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《卷第八》
35  | 蒜一薑二橘三白梅四熟栗黄五粳米飯六鹽七酢八齏臼欲重蒜復跳出也不則傾動起塵底欲平寛而圓則蒜有麤成底尖𢷬不着以檀木為齏杵臼不染汗粳米硬而杵頭大小與臼底相安可而齏易熟蒜復不跳也杵頭著處廣者省手力杵長四赤之已上八稜作入臼七八寸圓平立急舂之齏冝久熟不可倉卒久坐舂緩則葷臭乆則易人舂汁或能灑汙是以湏立舂之疲倦動則塵起又辛氣葷灼揮蒜經渡水者蒜味甜羙剥即用淨剥稻去强根不去則苦嘗辛辣異常冝分破去心全心用之不然辣則失其食味也木嘗渡水者冝以魚眼湯㴙半許半生用朝歌大蒜生薑無生薑用乾薑五升齏用生薑一兩乾薑則減半兩耳削去皮細切以冷水和之生布絞去苦汁可以香魚羮橘皮者新升齏用一兩草橘馬芹准此為度薑橘取其香氣不湏多多則味直用陳者以湯洗去陳垢無橘皮可用草橘子馬芹子亦得用五苦白梅核用五升齏用八枚足之矣作白梅法在梅杏篇用時合熟栗黄膾橘皮多則諺曰金齏玉用十枚栗用黄軟者硬黑者即不中使用也不美故加栗黄取其金色又益味甜五升齏秔米飯濃故諺曰膾齏必須美耳五升齏用飯如雞子許大倍著齊蒜多則辣故加飯取其甜先𢷬白梅薑橘皮為末貯出之次𢷬栗飯使熟以漸下生蒜熟故冝蒜頭難𢷬故湏先下以漸生蒜難舂令熟次下㴙蒜齏熟下鹽復舂令沬之起然後下白梅薑橘末復舂令相得下醋觧之復香氣是以臨熟乃下之醋必須好惡則齏苦大白梅薑橘不先𢷬則不熟不貯出則為蒜所殺無於中令齏辣而苦純着大醋不與水調醋復不得美也醋經年釅者先以水調和令得所然後下之慎勿着生水右件法止為膾齏耳餘即薄作不求濃膾魚肉裹長一赤者第一好大則皮厚肉硬不任食止可作鮓魚耳切膾人雖訖亦不得洗手洗手則膾濕要待食罷然後洗也相猒蓋亦燒穰殺瓠之洗手則膾濕物有自然難彰矣流其理 |
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