Herrings, to marinate.
Take a quarter of a hundred of herrings; cut off their heads and tails; take out the roes, and clean them; then take half an ounce of Jamaica and half an ounce of common pepper, an ounce of bay salt, and an ounce and a half of common salt; beat the pepper fine, mix it with the salt, and put some of this seasoning into the belly of each herring. Lay them in rows, and between every row strew some of the seasoning, and lay a bunch or two of thyme, parsley, and sage, and three or four bay-leaves. Cover your fish with good vinegar, and your pot with paste; put the pot into the oven after the household bread is drawn; let it remain all night; and, when it comes out of the oven, pour out all the liquor, take out the herbs; again boil up the liquor; add as much more vinegar as will cover the herrings, skim it clean, and strain it. When cold, pour it over your herrings.
Herrings, red, Trout fashion.
Cut off their heads, cleanse them well, and lay a row at the bottom of an earthen pot, sprinkling them over with bay salt and saltpetre, mixed together. Repeat this until your pan is full; then cover them, and bake them gently; when cold, they will be as red as anchovies, and the bones dissolved.
India Pickle, called Picolili. No. 1.
Lay one pound of ginger in salt and water for a whole night; then scrape and cut it in thin slices, and lay them in the sun to dry; put them into a jar till the other ingredients are ready. Peel two pounds of garlic, and cut it in thin slices; cover it with salt for three days; drain it well from the brine, and dry it as above directed. Take young cabbages, cut them in quarters, salt them for three days, and dry them as above; do the same with cauliflowers, celery, and radishes, scraping the latter and leaving the tops of the celery on, French beans, and asparagus, which last two must be salted only two days, and dried in the same manner. Take long pepper and salt it, but do not dry it too much, three ounces of turmeric, and a quarter of a pound of mustard seed finely bruised; put these into a stone jar, and pour on them a gallon of strong vinegar; look at it now and then, and if you see occasion add more vinegar. Proceed in the same manner with plums, peaches, melons, apples, cucumbers; artichoke bottoms must be pared and cut raw; then salt them, and give them just one gentle boil, putting them into the water when hot. Never do red cabbage or walnuts. The more every thing is dried, the plumper it will become in the vinegar. Put in a pound or two of whole garlic prepared as above to act as a pickle. You need never empty the jar, as the pickle keeps; but as things come into season, do them and throw them in, observing that the vinegar always covers them. If the ingredients cannot be conveniently dried by the sun, you may do them by the fire, but the sun is best.
India Pickle. No. 2.
Select the closest and whitest cabbage you can get, take off the outside leaves, quarter and cut them into thin slices, and lay them upon a sieve; salt well between each layer of the cabbage, and let it drain till the next day; then dry it in a cloth, and spread it in dishes before the fire, or the sun, often turning it till dry. Put it in a stone jar, with half a pint of white mustard seed, a little mace and cloves beat to a powder, as much cayenne as will lie on a shilling, a large head of garlic, and one pennyworth of turmeric in powder. Pour on it three quarts of vinegar boiling hot; cover it close with a cloth, and let it stand a fortnight; then turn it all out into a saucepan. Boil it, turning it often, about eight minutes, and put it up in your jar for use. It will be ready in a month. If other things are put in, they should lie in salt three days and then be dried; in this case, it will be necessary to make the pickle stronger, by adding ginger and horseradish, and it must be kept longer before used.
India Pickle. No. 3.
Boil one pound of salt, four ounces of ginger, eight ounces of shalots or garlic, a spoonful of cayenne pepper, two ounces of mustard seed, and six quarts of good vinegar. When cold, you may put in green fruit or any vegetable you choose, fresh as you pick them, only wiping off the dust. Stop your jar close, and put in a little turmeric to colour it.