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Updated: August 10, 2024
Take some Water, with some Salt, a few sweet Herbs, some whole Pepper, some Lemon-Peel and a bit of Horse-Radish, a Shallot, and a little White Wine.
Hare soup, ox-tails stewed in sherry, the green fat in turtle soup, stewed mushrooms, Jerusalem artichokes, celery, and horse-radish; hot sauces, truffles, hashes with wine and cayenne pepper in them, curried lobsters, pies made of cocks' combs, oysters, and the soft roe of fish; and all these dishes were washed down by strong beer and generous wines, Scotch ale, Burgundy, dry champagne, brandy, whiskey and gin; in a word, by that numberless array of alcoholic drinks with which the English people love to heat their blood.
A Piece of fresh Sturgeon boiled; from the same. When your Sturgeon is clean, prepare as much Liquor to boil it in, as will cover it; that is, take a Pint of Vinegar to about two Quarts of Water, a stick of Horse-Radish, two or three bits of Lemon-Peel, some whole Pepper, a Bay-leaf or two, and a small handful of Salt; boil your Fish in this, till it is enough, and serve it with the following Sauce.
There is a public which eats salt beef and horse-radish sauce with relish, and does not care for artichokes and asparagus. Put yourself at its point of view, imagine the grey, dreary courtyard, the educated ladies who look like cooks, the smell of paraffin, the scantiness of interests and tasks and you will understand N. and his readers.
The Roots of red Beets now begin to come in season, and are very good boiled, and sliced, to be put in a Pickle of Vinegar only: thus you may keep them to garnish Sallads of small Herbs, and in some Intervals put Horse-Radish scraped. These Roots will hold all the Winter. The Root of the red Beet makes an excellent Dish, prepared after the following manner, which I got abroad.
If you do not wish to eat it hot, let it remain in the pot after you take it from the fire until nearly cold, then lay it in a colander to drain, lay a cloth over it to retain its fresh appearance; serve with horse-radish and pickles.
The footmen handed him a big piece of roast mutton and a dish of cucumbers, and then brought in a frying-pan a roast goose, and a little afterwards boiled pork with horse-radish cream. And how dignified, how genteel it all was! Fyodor ate, and before each dish drank a big glass of excellent vodka, like some general or some count.
After this preliminary skirmishing arises much anxious inspection of ancient shrubs and the faithful among old-fashioned plants, to see whether they have "stood the winter." The fresh, brown "piny" heads are brooded over with a motherly care; wormwood roots are loosened, and the horse-radish plant is given a thrifty touch.
Pick your musk-melons at a proper age, before they get too hard; make a slit in the sides and take out the seeds with a tea-spoon; boil a pickle of ground alum salt, that will bear an egg, and let the melons lay in this a week; then make a new pickle, and let them lay in it another week; then wash them, and scald them in weak vinegar, or sour cider, with cabbage leaves around the kettle; put them in a jar, and put the vinegar and leaves in with them; leave them two days, then wipe them carefully, and to two dozen mangoes, have an ounce of mace, one of cloves, some nasturtions, small onions, scraped horse-radish, and mustard seed sufficient to fill them; fill up the inside of each one, and tie them round with strings.
There were rows of roses in red pots, and venders of marsh calamus, and "Hot corn, sah, smokin' hot," and "Pepperpot, bery nice," and sellers of horse-radish and snapping-turtles, and of doughnuts dear to grammar-school lads.
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