Common Sense in the Household: A Manual of Practical Housewifery

by Marion Harland

A Good Store Sauce.

• 2 tablespoonfuls horse-radish (grated).
• 1 tablespoonful allspice.
• A grated nutmeg.
• 3 large pickled onions (minced fine).
• 2 dozen whole black peppers.
• A pinch of cayenne.
• 1 tablespoonful salt.
• 1 tablespoonful white sugar.
• 1 quart vinegar from walnut or butternut pickle.

Mix all the spices well together; crush in a stone jar with a potato-beetle or billet of wood; pour the vinegar upon these, and let it stand two weeks. Put on in a porcelain or clean bell-metal kettle and heat to boiling; strain and set aside until next day to cool and settle. Bottle and cork very tightly. It is an excellent seasoning for any kind of gravy, sauce, or stew.