The accomplisht cook: or, The art & mystery of cookery

together, disht in the middle of a clean dish, with red beets boil'd and jagged, and dish't round the capers and currans, as also jagg'd lemon, and serve it with oyl and vinegar. _To pickle Samphire, Broom-buds, Kitkeys, Crucifix Pease, Purslane, or the like._ Take Samphire, and pick the branches from the dead leaves or straws, then lay it in a pot or barrel, & make a strong brine of white or bay-salt, in the boiling scum it clean; being boil'd and cold put it to the samphire, cover it and keep it for all the year, and when you have any occasion to use it, take and boil it in fair water, but first let the water boil before you put it in, being boiled and become green, let it cool, then take it out of the water, and put it in a little bain or double viol with a broad mouth, put strong wine vinegar to it, close it up close and keep it. _Otherways._ Put samphire in a brass pot that will contain it, and put to it as much wine-vinegar as water, but no salt; set it over a charcoal-fire, cover it close, and boil it till it become green, then put it up in a barrell with wine-vinegar close on the head, and keep it for use. _To pickle Cucumbers._ Pickle them with salt, vinegar, whole pepper, dill-seed, some of the stalks cut, charnell, fair water, and some sicamore-leaves, and barrel them up close in a barrel. _Pickled Quinces the best way._ 1. Take quinces not cored nor pared, boil them in fair water not too tender, and put them in a barrel, fill it up with their liquor, and close on the head. 2. Pare them and boil them with white-wine, whole cloves, cinamon, and slic't ginger, barrel them up and keep them. 3. In the juyce of sweet apples, not cored, but wiped, and put up raw. 4. In white-wine barrel'd up raw. 5. Being pared and cored, boil them up in sweet-wort and sugar, keep them in a glazed pipkin close covered.