-

[page] 192[/page]

To pickle wallnuts after yr Indian way 413
{Harrison}
Gather your wallnuts when the bee far young, that you
rune a pin throwe them; & lett them be gathered in a dry
day; put them into a large pot of water; Shifting of itt
every other day; for a weeke; & then for a forthnight every
day & miss; put fresh water to them; then put them into
a haire sive to drain; and then put them over the fire,
with a good quantity of water to boyle; till they bee a little
soft; then draine them out and with a course cloth; rule of
all yr outmost skins, then of white wyne venigar, & of water
boyled; & could an equall quantity; as much as will cover
them; when they are put up; before you pot them.
Lay in the bottom of your pot; or glass; a handfull
of fennel & dill; a small handfull of yr cloves of garlick,
and one small handfull of shallots; & a handfull of salt;
& some Poues and Mace; then
lay in a lay of wallnuts; & then the same quantity
of things; as before; & then a lay of wallnuts; & so conti:
{Harrison}
nn; till all yr wallnuts bee in; then pour in as much
of your pickle as will cover them; & tye them up with
a feather;

To bake a rumpe of beef.

{L. Munmouth.o}
Take a rumpe of beef to take the bone [clear ] only
Season it as y would do vinison then take a pound
of beef suet shred very smale, put yr suet into
the bottom of an earthen pot & lay yr beef upon it,
then take winter savoury & thyme, of each a handful.
strife it & strew it on the beef, then strew a handful
of sugar over the herbs, & halfe a handful of capers
shred; then lay the bones that were taken out of the
beef upon it again, & pour into it a pint of claret
wine and six or eight spoonfuls of white wine vinegar
all this must bee dun over night & the pot made up
with coarse crust, readey for the oven, & in the
morning bake it seaven hours; & then put it in a
dish for the table. an onion