Acetaria: A Discourse of Sallets Part 10

Tho' _it was far from our first Intention to charge this small Volume and Discourse concerning_ Crude Sallets, _with any of the following Receipts: Yet having since received them from an_ Experienc'd Housewife; _and that they may possibly be useful to correct, preserve and improve our_ Acetaria, _we have allow'd them Place as an_ Appendant _Variety upon Occasion: Nor account we it the least Dishonour to our former Treatise, that we kindly entertain'd them; since (besides divers Learned_ Physicians, _and such as have_ ex professo _written_ de Re Cibaria) _we have the Examples of many other_ [128]n.o.ble _and_ Ill.u.s.trious _Persons both among the_ Ancient _and_ Modern.

1. Artichoak. _Clear it of the Leaves and cut the Bottoms in pretty thin Slices or Quarters; then fry them in fresh b.u.t.ter with some Parsley, till it is crisp, and the Slices tender; and so dish them with other fresh melted b.u.t.ter_.

_How a_ Poiverade _is made, and the Bottoms preserv'd all the Winter, See_ Acetaria. p. 5, 6.

Ashen-keys. _See_ Pickle.

Asparagus. _See_ Pickle.

Beets. Broom. | Buds. | _See_ Pickle.

Capers. /

Carrot. _See_ Pudding.

Champignon. _See_ Mushroom.

2. Chessnut. _Roasted under the Embers, or dry fryed, till they sh.e.l.l, and quit their Husks, may be slit; the Juice of Orange squeezed on a Lump of hard Sugar dissolv'd; to which add some Claret Wine_.

Collyflower. Cuc.u.mber. | Elder flowers. | _See_ Pickle.

Flowers. | Gilly-flowers. /

Herbs. _See_ Pudding _and_ Tart.

Limon. _See_ Pickle.

3. Mushroom. _Chuse the small, firm and white b.u.t.tons_, growing _upon sweet Pasture_ _Grounds, neither under, or about any Trees: strip off the upper Skin, and pare away all the black spungy Bottom part; then slice them in quarters, and cast them in Water a while to cleanse: Then Boil them in fresh Water, and a little sweet b.u.t.ter; (some boil them a quarter of an hour first) and then taking them out, dry them in a Cloth, pressing out the Water, and whilst hot, add the b.u.t.ter; and then boiling a full Hour (to exhaust the Malignity) shift them in another clean Water, with b.u.t.ter, as before till they become sufficiently tender. Then being taken out, pour upon them as much strong Mutton (or other) Broth as will cover them, with six Spoonfuls of White-Wine, twelve Cloves, as many Pepper-Corns, four small young Onions, half an Handful of Persly bound up with two or three Spriggs of Thyme, an_ Anchovy, _Oysters raw, or pickl'd; a little Salt, sweet b.u.t.ter; and so let them stew_. _See_ Acetar. p. 26.

Another.

_Prepared, and cleans'd as above, and cast into Fountain-Water, to preserve them from growing black; Boil them in fresh Water and Salt; and whilst on the Fire, cast in the_ Mushrooms, _letting them boil till they become tender: Then stew them leisurely between two Dishes (the Water being drained from them) in a third Part of White-Wine_ _and b.u.t.ter, a small Bundle of sweet Herbs at discretion. To these add Broth as before, with Cloves, Mace, Nutmeg_, Anchovies (_one is sufficient_) _Oysters_, &c. _a small Onion, with the green Stem chopt small; and lastly, some Mutton-Gravy, rubbing the Dish gently with a Clove of Garlick, or some_ Rocombo _Seeds in its stead. Some beat the Yolk of a fresh Egg with Vinegar, and b.u.t.ter, and a little Pepper_.

_In_ France _some (more compendiously being peel'd and prepared) cast them into a Pipkin, where, with the Sweet Herbs, Spices, and an Onion they stew them in their own Juice, without any other Water or Liquor at all; and then taking out the Herbs and Onion, thicken it with a little b.u.t.ter, and so eat them_.

_In_ Poiverade.

_The large Mushrooms well cleansed_, &c. _being cut into quarters and strewed with Pepper and Salt, are broil'd on the Grid-iron, and eaten with fresh b.u.t.ter_.

_In_ Powder.

_Being fresh gathered, cleans'd_, &c. _and cut in Pieces, stew them in Water and Salt; and being taken forth, dry them with a Cloth: Then putting them into an Earth-Glazed Pot, set them into the Oven after the Bread is drawn: Repeat this till they are perfectly dry; and reserve them in Papers to crumble into what Sauce you please. For the rest, see_ Pickle.

