Melon Compote Recipe

Cut a good melon as for eating; peel it, carefully taking off the green

part entirely, but not more. Take out all the inside, and steep the

slices for ten days in the best vinegar, keeping it well covered. Take

out the slices, and put them over the fire in fresh vinegar; let them

stew till quite tender. Then drain and dry them in a cloth; stick bits

of cloves and cinnamon in them; lay them in a jar, and make a syrup, and

pour over them. Tie the jar close down. This kind of sweetmeat is eaten

in Geneva with roast meat, and is much better than currant jelly or

apple sauce. The melon must be in good order, and within three or four

days of being ripe enough to eat.



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