Cut a slit in the side of each pepper, and take out all the seeds. Let
them soak in brine (strong enough to float an egg) two days. Then,
washing them in cold water, put them into a stone jar. Pour over them
vinegar boiled with cinnamon, mace, and nutmeg. Whenever they are wanted
to be served, stuff each one with a boiled tongue cut into dice, and
mixed with a _Mayonnaise_ dressing. Or little mangoes may be made,
stuffing each one with pickled nasturtiums, grapes, minced onions, red
cabbage or cucumbers, seasoned with mustard-seed, root ginger, and mace.