Samphire Recipe

Pick and lay it in strong brine, cold; let it remain twenty-four hours,

boil the brine once on a quick fire, and pour it immediately on the

samphire. After standing twenty-four hours, just boil it again on a

quick fire, and stand till cold. Lay it in a pot, let the pickle settle,

and cover the samphire with the clear portion of the pickle. Set it in a

dry place, and, should the pickle become mothery, boil it once a month,

and, when cold, put the samphire into it.

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