CHAPTER VII.
STORE SAUCES.
| Page | |
| Observations | [145] |
| Chetney Sauce (Bengal receipt) | [146] |
| Fine Mushroom Catsup | [146] |
| Mushroom Catsup (another receipt) | [148] |
| Double Mushroom Catsup | [148] |
| Compound, or Cook’s Catsup | [149] |
| Walnut Catsup | [149] |
| Another good receipt for Walnut Catsup | [150] |
| Lemon Pickle, or Catsup | [150] |
| Pontac Catsup for Fish | [150] |
| Bottled Tomatas, or Tomata Catsup | [151] |
| Epicurean Sauce | [151] |
| Tarragon Vinegar | [151] |
| Green Mint Vinegar | [152] |
| Cucumber Vinegar | [152] |
| Celery Vinegar | [152]. |
| Eschalot, or Garlic Vinegar | [152]. |
| Eschalot Wine | [153] |
| Horseradish Vinegar | [153] |
| Cayenne Vinegar | [153] |
| Lemon Brandy for flavouring Sweet Dishes | [153] |
| Dried Mushrooms | [153] |
| Mushroom Powder | [154] |
| Potato Flour, or Arrow Root (Fecule de Pommes de Terre) | [154] |
| To make Flour of Rice | [154] |
| Powder of Savoury Herbs | [154] |
| Tartar Mustard | [154] |
| Another Tartar Mustard | [154] |