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English cookbook, 1750-1780
Page 18
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To Pickle slic'd Cucumbers. Take your Concumbers before they are full grown pare ym then Slice them into a pewter dish, to twelve Cucumbers take three or four Onions, slice two of them very thin, put a handfull of Salt, cover ym in a pewter dish lett them Stand twenty four hours, then take the onions out & drain the Liquor into a Cullendar and put ym into a well glaz'd Pot. Please to do them in Still'd Vinegar. An excellent Sauce for Roast Mutton One Anchovie or two Onions Gravy, Two spoonfulls of mild Ale boyle it well over a Chafing Dish and at last some Butter N:B: it must be well Stirred
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To Pickle slic'd Cucumbers. Take your Concumbers before they are full grown pare ym then Slice them into a pewter dish, to twelve Cucumbers take three or four Onions, slice two of them very thin, put a handfull of Salt, cover ym in a pewter dish lett them Stand twenty four hours, then take the onions out & drain the Liquor into a Cullendar and put ym into a well glaz'd Pot. Please to do them in Still'd Vinegar. An excellent Sauce for Roast Mutton One Anchovie or two Onions Gravy, Two spoonfulls of mild Ale boyle it well over a Chafing Dish and at last some Butter N:B: it must be well Stirred
Szathmary Culinary Manuscripts and Cookbooks
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