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 in a pot, cover them with water, put in some salt, and as the scum rises skim it off clean; then put in half an ounce of cloves and mace, a little all-spice and whole pepper, stew them gently till they are tender, which will be in four or five hours, take them out, and take the two skins clean off; cut them of what size and shape you please, and let them stand till they are cold; in the mean time make a pickle of half white wine and half vinegar boiled together, with some fresh spices in it; when both the pickles and palates are cold, lay a layer of palates in a jar, and put in some bay-leaves with a little fresh spice between every layer, and pour the pickle over them; tie them down close, and keep them for use. These are very useful to put into made dishes of all sorts, only wash them out of the pickle in warm water. You may make a little side-dish with white or brown sauce, or butter and mustard, with a spoonful of white wine in it.

Put your combs into scalding water, and take the skins off; then put them into a stew-pan, cover them with white wine vinegar, put in some cloves and mace, a little all-spice and whole pepper, a few bay-leaves, a little bay-salt, and stew them for half an hour; then put them in a jar; and when they are cold, melt a little mutton suet and put over them, to keep out the air, and tie them down with a bladder and leather. When you want to use them, lay them in warm water for an hour before; and you may put them in made