SAUCE, a Good, for Steaks.
Ingredients.—1 oz. of whole black pepper, ½ oz. of allspice, 1 oz. of salt, ½ oz. grated horseradish, ½ oz. of pickled shalots, 1 pint of mushroom ketchup or walnut pickle. Mode.—Pound all the ingredients finely in a mortar, and put them into the ketchup or walnut-liquor. Let them stand for a fortnight, when strain off the liquor and bottle for use. Either pour a little of the sauce over the steaks, or mix it in the gravy. Seasonable.—This can be made at any time.
Note.—In using a jar of pickled walnuts, there is frequently left a large quantity of liquor. This should be converted into a sauce like the above, and will be found a very useful relish.