The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

it clean while it is boiling, and when done let it cool. Take the samphire out of the water, and put it into a bottle with a broad mouth. Add some strong white-wine vinegar, and keep it well covered down. PICKLED STURGEON. The following is an excellent imitation of pickled sturgeon. Take a fine large turkey, but not old; pick it very nicely, singe, and make it extremely clean. Bone and wash it, and tie it across and across with a piece of mat string washed clean. Put into a very nice tin saucepan a quart of water, a quart of vinegar, a quart of white wine, not sweet, and a large handful of salt. Boil and skim it well, and then boil the turkey. When done enough, tighten the strings, and lay upon it a dish with a weight of two pounds over it. Boil the liquor half an hour; and when both are cold, put the turkey into it. This will keep some months, and eats more delicately than sturgeon. Vinegar, oil, and sugar, are usually eaten with it. If more vinegar or salt should be wanted, add them when cold. Garnish with fennel. PICKLED TONGUES. To prepare neats' tongues for boiling, cut off the roots, but leave a little of the kernel and fat. Sprinkle some salt, and let it drain from the slime till next day. Then for each tongue mix a large spoonful of common salt, the same of coarse sugar and about half as much of salt petre; rub it in well, and do so every day. In a week add another spoonful of salt. If rubbed every day, a tongue will be ready in a fortnight; but if only turned in the pickle daily, it will keep four or five weeks without being too salt. When tongues are to be dried, write the date on a parchment, and tie it on. Tongues may either be smoked, or dried plain. When a tongue is to be dressed, boil it five hours till it is quite tender. If done sooner, it is easily kept hot