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, to drain, and when they are quite cold stick
This pickle is intended to be served more particularly with roast mutton, hare, and venison, instead of currant jelly, but it is very good with stewed meat also. Small blades of cinnamon, and a larger proportion of cloves are sometimes stuck into the melon, but their flavour should not prevail too strongly. We have found the receipt answer extremely well as we have given it, when tried with small green melons, cut within four days of being fit for table.
Melons not quite ripe, pared from hard rind and sliced, 1 or 2: in vinegar 10 days. Simmered in it until tender. In syrup 6 to 7 days. In fresh vinegar to remain. Ready to serve in a month.
A Common Sweet Pickle of Melon.—Prepare the fruit as above. In a fortnight simmer it until tender; drain, and lay it into jars, and pour on it while just warm, a pickle made with