Lemon Pickle

Grate off very thin the out-rinds of two dozen of lemons, and cut the lemons into four quarters, but leave the bottoms whole. Rub on them equally half a pound of bay-salt, and spread them on a large earthen dish. Put them into a cool oven, or let them dry gradually by the fire, till all the juice is dried into the peels. Then put them into a well-glazed jar, with half an ounce of mace, a quarter of an ounce of cloves • beat fine, an ounce of nutmegs cut into thin slices, four ounces of peeled garlic, and half a pint of mustard seed a little bruised, and tied in a muslin rag. Pour over them two quarts of boiling white wine vinegar, and close the pitcher up well. Let it stand by the fire five or six days, shake it up well every day, then tie it up, and let it stand three months, by which time it will lose its bitter taste : strain through a hair sieve, press them well to get out the liquor, and let it stand another day. Then pour off the fine, and bottle it; let the other stand three or four days, and it will fine itself. Then pour off the fine, and bottle it; and let it stand again to fine, and thus proceed till the whole is bottled.

Garlic Vinegar

Take four large heads of garlic, two drams of mace, four cloves, and a quart of vinegar, boil for half an hour, and stop close in ajar for a month : strain into small bottles.

Eschalot Vinegar

Take half a pound of eschalots peeled, and proceed as directed for garlic.

Mustard

Take four onions, eight eschalots, two cloves of garlic, two ounces of grated horse-radish, and a spoonful of salt; boil in a pint of water for half an hour: strain, and when rather more than milk-warm, mix gradually with half a pound of best flour of mustard.

Tomata Sauce (Love Apple)

Take tomatas when ripe, and having baked them till soft, scoop them out with a tea-spoon, and pulp them through a sieve: to the pulp add as much Chili vinegar as will bring it to a proper thickness, with salt to the taste: to each quart, add garlic half an ounce, and eschalot one ounce, both sliced very thin ; boil for a quarter of an hour, skimming the mixture well. Strain, and when quite cold, put into bottles, letting them stand a few days before they are corked.

Mock Tomata Sauce

Is made by substituting sharp-tasted apples for tomatas, and after baking them, colouring the pulp with turmeric, so as to resemble tomatas.

Oyster Ketchup (Brown)

Having opened the oysters, save the liquor, and-scald them in it; let it settle, and strain through a tamis; add to it browning sufficient to colour, two cloves, two blades of mace, a quarter of an ounce of whole pepper, a little salt, cayenne, a clove of garlic sliced, a spoonful of essence of anchovy, and a glass of port wine: boil all together for ten minutes, strain, and when cold, put into small bottles well corked.

Oyster Ketchup (White)

Take the scalded liquor as above, add a glass, of sherry, lemon juice and peel, white pepper, mace, and nutmeg: boil together as above.

Cockle Ketchup (White And Brown)

Treat in the same way as oysters.