Modern domestic cookery, and useful receipt book : containing the most approved directions for purchasing, preserving and cooking every kind of meat, fish, poultry, game, &c., &c. Complete art of trussing and carving, preparing soups, sauces, gravies, and made dishes; and of potting, pickling, &c., the branches of pastry and confectionary: and a complete family physician. With instructions to servants for the best methods of performing their various duties. The art of making British wines, brewing, baking, &c. / by Elizabeth Hammond.

  • Hammond, Elizabeth.
Date:
[1830?]
Catalogue details

Licence: Public Domain Mark

Credit: Modern domestic cookery, and useful receipt book : containing the most approved directions for purchasing, preserving and cooking every kind of meat, fish, poultry, game, &c., &c. Complete art of trussing and carving, preparing soups, sauces, gravies, and made dishes; and of potting, pickling, &c., the branches of pastry and confectionary: and a complete family physician. With instructions to servants for the best methods of performing their various duties. The art of making British wines, brewing, baking, &c. / by Elizabeth Hammond. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

    118/324 (page 92)
    PICKLES. INSTRUCTIONS. Pickles should never be taken out of their jars, except with a wood or bone spoon. The stone jars should be opened as seldom as possible, except when to fill the small ones in present use, and great attention is requisite to see that they are all tied very closely down. Pickles should be done in stew-pans, and always kept in stone jars, any other kind being pernicious, as the acid eats into, and draws the unwholesome particles out of all vessels, except stone or glass. It is too common a practice to make use of brass utensils, in order to give the pickles a fine green ; but the same pur- pose can be effected by heating the liquor, and keeping it in a proper degree of warmth on the hearth or the chimney corner. By this method, you will avoid the pernicious consequence of the use of brass utensils, or of verdigris of any kind, which are in their nature a very powerful poison, and may be productive of serious injury to those who partake of them. Very great care is necessary to make them well. To ■pickle smelts. Gut and clean them, then lay them in a pnn in rows, then add ginger, nutmeg, mace, sliced lemon, powdered bay leaves, and salt. Let the pickle be red wine, vinegar, cochineal, and saltpetre.