Recipes > Preserves & Pickles > Cavechi, an Indian Pickle. No. 1

Cavechi, an Indian Pickle. No. 1


  • 1 pint of vinegar
  • 2 cloves of garlic
  • 2 spoonfuls of red pepper
  • 2 large spoonfuls of India soy
  • 4 large spoonfuls of walnut pickle
  • cochineal
  • 24 large anchovies
  • juice of 3 lemons
  • 1 spoonful of mustard


This is excellent for sauce. Into the vinegar put the garlic, red pepper, India soy, and walnut pickle, with as much cochineal as will colour it, the anchovies boned and dissolved in the lemon juice,and the mustard. Use it as an addition to fish and other sauce, or in any other way, according to your palate.


Print recipe/article only


The Lady's Own Cookery Book (1844).

comments powered by Disqus