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(Pickles.) - (The Lady's Own Cookery Book)

The codlings should be the size of large walnuts; put vine leaves in the

bottom of your pan, and lay in the codlings, covering with leaves and

then with water; set them over a gentle fire till they may be peeled;

then peel and put them into the water, with vine leaves at top and

bottom, covering them close; set them over a slow fire till they become

green, and, when they are cold, take off the end whole, cutting it round

with a small knife; scoop out the core, fill the apple with garlic and

mustard seed, put on the bit, and set that end uppermost in the pickle,

which must be double-distilled vinegar cold, with mace and cloves.

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