cookbooks

Cucumber À La Laeken Recipe

When sprats are cheap, buy a good quantity, what in England you would
call a peck. Do not either wipe or wash them. Take four ounces of
saltpeter, a pound of bay salt, two pounds of common coarse salt, and
pound them well, then add a little cochineal to color it, pound and mix
very well. Take a stone jar and put in it a layer of the mixture and a
layer of the sprats, on each layer of fish adding three or four bay
leaves and a few whole pepper-corns. Fill up the jar and press it all
down very firmly. Cover with a stone cover, and let them stand for six
months before you use them.

Vote

1
2
3
4
5

Viewed 897 times.


Other Recipes from Belgian

Fish Soup
Starvation Soup
Immediate Soup, Or Ten Minutes Soup
Chervil Soup
A Good Pea Soup
Waterzoei
A Good Belgian Soup
Belgian PurÉe
Ambassador Soup
Crecy Soup (belgian Recipe)
Flemish Soup
Tomato PurÉe
Onion Soup
Potage Leman
Tomato Soup
Soup, Cream Of Asparagus
Green Pea Soup
Vegetable Soup
Mushroom Cream Soup
The Soldier's Vegetable Soup
Leek Soup
Celeris Au Lard
Cabbage With Sausages
A Salad Of Tomatoes
Potatoes And Cheese