Then
stamp it as small as to pass through a fine Tiffany Sieve: Then slice
some Horse-Radish and lay it to soak in strong Vinegar, with a small
Lump of hard Sugar_ (_which some leave out_) _to temper the Flower with,
being drained from the Radish, and so pot it all in a Glaz'd Mug, with
an Onion, and keep it well stop'd with a Cork upon a Bladder, which is
the more cleanly: But this_ Receit _is improv'd, if instead of Vinegar,
Water only, or the Broth of powder'd Beef be made use of. And to some of
this_ Mustard _adding Verjuice, Sugar, Claret-Wine, and Juice of Limon,
you have an excellent Sauce to any sort of Flesh or Fish_.
_Note, that a Pint of good Seed is enough to make at one time, and to
keep fresh a competent while. What part of it does not pass the_ Sarse,
_may be beaten again; and you may reserve the Flower in a well closed
Glass, and make fresh Mustard when you please_. _See_ Acetaria, p. 38,
67.
Nasturtium. _Vide_ Pickle.
Orange. _See_ Limon _in Pickle_.
5. Parsnip. _Take the large Roots, boil them, and strip the Skin: Then
slit them long-ways into pretty thin Slices; Flower and fry them in
fresh Butter till they look brown.
Pages:
126
127
128
129
130
131
132
133
134
135
136
137
138
139
140
141
142
143
144
145
146
147
148
149
150