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.
23. Sampier. Let it be gathered about Michaelmas (or the Spring) and put two or three hours into a Brine of Water and Salt; then into a clean Tin'd Braſs Pot, with three parts of ſtrong White-Wine Vinegar, and one part of Water and Salt, or as much as will cover the Sampier, keeping the Vapour from iſſuing out, by paſting down the Pot-lid, and ſo hang it over the Fire for half an Hour only. Being taken off, let it remain covered till it be cold; and then put it up into ſmall Barrels or Jars, with the Liquor, and ſome freſh Vinegar, Water and Salt; and thus it will keep very green. If you be near the Sea, that Water will ſupply the place of Brine. This is the Dover Receit.
24. Walnuts. Gather the Nuts young, before they begin to harden, but not before the Kernel is pretty white: Steep them in as much Water as will more than cover them. Then ſet them on the Fire, and when the water boils, and grows black, pour it off, and ſupply it with freſh, boiling it as before, and continuing to ſhift it till it become clear, and the Nuts pretty tender: Then let them be put into clean Spring Water for two Days, changing it as before with freſh, two or three times within this ſpace: Then lay them to drain, and dry on a clean courſe Cloth, and put them up in a Glaſs Jar, with a few Walnut Leaves, Dill, Cloves, Pepper, whole Mace and Salt; ſtrowing them under every Layer of Nuts, till the Veſſel be three quarters full; and laſtly, repleniſhing it with the beſt Vinegar, keep it well covered; and ſo they will be fit to ſpend within three Months.
To make a Mango with them.
The green Nuts prepared as before, cover the Bottom of the Jar with ſome Dill, an Handful of Bay-Salt, &c. and then a Bed of Nuts; and ſo ſtratum upon ſtratum, as above, adding to the Spice ſome Roccombo-Seeds; and filling the reſt of the Jar with the beſt White-Wine Vinegar, mingled with the beſt Muſtard; and to let them remain cloſe covered, during two or three Months time: And thus have you a more agreeable Mango than what is brought us from abroad; which you may uſe in any Sauce, and is of it ſelf a rich Condiment.
Thus far Pickles.
25. Potage Maigre. Take four Quarts of Spring-Water, two or three Onions ſtuck with ſome Cloves, two or three Slices of Limon Peel, Salt, whole white Pepper, Mace, a Raze or two of Ginger, tied up in a fine Cloth (Lawn or Tiffany) and make all boil for half an Hour; Then having Spinage, Sorrel, white Beet-Chard, a little Cabbage, a few ſmall Tops of Cives, waſh'd and pick'd clean, ſhred them well, and caſt them into the Liquor, with a Pint of blue Peaſe boil'd ſoft and ſtrain'd, with a Bunch of ſweet Herbs, the Top and Bottom of a French Roll; and ſo ſuffer it to boil during three Hours; and then diſh it with another ſmall French Roll, and Slices about the Diſh: Some cut Bread in ſlices, and frying them brown (being dried) put them into the Pottage juſt as it is going to be eaten.
The ſame Herbs, clean waſh'd, broken and pulled aſunder only, being put in a cloſe cover'd Pipkin, without any other Water or Liquor, will ſtew in their own Juice and Moiſture. Some add an whole Onion, which after a while ſhould be taken out, remembring to ſeaſon it with Salt and Spice, and ſerve it up with Bread and a Piece of freſh Butter.