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41
{(No.88) }To Pickle Portugal Onions

Peel your Onions, & Cut out of the Bottom a
Small round peice, & scoop out the Insides, but
Not to thin, then put them in Salt & water three
Days, Changing it twice a day, then drain them
and stuff them, first put in flower of Mustard
Seed, then some Ginger Cut small, & a little mace
and Shalot cut small, then some more Mustard,
and fill them up with scraped Horse Radish,
then put on the Bottom Peice, & tie them down
Close, then make a Strong Pickle of White wine
Vinegar, mace, ginger, Cloves, Nutmeg, slic'd
Horse Radish, & a great deal of salt, then put in
the Mango's & let them boil up two, or three times,
but dont let them boil to Much, for then they
will lose there firmness & wont keep, then
Put them with there Pickle in a Jarr & Cover
them down close, & the next Morning boil your
Pickle up again, & pour it over them.

{(No.89)} A Sauce for Roast Meat

Take an Anchove, wash it Clean, put to it a
Glass of red wine, a little strong broth or Gravy
gravy, some Nutmeg 1 Shalot sliced & the
Juice of a sivil Orange Stew these together a
Little & pour it to the Gravy that runs from the
Meat