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Easy
By Eliza Acton
Published 1845
Take, within three or four days of their being fully ripe, one or two well-flavoured melons; just pare off the outer rind, clear then from the seeds, and cut them into slices of about half an inch thick; lay them into good vinegar, and let them remain in it for ten days; then cover them with cold fresh vinegar, and simmer them very gently until they are tender. Lift them on to a sieve reversed,