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English cookbook, 1820
Page 112
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Bay Salt, rub them gently with it, and strew as much as they will hold upon them, put them upon a Pot - dish and let them stand in a very Slow Oven to dry, when they are quite dry, put them in a large Jug, with two quarts of White - wine Vinegar; half a pint of Mustard seed tied in a Muslin bag, put in a quarter of an ounce of white Pepper; half the quantity of Mace a few Cloves, a little long Pepper twelve Cloves of Garlick and half an ounce of Salt of wormwood - let them infuse together for three weeks or a Month in a gently heat near the fire & the Top of the Jug should be cover'd with a Bladder and a leather lid over it, and should be shook every day, at the end of the time strain it thro' a Sive, and put it in Bottles for use
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Bay Salt, rub them gently with it, and strew as much as they will hold upon them, put them upon a Pot - dish and let them stand in a very Slow Oven to dry, when they are quite dry, put them in a large Jug, with two quarts of White - wine Vinegar; half a pint of Mustard seed tied in a Muslin bag, put in a quarter of an ounce of white Pepper; half the quantity of Mace a few Cloves, a little long Pepper twelve Cloves of Garlick and half an ounce of Salt of wormwood - let them infuse together for three weeks or a Month in a gently heat near the fire & the Top of the Jug should be cover'd with a Bladder and a leather lid over it, and should be shook every day, at the end of the time strain it thro' a Sive, and put it in Bottles for use
Szathmary Culinary Manuscripts and Cookbooks
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