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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.
Take three quarts of red port, a pint of vinegar, one pound of anchovies unwash'd, pickle and altogether, half an ounce of mace, ten cloves, eight races of ginger, one spoonful of black pepper, eight ounces of horseradish, half a lemon-peel, a bunch of winter-savory, and four shalots; stew these in a pot, within a kettle of water, one full hour, then strain it thro' a close sieve, and when it is cold bottle it; shake it well before you bottle it, that the sediment may mix.
Take out the sinews, season the collops with salt, pepper, and mace; and strew over them shred parsley, thyme, and two or three shalots. Fry them in butter till half done; add half a pint of gravy, a little lemon juice, and a piece of butter rubbed in flour. Simmer them together very gently for five minutes, and let the collops be served up immediately, or they will become hard.
Take a gallon of stale strong beer, a pound of anchovies washed from the pickle, a pound of peeled shalots or small onions, half an ounce of mace, half an ounce of cloves, a quarter of an ounce of whole pepper, three or four large pieces of ginger, and two quarts of large mushroom-flaps rubbed to pieces.
We had a hen of a remarkable kind: almost unique in my experience, being a hen that occasionally laid eggs. Not far off, Mrs. Stevenson tended a garden of salad and shalots. The salad was devoured by the hen which was her bane. The shalots were served out a leaf at a time, and welcomed and relished like peaches. Toddy and green cocoa-nuts were brought us daily.
"To his health," cried Gorenflot, interrupting a hearty laugh to swallow his wine. "M. Claude, put this carp at once on the spit, cover it with fresh butter, with shalots in it, and put some toast in the frying-pan, and serve it hot." Gorenflot approved with a motion of his head. "Now, M. Boutromet, some sardines and a tunny fish, meanwhile; it is Lent, and I wish to make a maigre dinner.
SHALOT VINEGAR. Split six or eight shalots; put them into a wide-mouthed quart bottle, and fill it up with vinegar. Stop it close; and in a month the vinegar will be fit for use. SHALOT WINE. Peel, mince, and pound in a mortar, three ounces of shalots, and infuse them in a pint of sherry for ten days.
Carefully wash and pick them, trim off all the dry or cankered leaves, put them into a cullender to drain, and swing them dry in a coarse clean napkin. Then pound together the yolks of two hard eggs, an ounce of scraped horseradish, half an ounce of salt, a table-spoonful of made mustard, four drams of minced shalots, one dram of celery seed, one dram of cress seed, and half a dram of cayenne.
Let it lie a fortnight in brine, then wash it, and boil it till the bones will easily come out. Lay it in a dish, take off the skin carefully, take out the bones, and peel the tongue. Mix a handful of sage, a little thyme, and four shalots chopped fine. Put the meat to it, and chop it into pieces about an inch square.
Bone two dozen anchovies, and then chop them. Put to them ten shalots, or very small onions, cut fine, and a handful of scraped horseradish, with a quarter of an ounce of mace. Add a lemon, cut into slices, twelve cloves, and twelve pepper-corns. Then mix together a pint of red wine, a quart of white wine, a pint of water and half a pint of anchovy liquor.
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