When we gather Melons for this use, we must wash them and cut them,
as directed for the Mango Cucumbers, then lay them in Salt and Water,
shifting the Salt and Water every four and twenty Hours, for nine Days
successively; after which, take them out and wipe them dry, and put into
the inside of each, which has been already scraped, the same Ingredients
directed for your Mango Cucumbers, and tie them up: then boil your Pickle
of Vinegar, Bay-Salt, and Spices, with these Mangoes in it; scumming it as
it rises, and with it a piece of Allum as directed in the Receipt for Mango
Cucumbers, and afterwards follow that Receipt till your Melons are fit to
use.
Now we have Wild-Ducks fit for the Table, and it is to be noted, that these
should not be larded as Land-Fowls, in the roasting of them. It must be
observed, that they be sent to Table with the Gravey in them; but before
they are laid down to the Fire, it is practis'd in many places, to chop
Onions, the Leaves of red Sage, and mix these with Pepper and Salt, to be
put in the Belly of the Ducks; and when they are brought to Table, pour a
Glass of Claret warm'd through the Body of the Ducks, which with some
Gravey, that must be sent in the Dish, under the Ducks, will make a proper
Sauce for them.
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