Take very young oval shaped musk-melons. Cut a round piece out of
the top or side of each, (saving the piece to put on again,) and
extract the seeds. Then (having tied on the pieces with
packthread) put them into strong salt and water for two days.
Afterwards drain and wipe them, put them into a kettle with vine
leaves or cabbage leaves under and over them, and a little piece
of alum, and hang them on a slow fire to green; keeping them
closely covered to retain the steam, which will greatly accelerate
the greening. When they are quite green, have ready the stuffing,
which must be a mixture of scraped horseradish, white mustard
seed, mace and nutmeg pounded, race ginger cut small, pepper,
tumeric and sweet oil. Fill your mangoes with this mixture,
putting a small clove of garlic into each, and replacing the
pieces at the openings; tie them with a packthread crossing
backwards and forwards round the mango. Put them into stone jars,
pour boiling vinegar over them, and cover them well. Before you
put them on the table remove the packthread.