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vinegar, bruis'd cocheneal & peter salt you may cut them
with lemon or Anchovys
To Pickle Quinces
Core your fine quinces cut 2 or 3 of them to peices boil
them with the cores in water salt & strong bear stale,
b boil them well & strain it ? then put your fine quinces
to this pickle & scal'd them then take them off & keep
them in this pickle
To Pickle Oysters
Take a quart of large Oysters in the moon
per boil'd in their own liquor for the pickle take pint of
white wine & the liquor with mace pepper and salt
boil and scum it when cold keep the oysters and liquor
together
To Pickle Pickle
Boil them with whole spice in 3 pints of water a pint
of white wine a pint of vinegar season them with
savoury spice when boil'd take them up when cold keep them
in this pickle
To Pickle Tongues
Blanch them being boil'd in water & salt and put
them in a pot or barrell and make the pickle of as much
white wine vinegar as will fill boil'd up with savoury
spice ginger a faggot of sweet herbs when ? tis cold
put in the tongues with sliced lemmon & cover it close
with a wet bladder & leather when you eat them be
beat up some of the pickle with oil & garnish it with
sliced lemon
Cold Pyes
A Veal pye
Raise an high round pye then cut a fillet of veal
into 4 or 3 fillets season it with savoury spice
a little minced sage and sweet herbs lay it in the