salt (no. 371)
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822)
Instructions:
(from The Cook's Oracle: And Housekeeper's Manual, by William Kitchiner, 1822)
Instructions:
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.