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The Walnuts being fit for pickling, wash them, and put them into a Kettle to scald; then with a piece of Flannel rub off the outer Skin, and let them lie till they are quite cold, after which put them into a Vessel of Salt and Water, and let them stand 24 Hours; then take them out, and put them again into fresh Salt and Water for 24 Hours more; then shift them as before, and continue this Practice for fourteen Days, at the end of which time wipe them dry, and lay them in a glazed earthen Pot, Stratum super Stratum, with Spice, whole Mustard-Seed, Horse-Radish slic'd, and Garlick, or Eschalots: that is to say, make a Layer of Walnuts, and strew over it whole Pepper, Ginger slic'd, Horse-Radish slic'd, some whole Mustard-Seed, and three or four Cloves of Garlick; or if Garlick be too strong, as many Cloves of Shalots.
When required to look elegant it should be piqué. Clean and soak the head till the cheek-bone can be easily removed, then parboil it and cut it into pieces of moderate size, and place them in about a quart of stock made from shin of beef, the gravy must be seasoned highly with eschalots, a small head of celery, a small bunch of sweet herbs, an onion, a carrot, a little mace, a dozen cloves, a piece of lemon peel, and a sprig of parsley, salt and pepper; it must be strained before the head is added, fine forcemeat balls rolled in egg and fried are served in the dish, as well as small fritters made with the brains; when ready for serving, a glass and half of white wine and the juice of a lemon are added to the gravy.
Here and there the long green avenues were broken with splashes of colour where piles of carrots, radishes and rhubarb, the purple bulbs of beetroot, the creamy white of cauliflowers, and the soft green of eschalots and lettuce broke the dominant green of the cabbage. The markets were transformed; it was an invasion from the East.
Between these sickly shrubs grew a scanty supply of garlic, tomatoes, and eschalots; while, lone and solitary, like a forgotten sentinel, a tall pine raised its melancholy head in one of the corners of this unattractive spot, and displayed its flexible stem and fan-shaped summit dried and cracked by the fierce heat of the sub-tropical sun.
* In the late rage for monopolies in France, a person who had observed the vast daily consumption of onions, garlic, and eschalots, conceived the project of making the whole district of Amiens tributary for this indispensible article. In consequence, he attended several market-days, and purchased all that came in his way.
* In the late rage for monopolies in France, a person who had observed the vast daily consumption of onions, garlic, and eschalots, conceived the project of making the whole district of Amiens tributary for this indispensible article. In consequence, he attended several market-days, and purchased all that came in his way.
Then lay the Collops into a warm dish close covered, till the Gravy be run out of them. Then lay their other side upon the Gridiron, and make an end of broiling them, and put them again into the dish, where the former Gravy run out. Add to this more Gravy of Mutton, heightened with Garlike or Onions, or Eschalots; and let them stew a while together, then serve them in very hot.
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