PICKLED CAPSICUMS.
385. INGREDIENTS.—Vinegar, 1/4 oz. of pounded mace, and 1/4 oz. of grated nutmeg, to each quart; brine.
Mode.—Gather the pods with the stalks on, before they turn red; slit them down the side with a small-pointed knife, and remove the seeds only; put them in a strong brine for 3 days, changing it every morning; then take them out, lay them on a cloth, with another one over them, until they are perfectly free from moisture. Boil sufficient vinegar to cover them, with mace and nutmeg in the above proportions; put the pods in a jar, pour over the vinegar when cold, and exclude them from the air by means of a wet bladder tied over.
CAYENNE VINEGAR, or ESSENCE OF CAYENNE.
386. INGREDIENTS.—1/2 oz. of cayenne pepper, 1/2 pint of strong spirit, or 1 pint of vinegar.
Mode.—Put the vinegar, or spirit, into a bottle, with the above proportion of cayenne, and let it steep for a month, when strain off and bottle for use. This is excellent seasoning for soups or sauces, but must be used very sparingly.
CELERY SAUCE, FOR BOILED TURKEY, POULTRY, &c.
387. INGREDIENTS.—6 heads of celery, 1 pint of white stock, No. 107, 2 blades of mace, 1 small bunch of savoury herbs; thickening of butter and flour, or arrowroot, 1/2 pint of cream, lemon-juice.
Mode.—Boil the celery in salt and water, until tender, and cut it into pieces 2 inches long. Put the stock into a stewpan with the mace and herbs, and let it simmer for 1/2 hour to extract their flavour. Then strain the liquor, add the celery and a thickening of butter kneaded with flour, or, what is still better, with arrowroot; just before serving, put in the cream, boil it up and squeeze in a little lemon-juice. If necessary, add a seasoning of salt and white pepper.
Time.—25 minutes to boil the celery. Average cost, 1s. 3d.
Sufficient, this quantity, for a boiled turkey.
This sauce may be made brown by using gravy instead of white stock, and flavouring it with mushroom ketchup or Harvey's sauce.
[Illustration: ARROWROOT.]
ARROWROOT.—This nutritious fecula is obtained from the roots of a plant which is cultivated in both the East and West Indies. When the roots are about a year old, they are dug up, and, after being well washed, are beaten to a pulp, which is afterwards, by means of water, separated from the fibrous part. After being passed through a sieve, once more washed, and then suffered to settle, the sediment is dried in the sun, when it has become arrowroot. The best is obtained from the West Indies, but a large quantity of what is sold in London is adulterated with potato-starch. As a means of knowing arrowroot when it is good, it may be as well to state, that the genuine article, when formed into a jelly, will remain firm for three or four days, whilst the adulterated will become as thin as milk in the course of twelve hours.
CELERY SAUCE (a More Simple Recipe).
388. INGREDIENTS.—4 heads of celery, 1/2 pint of melted butter, made with milk (No. 380), 1 blade of pounded mace; salt and white pepper to taste.
Mode.—Wash the celery, boil it in salt and water till tender, and cut it into pieces 2 inches long; make 1/2 pint melted butter by recipe No. 380; put in the celery, pounded mace, and seasoning; simmer for three minutes, when the sauce will be ready to serve.
Time.—25 minutes to boil the celery. Average cost, 6d.
Sufficient, this quantity, for a boiled fowl.