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Onions No 1

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

Take your onions when they are dry enough to lay up for winter, the

smaller the better they look: put them in a pot, cover them with spring

water, with a handful of salt, and let them boil up; then strain them

off. Take off three coats; lay them on a cloth, and let two persons take

hold of it, one at each end, and rub them backwards and forwards till

they are very dry. Then put them in your jars or bottles, with some

blades of mace, cloves, and nutmeg, cut into pieces; take some

double-distilled white wine vinegar, boil it up with a little salt; let

it stand till it is cold, and put it over the onions. Cork them close,

and tie a bladder and leather over them.

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