Take a couple of dozen of large thick-skinned lemons, cut off a piece
from the blossom end of each, leaving a bare surface the size of
a shilling, scoop out the whole of the insides, wash them in cold
water, entirely freeing them of loose pulp, and immerse them in a
brine of a pound of bay salt to the gallon of water. Rouse them about
occasionally, change the brine on the third day, and let them remain so
pickled three days longer. Now drain and wipe them dry, and fill them
with this mixture:
Horseradish, scraped fine 1 oz.
Mustard seed, bruised 2 oz.
Ginger, sliced thin 1 oz.
Eschalots, minced 1 oz.
Chillies, minced 1 oz.
Stitch the pieces which you cut off on to their respective
correspondents, neatly place the fruit closely together in a stone jar,
and pour upon them, boiling hot, the following pickle:
Best pickling vinegar 2 quarts
The juice from the lemons
Table salt 2 tablespoonfuls
White peppercorns, bruised 1 oz.
Ginger, bruised 1 oz.
Mace, bruised 1 oz.
The lemon juice must have been strained, and the vinegar put upon the
pulp for half an hour, and then also passed through a fine sieve.
The mangoes must be well covered by the pickle, and as some will be
absorbed, it is desirable to let them remain just temporarily covered
with paper for three days and then fill up with the pickle. These will
be very fine in four or five months, but for present consumption they
could not be recommended. Put bladder safely over the jars and cover
with leather.