in finest powder #c oz4 ,table salt1 in finest powder #a lb4 ,bay leaf1 in finest powder #c oz4 with which rub each fish on the inside first1 and then throughout the bulk2 put them into small pots of white earthenware1 closely packed2 tie bladder over them1 merely to keep out the water1 and place them in a stewpan1 adding water to reach half way up the sides of the jars1 cover the pan and set it on a slow fire to simmer until the fish are cooked2 then take them up1 remove the covers1 and set them aside till the next day1 when1 pouring off any oil or fat that may have been given out in cooking1 fill up with olive oil and tie bladders safely over4 ,,potted ,,smelts4 ,for this purpose the smaller fish will do very well4 ,cut them open at the belly1 clean out and wash in salt and water1 having first cut off the tails and fins2 now season them inside with ,mace1 in powder oz4 ,nutmeg1 in powder #a oz4 ,table salt #c oz4 ,cayenne pepper oz4 ,bay leaf oz4 and let them lie till next day1 when lay them in oblong pots and cover them with clarified butter2 bake them in a slow oven1 and when done enough pour off the butter1 and drain effectually1 and let them remain twelve hours4 ,now warm up the butter again in a water bath1 and running it through a warmed sieve1 pour the clear again over the fish1 adding more clarified butter to cover well4 ,tie bladder over and keep dry4 ,,potted ,,lobsters4 ,take a couple of fine lobsters1 place them in a tub with plenty of weak salt and water1 and brush them well from froth and slime1 then wash in pure water and pop them into boiling water in which some salt and saltpetre have been dissolved4 ,when done lay them on a sieve to get cold1 and next day cut open the shells1 crack the claws and take out the meat1 which then pick over carefully from skins and specks1 the coral also must be separated and examined4 ,now cut the meat into dice and pound it finely in a mortar1 till of a nice smooth consistence1 adding clarified butter at pleasure4 ,then season with ,mace1 in fine powder oz4 ,nutmeg1 in fine powder #a oz4 ,bay leaf1 in fine powder #a oz4 ,white pepper1 in fine powder #a oz4 ,cloves1 in fine powder oz4 and working the paste well proceed to fill white pots1 and putting a part of the coral into the middle of each pot4 ,press well in and set aside for the night4 ,put the pots next into a slow oven1 and let the steam escape that might arise1 and when you have got them as dry as it is possible1 without changing the colour of the preparation1 set them by to go cold2 then cover with clarified butter effectually and writing paper over the tops of the pots4 ,,potted ,,crabs4 ,to meet with well potted crabs is a very rare occurrence1 and1 speaking generally1 is attributable to the carelessness of the preparer4 ,crabs are very often out of season1 that is1 cannot be got without great trouble and expense1 and they are very much liked2 these admissions furnish reasons why we should have some well preserved4 ,take half a dozen eastern coast crabsthose of ,hartlepool and neighbourhood are always sound and well flavoured1 while those on the western coast and about ,ireland are little worthplug up all the holes with wooden pegs1 throw them into a tubful of salt and water and brush them thoroughly1 then wash in pure water and put them into boiling water to be cooked2 then take them up and lay them to get cold2 pull off the claws and put the large shells into a slow oven after having run off any water that may have collected in them1 and when no more steam arises from the slow drying1 set them also to get cold4 ,take all the meat out of the claws1 pick out very carefully all the little skins and strings1 cut it into dice and pound it in a mortar with clarified butter until of a nice plastic mass1 which cover up in a cloth4 ,now attack the body shells1 pick out all the solid meat1 and1 setting the coral aside1 throw out all the skins and refuse you can find1 and beat up this also with best ,durham mustard1 as for the table1 some cayenne1 chillie vinegar1 and table salt4 ,place some of this at the bottom of each pot1 and having ready this seasoning1 mix what is requisite with the meat from the claws3 ,mace #a oz4 ,cloves #a oz4 ,nutmeg #a oz4 ,bay leaf #a oz4 ,table salt #f oz4 ,white pepper #b oz4 ,work this well into the mass1 and having put a portion of the hard coral into each pot1 fill up with the seasoned claw meat4 ,set the pots in a slow oven to evaporate what moisture you can1 then set aside and when cold pour clarified butter plentifully over1 which1 when cold1 must again be covered with writing paper4 ,if your ingredients were genuine1 your butter sweet1 and well managed1 and the fish of prime quality1 you will have a choice or rare preparation of these generally admired fish4 ,,side ,,of ,,venison ,,collared4 ,as this sort of animal food can only be got at one season of the year1 ,i recommend any person who is fond of good eating at a moderate cost1 to get the two sides or flitches of a prime fat buck1 and cure them in the two different ways herein described1 with full assurance that the result will be perfectly satisfactory4 ,take a side and hang it up in a free current of air as long as ever you can trust it1 wiping it daily with a coarse cloth1 and dusting it over1 particularly the fat parts1 with ground black pepper1 to prevent the flies settling on it4 ,with a sharp knife take off the outer skin1 and1 removing all sinews1 bone it nicely2 divide it next into pieces fit for collars1 that is1 so that when rolled up the ends may be level and firm4 ,rub vinegar well over the meat and leave it packed closely in a deep dish and covered up till the next day4 ,make ready a mixture of ,mace1 in fine powder #a oz4 ,cloves1 in fine powder #b oz4 ,nutmeg1 in fine powder #a oz4 ,white pepper1 in fine powder #b oz4 ,bay salt lb4 ,common or rock salt lb4 ,bay leaves1 shred #c oz4 and with this rub the meat1 which should have been dried with cloths well1 and pack them down to lie forty-eight hours4 ,then take them up1 and cutting slices of hard fat bacon1 half an inch wide and six or eight inches long1 insert them in channels cut in the venison and about two and a half inches apart2 this should be done with consummate nicety4 ,now roll up the meat into collars and bind tightly with broad tape1 and sew strong unbleached calico all round the length4 ,lay paper shavings in the bottom of a deep straight-sided jar1 and upon them six or eight laurel leaves and twice as many bay leaves1 and place the collars lightly upon them1 then pouring in half a pint of water1 tie doubled paper over the jar and bake slowly for three hours at least1 or until nicely cooked2 then while warm pour off the gravy into a basin to get cold1 and taking out the collars set them to drain all night4 ,next day1 after wiping them dry1 place the rolls of meat in a jar that will just hold them without squeezing1 and pour clarified mutton suet with sweet lard in the proportion of a quarter of a pound of the latter to twelve ounces of the former1 and when cold covering the meat to the thickness of two inches4 ,tie wet bladder over and put away in a cold airy room4 ,this should not be broached under two months1 and then by placing the jar in a pan of boiling water for twenty minutes you can take out a collar and put away the jar1 taking care that the meat is totally covered by the suet and made safe from the air4 ,pop the collar into a saucepan of boiling water and salt for fifteen minutes1 then take it out1 wipe it dry1 and when nearly cold take off the envelopes and set it by till next day4 ,serve it garnished with fresh parsley and slices of lemon or pickled red beetroot1 which two latter may be eaten with it1 and then ,i think you will confess that this 8common part of venison0 is very first-rate eating4 ,,the ,,other ,,side ,,smoked4 ,proceed as with the former side1 and having rubbed it well with vinegar1 make a mixture of ,allspice1 ground #c oz4 ,black pepper1 ground #b oz4 ,eschalots1 minced #b oz4 ,garlic1 minced #a oz4 ,bay salt lb4 ,coarse sugar lb4 ,bay leaves #b oz4 and rub all parts thoroughly1 and let them lie placed down in a deep pan for forty-eight hours2 then take them up1 wipe dry and lard them well with shreds of the best sweet fat bacon and roll up tightly into collars1 which bind with tape and envelope in calico or thin canvas1 and stow them away in a deep jar that will hold them conveniently till the next day4 ,boil up the used spices1 herbs1 and salts with as much porter as you think will cover the meat1 well skimming it till no more scum arises1 and pour it hot over the meat2 so let it remain covered with leather for a week4 ,then hang up the collars in a draught of air1 minding to turn them every morning regularly1 or the neglect is certain to be detected when brought to table4 ,next suspend them in your chimney1 and smoke them for a fortnight with ,oak lops or sawdust #b parts ,beech chips #b parts ,fern #a part ,peat #a part ,when cold you can coat them with gelatine composition and keep them in malt cooms4 ,slices cut off these collars and broiled will be excellent in three months1 or1 if you choose to boil them and eat cold1 take care they are put on the fire in ready boiling water1 as we do not want venison broth4 7,see ,note1 ,no4 #aj47 ,,young ,,pig ,,collared4 ,your porkman having supplied you with a short1 round pig1 say about ten to twelve weeks old1 the neck taken off close up to the shoulders and split down the back1 you will proceed to take out the bones and gristles and wash it five minutes in salt and water1 then wipe dry and rub the following mixture ,mace1 beaten finely oz4 ,cloves1 beaten finely #a oz4 ,nutmeg1 beaten finely #a oz4 ,pepper1 beaten finely #a oz4 ,salt1 beaten finely #a lbs4 in all parts well1 and let them lie pressed closely for twenty-four hours1 then take them up1 wipe dry1 roll the one half up into a collar1 with tape and new linen1 and boil it in a pickle made by boiling up the former used spicesadding thereto ,six laurel leaves1 green ,twelve bay leaves ,vinegar #a pint ,ginger1 beaten coarsely #a oz4 ,bay salt oz4 until tender4 ,examine the collars when nearly cold1 and tighten the binding if requisite4 ,cut them through1 in the middle1 straight across1 put each roll into a jar just capable of holding it2 boil up the pickle again1 adding vinegar and porter1 if not enough to cover your meat completely2 tie bladder over and keep a month1 when it will be very rich1 yet delicate4 ,the pickle must have been well skimned and all fat removed from it4 ,the other half may be thus treated1 making an agreeable change1 though this latter will be much higher flavoured3 ,proceed as with the last1 until having rolled it up in a nice tight collar1 you will make this pickle3 ,sage leaves1 shred handful ,capsicums1 mixed oz4 ,juniper berries1 bruised #a oz4 ,six laurel leaves1 shred ,garlic1 shred oz4 ,porter or ale #a quart ,salt lb4 ,boil these twenty minutes1 skim well and pour over the meat1 placed in a deep jar that will just hold it1 and tying leather over let it remain three weeks4 ,then take it up1 wipe dry1 hang it in a current of dry air for a week1 turning it daily1 and smoke it with ,oak lops or sawdust #b parts ,fern #b parts ,beech or birch chips #b parts for three weeks4 ,when cold you can coat it with gelatine1 or if packed with hams1 tongues1 c4 c41 in malt cooms1 will be a high1 much esteemed article1 after being kept a month or two to become mellow4 ,care must be taken in the broiling1 as the meat will be extremely rich and tender4 ,,potted ,,hare4 ,a large one is generally chosen for this purpose1 although you run the risk of its not being tender2 but since flavour is the essential here1 we must guard against the toughness by hanging it with the skin on1 and not opened for a fortnight if it came to hand quite fresh killed4 ,a stuffing should be made of ,best salt butter lb4 ,grated bread4 #a lb4 ,thyme1 in powder oz4 ,marjorum1 in powder oz4 ,lemon thyme1 in powder oz4 and the hare stuffed and basted as if for the parlour or dining-room4 ,here1 before the meat is cold1 it should be separated from the bones and well picked over1 then1 with clarified butter at hand1 it must be pounded well till of a nice stiff paste1 and then seasoned with ,mace1 in powder oz4 ,cloves1 in powder oz4 ,nutmegs1 in powder oz4 ,red