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Updated: May 10, 2025
Some who do not love their Mustard overstrong, put equal Quantities of the white and black Mustard-Seed into the Mill, and then the Flour will not be so poignant to the Palate, and will have a brighter Look. If your Mill be set very sharp, the Flour will be so fine, that it need hardly be sifted. To keep Anchovys good for a long time. From Mrs.
Mince this very small about half a Pound, and then take off the Skin of a pickled Herring, and mince the Flesh of it very small, or for want of that, cut the Flesh of some Anchovys very small; then cut a large Onion small, an Apple or two as small as the rest.
Mix these Meats together and laying them in little Heaps, three on a Plate, let some whole Anchovys curl'd or upright, in the Middle, and garnish with sliced Lemon, Capers and other Pickles, with red Beet-Roots pickled and sliced. This to be served cold; and when you eat it, use Oil, Vinegar, and a little Mustard. To serve up pickled Herrings. From the same.
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