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Classic
Cook Books
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page 71
OF PICKLING.
To pickle Asparagus.
Gather your asparagus, and lay them in an earthen pot; make a brine of water and
salt strong enough to bear an egg, pour it hot on them and keep it close
covered. When you use them, lay them in cold water two hours, then boil and
butter them for table. If you use them as a pickle, boil them as they come out
of the brine, and lay them in vinegar.
To pickle Mushrooms.
Cut the stems of small buttons at the bottom; wash them in two or three waters
with a piece of flannel. Have in readiness a stewpan on the fire, with some
spring water that has had a handful of common salt thrown into it; and as soon
as it boils, put in your buttons. When they have boiled about three or four
minutes, take them off the fire, and throw them into a cullender; from thence
spread them as quick as you can upon a linnen cloth, and cover them with
another. Have ready several wide mouthed bottles; and as you put in the
mushrooms, now and then mix a blade of mace, and some nutmeg sliced amongst
them; then fill your bottles with distilled vinegar. If you pour over them some
melted mutton fat, that has been well strained, it will keep them better than
oil itself would.
To pickle Walnuts.
Put them into strong salt and water for nine days, and stir them twice a day,
observing to change the salt and water every three days. Then let them stand in
a hair sieve till they turn black.
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