currant jelly1 liquefied #a teacupful ,port wine #a teacupful ,when these are well blended with the mass1 you may fill pots and jars1 and proceed as usual with clarified butter to cover1 and writing paper over the pots4 ,,potted ,,moor ,,game4 ,it is absolutely necessary that the greatest nicety prevails in the picking and dressing of these species of game1 and we shall leave that to the poulterer and the cook1 and only offer our advice as to the different ingredients most acceptable as seasonings4 ,moor game will bear hanging longer1 and must not be overdone with fire1 as they possess a flavour well worth keeping4 ,season your birds with ,cloves #a oz4 ,mace oz4 ,cayenne oz4 ,table salt #f oz4 ,bay leaves #b oz4 and roast them a nice brown4 ,their heads1 which in general are made to be seen protruding1 should be glazed1 and the pots just nicely adapted to contain one bird each4 ,clarified butter must wholly cover the body and half an inch above4 ,writing paper1 pasted on1 covers all4 ,,potted ,,snipes ,,and ,,woodcocks4 ,we see so many of these delicious birds now-a-days1 particularly at our seaports opposite to the ,continent1 that we are reminded of the great gratifications of former days1 when such things were not purchaseable1 as to induce us to embrace the opportunity of preserving some4 ,the trails must not be drawn1 but the picking and dressing must be done effectually4 ,affix the bills to the thighs by skewers1 the feet being brought on to the breasts1 season inside rather highly with ,cayenne pepper oz4 ,table salt #f oz4 ,mace #a oz4 ,bay leaves #b oz4 ,place your birds in a straight-sided jar1 with the best salt butter well washed1 and bake slowly until done enough4 ,then pour off the butter1 put the birds singly into pots1 and next day clarify the used butter1 adding more4 ,cover well and finish with writing paper pasted over4 ,,potted ,,trout4 ,where the natural flavour of this delicious fish can be retained it is worth while potting them1 and vice vers4 7,see ,note1 ,no4 #i47 ,from half a pound to one and a half pounds weight each fish1 will be the best size for this preparation4 ,their freshness is insisted upon1 or better to let them alone4 ,scale your fish1 cut off the heads1 tails1 and fins1 open them at the belly and wipe out clean1 scatter good moist sugar over the inside of the fish1 and bring the sides of them together again1 pack them the backs downwards side by side1 and let them lie till the next day4 ,then take ,bay leaves1 in fine powder #a oz4 ,laurel leaves1 shred #a oz4 ,mace1 in fine powder oz4 ,nutmeg1 in fine powder #a oz4 ,white pepper1 in fine powder #b oz4 ,table salt1 in fine powder #f oz4 ,mix these well together and season the fish plentifully inside and out with it1 lay them flat in a dish1 cover with a coarse meal crust and bake them in a slow oven4 ,pour off the gravy while warm and let the fish remain till next day4 ,then cut your trout into pieces adapted to your pots1 fill them1 and pour clarified butter over to cover well1 and if for long keeping at least an half inch thick above the fish4 ,next day1 if all seem firm and safe1 paste writing paper over and put away in a cool airy room4 ,,potted ,,eels4 ,provided the fish are fresh we shall not refuse any size for this purpose1 from nine ounces to a pound each4 ,they must be divested of their skins1 heads1 tails1 and fins1 and opened at the belly from the head down to the tail end4 ,clear all rubbish away1 and at once wash them a minute or two in salt and water1 and dry with cloths4 ,dust best flour over them and put them away1 while you prepare a pickle of ,bay leaves1 shred #a oz4 ,laurel leaves #a oz4 ,marjorum #b oz4 ,thyme #a oz4 ,for ten pounds of eels3 ,bay salt or rock #a lb4 ,coarse sugar lb4 ,porter pint ,beer pint ,lay your fish in a deep dish1 previously cut into pieces three inches long1 or less1 according to shape of your pots2 with alternate layers of seasoning1 cover all close down and let lie twenty-four hours1 and if thick somewhat longer4 ,when all are pickled1 wash them through salt and water1 dry with cloths1 and dusting them with flour1 fry them in boiling olive oil a nice brown colour1 and put them as done to drain and get cold4 ,next day lay a pinch of crushed or shred chillies inside each piece of fish1 and lay them into white pots1 cover well with best butter clarified1 and all over the tops thickly4 ,replenish next day if any has been absorbed1 and make all safe with bladder4 ,these will be much liked with wine4 ,,potted ,,shrimps4 ,whether you are about to pot a large or a small quantity of shrimps1 and wish them to be 8got up0 in good style1 and calculated to keep well1 ,i must desire you to boil your own fish at home4 ,this done1 get them picked quickly as possible1 then examine well that no skins or filaments remain1 spread them out in clean dishes1 and evaporate the moisture by a cool oven and attention1 and will be only just accomplished when no two fish are found sticking together4 ,season them according to your own taste with this mixture3 ,mace1 in finest powder oz4 ,cloves1 in finest powder #a oz4 ,table salt1 in finest powder #a lb4 ,sifted loaf sugar #f oz4 ,white pepper #b oz4 ,all these must have been well dried1 mixed1 and sifted finely4 ,your pots must be particularly clean and dry1 and the sooner they are filled with the fish the better4 ,press down the fish in the pots and dry them in a cool oven1 but not to brown them4 ,set them aside to get cold1 not damp1 and cover well with best butter nicely clarified1 and paste writing paper over the tops of the pots4 ,,potted ,,beef1 ,,as ,,hare4 ,get half a dozen pounds of fine beef skirts1 hang them up in dry air for a week1 or in hard weather for ten days1 then beat them well with a paste pin1 take off the skin and lay them down in a deep earthen pot1 without cutting1 and rub them well on both sides with ,jamaica pepper #a oz4 ,eschalots1 minced oz4 ,thyme1 in powder #a oz4 ,marjorum1 in powder #a oz4 ,coarse sugar #a lb4 ,bay salt #a lb4 and let them lie six days1 being turned every day4 ,then take them up1 wipe dry1 and cut into pieces2 lay them in a deep straight-sided jar1 with a pound of the best salt butter dispersed in little lumps here and there between them1 subject this to the action of a water bath until the meat is tender4 ,you can raise the heat of the boiling water which surrounds the jar1 by adding plenty of salt to it1 by eight deg4 ,fahr4 ,then while hot pour off the gravy and set the meat in a dish to go cold4 ,next day take off the butter and fat from the gravy1 cut your meat into dice1 take out the films and strings1 and with the butter and pounding bring the meat into a nice plastic consistence4 ,if your hare is to be very highly flavoured you may add more thyme and cayenne4 ,now fill your pots and cover well with clarified butter1 and again with wetted bladder4 ,,potted ,,neats' ,,tongues4 ,unless the tongues were cured according to your own receipts1 you cannot tell how to treat them for potting4 ,i shall therefore consider that you have been under the necessity of purchasing some out of the pickle tub of the butcher1 which1 generally speaking1 are not remarkable for excellence as regards flavour1 and please observe that neats' tongues have no piquant flavour of their own1 it is always created by the curer4 ,take two tongues of seven or eight pounds each1 boil them as usual1 and rather underdone2 take off the peel and extra root1 gullet1 and two and a half inches of the extreme tip1 cut them into slices one inch thick1 and lay them down in a jar1 with ,molasses #a lb4 ,jamaica pepper #a oz4 ,garlic1 minced oz4 ,shalots1 minced #a oz4 ,bay leaves1 in powder #a oz4 ,four laurel leaves ,bay salt lb4 ,porter1 or old ale pint ,these must be simmered half an hour and put into the jar hot1 then cover close with paper and let remain in a week2 then take up and wash the meat quickly with water half a pint1 and vinegar half a pint1 cut then into dice and pound them in a mortar with fresh butter till you have got a nice1 smooth1 thick paste4 ,fill clean dry pots and jars1 and leave them in a cool oven for two hours4 ,then press the meat down well1 and next day cover with plenty of best clarified butter and tie white paper over4 ,this is a quick method of getting a very excellent article of its sort1 and as the same ingredients would perfect three or four tongues more in succession1 it is economical in the end4 ,,potted ,,beef',s ,,heart4 ,you may not expect any thing particularly good as a relish from so common an article as a beef's heart1 but ,i often think there is more credit due to a person for producing a choice relish from what is considered an inferior base1 than in spoiling an expensive natural production in the attempt to improve it4 ,in this case ,i fear not to give satisfaction4 ,the expense is really trifling1 and the trouble reducible to a pleasure4 ,get a fine ox heart1 with plenty of fat on it1 hang it up a dry room1 but not in an air current1 for a week2 then empty the cavities of the clotted blood1 cut out the deaf ears as low down internally as your knife will reach1 cut open a communication between the upper cavities and the lower ones1 but on no account penetrate through the outside bark of the heart4 ,tie good string round and about it1 so that the meat may be hung in various ways when needed1 and rub it well for a quarter of an hour with the following3 ,west ,india molasses lb4 ,strong vinegar pint ,eschalots1 minced #b oz4 simmered for twenty minutes and let go cold4 ,hang up the heart point downwards1 and fill the holes with the mixture4 ,rub it daily for a week1 keeping the cavities filled4 ,then boil up the pickle1 adding ,jamaica pepper1 ground #a oz4 ,garlic1 minced #a oz4 ,bay salt #c oz4 ,black pepper1 ground #a oz4 and for another week rub the heart daily and keep the holes filled4 ,then boil up again1 adding ,bay leaves1 in powder #a oz4 ,laurel leaves1 shred oz4 ,bay salt #d oz4 ,water #a quart and rub with this once4 ,take down the meat and let it lie on its broad end in a deep dish1 and baste it every morning for a week longer4 ,then take it up1 wipe it dry and hang it in a current of air for twenty-four hours1 and then rub it twice daily for a week with ,pure olive oil pint ,salpetre1 in powder oz4 ,bay salt1 in powder #b oz4 ,now wipe it dry again1 put it in a deep pot1 tie paper over1 and bake it in a slow oven until done enough4 ,when cold cut it open lengthwise1 select all the tender parts1 pick them well from strings and films1 and1 cutting it into dice1 pound it in a mortar into a nice smooth pulpy consistence4 ,consider now that it may be required to be kept1 and if it needs salt add some1 but unless you are in favour of any peculiar taste1 ,i think we shall need no addition4 ,press the meat into pots and jars1 cover with clarified butter1 and tie paper over4 ,if kept three months1 or twelve months1 ,i am pretty sure of your approbation4 ,,potted ,,venison4 ,get a nice fat plump shoulder of mutton1 cut it open three inches above the knuckle and also for three or four inches on the under side1 and down to the bone1 and filling these trenches with ,twelve eschalots1 minced ,port wine lees pint ,thyme1 in powder #a oz4 ,marjorum1 in powder oz4 sew the skin over1 and hang the meat in a dry room to season for nine days2 then rub it all over with ,bay salt1 in powder #a lb4 ,coarse sugar lb4 ,allspice1 ground #a oz4 ,nutmeg1 ground #a oz4 and let it lie1 being turned and rubbed daily1 for a week longer4 ,it may now be baked1 and when cold cut up in the way best calculated for embracing the tenderness of the joint4 ,the lean should be pounded by itself1 picking out all sinews and strings1 and the fat1 or such parts as will help to make the mass smooth2 fresh butter must also be used if required1 and when all is in readiness you may season it to your taste with ,cloves1 in fine powder #a oz4 ,mace1 in fine powder oz4 ,cayenne1 in fine powder oz4 ,bay leaf1 in fine powder #a oz4 and adding salt as you relish1 remembering that potted delicacies if seeming too salt at first lose that predominance by keeping1 and it is the same1 but in a less degree1 with some of the finer spices4 ,fill your pots and little jars1 and cover with clarified butter and paper1 and keep them in a dry cool room1 and where there is nothing to be feared from