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To Pickle Rock

A historical recipe from Housekeeping in Old Virginia, by Marion Cabell Tyree (1878).

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A historical recipe

Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Project Gutenberg eBook #42450.

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.

United States

Known as an American recipe, with similar versions prepared across other nations.

  • Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 3 ingredients

  1. a handful of salt
  2. one tablespoonful allspice
  3. a quart of vinegar

Cook safely

  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Cut a rock-fish into pieces and put in a kettle with sufficient water to cover it.
  2. Put in a handful of salt, some white pepper, one tablespoonful allspice, a few cloves and mace.
  3. When the fish is nearly done, add a quart of vinegar.
  4. In putting away, use as much liquor as will cover it.--Mrs.
  5. J.
  6. W.
  7. S.

Plating

Cookware for this recipe

  • Chef's knife
  • Kettle
Source Public domain in the USA
Credit

From Housekeeping in Old Virginia, by Marion Cabell Tyree (1878). Digitised by Project Gutenberg, eBook #42450 (https://www.gutenberg.org/ebooks/42450). Public domain in the USA; its status may differ elsewhere.

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.