wine-vinegar

My snack of choice has gone from those artery smiting chips à l'ancienne to canned chick peas; I have salads with complicated wine-vinegar dressings, and today I tried out a 17th century toast recipe involving a paste made from sugar, cinnamon, and wine.

nebet Diary Entry nebet 2005

Being tender boil'd, make a sauce with some beaten butter, gravy, pepper, mustard, and wine-vinegar, rub a dish with a clove of garlick, and dish them therein; then run the sauce over them with a little bruised garlick amongst it, and a little wine vinegar sprinkled over the meat.

The accomplisht cook or, The art & mystery of cookery Robert May

Have good seed, pick it, and wash it in cold water, drain it, and rub it dry in a cloth very clean; then beat it in a mortar with strong wine-vinegar; and being fine beaten, strain it and keep it close covered.

The accomplisht cook or, The art & mystery of cookery Robert May

The Crabs being boil'd, take the meat out of the bodies, and strain it with the yolks of three or four hard eggs, beaten cinamon, sugar, claret-wine, and wine-vinegar, stew the meat in a pipkin with some good sweet butter the space of a quarter of an hour, and serve them as the former.

The accomplisht cook or, The art & mystery of cookery Robert May

Take a piece of fresh salmon, wash it clean in a little wine-vinegar, and let it lye a little in it in a broad pipkin with a cover, put to it six spoonfuls of water, four of vinegar, as much of white-wine, some salt, a bundle of sweet herbs, a few whole cloves,

The accomplisht cook or, The art & mystery of cookery Robert May

Put samphire in a brass pot that will contain it, and put to it as much wine-vinegar as water, but no salt; set it over a charcoal-fire, cover it close, and boil it till it become green, then put it up in a barrell with wine-vinegar close on the head, and keep it for use.

The accomplisht cook or, The art & mystery of cookery Robert May

Or otherways with jagged cucumber-peels, olives, capers, and raisins of the sun, then the best sallet-oyl and wine-vinegar.

The accomplisht cook or, The art & mystery of cookery Robert May

Take them being boild and blancht, fricase them with some butter, and being finely fried make a sauce with six yolks of eggs, dissolved with some wine-vinegar, grated nutmeg, and salt.

The accomplisht cook or, The art & mystery of cookery Robert May

Take a Rack of Pork, take off the skin, and cut it into steaks, then salt it, and strow on some fennil seeds whole and broil it on a soft fire, being finely broil'd, serve it on wine-vinegar and pepper.

The accomplisht cook or, The art & mystery of cookery Robert May

Take a special male carp of eighteen inches, draw it, wash out the blood, and lay it in a tray, then put to it some wine-vinegar and salt, put the milt to it, the gall being taken from it; then have three quarts of white wine or claret, a quart of white wine vinegar,

The accomplisht cook or, The art & mystery of cookery Robert May