Melons, Comment Les Confire. How To Preserve Melons For Cookery

Boil the quantity of two parts of Water to one of Vinegar, with Salt, and Cloves proportionable; (the smallest Melons are the best;) wipe them all over with a Cloth, and put them into a Pot; pour the Brine boiling upon them, keep them on an Ashes-fire till the next day, and do the same over again se-veral times, till they arc of a fine green; then let them cool, stop the Pot very close, and keep it in a cool place, to use for Ragout or Sallad: Soak them some time in warm Water before using.

Melons En Baignets - Melon Friture

Melons are served raw, when ripe; the French use Melons as little Dishes, in the first Course; also Radishes, Oysters, etc. which are removed with the Soup by made Dishes. If you would make a Lastcourse Dish, called Entrement, (the first being called Hors dOeuvre,) cut a Melon into large dice, marinate it with a little Brandy and Sugar about half an hour, drain it well, dip it in good thick Batter, and fry as all other Fritures: Serve it with rasped Sugar over, as usual.