damps4 ,,marinated ,,veal4 ,beat a fine large cutlet with the rolling-pin1 put butter1 eggs1 and flour into a pan1 and when hot lay in the cutlet and let it stew2 the mixture will penetrate to the very inside1 and your olfactory sense is delighted and palate refreshed with veal1 not insipid as veal generally is1 but with a morsel moist with odoriferous juices4 ,when cold it may be cut in pieces1 placed in oblong pots1 and covered with the best olive oil4 ,it must be eaten with tomato sauce4 ,,another ,,method4 ,chop a pound and a half of veal fine1 with half a pound of lean ham and half a pound of sweet fat bacon to be minced along with ,two eschalots ,green parsley #a teaspoonful ,mushrooms #a teaspoonful ,marjorum1 in powder #a teaspoonful ,thyme1 in powder #a teaspoonful ,mace1 in fine powder oz4 ,cayenne pepper teaspoonful ,salt #a dessert-spoonful ,put these into a mortar after they have been well mixed1 and bring the whole to a nice thick plastic consistence2 put it into a mould lined with thin slices of fat bacon1 and let it remain pressed down heavily for a week2 then take it out1 cut it into rather thick slices1 which fry in boiling olive oil until done through1 and of a nice brown colour1 set them aside1 and when cold put them into proper pots and fill up with best olive oil2 tie bladder over the pots and keep in a dry cool room4 ,,marinated ,,salmon ,,roes4 ,as soon as they are taken out of the fish wash them in salt and water for a minute1 and dry them well with cloths4 ,smear the inside of an earthenware jar with sweet lard1 put in the roes1 tie leather over and subject them to the action of a water bath for three hours1 then let them cool and divide them1 pick out all the films and specks1 and mix the following with the mass according to your taste3 ,mace1 in finest powder oz4 ,nutmeg1 in finest powder oz4 ,bay leaf1 in finest powder oz4 ,table salt1 in finest powder #d oz4 ,cayenne pepper1 in finest powder oz4 ,dry small white jars and pots and fill them to within three quarters of an inch of the top with the fish1 press closely down1 set the jars near the door of an oven for twenty minutes1 and when cold fill up with olive oil1 which replenish the next day1 and then tie bladder closely over4 ,keep in a cool dry room4 ,,essence ,,of ,,lobsters4 ,boil six pounds of live lobsters thus3 ,throw them into salt and water and with a brush clean them well1 tie up the tails1 and pop them into a pan of boiling water1 in which a good handful of salt and half an ounce of saltpetre have been dissolved2 then set them to cool1 take out all the meat and coral1 which1 when it has been cleared of the skins1 chop up into dice1 and set it on the fire in a clean pan1 with a pound and a half of bay salt and two quarts of water1 and let it simmer twenty minutes4 ,then take out the fish1 pound it in a mortar with half an ounce of cayenne pepper and the same quantity of finely powdered mace1 bring it to a nice paste with some of the water last used1 and put it again into the pan with the remainder of the water and let it simmer half an hour4 ,when cold1 or nearly so1 fill your clean glass jars with it1 cork them well and seal them4 ,,essence ,,of ,,shrimps4 ,put a gallon of live shrimps into a pan of three quarts of boiling water1 in which a pound and half of bay salt or rock salt has been dissolved1 skim them well and boil them ten minutes1 strain off the water through a sieve1 and while the shrimps are warm pull off the heads1 which with unsound ones put aside4 ,boil one pound of bay salt with two quarts of water ten minutes1 skimming it well1 and set it by to get cold4 ,pound the shrimps in a mortar with their skins to a paste1 using a little of the last water1 and when it has been well worked add the remainder of the water1 boiled and strained1 with this mixture3 ,red sanders1 in powder #a oz4 ,cayenne pepper oz4 ,mace1 bruised oz4 ,bay leaf1 shred oz4 ,two anchovies1 shred ,pass the pulp through a sieve1 and1 when cold1 bottle it1 corking and sealing securely4 ,,essence ,,of ,,anchovies4 ,boil fourteen pounds of ,gorgona fish for ten or twelve minutes with ten quarts of river water1 rub the fish through a sieve1 saving the water to again boil any of the fish that will not pass4 ,when the bones are all dissolved1 strain1 add the water to the pulp of the fish along with ,bay salt #a lb4 ,wheaten flour #a lb4 ,cayenne pepper oz4 ,mushroom catsup pint4 ,put it into bottles1 which cork and seal well4 ,,tomato ,,paste4 ,scald and peel twenty large fine tomatoes1 put them in a stone jar1 tie paper over1 and leave them in a warm oven for an hour4 ,take off the liquid that floats on the top and press the fruit through a sieve4 ,add to every quart of the tomatoes half a pint of good sharp vinegar1 and seasoning to your taste with this mixture1 viz4 ,bay salt #f oz4 ,mace1 in powder oz4 ,cayenne1 in powder oz4 ,cloves1 in powder #a oz4 ,bay leaf #a oz4 ,put it into a clean saucepan1 stir it continually from the bottom for three hours and until you have got a smooth nice thick mass1 which when cold put into jars and cover well with bladder4 ,it will be found of essential service in seasoning soups1 c41 when tomatoes are not to be had4 ,,tomato ,,catsup4 ,take twenty fine tomatoes and scatter over them1 upon a dish1 twelve ounces of table salt1 so let them lie three days4 ,next boil together ,mace1 bruised oz4 ,cloves1 bruised oz4 ,black pepper1 bruised oz4 ,jamaica pepper1 bruised oz4 ,long pepper1 bruised oz4 ,ginger oz4 ,mustard seed1 bruised oz4 ,two dozen capsicums ,six heads of garlic ,one stick of horseradish1 sliced ,best ,london pickling vinegar #a quart ,the boiling and skimming should continue half an hour4 ,peel the fruit1 add them1 and boil together half an hour longer2 strain through a sieve and bottle it the next day2 cork well and seal4 ,this is an excellent receipt1 as will be proved by a trial4 ,the catsup should be six months old to attain its prime4 ,,bengal ,,chetna ,sub-acid apples1 pared and cored lb4 ,malaga raisins1 stoned lb4 ,coarse sugar lb4 ,bay salt #b oz4 ,best ginger1 powdered #b oz4 ,cayenne pepper #b oz4 ,eschalots1 minced #a oz4 ,best pickling vinegar1 as much as required4 ,pound these ingredients well together1 adding the vinegar by degrees until it comes to a smooth pulp4 ,let this remain six hours covered up4 ,if the vinegar has risen to the top clear1 it must be further blended with the spices by well rubbing with some surface of wood1 for example1 a potato masher2 then add the whole of the vinegar1 pass all through a sieve and bottle it1 corking and sealing well4 ,,an ,,excellent ,,fish ,,sauce4 ,take two dozen genuine anchovies1 neither wipe nor wash them1 and add them to the following3 ,eschalots1 peeled and sliced #a dozen ,fresh horseradish1 scraped finely #c tablespoonfuls ,mace1 beaten #b drachms ,cloves1 beaten #b drachms ,two lemons1 sliced ,anchovy liquor #h oz4 ,rhenish wine #a quart ,water #a pint ,boil all together until reduced to one quart1 skim it well1 and afterwards strain through a sieve4 ,when cold bottle it1 and seal the corks4 ,a ,,provocative4 ,black pepper1 ground #b oz4 ,bay or rock salt #b oz4 ,ground allspice #a oz4 ,horseradish1 scraped #a oz4 ,eschalots1 minced #a oz4 ,walnut pickle1 or mushroom catsup #a quart ,infuse for fourteen days in a gentle heat1 strain and bottle for use1 corking and sealing well4 ,,french ,,sausage ,,spice4 ,black pepper1 finely powdered #e lb4 ,mace1 finely powdered #c oz4 ,cloves1 finely powdered #a lb4 ,nutmeg1 finely powdered #a lb4 ,jamaica ginger1 finely powdered #b lb4 ,coriander seeds1 finely powdered lb4 ,aniseeds1 finely powdered lb4 ,mix them thoroughly1 sift1 bottle1 cork well and seal4 ,,to ,,prepare ,,syrup ,,for ,,preserving ,,fruit4 ,the best refined sugar1 which will require no clarifying1 should invariably be used for this process2 but when inferior qualities are chosen they must be prepared in the following manner3 ,to clarify six pounds of sugar1 break it into large lumps1 put it into a preserving pan1 and pour upon it five pints of cold spring water2 in another pint of water beat up lightly the white of one small egg1 but not frothing it very much1 add it to the sugar1 and stir it to mix it well with the whole4 ,set the pan over a gentle fire1 when the sugar is nearly dissolved1 and let the scum rise without being disturbed2 when the syrup has boiled five minutes1 take it off the fire1 let it stand two minutes1 and then skim it very clean1 let it boil again1 then throw in half a cupful of cold water1 which will bring the remainder of the scum to the surface2 skim it until it is perfectly clear1 strain it through a thin cloth1 and it will be ready for use1 or for further boiling4 ,all unripe fruit must be rendered perfectly tender by gentle scalding1 before it is put into syrup1 or it will not imbibe the sugar2 and the syrup must be thin when it is first added to it1 and be thickened afterwards by frequent boiling1 or with sugar added1 or the fruit will shrivel instead of becoming plump and clear4 ,a pound of sugar boiled for ten minutes in a pint of water will make a very light syrup1 but it will gradually thicken if rapidly boiled in an uncovered pan4 ,two pounds of sugar to the pint of water will become thick with little more than half an hour's boiling1 or with three or four separate boilings of eight or ten minutes each2 if too much reduced it will candy1 instead of remaining liquid4 ,,west ,,india ,,preserved ,,green ,,ginger4 ,take half a dozen middle-sized cucumbers1 cut them open lengthwise1 take out the seeds1 cut off the pulpy part1 and soak them three days in strong salt and water1 and weighted down so as to be completely submerged4 ,next1 take them out and wash them in cold water1 and put them1 with plenty of cold water1 into a pan on the fire1 and when it comes to the boiling point1 take them off1 pour off the water1 and add more cold water with a quarter of an ounce of bicarbonate of potash to each quart of water4 ,now boil them half an hour1 and set by in the water they were boiled in till next day4 ,then take out1 and set them to drain on a sieve1 covered with a cloth4 ,then take ,best ginger1 bruised #aj oz4 ,best cloves1 bruised #a oz4 ,cinnamon1 bruised oz4 ,rain or soft water #e pints which boil five minutes1 then simmer for half an hour1 in a closely covered pan1 strain the liquor through a flannel bag1 and add to each pint of it one and a quarter pounds of sifted loaf-sugar1 making a syrup1 which must be clarified with the white of egg4 ,boil this1 and skim with care till no scum rises4 ,peel the cucumbers1 and cut them in pieces the size and shape of a pigeon's egg4 ,simmer two ounces more of bruised ginger1 tied in a piece of muslin1 in a pint of water1 till reduced to a moderate sized teacupful1 and add it to the syrup4 ,take the ginger you first used1 put it with the syrup and cucumbers into a clean pan1 and boil for ten minutes4 ,empty all into a clean earthenware jar1 and let stand two days and nights4 ,next pour off the syrup1 boil it five minutes1 taking off the scum if any arises2 then add the cucumbers1 boil five minutes longer1 and put all back again into the jar1 and let stand three days4 ,return the syrup and the whole of the ginger tied in muslin into the pan1 and boil until the syrup adheres to the spoon4 ,then put in the cucumbers1 and boil1 a quarter of an hour1 when return all into the jar1 and let remain twenty-four hours uncovered4 ,then tie wet bladder well over1 and in a month it may be removed into small wide-mouthed glass jars and covered with bladder1 and green paper over that4 ,this1 as dessert1 is an excellent stomachic1 assisting digestion in weak habits4 ,,currants ,,for ,,tarts4 ,the fruit for these purposes should be gathered on fine days1 and only the best used for preserves4 ,press the juice from the rejected currants1 and strain it clear4 ,to each pound of fruit you must allow a pound of the best refined sugar1 and make a fine clear syrup of the currant juice and sugar4 ,when it is cold put in your fruit and let it boil until beautifully clear1 when you may put it into pots and glass jars1 covering with brandy paper and wetted bladder4 ,,tomatoes4 ,the fruit here must be taken before it is quite ripe1 and if not having lost its green hue quite may be preferable2 and for three pounds of fruit take off