Cut nine large lemons into thin slices, and take out the seeds.
Prepare, by pounding them in a mortar, two ounces of mustard seed,
half an ounce of black pepper, half an ounce of nutmeg, a quarter
of an ounce of mace, and a quarter of an ounce of cloves. Slice
thin two ounces of horseradish. Put all these ingredients
together. Strew over them three ounces of fine salt. Add a quart
of the best vinegar.
Boil the whole twenty minutes. Then put it warm into a jar, and
let it stand three weeks closely covered. Stir it up daily.
Then strain it through a sieve, and put it up in small bottles to
flavour fish and other sauces. This is sometimes called lemon
pickle.