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Onions No 5

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







Parboil small white onions, and let them cool. Make a pickle with half

vinegar, half wine, into which put some salt, a little ginger, some

mace, and sliced nutmeg. Boil all this up together, skimming it well.

Let it stand till quite cold; then put in your onions, covering them

down. Should they become mouldy, boil the liquor again, but skim it

well; let it stand till quite cold before the onions are again put in,

and they will keep all the year.











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