the thin yellow rinds of two large lemons1 and1 squeezing out the juice1 strain it and put it aside for awhile4 ,put the juice with the thin rinds into a clean saucepan1 with two or three blades of mace1 a few peach leaves and a dessert-spoonful of ginger sliced thinly2 cover the tomatoes with water barely1 and set the pan on a clear fire to simmer half an hour4 ,then take out the fruit carefully with a spoon and set them on a sieve to cool4 ,add to the water they were simmered in sugar sufficient to make a thin syrup1 which must be poured over the fruit1 when placed in a deep dish1 boiling hot1 and so leave them for four or five days4 ,then pour out the syrup into a pan1 and add sugar to make a strong syrup1 into which you may put the tomatoes and simmer them gently until the syrup has entered fully into them4 ,remove them now from the fire and let them remain unmolested for four or five days longer4 ,if the syrup has now not attained a proper consistence1 you may add sugar1 and boil until you have got the desired end4 ,pour now on the fruit while it is hot1 and if when cold you are satisfied1 make all safe with bladder and leather1 and keep in a cool and airy room4 ,,cucumbers4 ,this is an elegant preserve if well managed4 ,take two dozen of the finest1 largest1 and most clear cucumbers1 and without seeds4 ,cut them into pieces1 take out the very soft part of the insides1 put them into a jar with strong salt and water to cover them1 and set them in a warm situation until they become yellow4 ,now wash them well1 and set them in a pan of water1 with plenty of fresh cabbage leaves1 on the fire1 close the lid of the pan1 so that no steam can escape1 and simmer them until of a fine green colour4 ,if you have not yet attained your object1 change the water and leaves1 and simmer them again4 ,then take out the fruit1 set it on a sieve to cool1 and then into pure cold water for three or four days1 changing the water daily4 ,put into a clean pan four pounds of the best refined sugar1 with one quart of pure spring water1 boil and skim it well4 ,then add the rinds of four large lemons pared very thin1 and three ounces of the best ginger sliced1 and boil all together ten minutes4 ,take it then off the fire1 and when cool put in the cucumbers1 and boil them until they are perfectly clear4 ,if their appearance does not fully satisfy you1 set them aside for forty-eight hours1 and then repeat the boiling1 and putting your cucumbers into your pots and glasses1 pour the syrup over them1 and secure them from the air with bladder and leather1 or with paper over the glasses4 ,,green-,,gage ,,plums4 ,from a peck of this rich fruit1 pick out all the largest and most clear4 ,put a handful of vine leaves into a pan1 then a layer of the fruit1 and so on1 in alternate layers1 to the end2 fill the vessel up with water1 put them over a moderate fire1 and let them get thoroughly hot through1 skim them well1 pour off the water1 and put the plums on a sieve to cool4 ,now take off the peels carefully1 and1 as you proceed1 put them into the water they were heated in1 with fresh leaves1 and let them boil three minutes1 preventing the escape of the steam as much as you possibly can4 ,let them remain at a moderate distance from the fire seven or eight hours1 or until they become green2 then put them on a sieve to drain1 and then boil them up in a good clear syrup once a day1 for three successive days4 ,then take them up1 and place in clean dry glasses and jars2 skim the syrup thoroughly over the fire1 and1 when nearly cold1 pour it over the plums1 put brandy paper upon them1 and cover with bladder4 ,you will have an elegant and very rich preserve4 ,,peaches ,,and ,,nectarines4 ,before they are ripe1 take the choicest of these fruit1 rub off the down from them with soft old linen1 and divide the skin at the seam with a sharp pointed knife4 ,put them into a clean jar1 cover them with ,french brandy1 and let them remain so for ten days2 then take them out1 and having ready a fine clear syrup1 put the fruit into a pan with it1 and boil them until they are beautifully bright and clear4 ,when cold1 take out the fruit1 place it in glasses and jars1 and fill up with the syrup nearly cold4 ,lay brandy paper over and cover with bladder4 ,,lemons ,,preserved4 ,take two dozen fine lemons1 wipe them well1 and pare off the yellow rind very thin4 ,cut out a piece of the rind at the blossom end1 and take out the whole of the pulp and seeds4 ,rub the lemons over with fine bay salt1 and lay them in cold water1 so let them lie for a week1 quite covered1 and then boil them in fresh salt and water twenty minutes4 ,now prepare a syrup of one pound of the best loaf sugar to a quart of water1 and well skimmed1 and into which put the lemons1 and boil them five or six minutes for four days successively1 then place them in a jar and let them stand six weeks1 and all the time well covered with the syrup4 ,now make a clear1 thick1 fine syrup of the best refined sugar and water1 put the lemons into it1 and boil them gently for ten minutes2 then put them away1 and in twenty-four hours boil them again at short intervals1 until they look plump and clear4 ,now lay them in jars and glasses1 and pour the syrup over them cold2 cover with brandy-paper and tie bladder over them4 ,,apricots4 ,take two dozen of the largest and soundest apricots when they are just fully ripe1 wipe them clear from gum and other filth2 push the stones out through the stalk ends with a blunted piece of wood2 weigh the fruit now1 and for each pound of apricots1 allow one pound of the best refined sugar1 the half of which1 when reduced to a powder and sifted1 you must strew over the fruit1 and let them remain so for twenty-four hours4 ,boil them up gently1 and when they have been cold repeat the boiling four or five times1 at intervals of three hours1 by which means they will have become clear and bright4 ,now take them up and lay them on a sieve1 and when you have prepared a good clear thick syrup1 boil the fruit up in it for five minutes1 and skimming it well4 ,then put the apricots into clear glass jars1 and pour the syrup over them4 ,when cold make all safe with writing paper steeped in brandy1 and tie wetted bladder over4 ,they must be stored in a dry1 airy room4 ,,damsons4 ,choose the finest1 large prune damsons for this purpose1 pick them over carefully1 throwing out the stalks1 and all that are the least crushed1 cut them open lengthwise1 and take out the stones1 put them into a pan with water sufficient to cover them1 and boil them ten minutes2 turn them out upon a sieve1 and when cold1 or nearly so1 wipe each separately with some old soft linen or flannel4 ,to each pound of the fruit allow one pound of the best refined sugar1 the half of which1 after being sifted finely1 you must scatter equally over the damsons1 on large dishes2 put the other half of the sugar to the water in which the fruit was scalded1 set it in a pan on a clear fire1 and let it boil up2 skim it thoroughly1 and then simmer only1 for ten or twelve minutes2 put in the fruit and bring it to a boil2 then take it off the fire1 and let it stand1 closely covered1 half an hour2 then put it again to simmer for half an hour longer1 and then put it aside until the next day4 ,now boil up the fruit until it is tender1 put the damsons into a sieve while warm1 and boil the jelly alone full half an hour1 and taking off any scum that may yet have arisen4 ,put the fruit into your pots1 jars1 c41 and pour your jelly over them1 well heated4 ,when cold1 put brandy-paper upon the fruit1 and melted mutton suet above that4 ,make all safe with bladder and leather1 and store them in a dry1 airy1 cool room4 ,,morello ,,cherries4 ,pick thoroughly ripe and sound fruit from the stalks and wipe them separately2 prick them with a needle in three or four places4 ,to each pound of fruit allow one pound and a half of the best sugar1 and strew one half of it when finely sifted over the cherries upon clean large dishes1 and let them remain so for twenty-four hours4 ,take now as much strained red-currant juice as will effectually dissolve the other half of the sugar1 and put it into a pan over a moderate fire1 and let it boil twelve or fifteen minutes1 skim it well1 add to it the fruit with their sugar1 and let all simmer five minutes1 being careful to not allow them to boil4 ,then remove the cherries into glasses1 boil the syrup until it is thick and pour it cool over them4 ,when cold guard them with brandy paper1 and paste writing paper neatly cut over the glasses4 ,,barberries ,,in ,,sprigs ,,and ,,bunches4 ,pick out the finest bunches and sprigs of fine ripe clear berriesreject all faulty oneslay them in as much water as will be requisite for making their syrup1 and boil them until they are tender4 ,now strain them upon a sieve1 and to every pint of their juice add a pound and half of best refined sugar1 boil and skim this thoroughly1 and to each pint of the syrup put half a pound of the fruit in bunches and boil them very gently until they become quite bright and clear4 ,when cold put them into clear glasses and pour the syrup to them4 ,use brandy paper1 and paste writing paper over the glasses4 ,,hamburgh ,,grapes ,,preserved ,,whole4 ,pick out some handsome little bunches1 wipe them very carefully with soft old linen moistened with spirits and water1 place them in a wide jar1 and allow one ounce of white sugar-candy beaten small to each pound of the grapes1 which1 as the fruit is placed1 must be scattered equally amongst it4 ,fill the jar up with ,french brandy1 the best1 and seeing in two days afterwards that the fruit is properly covered1 make up safely with bladder and leather1 and store away in a cool airy room4 ,,golden ,,pippins ,pare two dozen fine pippins nicely1 cut them into quarters and take out the cores4 ,boil the rinds of two fine large oranges in a pan of cold water until perfectly tender and lay them in pure spring water for three days4 ,put these into a pan1 just cover them with water and let them boil twenty minutes1 and strain the juice through a jelly-bag2 then pare two dozen more pippins1 take out the cores at the stalk ends neatly4 ,make now a fine clear syrup of two pounds of the best refined sugar and one pint of water1 to which add the apple juice1 and when it is cold put in the pippins1 adding the orange peel cut into thin chips4 ,boil it very gently ten minutes1 then take out the pippins1 and when cool put them into jars and pour the syrup over them4 ,apply brandy paper1 and tie bladder over the jars1 and leather over that4 ,some adopt the mutton suet melted1 with one-eighth of its weight of sweet lard added1 which corrects the brittleness of the suet and causes it to adhere better to the sides of the jars4 ,,raspberry ,,marmalade4 ,pick fresh ripe raspberries from the stalks and simmer them gently about ten minutes1 keeping them stirred all the time4 ,pour them and their juice into a clean hair sieve and rub them through it with a wooden spoon1 leaving only the seeds behind4 ,weigh the fruit and boil it quickly for eight or ten minutes1 then take the pan from the fire and stir gradually into it three quarters of a pound of sugar to the pound of pulp4 ,when this is quite dissolved continue the boiling for another ten minutesless time will occasionally be sufficient1 but the thickness of the preserve and the manner in which it jellies on the skimmer will show when it is boiled enough4 ,the raspberries may be rubbed through a sieve without the previous simmering1 then mixed with their weight of sugar and boiled quickly for twenty minutes4 ,rich strawberry jam or marmalade is made in precisely the same manner4 ,,jam ,,of ,,morello ,,cherries4 ,this is a delicious preserve when made with fine ripe morellos4 ,stone the fruit1 weigh it1 heat it rather slowly to draw out the juice1 then boil it quickly for twenty minutes over a very clear fire1 add thirteen ounces of sugar for each pound of the cherries1 and boil the jam from fifteen to twenty minutes longer1 being careful to clear off all the scum4 ,the sugar should be of good quality2 it must be beaten to powder and added gradually to the fruit1 and stirred with it off the fire until it is dissolved4 ,a larger portion may be used when the morellos are very acid4 ,an equal weight with the cherries will not be too much for some