The English and French cook describing the best and newest ways of ordering and dressing all sorts of flesh, fish and fowl, whether boiled, baked, stewed, roasted, broiled, frigassied, fryed, souc'd, marrinated, or pickled; with their proper sauces and garnishes: together with all manner of the most approved soops and potages used, either in England or France. By T. P. J. P. R. C. N. B. and several other approved cooks of London and Westminster.

The best way is thus:

After Bartholomew-tide, make choice of your smallest Cucumbers, by some called Gerkins, cleanse them well from all dirt and impurity, then put in the bottom of an earthen Pot or Ferkin, some Bay and Dill∣leaves, some whole Pepper, blades of Mace and some Cloves, then place a laying of Cucumbers thereon, then a lay of Bay and Dill-leaves, then a lay of Cucumbers, till you have filled your Vessel, you must thus continue to do, then make a liquor of Water and Dill to make it strong, with some Salt; you may boil this liquor, if you please, but pour it not to them till it be cold, then let your Cucumbers lye herein fifteen or sixteen days, then pour the liquor from them, not all, and fill it up with White wine, Vinegar; this will make your Cucumbers look green, be green and not too sowr.