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Take some Butter, and some Onion, cut small, put it in a Sauce-Pan, and set it over the Fire till the Butter melts; then drudge in some Flour, and stir it well, till the Froth sinks down, and then it will be brown; you must then have ready prepared the following Mixture to throw in, viz. some good old Beer, and as much Water, an Onion cut small, some Pepper and Salt, a small Anchovy shred, a little Lemon-Peel grated, a Clove or two, and, if you have it, a little Mushroom Liquor, or Liquor of pickled Walnuts; then let them all simmer together a little while, and it will produce a thick good Gravey.
There is nothing so bad as bolting one's food, except going without it. By the way, I have had to do that more than once for several weeks together. Once for a whole month I had nothing to eat but some round-shot and bullet moulds, and an old jackass, which was washed up on the beach, after being well pickled by the salt water, but that has nothing to do with my present story.
Frequently it happens, after the first week that walnuts come in season, that they become hard and shelled, especially if the weather be hot and dry; it is therefore necessary to purchase them as soon as they first appear at market; or in the course of a few months after being pickled, the nuts may be found incased in an impenetrable shell.
Only one man, and he of a naturally bad habit of body, had been seriously ill; and Cook attributed the excellent health of his crew, partly to the frequent airing and sweetening of the ship by fires, etcetera, and partly to the portable broth, sweet-wort, pickled cabbage, and sour-krout.
Upon this the captain pretended to have no power without me; but after some difficulty, and after their solemn promises of amendment, they were taken on board, and were some time after soundly whipped and pickled; after which they proved very honest and quiet fellows.
PICKLED WALNUTS. When they will bear a pin to go into them, boil a brine of salt and water, strong enough to swim an egg, and skim it well. When the brine is quite cold, pour it on the walnuts, and let them soak for six days. Change the brine, and let them stand six more; then drain and put them into a jar, pouring over them a sufficient quantity of the best vinegar.
The corn must be young. Take a slice of raw ham, which has been pickled, but not smoked, and soak in boiling water for half an hour; cut it in quite small pieces, and put in a saucepan with two-thirds of a pint of veal or chicken broth, well strained; the liquor from a quart of oysters, one small onion, minced fine, a little chopped parsley, sweet marjoram, and pepper; let them simmer for twenty minutes, and then boil rapidly for two or three minutes; skim well and add one scant tablespoon of cornstarch, mixed smoothly in one-third cup of milk; stir constantly, and when it boils add the oysters and one ounce of butter; after which, just let it come to a boil, and remove the oysters to a deep dish; beat one egg, and add to it gradually some of the hot broth, and, when cooked, stir it into the pan; season with salt, and pour the whole over the oysters.
A correspondent, who withholds her name, writes to me that in a Suffolk village, where she used to live some twenty or thirty years ago, "every one pickled their own beef, and it was held that if the pickling were performed by a woman during her menstrual period the meat would not keep.
Lobsters alone cost 15s. Turbit, three guineas. The hole sammon, weighing, I'm sure, 15 lbs., and never seen at table again; not a bitt of pickled sammon the hole weak afterwards. This kind of extravigance would just suit Mrs. Sam Titmarsh, who, as I always say, burns the candle at both ends.
This door was always kept covered by a carpet, and in case any danger was imminent, a lounge was put over this, and one of the boys, feigning illness, was there "put to bed." In this cellar apples, preserves, pickled pork, etc., were kept, and its existence was not known to any one outside of the family.
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