tastes1 but their flavour will be better preserved with less4 ,a few of the kernels blanched and wiped quite dry may be added a couple of minutes before the jam is poured out4 ,,red ,,cabbage4 ,a ,,receipt ,,from ,,halton ,,castle4 ,take two middle-sized close-knit red cabbages1 just when the frost has seasoned them1 strip them of all superfluous leaves1 cut them across in slices nearly a quarter of an inch thick1 and scatter finely beaten bay or rock salt over them when laid on large dishes and covered with cloths2 so let them lie twenty-four hours4 ,next drain the cabbage on a sieve and let it remain until the next day1 still covered over4 ,put it into one jar that will contain it without pressure1 and strew as you proceed pretty plentifully the following mixture amongst and finally upon the cabbage3 ,allspice1 coarsely beaten #a oz4 ,ginger1 sliced #a oz4 ,black peppercorns #a oz4 ,bay leaves1 shred oz4 ,laurel leaves1 shred oz4 ,now pour pure cold best ,london pickling vinegar into the jar1 and take care that the cabbage is perfectly covered1 and to the depth of an inch or more4 ,make up the jar with a bung1 and secure it with resin or pitch4 ,in a month you will have perhaps the best article of its kind to be found anywhere1 its excellency consisting in its flavour1 its colour1 and crispness4 ,,green ,,samphire4 ,carefully pick out the refuse from a peck of fresh samphire as soon as you get it1 or it will be tough by delay4 ,immerse the accepted branches in salt and water strong brine for two days1 then take it up and dry with cloths1 place it lightly in a pan1 and cover it with spring water in which a handful of salt and half an ounce of saltpetre have been dissolved1 and put it on the fire to simmer1 taking it off the moment that a thick steam comes upon the surface1 and add for every quart of water used in the mouth of each jar a small teaspoonful of gum kino4 ,then make the jars secure with bladder and keep for use4 ,,cauliflowers4 ,purchase for pickling the closest1 soundest1 and whitest1 entirely free from grub and insect1 and pull them into nice branches and sprigs4 ,lay them loosely on large dishes1 and scatter table salt generally through and over them1 let them remain thus for three days4 ,next place them neatly in jars1 and pour boiling water upon them1 tie leather over1 and let them stand by twelve or fourteen hours1 then dry them on a sieve and remove them to glass jars1 filling them up with the following pickle when cold3 ,bay leaves1 shred #a oz4 ,laurel leaves1 shred #a oz4 ,chillies1 whole #a oz4 ,capsicums1 red and green #a oz4 ,white-wine vinegar #c quarts ,this must be boiled twenty minutes1 and skimmed quite clear4 ,let olive oil float at the top of the pickle1 in the jars1 to the depth of half an inch4 ,then cover with bladder4 ,,white ,,mushrooms4 ,choose the smallest1 round1 perfect buttons1 rub each separately with a piece of soft old flannel1 wetted with a solution of bay salt1 and let them be thoroughly cleansed after they are all rubbed4 7,see note1 ,no4 #aa74 ,when all ready put them into a pan with a little finely powdered bay salt scattered over them1 and covered so closely that not the least steam can escape1 for ten or twelve minutes1 or until the water is extracted from them4 ,then get them removed1 without any delay1 on to a sieve1 then dry them well with cloths1 and let them get cold1 effectually covered up from the action of the air4 ,make the following light pickle1 by boiling it and skimming it well1 and1 laying your mushrooms in clean glass jars1 pour it amongst and upon them3 ,mace1 whole oz4 ,eschalots1 sliced oz4 ,cloves1 whole #a oz4 ,chillies1 whole #a oz4 ,capsicums1 whole oz4 ,white-wine vinegar #c quarts ,when the bottles are nearly filled with the pickle1 let olive oil float on the top for an inch in depth1 then make safe with bladder1 and keep dry and cool4 ,in a month they will be fit for use4 ,,silver ,,onions4 ,select your onions well1 for many attempts at pickling them have been rendered abortive by the bad quality of the raw material4 ,they should be globular and sound1 and have the appearance of being got up in dry weather1 and been well dried by the air and sun previous to being stored4 ,the peeling will1 however1 prove much1 and if you are suspicious of having been not well served1 do not proceed with them4 ,peel a peck of nice onions1 and1 as you proceed1 throw them into plenty of strong salt and water1 and let them remain so for ten or twelve days1 changing the pickle every second day4 ,set them now on a sieve to drain1 then put them into jars and pour on them a brine freshly made of bay salt and water1 boiling hot1 and1 covering up close1 let them remain till cold4 ,repeat the scalding and with fresh pickle1 and when drained thoroughly1 put them into jars with ,bay leaves1 shred oz4 ,laurel leaves1 shred oz4 ,chillies1 whole #a oz4 ,best ginger1 sliced #a oz4 ,mace1 whole oz4 ,best vinegar #c quarts scattered amongst them1 and fill up with the vinegar cold4 ,let olive oil float on the top1 for nearly an inch deep1 and secure the jars with wetted bladder1 and1 that dried1 soft leather above all4 ,for the preservation of the colour1 this attention to the exclusion of the air is chiefly owing4 ,these are of first-rate quality1 and are much resorted to in the kitchens of the wealthy4 ,,preserved ,,walnuts4 ,take half a hundred of walnuts just when they are ready for pickling1 that is1 when punctured with a pin no shell can be perceived4 ,take a jar that will a little above hold them1 deposit in it a layer of coarse-sugar half an inch thick1 on this make a layer of walnuts well wiped1 and every one sound1 then a layer of sugar1 and so on alternately to near the top of the jar4 ,the allowance of sugar must be half a pound to every score of nuts4 ,tie coarse paper over the mouth of the jar and place it in a saucepan of boiling water1 in which it must remain three hours4 ,this will dissolve the sugar2 the syrup should now cover the fruit2 if it does not1 add some more sugar and continue the simmering4 ,when cold1 cover the mouth of the jar with bladder1 and do not disturb them for six months1 for the longer kept the better they will be4 ,these will be found of excellent and extensive use in families of many children as a gentle aperient medicine4 ,one is a dose for a child of five to seven years old1 and so in advancing ratio1 and instead of proving nauseous to young palates1 will be regarded as a treat1 and1 if ,i am not mistaken1 adults will occasionally be troubled with constipation4 ,,apple ,,marmalade4 ,pare and core two pounds of rather acid apples1 put them into an enamelled pan with a pint of sweet cider1 or with half a pint of cape wine1 and a pound of crushed good loaf sugar1 and cook them slowly by a gentle heat three hours4 ,squeeze the fruit first through a colander and then through a sieve4 ,if not sweet enough add powdered sugar to your taste4 ,put it in small white jars1 cover with bladder and writing paper4 ,it will be very nice1 and extremely wholesome as supper for the juveniles1 and for the aged1 eaten with cream or milk4 ,,red ,,currants4 ,take currants for this purpose just before they have attained a perfect red colour4 ,select the nicest bunches1 which keep separate1 and accept no single ones but what are clear and sound4 ,boil these with the fruit until the colour of the vinegar is changed by it1 ,loaf sugar1 sifted #b lb4 ,bay salt1 beaten fine lb4 ,bay leaves1 shred #a oz4 ,sal prunelle oz4 ,white wine1 or palest vinegar #b quarts skim it well1 and let it get cold4 ,strain it now nicely1 and press the fruit in a sieve1 to obtain as much of the colour as possible4 ,boil it up again1 and skim till quite clear4 ,now place the bunches and detached fruit into glass jars or tumblers1 and pour the liquor hot upon them1 so as to cover totally2 then tie paper and bladder closely over4 ,,celery4 ,the white part only is used for this purpose4 ,wash very clean half a dozen fine heads1 and wipe them dry4 ,cut them into pieces to your taste1 and make the following pickle3 ,bay salt #a lb4 ,best ginger1 sliced #b oz4 ,mace oz4 ,capsicums1 red and green #a oz4 ,best vinegar #b quarts ,put all these into a deep saucepan1 and soon as they come to the boiling point1 strew in the celery2 let it boil again1 not more than two minutes1 then take it up1 pour it through a sieve4 ,when cold1 place the celery in jars1 and pour the liquor upon it1 and make all safe with bladder1 c4 c4 ,this will be found extremely useful in all families that live well4 ,it will keep good a great length of time1 and when the celery is all used1 the pickle will be highly acceptable in dressing salads1 c4 ,a few small onions may be added where they are not disliked1 and omitted at pleasure4 ,,grapes4 ,the foreign grapes1 if got in the beginning of the importations to this country1 for then they are less likely to be decayed or specked1 answer extremely well for pickling1 and are1 of course1 much cheaper than those grown at home4 ,the white ones are generally chosen2 but it appears to me that a mixture of the purple ones with them makes an agreeable change1 as far as the appearance is concerned4 ,take ten pounds of the largest and soundest you can1 and divide into little branches1 which place in a deep straight-sided stone jar1 embedded in vine leaves1 and completely cover them with this mixture3 ,bay salt #a lb4 ,sal prunelle #b oz4 ,common salt #a lb4 ,coarse sugar #f oz4 ,water #f quarts ,tie leather over the jar1 and set it in a saucepanful of water on the fire1 and when it has boiled three quarters of an hour1 pour off the liquor1 which set aside to be well skimmed1 and poured clean off the dregs4 ,return the liquor on to the fruit1 cover up close1 and let remain so for twenty-four hours2 then take them up1 and dry them well between cloths1 not allowing the air to act upon them by keeping them covered up4 ,next make this pickle3 ,soft or river water #b quarts ,white-wine vinegar #d quarts ,coarse sugar #b lb4 ,bay leaves1 shred #c oz4 ,laurel leaves1 shred #b oz4 ,boil these ten minutes1 skim until quite clear1 and let it get cold4 ,replace the fruit in the jar1 and fill up with the pickle2 you having laid plenty of vine leaves under1 and also on the top of the fruit4 ,after two days more see if the jar will hold any more of the pickle1 which1 if needful1 must be added4 ,make all secure with bung and resin1 and keep them in a cool airy apartment4 ,you will please not to open them for six months1 and will then be much delighted with so elegant and rich a product4 ,,codlins4 ,these must be taken when about the size of hen-eggs1 and none but perfectly sound ones accepted4 ,wrap them up singly in vine leaves recently plucked1 and place them lightly in a saucepan1 with plenty of leaves under1 amongst1 and above them1 and thoroughly cover them with water4 ,boil them slowly until the peels begin to start1 and separate1 then carefully take them up1 and drain them on a sieve4 ,when cold1 pare them carefully1 and1 replacing them in the pan1 cover so well that none of the steam can escape1 and continue the simmering until they are of a nice green colour4 ,now take them up1 and let them drain1 and get cold4 ,put them into little jars1 and cover the fruit with white-wine vinegar1 put a round of pasteboard on the top1 and pour in melted mutton suet4 ,tie bladder over and leather above that1 and keep them cool and dry for three or four months4 ,they will be a good pickle at a little expense4 ,,barberries4 ,these are more useful as garnishes than otherwise1 and a great many are annually pickled for that purpose4 ,take half a sieve of fine1 high-coloured fruit1 pick out all the nice bunches that are sound1 and keep them apart by themselves2 the best of the single ones must also be had1 but put in separate jars4 ,wash both in salt and water1 and set them to drain4 ,now take two and a half pounds of bay salt to each gallon of water1 and fill up the jars with the mixture1 to running over2 skim them daily for four or five days1 and then pour the liquor away1 and fill the jars again with a similar mixture of salt and water1 adding half a pint of the strongest pickling vinegar4 ,let it merely steam over the fire1 until it has become crisp and finely green1 then take it off quickly1 and let it cool1 drain off the liquor1 and put the fruit