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Classic
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page 430
as directed above. When preparing for the table, take some of the cabbage, press
it out and pour over it a dressing of salad oil and pepper.
50. Pickled Onions. Small onions, white pepper, horseradish and tarragon. Wash
the onions, and to take off the skin easily lay them into lukewarm water and let
them cool in this, then with a knife take off the skin. If possible, a silver
knife should be used for this purpose, because the onions will receive dark
spots if a common knife is taken. After they are rinsed, boil the onions for a
few moments in vinegar with white pepper, take them out and fill in layers into
cans, with tarragon and horseradish, pour in the cooled vinegar and cover
tightly.
51. Pickled Eschalots and Onions. Select small onions. After they have been
washed and peeled, strew salt over them, let them stand over night, the next day
wash, heat the vinegar and put in the onions, stirring often; let them boil
until tender. Then fill into a jar in layers with dill, tarragon, horseradish
and peppercorns, and pour in the vinegar after it has cooled; press down with a
plate and cover closely.
52. Pickled Beets. Use only the dark red beet. Cut off the tops, but none of the
root, because the juice will then run out; wash the beets very clean, bake in
the oven or else cook them in plenty of boiling water for 3-4 hours until they
are tender. Do not pierce them with a fork and always add boiling water to
replenish that which has boiled away. Then take off the skin, cut the beets into
thin slices, lay them into a very clean jar with peppercorns, cloves, (see No.
1), horseradish, coriander or a few pieces of ginger, and a very little salt,
and, if liked, a few bay leaves. Pour over them enough vinegar so that they will
be covered, and close the jar tightly. Serve them with soup meats, roasts,
potato and endive salad, and also, chopped fine, in herring salad.
53. Preserved Mushrooms. Cut off the stems from small closed mushrooms, wash the
latter in cold water and lay on a cloth to dry. Then heat plenty of clarified
butter (see Division A, No. 8), lay the mushrooms with
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