Cassell's dictionary of cookery

Yellow Pickle. — Take quarter of a pound of brown mustard seed, two ounces of long pepper, two ounces of black pepper, two ounces of garlic, one ounce of turmeric, quarter of an ounce of mace, three roots of horseradish, and half a pound of salt. Dry these ingredients thoroughly, and pour over them a gallon of cold vinegar. Procure a large head of cauliflower, two cabbages, six large carrots, and a quart of French beans. Cut the vegetables into small pieces, strew salt over them, and let them stand for twenty-four hours. Drain them on cloths, and dry them on hair sieves in the sun, or near the fire, for twelve days. Put with them a quart of small onions, and let them dry two days longer. Put them into a large jar, with the vinegar, and let the pickle stand near the fire or in a warm place. It must not, however, be made hotter than new milk. At the end of ten days it will be ready for use. If it is too thick, a httle boiling vinegar may be added. Time, three to four weeks. York Hams.— Of English hams, York hams and Westmoreland hams are perhaps the best. If they are only three or four months old, they do not need to soak very long, but if a year old or more, they should be soaked for twenty-four hours before being dressed. A ham is excellent when nicely boiled, but better when baked. Yorkshire Backstone Cake {see Oatcake). Yorkshire Black Puddings.— Crumble a quarter of a pound of stale bread, pour boiling milk over it to cover it, and let it remain until it has absorbed the milk. Soak a pint of small grits, and boil them for half an hour in as much milk as will entirely cover them. Drain the milk, mix it with the boiled grits, and add a pint of blood and half a pint of good cream, together with half a pound of finely-shred suet, two table- spoonfuls of chopped parsley, a dessert-spoonful of chopped thyme, and the same quantity of marjoram, sage, and penny-royal, a leek, a small onion, a dessert-spoonful of salt, a tea-spoonful of black pepper, six powdered cloves, and a pinch of grated nutmeg, ground ginger, and powdered allspice. Mix the ingredients thoroughly, and add four well-beaten eggs. Have ready one pound of the inner fat of the pig cut into dice. Cleanse the skins thoroughly. Half fill them, and put in the fat amongst the mixture. Tie the skins in links, prick them with a fork, and boil till done enough. Let them cool, and hang them in a cool situation till wanted. Broil them lightly over a clear fire, and serve on a napkin. Time to boil the puddings, about an hour. Yorkshire Brown Bread.— Mix three pounds of best flour with one pound of coarse broad bran. A pound of rye flour may also be added, if approved. Make a hollow in the centre of the flour, but do not quite touch the bottom of the bowl, and sprinkle a little salt round the edge of the flour. Mix an ounce of fresh German yeast smoothly with a little more than half a pint of tepid water. Pour a cupful of tepid water into the hole in the flour, Stir with it as much flour from the sides as will make a thin batter, and add the yeast. Sprinkle flour over the top, throw a cloth over the bowl, and let it stand near the fire till the yeast rises in bubbles through the flour on the surface.