Melon Mangoes

Ingredients

• a bowl of good vinegar
• pickle of salt and water that will float an egg
• a small quantity of scraped horseradish
• shred shallots
• equal parts of bruised mustard
• equal parts of bruised coriander seed
• a few peppercorns
• allspice
• pounded mace
• cloves
• vinegar to cover

Method

1. 1

   Prepare small, clean melons by making a circular incision and scooping out the pulp and seeds.

2. 2

   Soak in a salt-water pickle for 24 hours, then drain.

3. 3

   Fill with a mixture of spices and beans, sew the piece back on, and cover with boiling vinegar.

4. 4

   Let stand near the fire for an hour, then heat the vinegar for several days, adding garlic and spices.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 916. The excerpt below is the record exactly as published.

Melon Mangoes. — Choose small, late melons, green and sound. Wipe them clean, and make a cii-cular incision round the stem, which piece remove, to scoop out the pulped part and seeds. ]\Iake a pickle of salt and water that will float an egg, lay the melons into a broad-bottomed pan or tub, having first re- placed the piece taken out, and pour the pickle over them, two inches above the top. In twenty-four hours take them out, and di-ain on a sieve. Make a seasoning of a small quantity of scraped horseradish, shred shaUots, equal parts of bruised mustard and coriander seed, a few peppercorns, allspice, pounded mace, and cloves. FiU the hollow of the melons with the spice, &c. ; put in beans, small onions, and cu- cumbers. The onions should be peeled and boiled for a minute or two, the beans, &c., scalded, and the piece sewed on firmly with coarse thread, always remembering to lay the cut sides up when the melons are put into the jar. Boil as much vinegar as will bo rcquiicd to cover with the seeds of the fruit. Strew cloves, pepper, and put in a fevi^ capsicums before straining over the melons. Cover with a cloth, and let the jar stand near the fire for an hour or so. Next day, and for four or five successive days, make the vinegar hot, adding at the last heating about half an ounce of garlic, the same of white peppercorns, ginger, and cardamom seeds. Boil twenty minutes. Cover when cold, and set aside for use. Melon, Pickled, for Venison.— Take melons about the size of a large orange, and before they are quite ripe. When peeled, and the seeds are taken out, slic« them into a bowl of good vinegar

Cook this with the app: pantry check, scaling, and the assistant.