1432. How To Pickle Herrings

Let the fish be well cleaned and gutted but not opened; take salt, pepper, mace, nutmeg, pound and mix these spices well, then rub a pan with an onion, strew some of the spices over the bottom, and put as many fish as will lie flat on the bottom, then put a layer of sliced onions, and then fish, and so on alternately till the pan be filled; strew the pounded spice between each layer, pour over the best vinegar so as to cover the whole, tie a brown paper over the pan, and bake till the bones are soft.

Sprats and mackerel are likewise done in this way.

The heads and tails must be cut off.

1433. India Pickle

Take one pound of ginger, put it into a pan with salt and water, and let it lie all night, then scrape it and cut it into thin slices, put it into a pan with half a pound of bay salt, and let it lie till all the following ingredients are prepared; a pound of garlic peeled, and laid in salt for three days, then take it out, wash it, and let it lie in salt for other three days, then take it out and let it lay in the sun for another day till half dry; an ounce of long pepper, an ounce of capsicum salted, and laid in the sun for three days, and a pint of black mustard-seed bruised, half an ounce of turmeric beat very small. Put all these ingredients together in a jar, then put in as much vinegar as when the cabbage or what you intend to pickle is put into it, the vinegar will rise to the top of the jar. Then take cabbage, cauliflowers, or whatever you choose to pickle, and cut them into small pieces, throw a good handful of salt over them, and set them in the sun when it is very hot for three days; drain the water from them every day and fresh salt them again, turning the leaves till they are dry, then put them into the pickle, being particular that they are completely covered with the vinegar; tie it up close, let it stand a fortnight, fill it again with more vinegar, carefully watch it from time to time to fill it up with vinegar, as it will waste very fast.

1438. How To Pickle Nasturtiums

Immediately the blossoms are off, and the knobs formed, gather them, and lay them in cold salt and water, changing the salt and water three days successively; make a cold pickle of white wine vinegar, a little sherry wine, shalot, pepper, cloves, mace, nutmegs cut in quarters, and horseradish cut small; into this pickle put the nasturtiums. In three months they will be ready for eating.

1439. Pickled Neat's Tongue

Take neats' tongues that look red out of the pickle, cut off the roots, and let the tongues boil till the skin comes off easily; season them, salt, pepper, and cloves, and nutmeg, rubbing it well into them while hot, then put them into a pan, cover them with melted butter, bake them, when they are done pour off the butter, keeping back the gravy, put them into a fresh pan, and cover with butter an inch thick.

1440. How To Pickle Onions

Peel the onions till they look white, boil some strong salt and water, and pour it over them, let them stand in this twenty-four hours; keep the vessel closely covered to retain the steam, after that time wipe the onions quite dry, and when they are cold, pour boiling vinegar, with ginger, and' white pepper over them; take care the vinegar always covers the onions.