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To pickle HERRINGS. Scale and clean your herrings, take out the milts and roans, and skewer them round, season them with a little pepper and salt, put them in a deep pot, cover them with alegar, put to them a little whole Jamaica pepper, and two or three bay leaves; bake them and keep them for use. To stew OYSTERS. Garnish with bread fippets, and serve them up. To fry OYSTERS.
"If your Grace were pleased to essay this, and could serve you withal," suggested he, dubiously; "soothly, there is somewhat black at the bottom." "And there is alegar in the house, plenty," added Matthew. The Archbishop looked about for the pen. "Unlucky mortal that I am!" cried Father Jordan, smiting himself on the forehead. "Never a quill have I, by my troth!" "Have you a goose?
ALEGAR. Take some good sweet wort before it is hopped, put it into a jar, and a little yeast when it becomes lukewarm, and cover it over. In three or four days it will have done fermenting; set it in the sun, and it will be fit for use in three or four months, or much sooner, if fermented with sour yeast, and mixed with an equal quantity of sour ale.
"Isn't it then?" said Rose. "Master Benold says he misdoubts if 'tis well begun." "Master Benold the chandler?" "Of East Hill ay. He was at the King's Head last night. So was old Mistress Silverside, and Mistress Ewring the miller's wife, and Johnson they call him Alegar down at Thorpe." "Call him Alegar! what on earth for?" asked Rose indignantly. Elizabeth laughed. "Well, they say he's so sour.
To make PICKLE for them. Take a little good alegar, put to it a little long pepper and Jamaica pepper, a few bay leaves, a little horse-radish, a handful or two of mustard-seed, a little salt and a little rockambol if you have any, if not a few shalots; boil them altogether in the alegar, which put to your walnuts and let it stand three or four days, giving them a scald once a day, then tie them up for use.
He'll not dance, nor sing idle songs, nor play quoits and bowls, but loveth better to sit at home and read; so they call him Alegar." Alegar is malt vinegar; the word vinegar was then used only of white wine vinegar. "He's not a bit sour!" cried Rose. "I've seen him with his little lad and lass; and right good to them he was. It's a shame to call folks names that don't fit them!"
To pickle Red Cabbage. Take a red cabbage, chuse it a purple red, for the light red never proves a good colour; so take your cabbage and shred it in very thin slices, season it with pepper and salt very well, let it lie all night upon a broad tin, or a dripping-pan; take a little alegar, put to it a little Jamaica pepper, and two or three rases of ginger, boil them together, and when it is cold pour it upon your cabbage, and in two or three days time it will be fit for use.
Take a little alegar or white wine vinegar, and put to it two or three blades of mace, with a little whole pepper and Jamaica pepper, a few bay leaves and salt, put to your buds, and scald them two or three times, then they are fit for use. To pickle MUSHROOMS.
To pickle ONIONS. Take the smallest onions you can get, peel and put them into a large quantity of fair water, let them lie two days and shift them twice a day; then drain them from the water, take a little distill'd vinegar, put to 'em two or three blades of mace, and a little white pepper and salt, boil it, and pour it upon your onions, let them stand three days, so put them into little glasses, and tie a bladder over them; they are very good done with alegar; for common use, only put in Jamaica pepper instead of mace.
To pickle large CUCUMBERS. Take cucumbers and put them in a strong salt and water, let them lie whilst they be throughly yellow, then scald them in the same salt and water they lie in, set them on the fire, and scald them once a day whilst they are green; take the best alegar you can get, put to it a little Jamaica pepper and black pepper, some horse-radish in slices, a few bay leaves, and a little dill and salt, so scald your cucumbers twice or thrice in this pickle; then put them up for use.
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