Salt (No. 371)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817
Source
The Cook's Oracle; and Housekeeper's Manual
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (4)
  1. Prepare salt for the table by drying it in a Dutch oven before the fire.
  2. Put the dried salt on a clean paper and roll it with a rolling pin.
  3. Alternatively, pound the salt in a mortar until it is quite fine.
  4. Select lumps of salt for table-use.
Original Text
Salt,—(No. 371.) Is (“aliorum condimentorum condimentum,” as Plutarch calls it,) sauce for sauce. Common salt is more relishing than basket salt; it should be prepared for the table by drying it in a Dutch oven before the fire; then put it on a clean paper, and roll it with a rolling pin; if you pound it in a mortar till it is quite fine, it will look as well as basket salt. Malden salt is still more piquante. *** Select for table-use the lumps of salt. Obs. Your salt-box must have a close cover, and be kept in a dry place.
Notes
—