the seeds, but
be careful to let as much of the meat remain as you can. Bruise mustard
seed, a clove of garlic, some bits of horseradish, slices of ginger, and
put in all these. Tie the piece on again, and make a pickle of vinegar,
whole pepper, salt, mace, and cloves: boil it, and pour it on the
mangoes, and continue this for nine days together. When cold, cover them
down with leather.

_Another._

Scrape out the core and seed, filling them with whole pepper, a clove of
garlic, and other spice. Put them into salt and water, covered close up,
for twenty-four hours; then drain and wipe them dry. Boil as much
vinegar with spice as will cover them, and pour it on them scalding hot.

_Cucumbers sliced._

Take cucumbers not full grown, slice them into a pewter dish; to twelve
cucumbers put three or four onions sliced, and as you do them strew salt
on them; cover them with a pewter dish, and let them stand twenty-four
hours. Then take out the onions, strain the liquor from the cucumbers
through a colander, and put them in a well glazed jar, with a pickle
made of white wine vinegar, distilled in a cold still, with seasoning of
mace, cloves, and pepper. The pickle must be poured boiling hot upon
them, and then cover them down as close as possible. In four or five
days take them out of the pickle, boil it, and pour it on as before,
keeping the jar very close. Repeat this three times; cover the jar with
a bladder, and leather over it; the cucumbers will keep the whole year,
and be of a fine sea-green, but perhaps not of so fine colour when first
you open them; they will become so, however, if the vinegar is really
fine.

_Cucumbers stuffed._

Take six or eight middling-sized cucumbers, the smoothest you can
procure; pare them, cut a small piece off the end, and scoop out all the
seeds; blanch them for three or four minutes in boiling water on the
fire; then put them into cold water to make the forcemeat. Then take
some veal off the leg, calf's udder, fat bacon, and a piece of suet, and
put it in boiling water about four minutes; take it out, and chop all
together; put some parsley, small green onions, and shalots, all finely
chopped, some salt, pepper, and nutmeg, sufficient for seasoning it,
some crumbs of bread that have been steeped in cream, the whites of two
eggs, and four yolks beaten well in a mortar. Stuff your cucumbers with
this, and put the piece you cut off each upon it again. Lay at the
bottom of your s