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1036
Enquire within upon everything
·
Robert Kemp Philp
599
1665.
Walnuts.
Be
particular
in
obtaining
them
exactly
at
the
proper
season;
if
they
go
beyond
the
middle
of
July,
there
is
danger
of
their
becoming
hard
and
woody.
Steep
them
a
week
in
brine.
If
they
are
wanted
to
be
soon
ready
for
use,
prick
them
with
a
pin,
or
run
a
larding-pin
several
times
through
them;
but
if
they
are
not
wanted
in
haste,
this
method
had
better
be
left
alone.
Put
them
into
a
kettle
of
brine,
and
give
them
a
gentle
simmer,
then
drain
them
on
a
sieve,
and
lay
them
on
fish
drainers
(or
what
is
equally
good,
the
cover
of
a
wicker
hamper),
in
an
airy
place,
until
they
become
black;
then
make
a
pickle
of
vinegar,
adding
to
every
quart,
black
pepper
one
ounce,
ginger;
shalots,
salt,
and
mustard
seed,
one
ounce
each.
Most
pickle
vinegar,
when
the
vegetables
are
used,
may
be
turned
to
use,
walnut
pickle
in
particular;
boil
it
up,
allowing
to
each
quart,
four
or
six
anchovies
chopped
small,
and
a
large
tablespoonful
of
shalots,
also
chopped.
Let
it
stand
a
few
days,
till
it
is
quite
clear,
then
pour
off
and
bottle.
It
is
an
excellent
store
sauce
for
hashes,
fish,
and
various
other
purposes.
1666.
Beetroots.
Boil
or
bake
them
gently
until
they
are
nearly
done;
according
to
the
size
of
the
root
they
will
require
from
an
hour
and
a
half
to
two
hours;
drain
them,
and
when
they
begin
to
cool,
peel
and
cut
in
slices
half
an
inch
thick,
then
put
them
into
a
pickle
composed
of
black
pepper
and
allspice,
of
each
one
ounce;
ginger
pounded,
horseradish
sliced,
and
salt,
of
each
half
an
ounce
to
every
quart
of
vinegar,
steeped.
Two
capsicums
may
be
added
to
a
quart,
or
one
drachm
of
cayenne.
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