Ingredients.—Green walnuts, vinegar to cover them. To each quart of vinegar allow 1 oz. of peppercorns, 1 oz. of allspice, 1 teaspoonful of salt.
Method.—Prick the walnuts well with a steel fork or large darning needle, put them into an earthenware bowl or pan, and cover them with strong cold brine, previously made by boiling the necessary quantity of water with the addition of 4 ozs. of salt to each quart of water. Stir the walnuts 2 or 3 times daily for 6 days, then drain them and cover with fresh brine. Let them remain 3 days, then again drain them, spread them on large dishes, and place them in the sun until quite black. Have ready some wide-necked bottles or unglazed jars, and three-quarters fill these with walnuts. Boil sufficient vinegar to cover them, with peppercorns, allspice and salt as stated above, for 15 minutes, and when quite cold pour the mixture over the walnuts. If closely covered, and stored in a dry, cool place, they may be kept for months.
2659.—WALNUTS, PICKLED. (Another Method.)
Ingredients.—Green walnuts, vinegar. To 3 pints of vinegar allow 1 oz. of salt and ½ an oz. each of allspice, peppercorns, cloves and whole ginger.
Method.—Wipe the walnuts with a dry cloth, put them into wide-necked bottles, or unglazed jars, and cover them with cold vinegar. Cover closely, let them stand in a cool, dry place for 4 months, then drain off the vinegar. Boil as much fresh vinegar as will cover them, with the seasonings as stated above, and pour it, while boiling hot, over the walnuts. Cover closely, and store for 3 weeks in a cool, dry place, the walnuts will then be ready for use.
Store Sauces, etc.
2660.—ANCHOVIES, ESSENCE OF.
Ingredients.—1 lb. of anchovies, 1 pint of cold water, ¼ of a pint of good vinegar, 1 saltspoonful of ground mace, 1 saltspoonful of cayenne.
Method.—Pound the anchovies in a mortar until smooth, and pass them through a fine sieve. Put the parts that will not pass through the sieve into a stewpan, add any liquor there may be in the bottles from which the anchovies were taken, the mace, cayenne, and water, simmer gently for ½ an hour, then strain, and mix it with the anchovy purée. Return the mixture to the stewpan, bring to boiling point, add the