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Classic
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page 165
when all the liquor has run off, put them in a pot, strew a little cayenne
pepper over each layer, and cover them with strong cold vinegar; when the pot is
full, pour on some sweet oil, and tie it up close; at the end of a fortnight,
pour off the first vinegar, and put on fresh.
OIL MANGOS.
GATHER the melons a size larger than a goose egg--put them in a pot, pour
boiling salt and water made strong upon them, and cover them up; next day, cut a
slit from the stem to the blossom end, and take out the seeds carefully--return
them to the brine, and let them remain in it eight days; then put them in strong
vinegar for a fortnight, wipe the insides with a soft cloth, stuff them and tie
them, pack them in a pot with the slit uppermost; strew some of the stuffing
over each layer, and keep them covered with the best vinegar.
TO MAKE THE STUFFING FOR FORTY MELONS.
WASH a pound of white race ginger very clean; pour boiling water on it, and let
it stand twenty-four hours; slice it thin, and dry it; one pound of horse-radish
scraped and dried, one pound of mustard seed washed and dried, one pound of
chopped onion, one ounce of mace, one of nutmeg pounded fine, two ounces of
turmeric, and a handful of whole black pepper; make these ingredients into a
paste, with a quarter of a pound of mustard, and a large cup full of sweet oil;
put a clove of garlic into each mango.
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