378 Appendix to the Art of Cookery l 
To preferve cucumbers equal with any Italian fweetmeat. 
TAKE fine young gerkins, of two or three different fizes; 
put them into a Hone jar, cover them well with vine leaves, fill 
the jar with fpring-water, cover it clofe; let it Hand near the fire, 
fo as to be quite warm, for ten days or a fortnight; then take 
them out, and throw them into fpring-water, they will look 
quite yellow, and ftink, but you muft not mind that. Have 
ready your preferving-pan ; take them out of that water, and 
put them into the pan, cover them well with vine-leaves, fill it 
with fpring-water, fet it over a charcoal fire, cover them clofe, 
and let them fimroer very flow ; look at them often, and when 
you fee them turned quite of a fine green, take off the leaves, 
and throw them into a large fieve; then into a coarfe cloth, 
four or five times doubled ; when they are cold, put them into 
the jar, and have ready your fyrup, made of double'refined fu- 
gar, in which boil a great deal of lemon-p el and whole ginger; 
pour it hot over them, and cover them down clofe; do it three 
times 5 pare your lemon peel very thin, and cut them in long 
thin bits, about two inches long; the ginger mull be well boiled 
in water before k is put in the fyrup. Take long cucumbers, 
cut them in half, fcoop out the infide ; do them the fame way : 
they eat very fine in minced pies or puddings ; or boil the fyrup 
to a candy, and dry them on fieves* 
The Jews way of prefer ving falmon , and all forts offijh . 
TAKE either falmon, cod, or any large fish, cutoff the head, 
wafh it clean, and cut it in dices as crimp’d cod is, dry it very 
well in a cloth ; then flour it, and dip it in yolks of eggs, and 
fry it in a great deal of oil, till it is of a fine brown, and well 
done ; take it out and lay it to drain, till it is very dry and cold. 
Whitings, mackrel, and flat filh, are done whole ; when they 
are quite dry and cold, lay them in your pan or veffel, throw in 
between them a good deal of mace, cloves, and fliced nutmeg, 
a few bay-leaves; have your pickle ready, made of the beft 
white wine vinegar, in which you muft boil a great many cloves 
of garlick and fhalot, black and white pepper, Jamaica and 
long pepper, juniper berries and fait; when the garlick begins to 
be tender, the pickle is enough: when it is quite cold, pour it 
on your fifh, and a little oil on the top. They will keep good 
a twelvemonth, and are to be eat cold with oil and vinegar: they 
will go good to the EaftTndies, All forts of fifh fried well in 
