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Red Cabbage No 1

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







Slice the cabbage very fine crosswise, put it on an earthen dish,

sprinkle a handful of salt over it, cover it with another dish, and let

it stand twenty-four hours. Then put it in a colander to drain, and lay

it in your jar; take white wine vinegar enough to cover it, a little

cloves, mace, and allspice. Put them in whole with one pennyworth of

cochineal, bruised fine; boil it up, and put it over the cabbage, hot,

or cold, which you like best. Cover it close with a cloth till it is

cold, and then tie it over with leather.











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