Take an equal quantity of large cucumbers and large onions, pare and slice them; throw over them a handful of salt, and let them stand all night in a sieve placed over a pan. Take the liquor and boil it up, with a quarter of a pound of anchovies to every dozen of cucumbers, one pint of white wine, a nutmeg, a quarter of an ounce of mace, and half an ounce of whole pepper; strain it, and when cold bottle it; tie it down with bladder. It will keep for two years.

The Suffolk Receipt

Take a dozen well-grown cucumbers and four large onions, slice them into an earthen pan with a good handful of salt; let them stand till the liquor begins to run, break them into small pieces, and let the whole stand another day and night: then strain it off; to every quart put the same quantity of white, but not sweet wine, half a pound of anchovies, and a large stick of horseradish; boil them together for half an hour, then strain it again, and to every quart put a quarter of an ounce of white pepper, half the quantity of mace and nutmeg, all pounded, and boil it well again. "When cold, bottle it with the spice, and put a piece of ginger into each bottle. A tablespoonful in a sauceboat-ful of cream or melted butter makes delicious white sauce for fowls or made dishes of veal.