_Ingredients._—2 pheasants, ¼ lb. of butter, 2 slices of ham, 2 large
onions sliced, ½ head of celery, the crumb of two French rolls, the
yolks of 2 eggs boiled hard; salt and cayenne to taste, a little
pounded mace, if liked; 3 quarts of stock medium. _Mode._—Cut up the
pheasants, flour and braise them in the butter and ham till they are of
a nice brown, but not burnt. Put them in a stewpan, with the onions,
celery, stock, and seasoning, and simmer for 2 hours. Strain the soup;
pound the breasts with the crumb of the roll previously soaked, and
the yolks of the eggs; put it to the soup, give one boil, and serve.
_Time._—2½ hours. _Average cost_, 2_s._ 10_d._ per quart, or, if
made with fragments of cold game, 1_s._ _Seasonable_ from October to
February. _Sufficient_ for 10 persons.
_Note._—Fragments, pieces and bones of cold game, may be used to great
advantage in this soup, and then 1 pheasant will suffice.
PICKLE, an Excellent.
_Ingredients._—Equal quantities of medium-sized onions, cucumbers,
and sauce-apples; 1½ teaspoonful of salt, ¾ teaspoonful of cayenne, 1
wineglassful of soy, 1 wineglassful of sherry; vinegar. _Mode._—Slice
sufficient cucumbers, onions, and apples to fill a pint stone jar,
taking care to cut the slices very thin; arrange them in alternate
layers, adding at the same time salt and cayenne in the above
proportion; pour in the soy and wine, and fill up with vinegar. It will
be fit for use the day it is made. _Seasonable_ in August and September,
PICKLE, Indian (very Superior).
_Ingredients._—To each gallon of vinegar allow 6 cloves of garlic, 12
shalots, 2 sticks of sliced horseradish, ¼ lb. of bruised ginger, 2
oz. of whole black pepper, 1 oz. of long pepper, 1 oz. of allspice,
12 cloves, ¼ oz. of cayenne, 2 oz. of mustard-seed, ¼ lb. of mustard,
1 oz. of turmeric; a white cabbage, cauliflowers, radish-pods, French
beans, gherkins, small round pickling-onions, nasturtiums, capsicums,
chilies, &c. _Mode._—Cut the cabbage, which must be hard and white,
into slices, and the cauliflowers into small branches; sprinkle salt
over them in a large dish, and let them remain two days; then dry them,
and put them into a very large jar, with garlic, shalots, horseradish,
ginger, pepper, allspice, and cloves, in the above proportions. Boil
sufficient vinegar to cover them, which pour over, and, when cold,
cover up to keep them free from dust. As the other things for the
pickle ripen at different times, they may be added as they are ready:
these will be radish-pods, French beans, gherkins, small onions,
nasturtiums, capsicums, chilies, &c., &c. As these are procured, they
must, first of all, be washed in a little cold vinegar, wiped, and then
simply added to the other ingredients in the large jar, only taking
care that they are _covered_ by the vinegar. If more vinegar should be
wanted to add to the pickle, do not omit first to boil it before adding
it to the rest. When you have collected all the things you require,
turn all out in a large pan, and thoroughly mix them. Now put the mixed
vegetables into smaller jars, without any of the vinegar; then boil
the vinegar again, adding as much more as will be required to fill the
different jars, and also cayenne, mustard-seed, turmeric, and mustard,
which must be well mixed with a little cold vinegar, allowing the
quantities named above to each gallon of vinegar. Pour the vinegar,
boiling hot, over the pickle, and when cold, tie down with a bladder.
If the pickle is wanted for immediate use, the vinegar should be boiled
twice more, but the better way is to make it during one season for use
during the next. It will keep for years, if care is taken that the
vegetables are quite covered by the vinegar.
This recipe was taken from the directions of a lady whose pickle was
always pronounced excellent by all who tasted it, and who has, for many
years, exactly followed the recipe given above.
_Note._—For small families, perhaps the above quantity of pickle will
be considered too large; but this may be decreased at pleasure, taking
care to properly proportion the various ingredients.
PICKLE, Mixed (very good).
_Ingredients._—To each gallon of vinegar allow ¼ lb. of bruised ginger,
¼ lb. of mustard, ¼ lb. of salt, 2 oz. of mustard-seed, 1½ oz. of
turmeric, 1 oz. of ground black pepper, ¼ oz. of cayenne, cauliflowers,
onions, celery, sliced cucumbers, gherkins, French beans, nasturtiums,
capsicums. _Mode._—Have a large jar, with a tightly-fitting lid, in
which put as much vinegar as required, reserving a little to mix the
various powders to a smooth paste. Put into a basin the mustard,
turmeric, pepper, and cayenne; mix them with vinegar, and stir well
until no lumps remain; add all the ingredients to the vinegar, and
mix well. Keep this liquor in a warm place, and thoroughly stir every
morning for a month with a wooden spoon, when it will be ready for the
different vegetables to be added to it. As these come into season, have
them gathered on a dry day, and, after merely wiping them with a cloth,
to free them from moisture, put them into the pickle. The cauliflowers,
it may be said, must be divided into small bunches. Put all these into
the pickle raw, and at the end of the season, when there have been
added as many of the vegetables as could be procured, store it away
in jars, and tie over with bladder. As none of the ingredients are
boiled, this pickle will not be fit to eat till 12 months have elapsed.
Whilst the pickle is being made, keep a wooden spoon tied to the jar;
and its contents, it may be repeated, must be stirred every morning.
_Seasonable._—Make the pickle-liquor in May or June, as the season
arrives for the various vegetables to be picked.
PICKLE for Tongues or Beef (Newmarket Recipe).
_Ingredients._—1 gallon of soft water, 3 lbs. of coarse salt, 6 oz. of
coarse brown sugar, ½ oz. of saltpetre. _Mode._—Put all the ingredients
into a saucepan, and let them boil for ½ an hour, clear off the scum as
it rises, and when done pour the pickle into a pickling-pan. Let it get
cold, then put in the meat, and allow it to remain in pickle from 8 to
14 days, according to the size. It will keep good for 6 months if well
boiled once a fortnight. Tongues will take 1 month or 6 weeks to be
properly cured; and, in salting meat, beef and tongues should always be
put in separate vessels. _Time._—A moderate-sized tongue should remain
in the pickle about a month, and be turned every day.
PICKLE, Universal.
_Ingredients._—To 6 quarts of vinegar allow 1 lb. of salt, ¼ lb. of
ginger, 1 oz. of mace, ½ lb. of shalots, 1 tablespoonful of cayenne,
2 oz. of mustard-seed, 1½ oz. of turmeric. _Mode._—Boil all the
ingredients together for about 20 minutes; when cold, put them into a
jar with whatever vegetables you choose, such as radish-pods, French
beans, cauliflowers, gherkins, &c. &c., as these come into season;
put them in fresh as you gather them, having previously wiped them
perfectly free from moisture and grit. This pickle will be fit for use
in about 8 or 9 months. _Time._—20 minutes. _Seasonable._—Make the
pickle in May or June, to be ready for the various vegetables.
_Note._—As this pickle takes 2 or 3 months to make,—that is to say,
nearly that time will elapse before all the different vegetables are
added,—care must be taken to keep the jar which contains the pickle
well covered, either with a closely-fitting lid, or a piece of bladder
securely tied over, so as perfectly to exclude the air.