(MARINADE POUR GRILLADE OU FRITURE) Pure olive oil, lemon, seasoning and spice according to article. I PICKLED. (SAUMURES) For pickled articles, white salt is preferable, but a fifth part of coarse salt is necessary. Salpeter is used to give a slight natural coloring to the meat. Sugar is used to give it flavor. Spices employed for pickled — 121 — GAN CEL’S CULINARY ENCYCLOPEDIA saumures are Juniper berries, bay leaves, coriandre, caraway seed, fennel flower, sage, ginger, cloves, mar¬ joram, balin mint, savory herbs, mace, cinnamon, thyme, basalic, myrte, rosemary and grains of pepper. These substances should be employed according to one’s taste. Do not use too much, it might injure the flavor. PICKLED MEDIUM. (SAUMURES DE FORCE MOYENNE) Boil all of these articles together for one quarter of an hour, 20 quarts of water,✪ Jelly of Liquors and Essences 8 pounds of white salt, 1 pound rock salt, 3 pounds of sugar, 10 ounces of salpeter. Put in a pot 1 pound of different spices, pound the seeds well, pour boiling water on, cover until cold, strain the infusion and then add pickled articles when cold. PICKLED ARTICLES VERY SALTY (SAUMURES TRES SALEES) Use the same as above. 40 quarts of water, 50 pounds of white salt, 2 pounds rock salt, 4 pounds of sugar, 5 pounds of salpeter, 10 ounces of spices. PICKLED COLD (LIEBIG) SAUMURES A FROID (LIEBIG) Dissolve in cold water 36 pounds of white salt, 8 ounces bicarbonate of soda, 45 quarts of water. If you use rock salt put 1 pound of bicarbonate of soda. CURING AND PICKLING FOR HAM, BEEF (SA LA I SO NS ET SAUMURES POUR JAMBON, iBCEUF) I cannot publish here all of the methods of pickled (saumures) and curing which is an industry distinctly apart from the kitchen. This mixed method is perfectioned: Cut the ham — 122 — FTS)H, GARNITURE AND SAUCES in round shape and pound with a mallet; salt dry, rub with salpeter, then mix some white salt and recom¬ mence two days afterwards, rubbing them very hard; the third day rub again and put in the following pickled saumure when cold 2 pounds salpeter, 3 pounds sugar, 1 pound gray salt, 25 quarts water, % ounce spices, let stand 2 or 3 weeks; smoke and hang up, add a little more salt every time the pickled articles are used keep barrel well covered. (Note). You can make large or small quantities according to desire. FISH, Garniture and Sauces (POISSON, GARNITURE ET SAUCES) To have good fish sauces and essences it is neces¬ sary to make a good stock of fish (not fish water). For sauces put in casserole a little butter, minced onion, thyme, bay leaves, whole pepper, mace, parsley, celery, fish bones, remains of fish, cover and let sweat 10 minutes. Moisten with white wine, cook, add water to quan¬ tity necessary, boil one hour, strain. For essences or reduce fish glaze All fish decorated and covered with forcemeat should be put in the oven for half a minute (otherwise the decoration would come off) then covered with buttered paper poached. Fish saute in butter should be seasoned in milk and flour, or English style, with flour, beaten eggs, and breadcrumbs. Glazed fish is browned in the oven quickly. The broiled fish is shredded or split, seasoned and dipped in olive, oil and then cooked on a hot broiler. The liver of fish is not eaten much, only the skate fish and lota which is used for garnishing. The milt of the carp, shad and herring roe are edible.

AI-modernized reading of the original text

(MARINADE POUR GRILLADE OU FRITURE) Pure olive oil, lemon, seasoning and spice according to article. PICKLED. (SAUMURES) For pickled articles, white salt is preferable, but a fifth part of coarse salt is necessary. Salpeter is used to give a slight natural coloring to the meat. Sugar is used to give it flavor. Spices employed for pickled — 121 — saumures are Juniper berries, bay leaves, coriandre, caraway seed, fennel flower, sage, ginger, cloves, mar¬ joram, balm mint, savory herbs, mace, cinnamon, thyme, basil, myrtle, rosemary and grains of pepper. These substances should be employed according to one’s taste. Do not use too much, it might injure the flavor. PICKLED MEDIUM. (SAUMURES DE FORCE MOYENNE) Boil all of these articles together for one quarter of an hour, 20 quarts of water, 8 pounds of white salt, 1 pound rock salt, 3 pounds of sugar, 10 ounces of salpeter. Put in a pot 1 pound of different spices, pound the seeds well, pour boiling water on, cover until cold, strain the infusion and then add pickled articles when cold. PICKLED ARTICLES VERY SALTY (SAUMURES TRES SALEES) Use the same as above. 40 quarts of water, 50 pounds of white salt, 2 pounds rock salt, 4 pounds of sugar, 5 pounds of salpeter, 10 ounces of spices. PICKLED COLD (LIEBIG) SAUMURES A FROID (LIEBIG) Dissolve in cold water 36 pounds of white salt, 8 ounces bicarbonate of soda, 45 quarts of water. If you use rock salt put 1 pound of bicarbonate of soda. CURING AND PICKLING FOR HAM, BEEF (SA LA I SO NS ET SAUMURES POUR JAMBON, iBCEUF) I cannot publish here all of the methods of pickled (saumures) and curing which is an industry distinctly apart from the kitchen. This mixed method is perfectioned: Cut the ham — 122 — in round shape and pound with a mallet; salt dry, rub with salpeter, then mix some white salt and recom¬ mence two days afterwards, rubbing them very hard; the third day rub again and put in the following pickled saumure when cold 2 pounds salpeter, 3 pounds sugar, 1 pound gray salt, 25 quarts water, % ounce spices, let stand 2 or 3 weeks; smoke and hang up, add a little more salt every time the pickled articles are used keep barrel well covered. (Note). You can make large or small quantities according to desire. FISH, Garniture and Sauces (POISSON, GARNITURE ET SAUCES) To have good fish sauces and essences it is neces¬ sary to make a good stock of fish (not fish water). For sauces put in casserole a little butter, minced onion, thyme, bay leaves, whole pepper, mace, parsley, celery, fish bones, remains of fish, cover and let sweat 10 minutes. Moisten with white wine, cook, add water to quan¬ tity necessary, boil one hour, strain. For essences or reduce fish glaze All fish decorated and covered with forcemeat should be put in the oven for half a minute (otherwise the decoration would come off) then covered with buttered paper poached. Fish saute in butter should be seasoned in milk and flour, or English style, with flour, beaten eggs, and breadcrumbs. Glazed fish is browned in the oven quickly. The broiled fish is shredded or split, seasoned and dipped in olive, oil and then cooked on a hot broiler. The liver of fish is not eaten much, only the skate fish and lota which is used for garnishing. The milt of the carp, shad and herring roe are edible.

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Jelly of Liquors and Essences

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