Francatelli Recipes for Pickles, Chapter 33
Welcome to FabulousFusionFood's Francatelli Recipes for Pickles — This page gives you the entire contents of the Thirty-third Chapter: Different Kinds of Pickles from Charles Elmé Francatelli's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Each recipe is given here in its original form, with a link underneath to the modern redaction, should you wish to replicate it. This is the first time that Francatelli's book has been made available in its entirety on the internet. Enjoy...
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
CHAPTER XXXIII.
No. 966.—TO PICKLE GHERKINS.
Gherkins are a very small prickly kind of cucumber ; they are fit for preserving about the beginning of September, and should be put into a coarse cloth, with a double handful of dry, rough salt, and shaken about to free them from their outer skin ; they must then be picked from the salt, and put into a pan.
Next boil sufficient vinegar to cover the gherkins in a copper pan with some cloves, Jamaica peppercorns, and mace, and pour it upon the gherkins : the vinegar must be again boiled up twice, and when the first heat has subsided, pour it again to the gherkins, and when thoroughly cold, put them in jars ; cover down with bladders, and keep them in a cold place.
No; 967.—TO PICKLE ONIONS.
Peel fresh-gathered button-onions, and as they are peeled, throw them into a pan containing white vinegar ; and when finished, pour off the vinegar into a fresh-tinned ; stew pan add peppercorns and whole ginger, and salt to season ; boil all together for five minutes, and as soon as the first heat has subsided, pour it upon the onions : the vinegar must be again boiled up twice. When the onions are quite cold, put them away in jars.
No. 968.—TO PICKLE RED CABBAGE.
These cabbages are fittest for pickling about the middle of October; they should be cut in quarters, the centre stalk cut out, and then shred in strips about a quarter of an inch thick, and put into an earthen pan having a lid ; some vinegar, with cloves, mace, and peppercorns, and salt to season, must be boil together for a few minutes, and poured upon the cabbage, the lid put on the pan, and set aside till the next day, when the boiling is to be repeated, and also on the day following; each time pour again to the cabbage : when cold, put the pickled cabbage away in jars.
No. 969.—MIXED PICKLES.
Procure equal quantities of the following vegetables:—cauliflowers, cucumbers, button-onions, small gherkins, French beans, small chillies—green, yellow, and red ; cut up the larger sorts, and when all are ready, throw them into a preserving-pan containing boiling water rather strongly seasoned with salt, and allow the vegetables to remain in this (off the fire) until the water is nearly cold; the vegetables must then be drained free from any water, and strewn out upon sieves to dry in the sun for three hours, afterwards to be put in a large earthen pan. Next, put sufficient vinegar in a tinned stewpan with coves, mace, and about four ounces of whole mustard-seed, and boil these for five minutes; after which pour the whole to the prepared vegetables, and set them aside till the next day; and repeat the boiling twice over, remembering that the first heat of the vinegar must be allowed to subside previously to pouring it to the pickles; when cold, put them away in jars.
No. 970.—PICCALLILLA.
This is prepared with the same kinds of vegetables as the foregoing, to which may be added nasturtiums and capsicums ; the same spices, &c., are to be added to the vinegar, and also Durham mustard, and turmeric or curry powder, in the relative proportions of one ounce of mustard and one ounce of curry powder to each quart of vinegar. In all other particulars, follow the directions for mixed pickles.
No. 971.—REMOULADE OF CUCUMBERS.
Peel the cucumbers, split them in four, remove the seeds, and divide the strips into two-inch lengths ; put these in a pan with salt at the rate of one ounce to a pound of cucumbers, andd allow them to steep for four hours, stirring them occasionally ; they must then be drained on sieves to get rid of all moisture, and put in the sun to dry for an hour ; after which they are to be mixed in sufficient Prince of Wa1es’s sauce, No. 81, to bind them together, and put away in small jars well covered over with bladders, and kept in a very cold place.
Note.—This is without exception the most delicate kind of pickle it is possible to make.
LADIES’ DELIGHT.
Put eight ounces of chopped apples, eight ounces of chopped onions, and two ounces of chopped chillies into a jar ; boil one pint of white-wine vinegar with a dessert-spoonful of salt ; pour it to these ingredients ; mix, and when cold, use the pickle to be eaten with cold meats, &c.
No. 972.—MINCEMEAT.
First, prepare your spices in manner and proportions as follows: viz.,—to four ounces of cinnamon add two ounces of nutmegs, four ounces of cloves, two ounces of ground ginger, one ounce of coriander-seeds, the rind of twelve oranges and of twelve lemons rubbed on sugar, and scraped off Pound and sift the spices, mix these with the orange and lemon sugars, and keep this well corked in dry bottles. The next thing is to procure four pounds of stoned raisins, four pounds of cleaned currants, two pounds of Eleme figs, two pounds of preserved ginger, four pounds of mixed candied-peel, six pounds of coarse chopped beef-suet chopped fine together, and six pounds of peeled apples, to be chopped with the raisins and currants ; the candied-peel is to be shred small : mix all together on a clean table, adding six pounds of moist sugar and the spices; and when thoroughly mixed, put the mincemeat into stone jars ; and two days after, pour into each its fair proportion of two bottles of brandy and two bottles of port. The addition of four ounces of pounded bitter-almonds would be an improvement.
