Melons not quite ripe, pared from hard rind and sliced, 1 or 2 : in
vinegar 10 days. Simmered in it until tender. In syrup 6 to 7
days. In fresh vinegar to remain. Ready to serve in a month.
A Common Sweet Pickle of Melon. — Prepare the fruit as above.
In a fortnight simmer it until tender ; drain, and lay it into jars, and
pour on it while just warm, a pickle made with a pound and two
ounces of coarse brown sugar, twenty cloves, and half a drachm of
cinnamon to the pint of vinegar✪ Common Sweet Pickle of Melon, boiled together for ten minutes.
TO TICKLE MUSHROOMS.
Select for this purpose the smallest buttons of the wild meadow
mushrooms, in preference to those which are artificially raised, and
let them be as freshly gathered as possible. Cut the stems off quite
close, and clean them with a bit of new flannel slightly moistened,
and dipped into fine salt ; throw them as they are done into plenty
of spring- water, mixed with a large spoonful of salt, but drain them
from it quickly afterwards, and lay them into a soft cloth to dry, or
the moisture which hangs about them will too much weaken the
pickle. For each quart of the mushrooms thus prepared, take nearly
a quart of the palest white wine vinegar (this is far superior to the
distilled vinegar generally used for the purpose, and the variation in
the colour of the mushrooms will be very slight), and add to it a
heaped teaspoonful of salt, half an ounce of whole white pepper, an
ounce of ginger, sliced or slightly bruised, about the fourth of a
saltspoonful of cayenne tied in a small bit of muslin, and two large
blades of mace : to these may be added half a small nutmeg, sliced,
but too much spice will entirely overpower the fine natural flavour
of the mushrooms. When the pickle boils throw them in, and boil
them in it over a clear fire moderately fast from six to nine minutes,
or somewhat longer, should they not be very small. When they are
much disproportioned in size, the larger ones should have two
minutes boil before the others are thrown into the vinegar. As soon
as they are tolerably tender, put them at once into small stone jars,
or into warm wide-necked bottles, and divide the spice equally
amongst them. The following day, or as soon as they are perfectly
cold, secure them from the air with large corks, or tie skins and
paper over them. They should be stored in a dry place, and guarded
from severe frost. When the colour of the mushrooms is more con-
sidered than the excellence of the pickle, the distilled vinegar can be
used for ft. The reader may rely upon this receipt as a really good
533 MODERN COOKERY. [chap. xxV.
one; we have had it many times proved, and it is altogether our
own.
Mushroom buttons (without tffe stems), 2 quarts ; palest white
wine vinegar, short l gallon ; salt, large dessertspoonful, or 1 \ 02. ;
white peppercorns, 1 oz. ; whole ginger, 2 oz. ; cayenne, small \ salt-
spoonful✪ To Tickle Mushrooms ; 1 small nutmeg.
MUSHROOMS IN Bit INF.
l'\jr Winter Use. ( Very Good )
Page 466 · 2 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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Melons not quite ripe, pared from hard rind and sliced, 1 or 2 : in
vinegar 10 days. Simmered in it until tender. In syrup 6 to 7
days. In fresh vinegar to remain. Ready to serve in a month.
A Common Sweet Pickle of Melon. — Prepare the fruit as above.
In a fortnight simmer it until tender ; drain, and lay it into jars, and
pour on it while just warm, a pickle made with a pound and two
ounces of coarse brown sugar, twenty cloves, and half a drachm of
cinnamon to the pint of vinegar, boiled together for ten minutes.
TO TICKLE MUSHROOMS.
Select for this purpose the smallest buttons of the wild meadow
mushrooms, in preference to those which are artificially raised, and
let them be as freshly gathered as possible. Cut the stems off quite
close, and clean them with a bit of new flannel slightly moistened,
and dipped into fine salt ; throw them as they are done into plenty
of spring- water, mixed with a large spoonful of salt, but drain them
from it quickly afterwards, and lay them into a soft cloth to dry, or
the moisture which hangs about them will too much weaken the
pickle. For each quart of the mushrooms thus prepared, take nearly
a quart of the palest white wine vinegar (this is far superior to the
distilled vinegar generally used for the purpose, and the variation in
the colour of the mushrooms will be very slight), and add to it a
heaped teaspoonful of salt, half an ounce of whole white pepper, an
ounce of ginger, sliced or slightly bruised, about the fourth of a
saltspoonful of cayenne tied in a small bit of muslin, and two large
blades of mace : to these may be added half a small nutmeg, sliced,
but too much spice will entirely overpower the fine natural flavour
of the mushrooms. When the pickle boils throw them in, and boil
them in it over a clear fire moderately fast from six to nine minutes,
or somewhat longer, should they not be very small. When they are
much disproportioned in size, the larger ones should have two
minutes boil before the others are thrown into the vinegar. As soon
as they are tolerably tender, put them at once into small stone jars,
or into warm wide-necked bottles, and divide the spice equally
amongst them. The following day, or as soon as they are perfectly
cold, secure them from the air with large corks, or tie skins and
paper over them. They should be stored in a dry place, and guarded
from severe frost. When the colour of the mushrooms is more con-
sidered than the excellence of the pickle, the distilled vinegar can be
used for ft. The reader may rely upon this receipt as a really good
533 MODERN COOKERY. [chap. xxV.
one; we have had it many times proved, and it is altogether our
own.
Mushroom buttons (without tffe stems), 2 quarts ; palest white
wine vinegar, short l gallon ; salt, large dessertspoonful, or 1 \ 02. ;
white peppercorns, 1 oz. ; whole ginger, 2 oz. ; cayenne, small \ salt-
spoonful ; 1 small nutmeg.
MUSHROOMS IN Bit INF.
l'\jr Winter Use. ( Very Good )