Page:Mrs Beeton's Book of Household Management.djvu/1317

Rh Method.—Gather the onions, which should not be too small, when they are quite dry and ripe; wipe off the dirt, but do not pare them. Make a strong solution of salt and water, into which put the onions, change the brine morning and night, for 3 days, and save the last brine the onions are put in. Then take off the outside skin, and put them into a tin saucepan capable of holding them all, as they are always better if pickled together. Now take equal quantities of milk and the last salt and water the onions were in, and pour this on to them. To this liquid add 2 large spoonfuls of salt, put the onions over the fire and watch them very attentively. Keep constantly turning the onions about with a wooden skimmer, those at the bottom to the top, and vice versa, and let the milk and water run through the holes of the skimmer. Remember the onions must never BOIL, otherwise they will be useless; and they should be quite transparent. Keep the onions stirred for a few minutes, and, in stirring, be particular not to break them. Then have ready a pan with a colander, into which turn the onions to drain, covering with a cloth to keep in the steam. Place on a table an old cloth folded 2 or 3 times; put the onions on it when quite hot, and cover them closely over with an old piece of blanket to keep in the steam. Let the onions remain until the next day, when they will be quite cold, and look yellow and shrivelled; take off the shrivelled skins, when they should be as white as snow. Put them in a pan, make a pickle of vinegar and the remaining ingredients boil all up together, and pour the hot mixture over the onions in the pan. Cover very closely to keep in all the steam, and let them stand until the following day, when they will be quite cold. Put them into jars or boil a tablespoonful of the best olive-oil on the top of each bottle or jar. Tie the onions down with bladder, and let them stand in a cool place for a month or 6 weeks, when they will be fit for use. They should be beautifully white and eat crisp, without the least softness, and will keep good many months.

Average Cost.—2s. 6d. to 3s.

Ingredients.—Pickling onions; quart of vinegar add 2 teaspoonfuls of allspice; 2 teaspoonfuls of whole black pepper.

Method.—Have the onions gathered when quite dry and ripe, and, with the fingers, take off the thin outside skin, then with a silver knife (steel should not be used, as it spoils the colour of the onions), remove one more skin, the onions will look quite clear. Have ready some very dry bottles or jars, and as fast as the onions are peeled put them in. Pour over sufficient cold vinegar to cover them, with pepper and allspice in the above proportions, taking care that each jar has its share of the latter ingredients. Tie down with the bladder, and put them in a dry place, and in a fortnight they will be ready for use.