Take twenty-five peppers cut very fine, one root of horse-radish grated, two tablespoonsful of salt and a tablespoonful of mustard seed, a tablespoonful of cloves, the same of allspice, a little mace; boil the spices in the vinegar, and pour over the peppers, mixing all well together; put in bottles or jars, and cork it.
CELERY VINEGAR.
Bruise a pint of celery seed; after putting it into your bottles, fill them with strong cider vinegar; set it away for a month, not forgetting to shake it every day: it will then be fit for use.
GRAVY FOR ROAST TURKEY AND CHICKENS.
Boil the liver and gizzard with a little salt; when done, chop them up fine; mix with the water they were boiled in, some of the drippings in the bottom of the oven, a very little brown flour, then add the giblets: season to your taste.
VEAL GRAVY.
Take some of the drippings in the bottom of your oven, to which add some boiling water; put it on to boil, season with pepper, salt, and a little brown sugar and flour; send hot to table.
VENISON SAUCE.
Take equal quantities of claret and currant jelly, and some brown sugar; put it down and let it stew till thick; send hot to table; this sauce is very good for venison or roast leg of mutton.