Gather them early in a morning about the bigness of a walnut let them
be fresh and red underneath and of one nights growth blanch them of
the outside and pare them within with some part of the stalks if it
be tender and then Strew them into a pan of fair water and a small
quantity of salt shift them so 3 times and then take them out of the
water and put them into a skillet w^{th} as much fair water as will
cover them a little Salt a faggot of herbs and an oynion and when
they do begin to boyle besure to Scumme it very carefully and put 3
spoonfulls of white wine vinegar and when they are so done strain them
let them stand till they be cold make them a pickle 2 parts white wine
it Self and the other part elder vinegar and put them all into a glass
or pot and put the pickle to them, with a little long pepper a few
cloves one or two nutmegs quarter’d a little mace a little Salt, and
besure to Stop them up very close that no air may enter.