No. 11. The albumen is drawn out from both meat, fish, and vegetables by cold water; how, then, can we reconcile ourselves with the foolish old practice of laying the heads, for instance, and other parts, in pails of water, and leaving them for hours in that state, to lose all their goodness. Vegetables for pickling, too, are often treated in this way. Lying in water cannot possibly clean anything. Wash well, and hang up to dry, is more reasonable.
No. 12. A very effective coating for small cured articles is made thus: To four pounds of hard, compact gelatine, add as much soft or rain-water as will just cover it, and stir it about occasionally for six hours. When it has stood twenty-four hours, and all the water is absorbed, submit it to the action of heat in a water-bath, and the gelatine will be quickly dissolved. Take it off the fire as soon as the froth is perceived to rise, and mix with it three and a half pounds of molasses, which has previously been made thoroughly hot. Stir the composition well together while in the water-bath over the fire, not suffering it to boil. After it has been thus subjected to heat for half an hour, and well stirred all the time, it should be taken off the fire and allowed to cool a little; it is now ready for use, and to be applied to the article of food with a soft brush. Set it in a current of air to harden quickly. A second paying-over with the composition may be done with advantage sometimes. For larger articles, as hams, &c. &c., the best transparent glue may be used instead of gelatine, adding to the composition, when a little cooled, a few drops of essence of nutmegs or pimento. If when cold the coating is found to be not firm enough, the proportion of gelatine or glue must be slightly increased, and when, on the contrary, it is too brittle, the quantity of molasses may be increased.
No. 13. For the accommodation of parties residing at a distance, peat or bog-earth, rock salt from the Cheshire mines, charcoal, &c. &c., may be had, ready for immediate, use, on application to Mr. Robinson, provision curer, Runcorn, Cheshire, and on very moderate terms.
INDEX.
- Aberdeen red herrings, [55]
- Anchovies, British, [59]
- — Gorgona, to feed, [59]
- — Gorgona, smoked, [63]
- — essence of, [129]
- Apparatus for drying, smoking, &c., [1]
- Asparagus, pickled, [155]
- Bacon, choice breakfast, [7]
- — Leicestershire spiced, [23]
- Barberries pickled, [154]
- Bath chaps, [24]
- Beef as hare, potted, [120]
- Beef’s heart, potted, [123]
- Beef, hung, Shropshire sirloin, [6]
- — Melton hunt, [8]
- Beef’s heart, smoked, [10]
- Beef, Ulverston red flank, [11]
- — hams, [13]
- — Hambro rough, [13]
- — Breslau, [14]
- — Whitehaven corned, [15]
- — Dutch, [25]
- Beetroots, pickled, [167]
- Bloaters, [50]
- Black puddings, Jersey, [90]
- Birmingham and Oxford tripe, [75]
- Boar’s head smoked, [19]
- Brawn, calf’s head, [77]
- Bucaning meats, described, [1]
- Bucaned beef kidneys, [80]
- — udder, [81]
- — calf’s liver, [82]
- — beef skirts, [83]
- Cabbage, red, pickled, [145]
- Catsup, tomato, [130]
- — mushroom, [171]
- — walnut, [170]
- Cauliflowers, pickled, [146]
- Caveach herrings, [74]
- Caviare brown, [70]
- — white, [71]
- Cavis of mackerel, [72]
- Celery, pickled, [151]
- — crab salad, [173]
- Charcoal, preservative quality, [4]
- Chetna, Bengal, [131]
- Coating composition, to make, [180]
- — to apply, [180]
- Codlins, pickled, [154]
- Coated turbot fins, [60]
- — river eels, [62]
- — conger eels, [68]
- — young pig, [114]
- Collared salmon, [43]
- — side of venison, [109]
- — young pig, [112]
- Crabs potted, [107]
- Crab salad, [173]
- Conger eels, [69]
- Currants red, pickled, [151]
- — preserved for tarts, [135]
- Curry powder, excellent, [175]
- Dried Mutton, as in the Ardennes, [29]
- — breast of mutton as venison, [33]
- Dried Ulverston red flank of beef, [11]
- — Conger eels, high flavoured, [69]
- Digby herrings, [55]
- Eels, conger, smoked, [66]
- — collared, [68]
- — dried, [69]
- — potted, [118]
- Elder-flower vinegar, [173]
- Essences to make, [1]
- Essence of lobsters, [127]
- — shrimps, [128]
- — anchovies, [129]
- Fish, nutriment in (Dr. Davy), [36]
- — sauce, excellent, [131]
- Foots of sugar, to be preferred, [4]
- Fuel for smoking and drying with, [3]
- Geese, smoked, [79]
- German saveloys, [89]
- Gherkins, pickled, [156]
- Grapes, „ [152]
- Goose, a perpetual (beef’s heart), [34]
- Green West India ginger, preserved, [134]
- Hambro’ Pickle, for beef and pork, [31]
- Hams, Westphalia, [19]
- — eclipsed, [20]
- Hare, potted, [114]
- Haunch of mutton as venison, [26]
- Herrings, marinated, [103]
- Italian Cincerelli, [65]
- Jersey Black Puddings, [90]
- Kippered Herrings, [52]
- — superior, spiced, [53]
- — salmon, superior, [40]
- Lemon mangoes, pickled, [159]
- Lemon pickle, [160]
- Lemons, preserved, [139]
