N. B. Onions may be peeled and done whole in the same manner, and mixed with red cabbage.
To pickle Currants.
To a quart of double distilled white wine vinegar add half a pound of loaf sugar, whole ginger, one ounce of salt, and a pint of red currant juice; boil all together, skim it clean, and let it stand till cold. Then pick and put some best ripe red currants into glasses, fill them with the pickle, and cover them down close with bladder and leather.
To pickle Barberries.
Bruise and strain ripe barberries, and to a pint of juice add three pints of vinegar, a quarter of a pound of loaf sugar, an ounce of salt, and a quarter of an ounce of pounded and sifted ginger. Boil all together, skim it clean, and put bunches of the best ripe barberries into jars, pour the pickle boiling hot over, and let it stand till cold; then add a little bruised cochineal, and tie the jars over close.
N. B. Bunches of currants may be done in like manner.
Sour Crout.
Take large white cabbages when in season, cut them into halves, and then into slips; wash them clean and drain them dry. After which put into a tub a layer of cabbage, then a layer of salt, afterwards a small quantity of pounded and sifted coriander seeds, and so on alternately; when the tub is nearly full put a weight over to press it well, and set it in a cold dry place covered with a coarse cloth. When it is wanted for use put some of the cabbage into boiling water over a fire for five minutes, and strain it. Have ready some pieces of salted bouillie beef (of a quarter of a pound each) nearly boiled enough; likewise some pieces of pickle pork of the same number and weight. Then put them into a stewpan, add the cabbage, fresh butter, a little vinegar, onions sliced very thin, some whole pepper, allspice, and mace, tied in a bit of cloth. Let all stew till tender; then take out the spices, season the cabbage to the palate with cayenne pepper, and serve it up with fried onions (done as per receipt), with fried sausages round the crout.
Peas Pudding, to be eaten with boiled Pork.