Recipes for Pickles

from the Commonplace Books

MS. Sloane 1875, in Wilkin (1846, IV, 453)

TWO neat pickles may be contrived, the one of oysters stewed in their own vinegar, with thyme, lemon peel, onion, mace, pepper; adding Rhenish wine, elder vinegar, three or four pickled cucumbers.

Another with equal parts of the liquor of oysters, and the liquor that runs from herrings newly salted, dissolving anchovy therein, or pickling therein a few smelts, or garlick, especially the seeds thereof.

High esteem was made of garum by the ancients, and was used in sauces, puddings, &c. If simply made with aromatic mixture, as is delivered, it cannot but have an ungrateful smell, however a haut gout, for it was the liquor or the resolution of guts of fishes, salt and insolated.1

This same way may be tried by us yearly, and is still continued in Turkey.

And may be made out of the entrails of the mackarel, the liquor that runs from the herrings which may dissolve anchovies, and with a mixture of oysters and limpets and the testaceous fishes, whereof every one makes his own pickle, and varieth the taste of sea water.

The neatest way is to have pickles always ready, wherein we may made additions at our pleasure, or use them simply in sauces. The ancients loaded their pickles with cummin seed and the like, distasteful unto our senses.

1. One would think so, but experiment proves otherwise; Browne's description of its manufacture is perfectly accurate.

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