Thus letting it stand for eight or ten Days: Then being taken out, and
gently press'd, cast them into fresh Vinegar, and let them so remain as
long as before. Repeat this a third time, and Barrel them up with
Vinegar and a little Salt_.
Orange. _See_ Limon.
20. Potato. _The small green Fruit (when about the size of the Wild
Cherry) being pickled, is an agreeable Sallet. But the Root being
roasted under the Embers, or otherwise, open'd with a Knife, the Pulp
is butter'd in the Skin, of which it will take up a good Quantity, and
is seasoned with a little Salt and Pepper. Some eat them with Sugar
together in the Skin, which has a pleasant Crimpness. They are also
stew'd and bak'd in Pyes_, &c.
21. Purselan. _Lay the Stalks in an Earthen Pan; then cover them with
Beer-Vinegar and Water, keeping them down with a competent Weight to
imbibe, three Days: Being taken out, put them into a Pot with as much
White-Wine Vinegar as will cover them again; and close the Lid with
Paste to keep in the Steam: Then set them on the Fire for three or four
Hours, often shaking and stirring them: Then open the Cover, and turn
and remove those Stalks which lie at the Bottom, to the Top, and boil
them as before, till they are all of a Colour.
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