SPANISH ONIONS—PICKLED.
527. INGREDIENTS.—Onions, vinegar; salt and cayenne to taste.
Mode.—Cut the onions in thin slices; put a layer of them in the bottom of a jar; sprinkle with salt and cayenne; then add another layer of onions, and season as before. Proceeding in this manner till the jar is full, pour in sufficient vinegar to cover the whole, and the pickle will be fit for use in a month.
Seasonable.—May be had in England from September to February.
STORE SAUCE, or CHEROKEE.
528. INGREDIENTS.—1/2 oz. of cayenne pepper, 5 cloves of garlic, 2 tablespoonfuls of soy, 1 tablespoonful of walnut ketchup, 1 pint of vinegar.
Mode.—Boil all the ingredients gently for about 1/2 hour; strain the liquor, and bottle off for use.
Time.—1/2 hour.
Seasonable.—This sauce can be made at any time.
TOMATO SAUCE—HOT, to serve with Cutlets, Roast Meats, &c.
529. INGREDIENTS.—6 tomatoes, 2 shalots, 1 clove, 1 blade of mace, salt and cayenne to taste, 1/4 pint of gravy, No. 436, or stock No. 104.
Mode.—Cut the tomatoes in two, and squeeze the juice and seeds out; put them in a stewpan with all the ingredients, and let them simmer gently until the tomatoes are tender enough to pulp; rub the whole through a sieve, boil it for a few minutes, and serve. The shalots and spices may be omitted when their flavour is objected to.
Time.—1 hour, or rather more, to simmer the tomatoes.
Average cost, for this quantity, 1s.
In full season in September and October.
[Illustration: THE TOMATO.]
TOMATO, OR LOVE-APPLE.—The plant which bears this fruit is a native of South America, and takes its name from a Portuguese word. The tomato fruit is about the size of a small potato, and is chiefly used in soups, sauces, and gravies. It is sometimes served to table roasted or boiled, and when green, makes a good ketchup or pickle. In its unripe state, it is esteemed as excellent sauce for roast goose or pork, and when quite ripe, a good store sauce may be prepared from it.
TOMATO SAUCE FOR KEEPING (Excellent).
I.
530. INGREDIENTS.—To every quart of tomato-pulp allow 1 pint of cayenne vinegar (No. 386), 3/4 oz. of shalots, 3/4 oz. of garlic, peeled and cut in slices; salt to taste. To every six quarts of liquor, 1 pint of soy, 1 pint of anchovy sauce.
Mode.—Gather the tomatoes quite ripe; bake them in a slow oven till tender; rub them through a sieve, and to every quart of pulp add cayenne vinegar, shalots, garlic, and salt, in the above proportion; boil the whole together till the garlic and shalots are quite soft; then rub it through a sieve, put it again into a saucepan, and, to every six quarts of the liquor, add 1 pint of soy and the same quantity of anchovy sauce, and boil altogether for about 20 minutes; bottle off for use, and carefully seal or rosin the corks. This will keep good for 2 or 3 years, but will be fit for use in a week. A useful and less expensive sauce may be made by omitting the anchovy and soy.
Time.—Altogether 1 hour.
Seasonable.—Make this from the middle of September to the end of October.