Pickled Walnuts
A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.
A historical recipe
The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: preserving or pickling. Check current food-safety guidance before following this.
Source and licence
From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
- Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.
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Ingredients
- 1 teaspoonful Cornflour Salt
- a tablespoonful of the vinegar
Method
- 1 teaspoonful Vinegar 1 teaspoonful Cornflour Salt and Pepper Cut the steak into neat pieces, put it into hot water and bring to the boil, then keep it below boiling point, but simmering very gently for two hours and a half.
- Mix the cornflour with a tablespoonful of the vinegar from the walnuts and stir it in, add salt to taste and a small pinch of pepper.
- Cut up three walnuts and put them in, bring to simmering point again, and cook for at least another half-hour, then dish neatly.
- Boil up the gravy and pour over it.