The Skilful Cook / A Practical Manual of Modern Experience

by Mary Harrison

Macédoine of Vegetables.

Cut carrots and turnips into fancy shapes with a dry cutter, boil them separately, cooking the turnips five minutes and the carrots fifteen. Mix them with nicely boiled green peas and French beans. In the winter Moir's Macédoine of Cooked Vegetables, sold in tins, will be found very convenient.

[Pickle for Meat.]

• Ingredients—1½ lb. of salt.
• 6 oz. of brown sugar.
• 1 oz. of saltpetre.
• 1 gallon of water.

Method.—Put the salt, sugar, and saltpetre into a large saucepan with the water.

Put it on the fire, bring it to the boil, and let it boil for five minutes.

It must be kept well skimmed.

Strain it into a large tub or basin.

When the pickle is quite cold, meat can be put into it.