Pot-Luck ; Or, the British Home Cookery Book; Over a Thousand Recipes From Old Family Ms. Books
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In our eReader you can find the full English version of the book. Read Pot-Luck ; Or, the British Home Cookery Book; Over a Thousand Recipes From Old Family Ms. Books Online - link to read the book on full screen. Our eReader also allows you to upload and read Pdf, Txt, ePub and fb2 books. In the Mini eReder on the page below you can quickly view all pages of the book - Read Book Pot-Luck ; Or, the British Home Cookery Book; Over a Thousand Recipes From Old Family Ms. Books
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LYONS PICKLE (French) (Generally called Yellow Pickle) Take a large cauliflower, two heads of cabbages, and five or six carrots cut into neat pieces, a quart of French beans sliced, a pint of green peas (if in season) and three or four ounces of garlic : cover a sieve with a layer of salt, and put them upon it ; then sprinkle them with salt plentifully. After they have lain in this way for two days, divide them into two or three sieves, and place them in the sun to dry for ten or twelve days : ...put them into a jar with a quarter of a pound of white mustard-seed or three ounces of the seed, and one of ginger, two ounces of turmeric, and two teaspoonfuls of cayenne pepper ; 172 PICKLES a quart of young onions prepared as for pickling may be added. Pour over sufficient boiling vinegar to cover them completely, and leave about an inch or two of liquid above the vegetables.
417. TO PICKLE MUSHROOMS (Sussex) Put the smallest you can get into a pan of spring water, and rub them with a piece of flannel dipped in salt, and when well washed, set them on the fire in a pan of boiling water, with a little salt in it.
What to read after Pot-Luck ; Or, the British Home Cookery Book; Over a Thousand Recipes From Old Family Ms. Books?
You can find similar books in the "Read Also" column, or choose other free books by Byron May Clarissa Gillington - to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
LYONS PICKLE (French) (Generally called Yellow Pickle) Take a large cauliflower, two heads of cabbages, and five or six carrots cut into neat pieces, a quart of French beans sliced, a pint of green peas (if in season) and three or four ounces of garlic : cover a sieve with a layer of salt, and put them upon it ; then sprinkle them with salt plentifully. After they have lain in this way for two days, divide them into two or three sieves, and place them in the sun to dry for ten or twelve days : ...put them into a jar with a quarter of a pound of white mustard-seed or three ounces of the seed, and one of ginger, two ounces of turmeric, and two teaspoonfuls of cayenne pepper ; 172 PICKLES a quart of young onions prepared as for pickling may be added. Pour over sufficient boiling vinegar to cover them completely, and leave about an inch or two of liquid above the vegetables.
417. TO PICKLE MUSHROOMS (Sussex) Put the smallest you can get into a pan of spring water, and rub them with a piece of flannel dipped in salt, and when well washed, set them on the fire in a pan of boiling water, with a little salt in it.
What to read after Pot-Luck ; Or, the British Home Cookery Book; Over a Thousand Recipes From Old Family Ms. Books?
You can find similar books in the "Read Also" column, or choose other free books by Byron May Clarissa Gillington - to read onlineMoreLess
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