1903 The still-room by C. Roundell

Condiinents and Sauces

twenty minutes. Strain, and, when the liquor is cool, add half a pint of an equal mixture of walnut catsup and soy. Thoroughly mix and bottle. To make a Piquant Sauce {Receipe 3). — Boil a quarter of a pound each of allspice, minced shallots, and minced garlic, and two ounces of salt in a quart of vinegar for twenty minutes. Strain, and, when the mixture is cool, add a gallon each of walnut catsup and mushroom catsup. Thoroughly mix and bottle. To make Anchovy Sauce. — Heat, until it thickens, a mixture of a pint of vinegar, a pint and a quarter of water, two pounds and a half of butter, three- quarters of a pound of flour, and thirty minced anchovies. Rub the mixture through a coarse hair sieve and bottle. To make a Salad Dressing to be stored, — Salad dress- ings should be mixed freshly as required ; but it is sometimes thought desirable to keep a stock dressing bottled and ready for all emergencies. Thoroughly beat the yolks of three eggs, and gradually stir in half a tea-cupful of olive oil, together with a table- spoonful of mustard, a little pepper, two table- spoonfuls of salt, and half a tea-cupful of vinegar ; adding, last of all, the well-beaten whites of the three eggs. Bottle in well-stoppered bottles.

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