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Munn also gives the annual importation of the principal Indian goods into England, by the East India Company, and the price each article sold for in England; according to this table, the quantity of pepper was 250,000 lbs., which, bought in India for twopence halfpenny, sold in England for one shilling and eightpence: 150,000 lbs. of cloves, which bought in India for ninepence, sold in England for six shillings: 150,000 lbs. of nutmegs, bought for four-pence, sold for two shillings and sixpence: 50,000 lbs. of mace, bought for eightpence, sold for six shillings: 200,000 lbs. of indigo, bought for one shilling and twopence, sold for five shillings: 107,140 lbs. of China raw silk, bought for seven shillings, sold for twenty shillings: and 50,000 pieces of calico, bought for seven shillings a piece, sold for twenty-six shillings.
Cut into dice an onion, turnip, and carrot, and place them in a baking-pan; lay the rolled meat on the bed of vegetables; pour in enough stock or water to cover the pan one inch deep; add a bouquet made of parsley, one bay leaf and three cloves; cover with another pan, and let cook slowly for four hours, basting frequently.
We land at the pretty valley of Halong, where a rippling brook traverses a wood of sago-palms, and falls in a white cascade over the rocks of a sheltered bathing-pool, screened by green curtains of banana and tall mangosteens, laden with purple fruit. Makassar-trees rain their yellow blossoms into the water, cloves fill the air with pungent fragrance, and lychees droop over the clear current.
Their visitors came from the island of Zulvan, where they produced cinnamon, spices, cloves, nutmegs, ginger, and mace, which they brought off in their canoes. They exhibited also numerous articles made of gold. They had earrings of gold, and had jewels fastened with pieces of gold to their arms, besides which they possessed daggers, knives, and lances ornamented with the same metal.
Let the beef, chicken and ham boil slowly for five hours, add the vegetables and cloves, to cook the last hour, having fried the onion in a little hot fat and then in it stuck the cloves. Strain the soup into an earthen bowl and let it remain over night. Next day remove the cake of fat on top; take out the jelly, avoid the settlings; and mix into it the beaten whites of the eggs with the shells.
It is a common opinion, but extremely erroneous, that cloves, nutmegs, and mace grow all on one tree. One clove-tree commonly produces sixty, seventy, or eighty pounds of cloves in one season; and every sixth year they are sure to have a double crop.
After soaking and blanching, fry them till brown, then simmer gently in beef gravy seasoned highly with smoked meat, nutmeg, pepper, salt, a small onion stuck with cloves, and a very little whole allspice; the gravy must be slightly thickened, and morels and truffles are generally added; small balls of delicate forcemeat are also an improvement.
For a round of beef weighing twenty or twenty-four pounds, take one-quarter of a pound of saltpetre, one-quarter of a pound of coarse brown sugar, two pounds of salt, one ounce of cloves, one ounce of allspice and half an ounce of mace; pulverize these materials, mix them well together, and with them rub the beef thoroughly on every part; let the beef lie for eight or ten days in the pickle thus made, turning and rubbing it every day; then tie it around with a broad tape, to keep it in shape; make a coarse paste of flour and water, lay a little suet finely chopped over and under the beef, inclose the beef entirely in the paste, and bake it six hours.
VENISON SAUCE. Boil an ounce of dried currants in half a pint of water, and some crumbs of bread, a few cloves or grated nutmeg, a glass of port wine, and a piece of butter. Sweeten it to your taste, and send it to table in a boat. VERJUICE. Lay some ripe crabs together in a heap to sweat, then take out the stalks and decayed ones, and mash up the rest.
To pickle CUCUMBERS sliced. Pare thirty large cucumbers, slice them into a pewter dish, take six onions, slice and strow on them some salt, so cover them and let them stand to drain twenty four hours; make your pickle of white wine vinegar, nutmeg, pepper, cloves and mace, boil the spices in the pickle, drain the liquor clean from the cucumbers, put them into a deep pot, pour the liquor upon them boiling hot, and cover them very close; when they are cold drain the liquor from them, give it another boil, and when it is cold pour it on them again; so keep them for use.
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