The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

some of it over each piece. Fry them brown in oil, and when cold put them into a stone jar, and cover them with vinegar. Thus prepared, they will keep for months; and if to be kept longer, pour oil on the top. Mackarel preserved this way are called Caveach. A more common way is to boil the mackarel after they are cleaned, and then to boil up some of the liquor with a few peppercorns, bay leaves, and a little vinegar; and when the fish is cold, the liquor is poured over them. Collared mackarel are prepared the same way as collared eel. PICKLED MELONS. Take six melons, cut a slice out of them, and scrape out the seeds and pulp quite clean. Put them into a tin stewpan with as much water as will cover them; add a small handful of salt, and boil them over a quick fire. When they boil take them off the fire, put them into an earthen pan with the water, and let them stand till the next day. The melons must then be taken out and wiped dry, both within and without. Put two small cloves of garlic into each, a little bit of ginger, and bruised mustard seed, enough to fill them. Replace the slice that was cut out, and tie it on with a thread. Boil some cloves, mace, ginger, pepper, and mustard seed, all bruised, and some garlic, in as much vinegar as will cover them. After a little boiling, pour the whole, boiling-hot, upon the melons. They must be quite covered with the pickle, and tied down close, when cold, with a bladder and leather. They will not be fit for use in less than three or four months, and will keep two or three years. PICKLED MUSHROOMS. Rub the buttons with a piece of flannel, and salt. Take out the red inside of the larger ones, and when old and black they will do for pickling. Throw some salt over, and put them into a stewpan with mace and pepper. As the liquor comes out, shake them