The experienced English housekeeper / [Elizabeth Raffald].

  • Elizabeth Raffald
Date:
1789
Catalogue details

Licence: Public Domain Mark

Credit: The experienced English housekeeper / [Elizabeth Raffald]. Source: Wellcome Collection.

    99/420 page 81
    ill all the juice is dried into the.peels, then put _ them into a pitcher well glazed, with one ounce of mace, half an ounce of cloves beat fine, one ounce of nutmeg cut in thin flices, four ounces of garlick peeled, half a pint of mut- tard feed bruifed a little, and tied in a muitlin bag, pour two quarts of boiling white wine vinegar upon them, clofe the pitcher well up, and let it {tand five or fix days by the fire; {hake it well up every day, then tie it up, and let it ftand for three months to take off the bitter ; when you bottle it put the pickle and lemon in a hair fieve, prefs them well, to get out the . liquor, and let it ftand till another day, then pour off the fine; and bottle it; let the other pour it off and bottle it,, let it ftand again, and bottle it, till the whole is ‘refined: it may be “put in any white fauce, and will not hurt the colour; it is very good for fifh fauce and made dithes, a tea-fpoonful is enough for white, and two for brown fauce for a fowl ; it is a moft ufe- ful pickle, and gives a pleafant flavour: be fure “you put it in before you thicken the fauce, or “put any cream in, left the fharpneis make if curdle. ahi ee eee . Browning for Mave Disues. * ' BEAT fmall four ounces of treble-refined fagar, put it in a clear iron frying-pan, with ‘one ounce of butter, fet it over a clear fire, mix it very well together all the time; when it begins to be frothy, the fugar is diflolving, hold it -higher over i fire, have .ready.a pint
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