The English Housekeeper: Or, Manual of Domestic Management / Containing advice on the conduct of household affairs and practical instructions concerning the store-room, the pantry, the larder, the kitchen, the cellar, the dairy; the whole being intended for the use of young ladies who undertake the superintendence of their own housekeeping

by Anne Cobbett

Essence of Cayenne.

Steep 1 oz. good cayenne in 1 pint of brandy, or spirits of wine, a fortnight, then strain and bottle it, for use.

Essence of Seville Orange and Lemon Peel.

Rub lump sugar on the lemon or orange, till quite saturated with the rind, then scrape the sugar so saturated into the jar you keep it in, rub the rind again, and so on, till you have enough, press the sugar down close, and keep it for use. This imparts a very nice flavour to custards and puddings. Tincture of lemon peel is made by paring the peel, and steeping it in brandy.

CHAPTER XXVII.

CATSUPS.

These should be made at home, as well as pickles. A small quantity of catsup every year is sufficient, and very little time and trouble will provide it. It should be put into small bottles (filled to the neck), for when a cork is once drawn, catsups, essences, and pickles begin to decay. The bottles kept lying on their side, because this tends to preserve the cork. Keep them in a dry place.

Mushroom Catsup.

Made in September. The large flaps are best. Break off whatever parts are dirty or decayed, and lay the rest in pieces, in an earthen pan in layers, with salt between; put a folded cloth over, and let it stand a day and night, or longer, by the side of the fire; then strain off the liquor into the saucepan, and to every quart, put ½ oz. black peppercorns, a ¼ oz. allspice, ½ oz. sliced ginger, a few cloves, and 2 or 3 blades of mace. Boil the liquor, fifteen minutes, over a quick fire, though it will be stronger and keep longer, if boiled until the quantity be reduced one half, and then the spices need not be put in until it has been boiling about twenty minutes. When you take it off the fire, let it stand to settle, pour off clear, and bottle it; the sediment may be strained and bottled also, for it answers for fish sauce and brown soup. Anchovies, bay leaves, and cayenne, may be added to the spices. Dip the corks in melted rosin. Some put a table-spoonful of brandy into each pint bottle. A table-spoonful of mushroom catsup is sufficient to flavour ½ pint of sauce.—Or: break them in a pan, sprinkle salt between and let them stand till the next day, when, if their liquor be not drawn, add fresh mushrooms and more salt: the next day pour off the liquor, boil it three hours, let it settle, strain and add to every 2 quarts, ½ oz. of cloves, ½ oz, nutmegs, ½ oz. mace, 1 oz. race ginger, 1 oz. jamaica, and 1 oz. black pepper, some eschalots and horse-radish, and 1 pint of Port wine, then boil it again half an hour. This will keep well.

Walnut Catsup.