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It will be prudent to boil an onion with the mushrooms, and if it turns black or blueish, you may infer that there is a poisonous one among them; and they should therefore be thrown away. Stir them for the same reason, with a silver spoon. Put them into a broad stone or earthen vessel, and sprinkle salt between every layer of tomatas. Cover them, and let them remain three days in the salt.
Cut into long slips the fat of some bacon or salt pork, and insert it all through the surface of the liver by means of a larding-pin. Put the liver into a pot with a table-spoonful of lard, a little water, and a few tomatas, or some tomata catchup; adding one large or two small onions minced fine, and some sweet marjoram leaves rubbed very fine.
Pack the tomatas in a stone jar, placing the spices and onions alternately with the layers of tomatas. Put them in till the jar is two-thirds fall. Then fill it up with strong cold vinegar, and stop it closely. The pickles will be fit to eat in a fortnight. If you do not like onions, substitute for them a larger quantity of spice.
Piles of figs bursting with ripeness; melons, green and yellow, rough and smooth; tomatas; scarlet and pulpy; grapes in glorious bunches of gold and purple; cackling poultry and passive rabbits; the whole intermingled with huge heaps of vegetables, and nose-gays of beautiful flowers, were displayed in wonderful profusion to the gaze of the admiring soldiers, who soon thronged to the scene of bustle.
Take a dozen unpealed tomatas, with a bit of clarified suet, or a little sweet oil, and a small Spanish onion; sprinkle with flour, and season with salt and cayenne pepper, and boil them in a little gravy or water; it must be stirred to prevent burning, then pass it through a sieve, and thin it with rich stock to the consistency of winter pea-soup; flavour it with lemon juice, according to taste, after it has been warmed up and ready for serving.
They are in a proper state when the part of the stalk nearest to the ground is not thicker than small asparagus. Then tie up the poke in bundles, put it into a pot that has plenty of boiling water, and let it boil fast an hour at least. Serve it up with or without toast, and send melted butter with, it in a boat. Peel your tomatas, cut them in half and squeeze out the seeds.
Then put to it a quart or more of green peas that have boiled twenty minutes in another pot, and a piece of butter rolled in flour. Let all stew together a quarter of an hour longer. Serve it up, with the veal in the middle, the peas round it, and the ham laid on the peas. You may stew a breast of veal with tomatas.
Went this morning to see the Souk. At the time of my visit there were only a few tomatas, peppers, a little olive-oil, and some grain, wheat and barley, exposed for sale. Passed a butcher's, where a whole camel was killed and cut up. Told in this way it fetches about thirty shillings. Paid a visit to my runaway Turjeman, who said he would call upon me this evening.
As the white part of the rind is of no use, it will be best to pare off the yellow very thin, and put that alone into the brandy, which will thus imbibe a very fine lemon flavour, and may be used for many nice purposes. Take fine ripe tomatas, and wipe them dry, taking care not to break the skin.
Put them, into a stone jar with cold vinegar, adding a small thin muslin bag filled with mace, whole cloves, and whole peppers. Then cork the jar tightly with a cork that has been dipped in melted rosin, and put it away in a dry place. Tomatas pickled in this manner keep perfectly well and retain their colour. For this purpose use the small round button tomatas. This soup is made without meat.
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