Modern cookery, in all its branches

* We have already spoken in Chapter VI. of the very superior Vinaigre de Bordeaux so largely imported by the Messrs. Kent and Sons, of Upton-on- Severn, 534 [chap. XXV. TO PICKLE PEACHES, AND PEACH MANGOES. Take, at their full growth, just before they begin to ripen, six large or eight moderate-sized peaches ; wipe the down from them, and put them into brine that will float an egg. In three days let them be taken out, and drained on a sieve reversed for several hours. Boil in a quart of vinegar for ten minutes two ounces of whole white pepper, two of ginger slightly bruised, a teaspoonful of salt, two blades of mace, half a pound of mustard-seed, and a half- teaspoonful of cayenne tied in a bit of muslin. Lay the peaches into a jar, and pour the boiling pickle on them : in two months they will be fit for use. Peaches, 6 or 8 : in brine three days. Vinegar, 1 quart ; whole white pepper, 2 oz. ; bruised ginger, 2 oz. : salt, 1 teaspoonful ; mace, 2 blades; mustard-seed, \ lb : 10 minutes. Obs. — The peaches may be converted into excellent mangoes by cutting out from the stalk-end of each, a round of sufficient size to allow the stone to be extracted : this should be done after they are taken from the brine. They may be filled with very fresh mustardseed, previously washed in a little vinegar ; to this a small portion of garlic, or bruised eschalots, cayenne, horse-radish, chilies (the most appropriate of any), or spice of any kind may be added, to the taste. The part cut out must be replaced, and secured with a packthread crossed over the fruit. SWEET PICKLE OP MELON. (FOREIGN RECEIPT.) ( To serve with Roast Meat.) Take, within three or four days of their being fully ripe, one or two well-flavoured melons; just pare off the outer rind, clear them from the seeds, and cut them into slices of about half an inch thick ; lay them into good vinegar, and let them remain in it for ten days ; then cover them with cold fresh vinegar, and simmer them very gently until they are tender. Lift them on to a sieve reversed, to drain, and when they are quite cold stick a couple of cloves into each slice, lay them into a jar (a glass one, if at hand) and cover them well with cold syrup, made with ten ounces of sugar to the pint of water, boiled quickly together for twenty minutes. In about a week take them from the syrup, let it drain from them a little, then put them into jars in which they are to be stored, and cover them again thoroughly with good vinegar, which has been boiled for an instant, and left to become quite cold before it is added to them. and sold by their agents in almost every town in England. It may be procured in small quantities (bottled) of Mr. Metcalfe, Foreign Warehouse, Southampton Row, London, and of other agents, whose names may easily be known by applying to the Messrs. Kent themselves. CHAP. XXV.] 53 5 This pickle is intended to be served more particularly with roast mutton, hare, and venison, instead of currant jelly, but it is very good with stewed meat also. Small blades of cinnamon, and a larger proportion of cloves are sometimes stuck into the melon, but their flavour should not prevail too strongly. We have found the receipt answer extremely well as we have given it, when tried with small green melons, cut within four days of being fit for table.