pour the rest of the Liquor upon the Beef, as also
the Oysters, and the Mushrooms, to which add a
pretty deal, about half a pint of Broom-buds : and
so let it stand a while well covered over coals to
Mittoner ; and to have all the several substances
communicate their tastes to one another, and to
have the tostes swell up like a gelly. Then serve
it up. If you want Liquor, you may still recruit
your self outof the first Beef-broth, which you keep
all to supply any want afterwards. Have a care,
whiles it is stewing, in the Winy-liquor, to lift the
flesh sometimes up from the bottom of the vessel,
least if it should lye always still, it may stick to the
bottom, and burn ; but you cannot take it out, for
it would fall in pieces. It will be yet better meat,
if you add to it, at the last (when you add all the
other heigh tnlngs) some Marrow, and some Chess-
nuts, and some Pistachios, if you will. Put to your
Broom-buds (before you put them in to the rest)
some elder Vinegar, enough to soak them, and even
to cover them. If you find this make your com-
position of the whole too sharp, you may next time
take less. When you put the Beef to stew with the
wine (or a while after) you may put to it a pretty
quantity (as much as you can take in both hands at
once) of shreded Cabbage, if it be the season ; or
of Turneps, if you like either of these. Carrots
make it somewhat flat. If the wine be not quick
enough, you may put a little elder Vinegar to it.
If you like Garlike, you may put in a little, or rub
the dish with it.
200 SIR KENELM8 DIGBIS
PICKLED CHAMPIGNONS
Champignons are best, that grow upon gravelly
dryrising Grounds. Gatherthem of the last nights
growth ; and to preserve them white, it is well to
cast them into a pitcher of fair- water, as you gather
them : But that is not absolutely necessary, if you
will go about dressing them as soon as you come
home. Cut the great ones into halves or quarters,
seeing carefully there be no worms in them ; and
peel off their upper skin on the tops : the little ones,
peel whole. As you peel them, throw them into a
bason of fair-water, which preserves them white.
Then put them into a pipkin or possnet of Copper
(no Iron) and put a very little water to them, and a
large proportion of Salt. If you have a pottle of
Mushrooms, you may put to them ten or twelve
spoonfuls of water, and two or three of Salt. Boil
them with pretty quick-fire, and scum them well
all the while, taking away a great deal of foulness,
that will rise. They will shrink into a very little
room. When they are sufficiently parboiled to be
tender, and well cleansed of their scum, (which
will be in about a quarter of an hour,) take them
out, and put them into a Colander, that all the
moisture may drain from them. In the mean time
makeyour pickle thus : Takea quart of pure sharp
white Wine Vinegar (elder-Vinegar is best) puttwo
or three spoonfuls of whole Pepper to it, twenty or
thirty Cloves, one Nutmeg quartered, two or three
flakes ofMace, three Bay-leaves✪ Pickled Champignons ; (some likeLimon-
Thyme and Rose-mary ; but then it must be a very
little of each) boil all these together, till the Vinegar
THE CLOSET OTEJjED 201
Page 120 · 1 recipe record on this page
Presented as published in 1910. 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
pour the rest of the Liquor upon the Beef, as also the Oysters, and the Mushrooms, to which add a pretty deal, about half a pint of Broom-buds : and so let it stand a while well covered over coals to mittoner ; and to have all the several substances communicate their tastes to one another, and to have the tastes swell up like a gelly. Then serve it up. If you want Liquor, you may still recruit your self outof the first Beef-broth, which you keep all to supply any want afterwards. Have a care, whiles it is stewing, in the Winy-liquor, to lift the flesh sometimes up from the bottom of the vessel, least if it should lye always still, it may stick to the bottom, and burn ; but you cannot take it out, for it would fall in pieces. It will be yet better meat, if you add to it, at the last (when you add all the otthe heightenings) some Marrow, and some Chestnuts, and some Pistachios, if you will. Put to your Broom-buds (before you put them in to the rest) some elder Vinegar, enough to soak them, and even to cover them. If you find this make your composition of the whole too sharp, you may next time take less. When you put the Beef to stew with the wine (or a while after) you may put to it a pretty quantity (as much as you can take in both hands at once) of shreded Cabbage, if it be the season ; or of Turneps, if you like either of these. Carrots make it somewhat flat. If the wine be not quick enough, you may put a little elder Vinegar to it. If you like Garlike, you may put in a little, or rub the dish with it.
PICKLED CHAMPIGNONS
Champignons are best, that grow upon gravelly dryrising Grounds. Gatherthem of the last nights growth ; and to preserve them white, it is well to cast them into a pitcher of fair- water, as you gather them : But that is not absolutely necessary, if you will go about dressing them as soon as you come home. Cut the great ones into halves or quarters, seeing carefully there be no worms in them ; and peel off their upper skin on the tops : the little ones, peel whole. As you peel them, throw them into a bason of fair-water, which preserves them white. Then put them into a pipkin or possnet of Copper (no Iron) and put a very little water to them, and a large proportion of Salt. If you have a pottle of Mushrooms, you may put to them ten or twelve spoonfuls of water, and two or three of Salt. Boil them with pretty quick-fire, and scum them well all the while, taking away a great deal of foulness, that will rise. They will shrink into a very little room. When they are sufficiently parboiled to be tender, and well cleansed of their scum, (which will be in about a quarter of an hour,) take them out, and put them into a Colander, that all the moisture may drain from them. In the mean time makeyour pickle thus : Takea quart of pure sharp white Wine Vinegar (elder-Vinegar is best) puttwo or three spoonfuls of whole Pepper to it, twenty or thirty Cloves, one Nutmeg quartered, two or three flakes ofMace, three Bay-leaves ; (some likeLimon- Thyme and Rose-mary ; but then it must be a very little of each) boil all these together, till the Vinegar
Records on this page
Pickled Champignons