Posted by: hearttohearthcookery | September 17, 2014

In Fayre Water

IMG_9864-001  For the receipt (recipe), To pickle pursland, the prepared stalks of the purslane are boyled in a kettle of fayre water without any salt until tender.  The purslane is being boiled in a hemispherical kettle.

Visit my website at:   www.hearttohearthcookery.com


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