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

a jar one by one, that none of the grit may stick to them; and when cold, cover them with the pickle thus made. Boil the liquor with a bit of mace, lemon peel, and black peppers; and to every hundred of these corns, put two spoonfuls of the best undistilled vinegar. The pickle should be kept in small jars, and tied close with bladder, for the air will spoil them. PICKLED PIGEONS. Bone them, turn the inside out, and lard it. Season with a little salt and allspice in fine powder; then turn them again, and tie the neck and rump with thread. Put them into boiling water; when they have boiled a minute or two to make them plump, take them out and dry them well. Then put them boiling hot into the pickle, which must be made of equal quantities of white wine and white-wine vinegar, with white pepper and allspice, sliced ginger and nutmeg, and two or three bay leaves. When it boils up, put in the pigeons. If they are small, a quarter of an hour will do them; if large, twenty minutes. Then take them out, wipe them, and let them cool. When the pickle is cold, take the fat from it, and put them in again. Keep them in a stone jar, tied down with a bladder to keep out the air. Instead of larding, put into some a stuffing made of yolks of eggs boiled hard, and marrow in equal quantities, with sweet herbs, pepper, salt, and mace. PICKLED PORK. The hams and shoulders being cut off, take for pickling the quantities proportioned to the middlings of a pretty large hog. Mix and pound fine, four ounces of salt petre, a pound of coarse sugar, an ounce of salprunel, and a little common salt. Sprinkle the pork with salt, drain it twenty four hours, and then rub it with the above mixture. Pack the pieces tight in a small deep tub, filling up the spaces with common salt. Place large pebbles on the pork, to prevent it from swimming in the pickle