Many older books don't have usable tables of content or indexes. Due to my fascination with historical recipes, I'm devising a searchable blog of recipes that also acts as my recipe journal as I try to reproduce these old recipes and translate them into a more modern idiom.
Sunday 5 March 2017
Pickling with verjuice
Food in England, dorothy Hartley, p. 422
'Take three quarts of the sharpest verjuice and put in a cold still and distil it off very softly; the sooner it is distilled in the spring the better for use.'
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