Cut either a white or red cabbage in four, remove the core and hard parts of the leaves, cut the latter up very fine, and lay them in a vessel with a handful of salt for each cabbage; turn them over every day, and at the end of four days, drain them, and put them into a stone jar, pouring over the cabbage some good, boiling vinegar, add a few cloves, some ginger, small blanched onions, red peppers; and grated horseradish root; a few days later the cabbage may be served as a hors-d'oeuvre, laying it in side dishes.

For Marinated Cauliflower

Choose white and hard cauliflowers, cutoff all the leaves and divide the flower into small clusters; remove the core, pare them nicely, and range them into a very clean tinned saucepan. Cover with cold water, boil up the liquid, then add salt, and let them boil for ten minutes; now remove the cauliflowers, lay them in cold water, drain, and set in glass jars or else stone crocks; cover them with white vinegar, add cloves, salt, red peppers, tarragon, mace, and mustard seed, all of these tied in a small bag, and leave to marinate for about four days; when needed, range them on side dishes, and pour over a little of the vinegar in which they marinated. A mayonnaise sauce ( No. 606), may be passed round the same time as the cauliflower.

Fig. 199.