Cassell's dictionary of cookery

Radish Pods, To Pickle (a superior recipe). — Gather the pods when quite young, and lay them in strong brine for twenty-four hours. Drain the brine from them, boil it, pour it upon them boiling hot, and keep the jar well covered to keep in the steam. When the brine is cold boil it again, and continue this until the pods are green. Drain the pods, put them into glass bottles or unglazed jars, pour over them as much boiling vinegar as will cover them, and when this is cold, boil it a second time, and pour over the pods, which must be well covered -with the vinegar. When the pickle is quite cold, tie the jars closely, and store in a cool dry place. A blade of mace, an ounce of whole ginger, and an ounce of pepper may be boiled with each pint of vinegar. Radish Sauce.— Peel and grate the radishes, and mix them with a little oil, vinegar, salt, and pepper. This sauce is an excellent accompaniment to cold meat. If liked, a third of the quantity of radishes in scraped horseradish, and as much minced beetroot may be mixed with the grated radish. Radish Sauce, Horse ( a German recipe) . — Take a piece of butter the size of an egg, beat it up with half a table-spoonful of flour, thin it with a cupful of warm broth, place it on the fire to boil, stirring it all the time ; stir in two table-spoonfuls of grated horse-radish, let it heat but not boil, add a little salt, and serve. Vinegar may be added if liked. Radish, Varieties of.— The varieties of radish in cultivation are extremely numerous ; they are usually classed, however, under the two well-known heads of long-rooted and turnip-rooted radishes, the roots of the former resembling the carrot in shape, those of the latter the turnip. The varieties present marked differences, not only in the form of root but in colour and size. The prevailing colour is red. Some of the darker-coloured turnip-rooted radishes grow to the size of a man's head. The common radish is a native of Asia, from the coasts of the Mediterranean to Japan, and has been cultivated in China, India, and Europe from the most ancient times. Radish, Wholesomeness of the. — The radish is generally considered a pleasant stimulating condiment ; it is, however, an article of diet which most dyspeptic patients would do well to avoid. Radish-juice mixed with sugarcandy is a popular and useful German remedj' for hoarseness and cough. RaflTald's Browning.— Beat to powder four ounces of fine lump sugar ; put it into a clean iron frying-pan with one ounce of butter. Set it over a clear fire, and mix it well together. When it begins to be frothy, the sugar is dissolving ; then hold it higher over the fire, and have ready a pint of red wine. When the sugar and butter are of a deep brown, pour in a little of the wine, stir it thoroughly together, gradually add the rest of the -wine, and RAF ( 700 ) RAG keep stirring all the time ; put in half an ounce of allspice, six cloves, four shallots peeled, two or three blades of mace, three tablespoonfuls of mushroom ketchup, a little salt, and the rind of a lemon peeled as thin as possible ; boil up slowly for ten minutes ; pour it into a basin ; when cold, take oif the scum very clean, and bottle for use. This is a pleasant sauce, but the cook must remember it wiU alter the colour of whatever it is added to.