- Lobsters, essence of, [127]
- — pickled, [102]
- — potted, [106]
- Mackarel Kippered, [45]
- — (May-fish), [46]
- — superior pressed, [47]
- Maltcooms, to keep cured goods in, [4]
- Mangoes, pickled, [161]
- Marinated herrings, [103]
- — eels, [99]
- — high flavour, [100]
- — salmon, [92]
- — sprats, [104]
- — shrimps, [96]
- — salmon roes, [127]
- — tench and carp, [93]
- — trout and grayling, [97]
- — veal, [125]
- — another method, [126]
- Marmalade, raspberry, [144]
- Moor-game, potted, [115]
- Morello cherries, jam of, [144]
- Mushroom catsup, [171]
- — buttons, pickled, for pies and sauces, [168]
- Mutton, dried as in the Ardennes, [29]
- — breast of, collar as venison, [33]
- — haunch as venison, [26]
- — thigh of l’Diable, [27]
- — Welsh hams, [28]
- Nasturtiums, pickled, [166]
- Neats’ tongues, potted, [121]
- — pickled, [16]
- — high flavoured, [17]
- — to pickle, [30]
- Oversalted Meat, to rectify, [178]
- Pickled Vegetables,
- — asparagus, [155]
- — barberries, [154]
- — beetroots, [167]
- — cauliflowers, [146]
- — currants, red, [151]
- — celery, [151]
- — codlins, [154]
- — gherkins, [156]
- — golden pippins, [165]
- — grapes, [152]
- — mushrooms, white, [147]
- — mangoes (lemon), [159]
- — lemon pickle, [160]
- — mangoes (cucumber), [161]
- — nasturtiums, [166]
- — mushroom buttons, [168]
- — peaches and nectarines, [165]
- — piccalilli, [157]
- — parsley (green), [169]
- — onions, silver, [148]
- — walnuts, green, [163]
- — „ white, [164]
- — samphire, [146]
- Pickled Meats and Fish,
- — herrings, [73]
- — smelts, [101]
- — lobsters, [102]
- Pickle for pork, [31]
- — superior, [32]
- — a preservative (excellent), [32]
- — the Hambro’, for beef and pork, [31]
- Pig, a young one collared, [112]
- Polony, Russian, [87]
- Provocative, a, [132]
- Portable soup, [78]
- — much richer, [78]
- Porker’s head, smoked, [23]
- Preservatives, [4]
- Potted beef’s heart, [122]
- — crabs, [107]
- — hare, [114]
- — eels, [118]
- — lobsters, [106]
- — Moor game, [115]
- — ox cheek, [84]
- — neat’s tongue, [121]
- — beef as hare, [120]
- — pigeons, [86]
- — snipes and woodcocks, [116]
- — shrimps, [119]
- — „ l’Diable, [85]
- — trout, [117]
- — venison, [124]
- Preserved
- — apricots, [140]
- — barberries, [142]
- — cucumbers, [137]
- — golden pippins, [143]
- — greengage plums, [138]
- — damsons, [140]
- — Hambro’ grapes, [142]
- — lemons, [139]
- — Morello cherries, [141]
- — peaches and nectarines, [138]
- — tomatoes, [136]
- Smoked Meats,
- — beef’s heart, [10]
- — beef hams, [13]
- — „ Breslau, [14]
- — boar’s head, [19]
- — calf’s head brawn, [76]
- — Dutch beef, [25]
- — geese, smoked, [78]
- — goose, a perpetual, [34]
- — Hambro beef, [13]
- — hung beef, [6]
- — Leicestershire spiced bacon, [23]
- — Melton hunt beef, [9]
- — mutton, as in the Ardennes, [29]
- — neats’ tongues, high flavour,[17]
- — Norfolk chine, [21]
- — porker’s head, [23]
- — polony, Russian, [87]
- — German saveloys, [89]
- — venison, side of, [111]
- — Whitehaven corned beef, [15]
- — Westphalia hams, [19]
- — „ eclipsed,[20]
- Smoked Fish,
- — eels, river, [62]
- — „ conger, [66]
- — Gorgona anchovies, [63]
- — herrings, bloaters, [50]
- — „ kippered, [51]
- — Mackerel, kippered, [45]
- — „ May-fish, [46]
- — „ superior, [47]
- — salmon, Welsh, [37]
- — „ Dutch, [39]
- — „ superior kipper, [40]
- — „ American, [48]
- — „ collared, [43]
- — herrings, Digby, [55]
- — „ Aberdeen reds,[55]
- — speldings, [56]
- — sprats, [56]
- Smelts, pickled, [101]
- — potted, [105]
- Snipes and woodcocks, potted, [116]
- Sprats, marinated, [104]
- Shrimps, essence of, [128]
- Sausage spice (French), [132]
- Syrup for preserving fruit, to prepare, [132]
- Samphire, green, pickled, [146]
- Silver onions, pickled, [148]
- Syrup d’Orgeat (French), [174]
- Tench and Carp, marinated, [93]
- Tomatoes paste, [129]
- — catsup, [130]
- — „ [172]
- Tripe, Birmingham and Oxford, [75]
- Trout and grayling, marinated, [97]
- — potted, [117]
- Turbot fins, [60]
- Veal Marinated, [125]
- — „ [126]
- Vinegar, elder flower, [173]
- — tarragon, [173]
- — white gooseberry, [174]
- Walnuts, pickled, [164]
- — preserved, [149]
- — green, pickled, [163]
- — catsup, [170]
- Yorkshire Pressed Pork, [74]
THE END.
C. WHITING, BEAUFORT HOUSE, STRAND.
Transcriber’s Note:
This book was written in a period when many words had not become standardized in their spelling. Words may have multiple spelling variations or inconsistent hyphenation in the text. These have been left unchanged. Obsolete and alternative spellings were left unchanged. Misspelled words were not corrected.
Footnote was renumbered and was moved to the end of the preface. Obvious printing errors, such as backwards, upside down, or partially printed letters and punctuation, were corrected. Final stops missing at the end of sentences and abbreviations were added.