| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Sauce |
1 |
Servings |
INGREDIENTS
| 1 |
ga |
Vinegar |
| 100 |
|
Walnuts; pounded |
| 2 |
tb |
Salt |
| 1 |
|
Handful horseradish |
| 1 |
c |
Mustard-seed; bruised |
| 1 |
pt |
Eschalots; cut fine |
| 1/2 |
pt |
Garlic |
| 1/4 |
lb |
Allspice |
| 1/4 |
lb |
Black pepper |
| 1 |
tb |
Ginger |
INSTRUCTIONS
From: mariusj@best.com (Marius Johnston)
Date: Wed, 24 Jul 1996 14:35:50 -0700
To one gallon vinegar: Add 100 walnuts pounded, 2 tablespoonfuls salt, A
handful horseradish, 1 cup mustard-seed, bruised, 1 pint eschalots, cut
fine, 1/2 pint garlic, 1/4 pound allspice, 1/4 pound black pepper, A
tablespoonful ginger.
If you like, you can add cloves, mace, sliced ginger, and sliced nutmeg.
Put all these in a jug, cork tightly, shake well and set out in the sun for
five or six days, remembering to shake it well each day. Then boil it for
fifteen minutes, and when nearly cool, strain, bottle, and seal the
bottles."
I have an 1879 cook book "Housekeeping in Old Virginia". In it are beef
recipes for: Brains, cow heel, tongue, Heart, Kidneys, Liver, Tripe, shin
(Daube Froide) and other more "normal" parts.
bbq-digest V2 #045
From the BBQ recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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