The word spoon derives from an ancient word meaning a chip of wood or horn carved from a larger piece. Wooden spoons were easy to carve and thus inexpensive, making them common throughout history. The Iron Age Celts (C. 250BC) of Britain used them. This is evidenced by an example of a small ladle discovered during archaeological excavations at the Glastonbury Lake Village.
This pickling recipe is a two part process, first you have to cook the heart and then you can pickle it. Cut the heart in four pieces using the chambers of the heart as a guide. Trim the heart of all fat until you have four nice pieces of meat then add the heart to the boiling liquid and simmer for 45 minutes. After the heart is cooked let it cool completely then slice it into strips or chunks, which ever you prefer. for the pickling liquid. 1 1/2 cups of apple cider vinegar.
Taal-holelke (Boiled Swamp Cabbage) Cut out the heart of the cabbage palm. Strip off the outer hard tough fronds to reach the actual white heart. This is the most tender part and should be cut into 1/2-inch strips or cubes. Cook slowly in very little water for 20-30 minutes, adding two tablespoons of cane syrup or sugar and salt to taste.