A Book of Mediterranean Food

2¼ lb of pimentos, from which you
have removed the core and the
seeds; cut in rounds. Cover the pan
and let them simmer 15 minutes,
when you add 2 lb of very ripe
peeled tomatoes, a dove of garlic, a
teaspoon of powdered ginger, 1 lb
of sugar, ½ lb of sultanas, and a
teaspoon of mixed spice. Pour over
a pint of good vinegar and
continue cooking very slowly for 3
hours.

Note on Hors d’Œuvre

As I have not given a separate
chapter for hors d’œuvre I have