Old Cookery Books and Ancient Cuisine eBook

William Carew Hazlitt
This eBook from the Gutenberg Project consists of approximately 142 pages of information about Old Cookery Books and Ancient Cuisine.

To pickle Broom-Buds:—­Put your broom-buds into little linnen-bags, tie them up, and make a pickle of bay-salt and water boiled, and strong enough to bear an egg; put your bags in a pot, and when your pickle is cold, put it to them; keep them close, and let them lie till they turn black; then shift them two or three times, till they change green; then take them out, and boil them as you have occasion for them:  when they are boiled, put them out of the bag:  in vinegar they will keep a month after they are boiled.

To pickle Purslain Stalks:—­Wash your stalks, and cut them in pieces six inches long; boil them in water and salt a dozen walms; take them up, drain them, and when they cool, make a pickle of stale beer, white-wine vinegar, and salt, put them in, and cover them close.

IX.—­WINES.

To make strong Mead:—­Take of spring-water what quantity you please, and make it more than blood-warm, and dissolve honey in it till ’tis strong enough to bear an egg, the breadth of a shilling; then boil it gently near an hour, taking off the scum as it rises; then put to about nine or ten gallons, seven or eight large blades of mace, three nutmegs quarter’d, twenty cloves, three or four sticks of cinamon, two or three roots of ginger, and a quarter of an ounce of Jamaica pepper; put these spices into the kettle to the honey and water, a whole lemon, with a sprig of sweet-briar, and a sprig of rosemary; tie the briar and rosemary together, and when they have boiled a little while, take them out and throw them away; but let your liquor stand on the spice in a clean earthen pot till the next day; then strain it into a vessel that is fit for it; put the spice in a bag, and hang it in the vessel, stop it, and at three months draw it into bottles.  Be sure that ’tis fine when ’tis bottled; after ’tis bottled six weeks ’tis fit to drink.

To make small White Mead:—­Take three gallons of spring-water and make it hot, and dissolve in it three quarts of honey and a pound of loaf sugar; and let it boil about half an hour, and scum it as long as any rises, then pour it out into a tub, and squeeze in the juice of four lemons; put in the rinds of but two; twenty cloves, two races of ginger, a top of sweet-briar, and a top of rosemary.  Let it stand in a tub till ’tis but blood warm; then make a brown toast and spread it with two or three spoonfuls of ale-yeast, put it into a vessel fit for it; let it stand four or five days, then bottle it out.

To make Frontiniac Wine:—­Take six gallons of water and twelve pounds of white sugar, and six pounds of raisins of the sun cut small; boil these together an hour; then take of the flowers of elder, when they are falling and will shake off, the quantity of half a peck; put them in the liquor when ’tis almost cold, the next day put in six spoonfuls of syrup of lemons, and four spoonfuls of ale-yeast, and two days after put it in a vessel that is fit for it, and when it has stood two months bottle it off.

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Old Cookery Books and Ancient Cuisine from Project Gutenberg. Public domain.
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