along with a light scattering of the following mixture into a jar1 and cover it well with the liquor3 ,mace1 beaten roughly oz4 ,nutmeg1 sliced #a oz4 ,bay leaves1 shred #a oz4 ,saltpetre oz4 ,close the jar with a bung and secure that with resin4 ,in a month it will be ready for table4 ,,asparagus4 ,take two hundred of fresh cut asparagus1 fully grown1 take off the root ends so high up as to leave the remaining parts tender1 and wash the green tops in cold water1 slightly tasted with salt1 then remove them into fresh water1 and let them remain in it for about two hours4 ,put them next into a shallow pan with as much cold spring water as will just cover them1 and putting it on the fire1 watch them closely1 so that the moment the water comes to the boiling point you will remove it from the fire1 and taking out the asparagus heads very carefully1 lest they break1 lay them on a sieve to get cold1 being covered over with cloths4 ,place them now in jars and pour upon them a pickle made of ,white pepper oz4 ,nutmeg #a oz4 ,mace oz4 ,bay salt #a oz4 ,white-wine vinegar #d quarts boiled ten minutes or more1 and well skimmed1 to be used hot4 ,tie leather over the jars1 and let them remain for five or six days1 when you will boil the pickle again1 and pour over hot4 ,when cold make up the jars securely with bungs and leather4 ,,gherkins4 ,from out of three hundred gherkins of the markets you may probably pick two hundred that will suit your purpose1 and they should be all nearly of the same size2 put them into a pickle made of two pounds and a half of common table salt to one gallon of soft or river water1 and let them remain in it for three hours if they run small1 or four hours if large4 ,let them lie on a sieve to drain1 and wipe them carefully quite dry1 and place them in stone jarsglazed ware is objectionable on many accounts for pickles4 ,next make a pickle of ,cloves #a oz4 ,mace oz4 ,allspice #a oz4 ,two nutmegs1 sliced ,white mustard seed #a oz4 ,a stick of horseradish ,bay salt #h oz4 ,white-wine vinegar #d quarts by boiling them fifteen minutes and skimming clear2 when cold pour it over the gherkins1 cover up closely1 and let them remain so for twenty-four hours4 ,then put the whole contents into a saucepan1 and let them simmer until they have acquired a bright green colour1 then place them not too closely in jars1 and pour the liquor with the spices over them4 ,they must be totally covered with pickle1 or more must be made for that purpose if you intend them to keep well and a long time4 ,cover your jars with wetted bladder1 and soft leather over that4 ,,piccalilli4 ,take two perfectly fresh closely grown white cabbages1 in preference to one large one1 they must be quite sound at the hearts2 cut them crosswise in slices1 and then take a thorough grown white beetroot cut also the same way2 divide a nice cauliflower into many small sprigs2 some clear green radish pods1 and twenty of the smallest gherkins4 ,place these apart from each other and strew three or four handfuls of common table salt over them4 ,expose these to the action of the sun if possible1 or of a slow fire four days1 or until you see that all the moisture has been drawn from them4 ,then put all into a large stoneware jar1 and scatter over and amongst them two handfuls of sound bright mustard seed as you are packing them down4 ,now boil together ,garlic1 minced #c oz4 ,eschalots1 minced #a oz4 ,bay salt #a oz4 ,turmeric #b oz4 ,best pickling vinegar #a gallon ,skim it well1 and while boiling hot pour it upon the vegetables1 and let them stand closely covered with leather1 near the fire1 until they have become of a nice yellow colour and saturated with the acid4 ,then make the following pickle3 ,mace1 bruised #a oz4 ,cloves1 bruised #a oz4 ,jamaica pepper1 bruised oz4 ,nutmeg1 sliced oz4 ,white pepper #b oz4 ,best vinegar #a quart ,let these boil fifteen to twenty minutes1 skimming well1 and when cold add it to the pickles4 ,make the jar safe with bladder and tie leather over that4 ,this pickle requires three months at least to become superior1 and that the different flavours may be assimilated4 ,,lemon ,,mangoes4 ,take a couple of dozen of large thick-skinned lemons1 cut off a piece from the blossom end of each1 leaving a bare surface the size of a shilling1 scoop out the whole of the insides1 wash them in cold water1 entirely freeing them of loose pulp1 and immerse them in a brine of a pound of bay salt to the gallon of water4 ,rouse them about occasionally1 change the brine on the third day1 and let them remain so pickled three days longer4 ,now drain and wipe them dry1 and fill them with this mixture3 ,horseradish1 scraped fine #a oz4 ,mustard seed1 bruised #b oz4 ,ginger1 sliced thin #a oz4 ,eschalots1 minced #a oz4 ,chillies1 minced #a oz4 ,stitch the pieces which you cut off on to their respective correspondents1 neatly place the fruit closely together in a stone jar1 and pour upon them1 boiling hot1 the following pickle3 ,best pickling vinegar #b quarts ,the juice from the lemons ,table salt #b tablespoonfuls ,white peppercorns1 bruised #a oz4 ,ginger1 bruised #a oz4 ,mace1 bruised #a oz4 ,the lemon juice must have been strained1 and the vinegar put upon the pulp for half an hour1 and then also passed through a fine sieve4 ,the mangoes must be well covered by the pickle1 and as some will be absorbed1 it is desirable to let them remain just temporarily covered with paper for three days and then fill up with the pickle4 ,these will be very fine in four or five months1 but for present consumption they could not be recommended4 ,put bladder safely over the jars and cover with leather4 ,,lemon ,,pickle4 ,rub off with a fine tin grater the yellow rind of twenty fine large fresh lemons1 recently unpacked from the chest1 without disturbing the white part that lies underneath2 next take the white part off with a sharp knife1 and divide the fruit into two parts in the middle1 and then again divide these pieces into slices1 which will be each about an inch and three quarters thick4 ,rub these thoroughly with bay salt in fine powder1 and set them on a dish to dry in a cool oven until the juice is completely taken up2 put them then in a jar and pour upon them a pickle of the following ingredients1 viz4 ,mace1 in fine powder #a oz4 ,cloves1 in fine powder #a oz4 ,nutmeg1 in fine powder #b oz4 ,garlic1 minced #a oz4 ,mustard seed1 crushed #a pint enclosed in a piece of muslin rag and boiled ten minutes with four quarts of white-wine vinegar4 ,make up the jar close with a bung1 if it will admit of it1 and put it on a hob by a fireside for ten days1 agitating the contents three or four times daily4 ,now see that the fruit is perfectly covered with pickle1 and secure the vessel with bladder and leather1 and set it by for six months1 by which time the bitter taste will be dissipated4 ,it must next be bottled for store1 effected thus3 ,turn the pickle and fruit into a hair sieve and press the liquor out into a large jug or jar1 and on the next day pour the clear off from the lees through a muslin strainer into bottles1 which should be corked well and the air excluded by sealing wax4 ,you will still have remaining some sediment1 upon which you may put half a pint of boiling rough cider or light vinegar1 for an inferior lemon pickle1 to be kept apart from your best4 ,better than the first product is rarely made1 and it is an estimable pickle1 generally admitted4 ,,mangoes4 ,an excellent imitation may be made by any dextrous person who wishes to excel in this branch4 ,the cucumbers for this pickling must be gathered as soon as they have attained full growth1 and the larger the better1 but they must not be ripe or of a light yellow colour4 ,cut out a piece from the side of each and put them aside1 take out nicely the seeds1 and put both the cucumbers and the pieces which were taken from them into a pickle of two pounds of salt to a gallon of water1 with half an ounce of saltpetre and one ounce of sal prunelle1 so let them lie ten or twelve days1 and until they come to a yellow colour2 then put them in a pan with alternate layers of vine leaves1 and dissolve half an ounce of alum in the brine they were pickled in1 pour it upon them in the pan1 which set upon a fire not too brisk1 and let the cucumbers be subjected to a scalding process for about four hours1 being attentive all the time that the pickle does not reach the boiling point4 ,they should now be of a nice green colour4 ,set them on a sieve to drain1 and then insert into each cucumber ,one stick of fresh horseradish ,mustard seed oz4 ,four cloves of garlic ,peppercorns oz4 ,replace the pieces of the fruit you cut out1 and attach them by a needle and green silk4 ,make then the following pickle1 by boiling for ten minutes3 ,white-wine vinegar #f qts4 ,black peppercorns #c oz4 ,mustard seed #f oz4 ,garlic #b oz4 ,shalots #a oz4 ,mace #a oz4 ,cloves #b oz4 ,long pepper #c oz4 ,lay the mangoes in a deep straight-sided jar1 and pour the pickle when cold upon them1 covering completely1 and an inch above at least1 then make secure with bladder and leather4 ,these will require three or four months at least before fit for use4 ,,green ,,walnuts4 ,get a hundred of fine large walnuts while the shells are yet tender1 wrap them up in vine leaves separately1 put them into jars along with plenty more vine leaves1 and so that they cannot suffer by contact with each other1 and cover plentifully with the best light-coloured vinegar2 make secure from the air1 and let them remain so for three weeks4 ,now pour off the vinegar1 wrap up again the fruit in fresh vine leaves1 and fill the jars with vinegar as before1 this must be continued two weeks longer1 when you may take off the leaves1 put the fruit into jars1 and make the following pickle for them3 ,pale vinegar1 with enough salt in it to float an egg #c quarts ,garlic1 minced #a oz4 ,cloves1 bruised #b oz4 ,mace1 bruised #a oz4 ,allspice1 bruised #a oz4 ,nutmeg1 bruised #b oz4 ,let these simmer fifteen minutes1 and pour the whole1 boiling hot1 over the walnuts2 tie bladder and leather over the jars1 and keep four months before breaking in upon them4 ,,walnuts ,,pickled ,,white4 ,bespeak a hundred of the largest walnuts just when they will suit your purpose1 that is1 to admit of their being peeled down to the very white interior1 the kernels2 have ready a brine of one pound of salt to the gallon1 and pop your walnuts into it1 overhead1 as you get them peeled1 and when all done1 keep them well covered in the brine four hours4 ,next put a pan of pure water over the fire1 and just as it is coming to boil1 lay in the fruit1 which must not be boiled at all1 only simmered1 for about ten or twelve minutes4 ,then transfer them to a pan of cold water1 with a trifling amount of salt in it2 after being in this ten minutes1 take them out1 and remove them into a pickle of two and a half pounds of salt to the gallon1 in this let them be kept half an hour1 totally immersed in the pickle to protect the colour4 ,next take them out1 and lay them between cloths to dry2 each nut then must be wiped separately1 and put into clean white earthenware jars1 with this mixture ,mace1 bruised #a oz4 ,cloves1 bruised #b oz4 ,white pepper1 bruised #b oz4 ,bay leaves1 shred #a oz4 ,laurel leaves1 shred #a oz4 scattered pretty plentifully throughout them4 ,fill up your jars with best white-wine vinegar1 and secure them from the air with bladder and leather4 ,,peaches ,,and ,,nectarines4 ,the fruit should be gathered just as it is beginning to ripen1 and needs to be perfectly sound1 as any bruised or decaying ones would most likely spoil the whole1 and1 what is worse1 the loss is not discoverable till a long time after4 ,let them lie covered over with a pickle of bay salt and water1 one and a half pounds to the gallon1 for three or four days1 according to size2 take them out and1 wiping them separately1 lay them in jars1 and pour over them1 when cold1 this pickle3 ,mace1 beaten fine oz4 ,cloves1 beaten fine oz4 ,nutmeg1 beaten fine oz4 ,ginger1 sliced #a oz4 ,garlic1 minced oz4 ,white-wine vinegar #a gallon ,it must be boiled fifteen minutes and skimmed well4 ,fill the jars so as to cover the fruit completely with the pickle4 ,tie bladder and leather over1 and keep them eight or nine months4 ,they will be very rich and choice pickles4 ,,golden ,,pippins4 ,from a basketful of this ripe fruit pick out twenty of the largest and clearest1 lay them in a stewpan1 and1 covering them with soft water1 set them on a fire and let them simmer until the peels begin to be separated from themthey must on no account come to the boil4 ,if tender1 set them to go cold1 and peel them carefully1 then lay them again in the water1 adding nearly a pint of good sharp vinegar1 and continue the simmering until they become a nice green colour4 ,now1 with a wooden spoon take them out singly1 and let them go cold1 and make the following pickle1 boiling it and skimming as long as any scum arises1 for fifteen or twenty minutes3 ,best ginger1 bruised #a oz4 ,mustard seed1 bruised #b oz4 ,garlic1 sliced oz4 ,mace1 bruised oz4 ,cloves1 bruised #a oz4 ,white-wine vinegar #b quarts ,put the fruit carefully into jars1 not crushing them1 and pour the pickle1 cold1 upon them1 and effectually exclude the air with bladder and leather4 ,,nasturtiums4 ,about ten days after the blossoms have left the plants is the proper time to take these for pickling1 and they should be immediately put into process1 before they become shrivelled4 ,immerse half a peck of the clearest and soundest in a pan of cold salt and water1 and let them remain thus1 changing the pickle every morning1 for three days4 ,lay them to drain on a sieve1 and then dry them well between cloths2 and make a pickle of the following ingredients3 ,six eschalots1 minced ,white peppercorns #b oz4 ,mace1 bruised #a oz4 ,nutmeg1 sliced #a oz4 ,common table salt #f oz4 ,white-wine vinegar #e pints ,skim this well1 boiling it fifteen minutes1 and1 filling jars with the fruit1 pour the liquor and spices equally upon them1 when about new milk warm1 and tie bladder over the jars4 ,,beet-,,roots4 ,pickled beet-roots which have both fine colour and flavour to recommend them are seldom to be met with1 particularly in the provinces4 ,if this method is tried1 it will most certainly recommend them4 ,take half a dozen roots of the deepest blood-red colour1 put them into a pail of cold water1 and with a soft brush scour and wash them well1 and without breaking the skin in the least4 ,put them into a saucepan of boiling water1 and let them boil gently until tender1 and no longer1 then take them up1 wipe dry1 and leave them until the next day4 ,now peel them nicely1 and cut them across in slices a quarter of an inch thick1 not using the extremities4 ,you may cut the slices into various ornamental and grotesque figures1 and lay them in open-mouthed jars1 and make the following pickle3 ,mace #a oz4 ,cloves1 bruised #b oz4 ,peppercorns #b oz4 ,bay salt1 pounded #d oz4 ,ginger1 sliced #b oz4 ,horseradish1 sliced #a oz4 ,best vinegar gallon ,boil these ten or fifteen minutes1 skimming well1 and1 when cold1 pour over the roots4 ,replenish the next day what pickle may have been absorbed1 and cover the jars with bladder and leather4 ,this pickle is ready in a month1 and is very good4 ,it makes a beautiful garnish with fish at dinner1 c4 c4 ,,button ,,mushrooms1 ,,for ,,pies ,,and ,,sauces4 ,pick out expressly for this purpose a couple of quarts of fresh gathered button mushrooms1 cut the stalks out closely1 and wipe them singly with a piece of soft flannel dipped in moistened bay salt1 place them apart on dishes and scatter a little finely beaten salt amongst them4 ,put them into a roomy saucepan along with ,mace1 slightly bruised oz4 ,white peppercorns1 slightly bruised oz4 ,bay leaves1 shred oz4 ,cloves1 bruised oz4 and let them simmer gently and until all their juice is taken up4 ,take the pan from the fire1 and when cooled a little add to them four or five glasses of good white wine1 agitate the mushrooms in the pan1 replace it on the fire and bring it to the boil for one minute1 then add three pints of the best pale vinegar and boil for ten minutes slowly4 ,now put the mushrooms into glass or stone jars that are clean and perfectly dry1 and when cold make secure with corks or bladder1 and keep them in a dry cool room4 ,this is an estimable pickle1 and will be appreciated duly by lady-cooks1 who best know its usefulness and the various ways in which both the mushrooms and their pickle may be made available4 ,the wine should be good old ,madeira1 and the quantity may be increased with great advantage4 ,,green ,,parsley4 ,take fresh green curled parsley just at maturity1 pick out the most handsome sprigs and put them into salt and water strong enough to float an egg1 and let remain so for five or six days2 set them to drain on a sieve1 and then immerse them in another fresh pickle of the same strength for ten days longer1 changing the brine twice4 ,then drain them again1 and put them into pure cold spring water for two days1 changing the water daily1 and when again drained scald them in boiling water until they are of a nice green1 and dry them between soft cloths4 ,make1 then1 the following pickle of ,mace oz4 ,nutmeg1 sliced #a oz4 ,eschalots1 minced #a oz4 ,horseradish1 sliced #b oz4 ,white-wine vinegar #c pints which must be boiled ten or twelve minutes and well skimmed4 ,put the parsley branches lightly into jars and pour the pickle over1 covering well4 ,fill up again with pickle the next day1 and cover that again with pure olive oil to the thickness of an inch or thereabouts4 ,cover close with wetted bladder1 and over that1 when dried1 with soft leather1 and keep in a dry airy room4 ,,walnut ,,catsup4 ,when walnuts have attained maturity1 and are being deprived of the outside green shells by the fruiterers1 take half a peck of these husks1 put them into a jar1 and pour on them as much cold strong pickling vinegar as will quite cover them2 bung up the jar1 and so let them remain three months4 ,then press out the liquor upon a sieve1 and to every gallon of it take ,cloves #a oz4 ,mace oz4 ,ginger #a oz4 ,jamaica pepper #a oz4 ,black pepper #a oz4 ,garlic #a oz4 ,port wine lees #a quart ,anchovies #h oz4 ,with all these boil up the liquor of the walnuts1 and let them simmer twenty minutes1 skimming well the whole time1 then put it aside for two days and boil it again until reduced one-third part4 ,when cold1 you may put it in bottles1 which cork well and seal with wax4 ,it will be an excellent catsup1 and will be greatly improved by long keeping4 ,,mushroom ,,catsup4 ,throw large black flap mushrooms into a vessel1 and crush them with the hands well1 throwing in a large handful of common salt to each peck1 and let them so lie for two days4 ,then put them into a crock of earthenware1 and let them be macerated in a cool baker's oven for six hours or so1 and1 when cold1 press out the juice1 which boil with the following1 to each gallon of the liquor3 ,mace oz4 ,jamaica pepper #a oz4 ,black pepper #a oz4 ,cloves #a oz4 ,ginger #a oz4 ,garlic #a oz4 ,bay salt #i oz4 ,the simmering and skimming must be continued as long as any filth rises1 and let it then be put away for a day or two1 and boiled up again1 being kept well up to the boiling point until reduced to half its original quantity4 ,when cold it may be put into bottles and firmly corked and waxed4 ,,tomato ,,catsup4 ,when tomatoes are fully ripe take two dozen of fine1 large1 sound ones1 put them into jars and bake until they are tender2 strain off the water from them1 and pass the pulp through a sieve1 then add to every pound of the pulp1 ,eschalots1 shred #a oz4 ,garlic1 shred oz4 ,bay salt oz4 ,white pepper1 finely powdered oz4 ,chili vinegar #a pint ,boil them together until the whole is quite soft1 and pass it again through a sieve4 ,now1 to every pound of the pulp add the juice of two lemons1 and one large ,seville orange1 boil it again until it has attained the consistence of thick cream1 and when cold bottle it2 cork and seal well4 ,,celery1 ,,crab ,,salad4 ,open and wash thoroughly clean a fine head of celery1 wipe dry1 and cut it across into a basin1 add to it two ounces of some good rich old cheese sliced thinly1 a teaspoonful of mustard mixed as for the table1 a tablespoonful of best olive oil1 the same quantity of vinegar1 with pepper and salt to your taste4 ,mix all well together4 ,,elder-,,flower ,,vinegar4 ,pick out all the stalks from a peck of fresh elder flowers and put them into a vessel with two gallons of white-wine vinegar1 set them under the influence of bright sunbeams for fourteen days and upwards1 or at a short distance from a continuous fire1 and then filter the vinegar through a new flannel bag2 fill bottles1 which must be well corked and sealed4 ,,tarragon ,,vinegar4 ,take the leaves of tarragon just before it blossoms1 put a pound of them to three quarts of the best white-wine vinegar in a stone jar1 and let them infuse sixteen days4 ,then drain it and strain through a flannel bag2 add for every two gallons a quarter of an ounce of isinglass dissolved in sherry wine1 and let it be agitated briskly in a large stone bottle two days4 ,leave it a month to get fine1 then draw it off into clean dry glass bottles1 which cork well and seal4 ,,white-,,gooseberry ,,vinegar4 ,vinegars should be made at home if you wish to rely upon their quality4 ,this will be superior to any white-wine vinegar1 8so called at the shops10 and as such will be extremely serviceable in all large establishments and families4 ,choose fruit of the lightest colour you can get when fully ripe1 mash it with a wooden mallet or potato beetle4 ,to every peck of the fruit put two gallons of water1 stir them well for an hour and let them ferment three weeks1 repeating the stirring daily4 ,then strain off the liquor and add for every gallon3 ,loaf sugar #a lb4 ,yeast1 thick and fresh #a tablespoonful ,treacle #a tablespoonful ,let it work for three or four days1 then put it into a sweet barrel of convenient size1 and stop it down for twelve months4 ,,syrup ,d',,orgeat1 ,a ,,paris ,,receipt4 ,this elegant syrup is thus made3 ,sweet almonds #bj oz4 ,bitter almonds #h oz4 ,refined sugar #i lb4 ,water #d pints ,blanch the almonds1 dry them perfectly and pound them in a mortar with the sugar1 adding gradually two thirds of the water2 strain through linen1 and wash the almonds on the strainer with the remainder of the water1 and dissolve the sugar in the strained liquor by a gentle heat4 ,pour the syrup into an earthenware vessel1 remove the scum1 and1 when nearly cold1 add two ounces of orange-flower water4 ,put it into clean clear glass bottles1 cork well1 and seal effectually4 ,,an ,,excellent ,,curry-,,powder4 ,turmeric #b oz4 ,coriander seeds #f oz4 ,ginger oz4 ,cinnamon #b drachms ,cayenne pepper #f drachms ,black pepper oz4 ,mace #a drachm ,fenugreek #a oz4 ,pimento #b drachms ,cloves #a drachm ,nutmeg oz4 ,pound all the above separately in a mortar1 mix thoroughly for twenty minutes1 then sift and again pound the returns1 which1 when in finest powder1 mix with bulk2 put into dry bottles1 cork them well and seal4 ,some persons prefer more turmeric and less coriander4 ,others add two ounces of the best ,durham mustard 7scorched74 ,others1 half an ounce of cardamoms or two ounces of cummin4 ,the colour should be light yellowbrown1 not bright yellow4 ,,notes4 ,it has been incontestably proved by ,baron ,liebig and other ,professors of ,chemistry1 that the albumen and gelatine constitute the leading nutritive ingredients in the different kinds of flesh and fish used as food2 and ,i have arrived at the conclusion1 that any mode of curing which deprives them of these valuable properties1 is opposed to facts in science and to common-sense1 and cannot therefore be tolerated4 ,on the nutritive properties of animal food1 ,professor ,brande writes3 8,when the muscular parts of animals are washed repeatedly in cold water1 the fibrinous matter which remains1 consists chiefly of albumen1 and is1 in its chemical properties1 analogous to the clot of blood40 ,in mutton1 the albumen or fibrin amounts to as much as twenty-two per cent41 and of gelatine to seven per cent41 giving a total of twenty-nine per cent4 of nutritive matter4 ,in beef1 the albumen is twenty1 and the gelatine six per cent41 yielding a total of twenty-six per cent4 of nutritive matter4 ,when a piece of meat is covered with salt1 or immersed in brine1 the salt penetrates the whole fibre of the flesh1 and the juices contained within are drawn out1 and mix with the brine2 the salts of potass contained in it1 are exchanged