This section is from the book "The Cook's Own Book, And Housekeeper's Register", by N. K. M Lee. See also: Larousse Gastronomique.
May be either baked or boiled; it will take from an hour and a half to three hours, according to the size of the root, to cook properly.
Boil the roots tender, peel, and cut them in what shape you please. Put them into a jar, and pour over them a hot pickle of vinegar, pepper, ginger, and sliced horse-radish- You may add capsicums and Cayenne.
 
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