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Updated: June 10, 2025
Observe always to have the kettle you boil vinegar in well cleaned; never put pickles in common earthen-ware, as the glazing is poisonous. Onions. Peel small white onions and pour boiling milk and water over them; when cold, put them in a jar, and make a pickle of strong vinegar, a little mace, ginger, white mustard seed, and horse-radish; boil it and pour over them.
Then boil it a few Minutes, and thicken it with Butter rubb'd in Flour, tossing up a Pint of Shrimps with the Sauce, and pour it over the Fish. Serve it with garnish of fry'd Bread, cut the length of one's Finger, some Slices of Lemon and Horse-Radish scraped, with some pickled Mushrooms, if you will, or you may toss up some of them in the Sauce. To bake Tench. From Lady G.
Take a breast of mutton, half bone it, nick it cross, season it with pepper and salt; then broil it before the fire whilst it be enough, strinkling it over with bread-crumbs; let the sauce be a little gravy and butter, and a few shred capers; put it upon the dish with the mutton. Garnish it with horse-radish and pickles. This is proper for a side-dish at noon, or a bottom-dish at night.
She could not now, with sufficient weight and impress of emphasis, pour this wisdom into his ears; the more especially as he was standing up to his work of carving, and was deep to his elbows in horse-radish, fat, and gravy. So the countess sat silent while the banquet proceeded. "Beef, Harry?" shouted the young heir to his friend Baker. "Oh! but I see it isn't your turn yet.
Then pick off all the leaves and the tender tops of the stems; put them in a clean, large-mouthed bottle that is perfectly dry. When wanted for use, rub fine, and sift through a sieve. It is much better to put them in bottles as soon as dried, as long exposure to the air causes them to lose strength and flavor. With roast beef: tomato sauce, grated horse-radish, mustard, cranberry sauce, pickles.
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.
A piece of horse-radish put into a jar of pickles will keep the vinegar from losing its strength, and the pickles will keep sound much longer, especially tomato pickles. Select the medium, small-sized cucumbers.
Some are so clever as even to overreach themselves, like the horse-radish, which gets pulled up and eaten for the sake of that pungency with which it protects itself against underground enemies. If, on the other hand, they think that any insect can be of service to them, see how pretty they make themselves.
We have been singularly led astray by a chance use of the epithet "horse," which has come to be applied to many organic forms and functions where strength is indicated. Thus, in the case of plants we speak of "horse-radish" or "horse-mint," denoting thereby spices which have strong qualities. Horse-chestnut is another instance of the application of the term to plants.
Bed 3, ward E, Armory, has a great hankering for pickles, something pungent. After consulting the doctor, I gave him a small bottle of horse-radish; also some apples; also a book. Some of the nurses are excellent. The woman-nurse in this ward I like very much.
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