To pickle CODLINS

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (8)
  1. Get your codlins when they are the size of a large French walnut.
  2. Put a good deal of vine leaves in the bottom of a brass pan.
  3. Put in your codlins, cover them very well with vine leaves.
  4. Set them over a very slow fire till you can peel the skins off.
  5. Take them carefully up in a hair sieve.
  6. Peel them with a pen-knife.
  7. Put them into the same pan again with the vine leaves and water as before.
  8. Cover them close, and set them over a slow fire till they are [cooked/tender - text cut off].
Original Text
To pickle CODLINS. GET your codlins when they are the size of a large French walnut, put a good deal of vine leaves in the bottom of a brass pan, then put in your codlins, cover them very well with vine leaves, and set them over a very slow fire till you can peel the skins off, then take them carefully up in a hair sieve, and peel them with a pen-knife, and put them into the same pan again with the vine leaves and water as before, cover them close, and set them over a slow fire till they are
Notes
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