4. Mustard. _Procure the best and weightiest Seed: cast it into Water two or three times, till no more of the Husk arise: Then taking out the sound_ (_which will sink to the Bottom_) _rub it very dry in warm course Cloths, shewing it also a little to the Fire in a Dish or Pan. Then stamp it as small as to pa.s.s through a fine Tiffany Sieve: Then slice some Horse-Radish and lay it to soak in strong Vinegar, with a small Lump of hard Sugar_ (_which some leave out_) _to temper the Flower with, being drained from the Radish, and so pot it all in a Glaz'd Mug, with an Onion, and keep it well stop'd with a Cork upon a Bladder, which is the more cleanly: But this_ Receit _is improv'd, if instead of Vinegar, Water only, or the Broth of powder'd Beef be made use of. And to some of this_ Mustard _adding Verjuice, Sugar, Claret-Wine, and Juice of Limon, you have an excellent Sauce to any sort of Flesh or Fish_.

_Note, that a Pint of good Seed is enough to make at one time, and to keep fresh a competent while. What part of it does not pa.s.s the_ Sa.r.s.e, _may be beaten again; and you may reserve the Flower in a well closed Gla.s.s, and make fresh Mustard when you please_. _See_ Acetaria, p. 38, 67.

Nasturtium. _Vide_ Pickle.

Orange. _See_ Limon _in Pickle_.

5. Parsnip. _Take the large Roots, boil them, and strip the Skin: Then slit them long-ways into pretty thin Slices; Flower and fry them in fresh b.u.t.ter till they look brown. The sauce is other sweet b.u.t.ter melted. Some strow Sugar and Cinamon upon them. Thus you may accomodate other Roots_.

_There is made a Mash or Pomate of this Root, being boiled very tender with a little fresh Cream; and being heated again, put to it some b.u.t.ter, a little Sugar and Juice of Limon; dish it upon Sippets; sometimes a few_ Corinths _are added_.

Peny-royal. _See_ Pudding.

Pickles.

6. _Pickl'd_ Artichoaks. _See_ Acetaria, p. 5.

7. Ashen-keys. _Gather them young, and boil them in three or four Waters to extract the Bitterness; and when they feel tender, prepare a Syrup of sharp White-Wine Vinegar, Sugar, and a little Water. Then boil them on a very quick Fire, and they will become of a green Colour, fit to be potted so soon as cold_.

8. Asparagus. _Break off the hard Ends, and put them in White-Wine Vinegar and Salt, well covered with it; and so let them remain for six Weeks: Then taking them out, boil the Liquor or Pickle, and sc.u.m it carefully. If need be, renew the Vinegar and Salt; and when 'tis cold, pot them up again. Thus may one keep them the whole Year_.

9. Beans. _Take such as are fresh, young, and approaching their full Growth. Put them into a strong Brine of White-Wine Vinegar and Salt able to bear an Egg. Cover them very close, and so will they be preserved twelve Months: But a Month before you use them, take out what Quant.i.ty you think sufficient for your spending a quarter of a Year (for so long the second Pickle will keep them sound) and boil them in a Skillet of fresh Water, till they begin to look green, as they soon will do. Then placing them one by one, (to drain upon a clean course Napkin) range them Row by Row in a_ Jarr, _and cover them with Vinegar, and what Spice you please; some Weight being laid upon them to keep them under the Pickle. Thus you may preserve French-Beans_, Harico's, &c. _the whole Year about_.

10. Broom-Buds _and_ Pods. _Make a strong Pickle, as above; stir it very well, till the Salt be quite dissolved, clearing off the Dregs and Sc.u.m.

The next Day pour it from the Bottom; and having rubbed the Buds dry pot them up in a Pickle-Gla.s.s, which should be frequently shaken, till they sink under it, and keep it well stopt and covered_.

_Thus may you-pickle any other_ Buds. _Or as follows:_

11. _Of_ Elder. _Take the largest_ Buds, _and boil them in a Skillet with Salt and Water, sufficient only to scald them; and so (being taken off the Fire) let them remain covered till Green; and then pot them with Vinegar and Salt, which has had one Boil up to cleanse it_.

12. Collyflowers. _Boil them till they fall in Pieces: Then with some of the Stalk, and worst of the Flower, boil it in a part of the Liquor till pretty strong: Then being taken off, strain it; and when settled, clear it from the Bottom. Then with_ Dill, _Gross Pepper, a pretty Quant.i.ty of Salt, when cold, add as much Vinegar as will make it sharp, and pour all upon the_ Collyflower; _and so as to keep them from touching one another; which is prevented by putting Paper close to them_.

Cornelians _are pickled like_ Olives.

13. Cowslips. _Pick very clean; to each Pound of Flowers allow about one Pound of Loaf Sugar, and one Pint of White-Wine Vinegar, which boil to a Syrup, and cover it scalding-hot. Thus you may pickle_ Clove-gillyflowers, Elder, _and other Flowers, which being eaten alone, make a very agreeable Salletine_.