and superseded by those of soda1 derived from the salt with which it has been cured2 now1 as a constant supply of potass is required in the system to renew the muscular fibre1 it is quite clear that the want of it must be attended with some derangement of the health2 and hence the benefit derived from the taking of vegetables1 which by supplying potass1 make up for the want of this alkali in the meat4 ,albumen is coagulated by heat1 and is drawn out by cold water2 this fact is referred to in ,note1 ,no4 #aa4 99 99 99 99 99 ,no4 #a4 ,the coating of small articles1 of the better sorts1 excludes the air4 ,it is a mixture of gelatine with treacle1 applied when hot1 and which when exposed to the air becomes hardened1 yet elastic as india-rubber4 ,see ,note1 ,no4 #ab4 ,no4 #b4 ,the smoking with different sorts of fuel exerts a considerable influence on the flavour and preservation of the articles so treated2 for example1 the mutton of the ,ardennes forest1 ,belgium1 which owes its superiority to the juniper bushes with which it is dried and smoked4 ,and again1 kippered salmon smoked with cedar-wood1 at the request of some of our wealthy ,jew families1 is excellent1 though rather expensive4 ,no4 #c4 ,the spicing of bacon was adopted some years since1 and chiefly in ,ireland1 to hide the inferior quality of the meat4 ,no4 #d4 ,bay salt is far preferable to common salt for curing meats and fish1 but the expense deters many persons from using it1 except in small quantities4 ,the rock1 or mineral salt of ,cheshire1 is equal in all respects to the bay salt of commerce1 and ,i have long used it with the greatest success4 ,common salt leaves a bitter smatch on all food cured with it after being long kept4 ,see ,note1 ,no4 #ab4 ,no4 #e4 ,there is no remedy for over-salted provisions4 ,you may1 indeed1 cut them into slices and lay them in water1 but this only affects the outsides of large pieces1 as hams1 c4 ,if ,i had a ham that ,i suspected of being over salted1 ,i should put it in an old bag1 and bury it in my garden for a week or more1 according to size4 ,no4 #f4 ,rubbing large joints of meat over with a profusion of common salt1 and letting them lie1 to 8draw out the blood10 as it is termed1 is contrary to all reason1 for away goes the chief part of the flavour and nutriment4 ,no4 #g4 ,sprats are so different in their animal construction as to be easily detected from genuine fish,gorgona anchovies4 ,the ,armenian bole1 often made use of to colour the sauce1 has very properly been exposed and condemned4 ,no4 #h4 ,pure olive oil will preserve meat and fish1 after it has been cured1 for a long time2 but oils drawn from lard and other spurious imitations1 will not fail to hasten their decay4 ,the oil should never be heated1 when used for this purpose4 ,no4 #i4 ,subjecting meats to a water-bath is not to be resorted to4 ,i was shown a specification previous to the taking out of a patent 7in ,france1 by a ,french gentleman7 to cure the more expensive sorts of fish4 ,the first part of the process proposed1 was subjecting the fish to a water-bath1 first for three hours1 and1 changing the water1 then to two hours further immersion in warm water4 ,i1 of course1 entered my protest against such unreasonable treatment4 ,i am sure ,i could not conjecture what became of both flavour and nutriment after so long immersion4 ,no4 #aj4 ,meats to be boiled1 and particularly fish1 must be put into boiling water1 and after being kept up to the boiling point fifteen minutes or so1 let them only simmer until done4 ,no4 #aa4 ,the albumen is drawn out from both meat1 fish1 and vegetables by cold water2 how1 then1 can we reconcile ourselves with the foolish old practice of laying the heads1 for instance1 and other parts1 in pails of water1 and leaving them for hours in that state1 to lose all their goodness4 ,vegetables for pickling1 too1 are often treated in this way4 ,lying in water cannot possibly clean anything4 ,wash well1 and hang up to dry1 is more reasonable4 ,no4 #ab4 ,a very effective coating for small cured articles is made thus3 ,to four pounds of hard1 compact gelatine1 add as much soft or rain-water as will just cover it1 and stir it about occasionally for six hours4 ,when it has stood twenty-four hours1 and all the water is absorbed1 submit it to the action of heat in a water-bath1 and the gelatine will be quickly dissolved4 ,take it off the fire as soon as the froth is perceived to rise1 and mix with it three and a half pounds of molasses1 which has previously been made thoroughly hot4 ,stir the composition well together while in the water-bath over the fire1 not suffering it to boil4 ,after it has been thus subjected to heat for half an hour1 and well stirred all the time1 it should be taken off the fire and allowed to cool a little2 it is now ready for use1 and to be applied to the article of food with a soft brush4 ,set it in a current of air to harden quickly4 ,a second paying-over with the composition may be done with advantage sometimes4 ,for larger articles1 as hams1 c4 c41 the best transparent glue may be used instead of gelatine1 adding to the composition1 when a little cooled1 a few drops of essence of nutmegs or pimento4 ,if when cold the coating is found to be not firm enough1 the proportion of gelatine or glue must be slightly increased1 and when1 on the contrary1 it is too brittle1 the quantity of molasses may be increased4 ,no4 #ac4 ,for the accommodation of parties residing at a distance1 peat or bog-earth1 rock salt from the ,cheshire mines1 charcoal1 c4 c41 may be had1 ready for immediate1 use1 on application to ,mr4 ,robinson1 provision curer1 ,runcorn1 ,cheshire1 and on very moderate terms4 ,,index4 ,,page ,aberdeen red herrings1 #ee ,anchovies1 ,british1 #ei ,gorgona1 to feed1 #ei ,gorgona1 smoked1 #fc essence of1 #abi ,apparatus for drying1 smoking1 c41 #a ,asparagus1 pickled1 #aee ,bacon1 choice breakfast1 #g ,leicestershire spiced1 #bc ,barberries pickled1 #aed ,bath chaps1 #bd ,beef as hare1 potted1 #abj ,beef's heart1 potted #abc ,beef1 hung1 ,shropshire sirloin1 #f ,melton hunt1 #h ,beef's heart1 smoked1 #aj ,beef1 ,ulverston red flank1 #aa hams1 #ac ,hambro rough1 #ac ,breslau1 #ad ,whitehaven corned1 #ae ,dutch1 #be ,beetroots1 pickled1 #afg ,bloaters1 #ej ,black puddings1 ,jersey1 #ij ,birmingham and ,oxford tripe1 #ge ,boar's head smoked1 #ai ,brawn1 calf's head1 #gg ,bucaning meats1 described1 #a ,bucaned beef kidneys1 #hj udder1 #ha calf's liver1 #hb beef skirts1 #hc ,cabbage1 red1 pickled1 #ade ,catsup1 tomato1 #acj mushroom1 #aga walnut1 #agj ,cauliflowers1 pickled1 #adf ,caveach herrings1 #gd ,caviare brown1 #gj white1 #ga ,cavis of mackerel1 #gb ,celery1 pickled1 #aea crab salad1 #agc ,charcoal1 preservative quality1 #d ,chetna1 ,bengal1 #aca ,coating composition1 to make1 #ahj to apply1 #ahj ,codlins1 pickled1 #aed ,coated turbot fins1 #fj river eels1 #fb conger eels1 #fh young pig1 #aad ,collared salmon1 #dc side of venison1 #aji young pig1 #aab ,crabs potted1 #ajg ,crab salad1 #agc ,conger eels1 #fi ,currants red1 pickled1 #aea preserved for tarts1 #ace ,curry powder1 excellent1 #age ,dried ,mutton1 as in the ,ardennes1 #bi breast of mutton as venison1 #cc ,dried ,ulverston red flank of beef1 #aa ,conger eels1 high flavoured1 #fi ,digby herrings1 #ee ,eels1 conger1 smoked1 #ff collared1 #fh dried1 #fi potted1 #aah ,elder-flower vinegar1 #agc ,essences to make1 #a ,essence of lobsters1 #abg shrimps1 #abh anchovies1 #abi ,fish1 nutriment in 7,dr4 ,davy71 #cf sauce1 excellent1 #aca ,foots of sugar1 to be preferred1 #d ,fuel for smoking and drying with1 #c ,geese1 smoked1 #gi ,german saveloys1 #hi ,gherkins1 pickled1 #aef ,grapes1 #aeb ,goose1 a perpetual 7beef's heart71 #cd ,green ,west ,india ginger1 preserved1 #acd ,hambro' ,pickle1 for beef and pork1 #ca ,hams1 ,westphalia1 #ai eclipsed1 #bj ,hare1 potted1 #aad ,haunch of mutton as venison1 #bf ,herrings1 marinated1 #ajc ,italian ,cincerelli1 #fe ,jersey ,black ,puddings1 #ij ,kippered ,herrings1 #eb superior1 spiced1 #ec salmon1 superior1 #dj ,lemon mangoes1 pickled1 #aei ,lemon pickle1 #afj ,lemons1 preserved1 #aci ,lobsters1 essence of1 #abg pickled1 #ajb potted1 #ajf ,mackarel ,kippered1 #de 7,may-fish71 #df superior pressed1 #dg ,maltcooms1 to keep cured goods in1 #d ,mangoes1 pickled1 #afa ,marinated herrings1 #ajc eels1 #ii high flavour1 #ajj salmon1 #ib sprats1 #ajd shrimps1 #if salmon roes1 #abg tench and carp1 #ic trout and grayling1 #ig veal1 #abe another method1 #abf ,marmalade1 raspberry1 #add ,moor-game1 potted1 #aae ,morello cherries1 jam of1 #add ,mushroom catsup1 #aga buttons1 pickled1 for pies and sauces1 #afh ,mutton1 dried as in the ,ardennes1 #bi breast of1 collar as venison1 #cc haunch as venison1 #bf thigh of l',diable1 #bg ,welsh hams1 #bh ,nasturtiums1 pickled1 #aff ,neats' tongues1 potted1 #aba pickled1 #af high flavoured1 #ag to pickle1 #cj ,oversalted ,meat1 to rectify1 #agh ,pickled ,vegetables1 asparagus1 #aee barberries1 #aed beetroots1 #afg cauliflowers1 #adf currants1 red1 #aea celery1 #aea codlins1 #aed gherkins1 #aef golden pippins1 #afe grapes1 #aeb mushrooms1 white1 #adg mangoes 7lemon71 #aei lemon pickle1 #afj mangoes 7cucumber71 #afa nasturtiums1 #aff mushroom buttons1 #afh peaches and nectarines1 #afe piccalilli1 #aeg parsley 7green71 #afi onions1 silver1 #adh walnuts1 green1 #afc white1 #afd samphire1 #adf ,pickled ,meats and ,fish1 herrings1 #gc smelts1 #aja lobsters1 #ajb ,pickle for pork1 #ca superior1 #cb a preservative 7excellent71 #cb the ,hambro'1 for beef and pork1 #ca ,pig1 a young one collared1 #aab ,polony1 ,russian1 #hg ,provocative1 a1 #acb ,portable soup1 #gh much richer1 #gh ,porker's head1 smoked1 #bc ,preservatives1 #d ,potted beef's heart1 #abb crabs1 #ajg hare1 #aad eels1 #aah lobsters1 #ajf ,moor game1 #aae ox cheek1 #hd neat's tongue1 #aba beef as hare1 #abj pigeons1 #hf snipes and woodcocks1 #aaf shrimps1 #aai l',diable1 #he trout1 #aag venison1 #abd ,preserved apricots1 #adj barberries1 #adb cucumbers1 #acg golden pippins1 #adc greengage plums1 #ach damsons1 #adj ,hambro' grapes1 #adb lemons1 #aci ,morello cherries1 #ada peaches and nectarines1 #ach tomatoes1 #acf ,smoked ,meats1 beef's heart1 #aj beef hams1 #ac ,breslau1 #ad boar's head1 #ai calf's head brawn1 #gf ,dutch beef1 #be geese1 smoked1 #gh goose1 a perpetual1 #cd ,hambro beef1 #ac hung beef1 #f ,leicestershire spiced bacon1 #bc ,melton hunt beef1 #i mutton1 as in the ,ardennes1 #bi neats' tongues1 high flavour1 #ag ,norfolk chine1 #ba porker's head1 #bc polony1 ,russian1 #hg ,german saveloys1 #hi venison1 side of1 #aaa ,whitehaven corned beef1 #ae ,westphalia hams1 #ai eclipsed1 #bj ,smoked ,fish1 eels1 river1 #fb conger1 #ff ,gorgona anchovies1 #fc herrings1 bloaters1 #ej kippered1 #ea ,mackerel1 kippered1 #de ,may-fish1 #df superior1 #dg salmon1 ,welsh1 #cg ,dutch1 #ci superior kipper1 #dj ,american1 #dh collared1 #dc herrings1 ,digby1 #ee ,aberdeen reds1 #ee speldings1 #ef sprats1 #ef ,smelts1 pickled1 #aja potted1 #aje ,snipes and woodcocks1 potted1 #aaf ,sprats1 marinated1 #ajd ,shrimps1 essence of1 #abh ,sausage spice 7,french71 #acb ,syrup for preserving fruit1 to prepare1 #acb ,samphire1 green1 pickled1 #adf ,silver onions1 pickled1 #adh ,syrup d',orgeat 7,french71 #agd ,tench and ,carp1 marinated1 #ic ,tomatoes paste1 #abi catsup1 #acj #agb ,tripe1 ,birmingham and ,oxford1 #ge ,trout and grayling1 marinated1 #ig potted1 #aag ,turbot fins1 #fj ,veal ,marinated1 #abe #abf ,vinegar1 elder flower1 #agc tarragon1 #agc white gooseberry1 #agd ,walnuts1 pickled1 #afd preserved1 #adi green1 pickled1 #afc catsup1 #agj ,yorkshire ,pressed ,pork1 #gd ,,the ,,end4 ,c4 ,,whiting1 ,,beaufort ,,house1 ,,strand4 ,transcriber's ,note3 ,this book was written in a period when many words had not become standardized in their spelling4 ,words may have multiple spelling variations or inconsistent hyphenation in the text4 ,these have been left unchanged4 ,obsolete and alternative spellings were left unchanged4 ,misspelled words were not corrected4 ,words and phrases in italics are surrounded by underscores1 like this4 ,footnote was renumbered and was moved to the end of the preface4 ,obvious printing errors1 such as backwards1 upside down1 or partially printed letters and punctuation1 were corrected4 ,final stops missing at the end of sentences and abbreviations were added4