... the fire till they are very tender; save all the liquor that runs from them while roasting; then with a spoon gently scoop out the pulp from the skins; avoid touching them with your fingers: add to the pulp a small quantity of shred ginger, and a few young onions cut very small. Salt it well, and mix the whole together with vinegar, or the best common wine. Put it into pint ... — The Lady's Own Cookery Book, and New Dinner-Table Directory; • Charlotte Campbell Bury Read full book for free!