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Oranges, Pickled

Take half a dozen fine Seville oranges. Cut them deeply, rub them well with salt, and let them stand in a warm place for four or five days. Sprinkle a table-spoonful of coriander-seeds over them, and cover them with a pint and a half of boiling vinegar in which two blades of mace have been simmered for two minutes. Boil the vinegar once or twice, and pour it again upon the oranges, then cover the jar with bladder, and store for use. This pickle ought to be kept fully two months before it is used. It should be served with wild fowl. Time, six or eight minutes to prepare. Probable cost, 1s. 6d.