Another.

The Mushroms peel’d, &c. throw them into Water, and then into a Sauce-Pan, with some long Pepper, Cloves, Mace, a quarter’d Nutmeg, with an Onion, Shallot, or Roccombo-Seed, and a little Salt.  Let them all boil a quarter of an hour on a very quick Fire:  Then take out and cold, with a pretty Quantity of the former Spice, boil them in some White-Wine; which (being cold) cast upon the Mushroms, and fill up the Pot with the best White-Wine, a Bay-Leaf or two, and an Handful of Salt:  Then cover them with the Liquor; and if for long keeping, pour Sallet-Oil over all, tho’ they will be preserved a Year without it.

They are sometimes boil’d in Salt and Water, with some Milk, and laying them in the Colender to drain, till cold, and wiped dry, cast them into the Pickle with the White-Wine, Vinegar and Salt, grated Nutmeg, Ginger bruised, Cloves, Mace, white Pepper and Limon-Peel; pour the Liquor on them cold without boiling.

18.  Nasturtium Indicum. Gather the Buds before they open to flower; lay them in the Shade three or four Hours, and putting them into an Earthen Glazed Vessel, pour good Vinegar on them, and cover it with a Board.  Thus letting it stand for eight or ten Days:  Then being taken out, and gently press’d, cast them into fresh Vinegar, and let them so remain as long as before.  Repeat this a third time, and Barrel them up with Vinegar and a little Salt.

Orange. See Limon.

20.  Potato. The small green Fruit (when about the size of the Wild Cherry) being pickled, is an agreeable Sallet.  But the Root being roasted under the Embers, or otherwise, open’d with a Knife, the Pulp is butter’d in the Skin, of which it will take up a good Quantity, and is seasoned with a little Salt and Pepper.  Some eat them with Sugar together in the Skin, which has a pleasant Crimpness.  They are also stew’d and bak’d in Pyes, &c.

21.  Purselan. Lay the Stalks in an Earthen Pan; then cover them with Beer-Vinegar and Water, keeping them down with a competent Weight to imbibe, three Days:  Being taken out, put them into a Pot with as much White-Wine Vinegar as will cover them again; and close the Lid with Paste to keep in the Steam:  Then set them on the Fire for three or four Hours, often shaking and stirring them:  Then open the Cover, and turn and remove those Stalks which lie at the Bottom, to the Top, and boil them as before, till they are all of a Colour.  When all is cold, pot them with fresh White-Wine Vinegar, and so you may preserve them the whole Year round.

22.  Radish. The Seed-Pods of this Root being pickl’d, are a pretty Sallet.