To pickle Cucumber like Mango
Take yr. Cucumber before they grow yellow, cut a whole peice out of either of the ends or side, & with a Scoop take out all the Seeds, Let 'em lye 3 days in as strong a brine as will bare an egg; then wipe 'em dry with a Cloth, & put into each Cucumber, a little Pepper & Ginger, a little Mustard & a Clove of Garlick, & a little Mace Then put on the peices again yt. ye. cut off, & tye it up, & lay 'em down close in a Pot, & pour scalding Vinegar on 'em every day for 6 days together, & let 'em lyne in the Pickle.
Sauce for boyl'd Fish
Take ye. Liver, braise it in Butter, dissolve 3 Anchovies in some of the liquor your Pike is boyl'd in; put in the Juice of a lemmon with ye.peel of it, in the liquor.
To stew Pidgeons
Lard 'em well with fat Bacon, season 'em with Salt Ptre, Cloves & Mace, then make a force Meat of the Liver, fat Bacon, sweet Herbs, Crumbs of bread, Nutmeg, hard Egg & Lemmon-peel, when you have stuff'd the Bodys & Crops, toss 'em to brown 'em, then put in Anchovy, a large Glass of Clarett,an Onion stuck with Cloves, a Blade of Mace, a bunch of sweet Herbs, some slices of Veal Sweetbreads with Cockscombs, Trouffles Morelles & Mushrooms & slice of Bacon fry'd crisp. Thicken it with Butter
To Pickle Sparlings
Drain and wash 'em clean and put their Tails in their mouths, then put 'em in Salt & water a quarter of an hour, then put 'em in a Cullender to drain; wn. they are drain'd put 'em in a Tossing Pan of Water & a good handfull of Salt & a Gill of white Wine Vinegar, when 'tis just warm put in your Sparlings, & let 'em but just boyl up, or they will crack, then take 'em out & lay 'em single on a cloth till they're cold.
Make your Pickle of half what they were boyl'd in, & half white Wine Vinegar, a little Salt, slic'd Nutmeg, Mace, & whole white Pepper to your taste. Boyl 'em all a little while together. When your Sparlings are cold, lay 'em carefully in a Jugg & wn' ye. Pickle is cold pour it over 'em and stop it close.
To Pot Eels
Cut 'em along, & take out the back Bone, season 'em well with Pepper, Salt, & a little Garlick shred very small, then close 'em up & put them round in your Pot with the backs upwards, & cover 'em with Butter & bake 'em & when they are cold fill 'em up with Butter. You must not pour the Gravey from 'em for 'twill not turn sower; don't bake 'em
very long. They will keep half a year