Note.—To those who consider this a too large quantity of mincemeat for the economy of their family, I would suggest that, by taking one-half or a fourth part of the relative reapportions of the foregoing ingredients, they may produce more satisfactory result, without deterioration to the excellence of the mincemeat.
The text presented here is derived directly from Francatelli's book and redacted specifically for this website. Please do not copy or use the content of these pages without first gaining permission.
Francatelli's Chapter XXXIII: Different Kinds of Pickles.
CHAPTER XXXIII.
DIFFERENT KINDS OF PICKLES.
Gherkins are a very small prickly kind of cucumber ; they are fit for preserving about the beginning of September, and should be put into a coarse cloth, with a double handful of dry, rough salt, and shaken about to free them from their outer skin ; they must then be picked from the salt, and put into a pan.
Next boil sufficient vinegar to cover the gherkins in a copper pan with some cloves, Jamaica peppercorns, and mace, and pour it upon the gherkins : the vinegar must be again boiled up twice, and when the first heat has subsided, pour it again to the gherkins, and when thoroughly cold, put them in jars ; cover down with bladders, and keep them in a cold place.
Peel fresh-gathered button-onions, and as they are peeled, throw them into a pan containing white vinegar ; and when finished, pour off the vinegar into a fresh-tinned ; stew pan add peppercorns and whole ginger, and salt to season ; boil all together for five minutes, and as soon as the first heat has subsided, pour it upon the onions : the vinegar must be again boiled up twice. When the onions are quite cold, put them away in jars.
These cabbages are fittest for pickling about the middle of October; they should be cut in quarters, the centre stalk cut out, and then shred in strips about a quarter of an inch thick, and put into an earthen pan having a lid ; some vinegar, with cloves, mace, and peppercorns, and salt to season, must be boil together for a few minutes, and poured upon the cabbage, the lid put on the pan, and set aside till the next day, when the boiling is to be repeated, and also on the day following; each time pour again to the cabbage : when cold, put the pickled cabbage away in jars.
Procure equal quantities of the following vegetables:—cauliflowers, cucumbers, button-onions, small gherkins, French beans, small chillies—green, yellow, and red ; cut up the larger sorts, and when all are ready, throw them into a preserving-pan containing boiling water rather strongly seasoned with salt, and allow the vegetables to remain in this (off the fire) until the water is nearly cold; the vegetables must then be drained free from any water, and strewn out upon sieves to dry in the sun for three hours, afterwards to be put in a large earthen pan. Next, put sufficient vinegar in a tinned stewpan with coves, mace, and about four ounces of whole mustard-seed, and boil these for five minutes; after which pour the whole to the prepared vegetables, and set them aside till the next day; and repeat the boiling twice over, remembering that the first heat of the vinegar must be allowed to subside previously to pouring it to the pickles; when cold, put them away in jars.
This is prepared with the same kinds of vegetables as the foregoing, to which may be added nasturtiums and capsicums ; the same spices, &c., are to be added to the vinegar, and also Durham mustard, and turmeric or curry powder, in the relative proportions of one ounce of mustard and one ounce of curry powder to each quart of vinegar. In all other particulars, follow the directions for mixed pickles.
Peel the cucumbers, split them in four, remove the seeds, and divide the strips into two-inch lengths ; put these in a pan with salt at the rate of one ounce to a pound of cucumbers, andd allow them to steep for four hours, stirring them occasionally ; they must then be drained on sieves to get rid of all moisture, and put in the sun to dry for an hour ; after which they are to be mixed in sufficient Prince of Wa1es’s sauce, No. 81, to bind them together, and put away in small jars well covered over with bladders, and kept in a very cold place.
Note.—This is without exception the most delicate kind of pickle it is possible to make.
Put eight ounces of chopped apples, eight ounces of chopped onions, and two ounces of chopped chillies into a jar ; boil one pint of white-wine vinegar with a dessert-spoonful of salt ; pour it to these ingredients ; mix, and when cold, use the pickle to be eaten with cold meats, &c.
First, prepare your spices in manner and proportions as follows: viz.,—to four ounces of cinnamon add two ounces of nutmegs, four ounces of cloves, two ounces of ground ginger, one ounce of coriander-seeds, the rind of twelve oranges and of twelve lemons rubbed on sugar, and scraped off Pound and sift the spices, mix these with the orange and lemon sugars, and keep this well corked in dry bottles. The next thing is to procure four pounds of stoned raisins, four pounds of cleaned currants, two pounds of Eleme figs, two pounds of preserved ginger, four pounds of mixed candied-peel, six pounds of coarse chopped beef-suet chopped fine together, and six pounds of peeled apples, to be chopped with the raisins and currants ; the candied-peel is to be shred small : mix all together on a clean table, adding six pounds of moist sugar and the spices; and when thoroughly mixed, put the mincemeat into stone jars ; and two days after, pour into each its fair proportion of two bottles of brandy and two bottles of port. The addition of four ounces of pounded bitter-almonds would be an improvement.
Note.—To those who consider this a too large quantity of mincemeat for the economy of their family, I would suggest that, by taking one-half or a fourth part of the relative reapportions of the foregoing ingredients, they may produce more satisfactory result, without deterioration to the excellence of the mincemeat.