Sauce, Kitchener’s. Syn. Kitchener’s relish. From salt, 3 oz.; black pepper, 2 oz.; allspice, horseradish, and shallots, of each 1 oz.; burnt-sugar colouring, a wine-glassful; mushroom ketchup, 1 quart (all bruised or scraped); macerate for 3 weeks, strain, and bottle.
Lem′on Pickle. From lemon juice and vinegar, of each 3 gall.; bruised ginger, 1 lb.; allspice, pepper, and grated lemon peel, of each 8 oz.; salt, 31⁄2 lbs.; cayenne, 2 oz.; mace and nutmegs, of each 1 oz.; digest for 14 days.
Sauce, Lobs′ter. From lobsters, as ANCHOVY SAUCE.
Sauce, Mint. From garden mint, chopped small, and then beaten up with vinegar, some moist sugar, and a little salt and pepper.
Sauce, On′ion. From onions boiled to a pulp and then beaten up with melted butter and a little warm milk.
Sauce, Oys′ter. From about 12 oysters, and 6 or 7 oz. of melted butter, with a little cayenne pepper, and 2 or 3 spoonfuls of cream, stirred together over a slow fire, then brought to a boil, and served.
Sauce, Piquante. From soy and cayenne pepper, of each 4 oz.; port wine, 1⁄2 pint; brown pickling vinegar, 11⁄2 pint; mix, and let them stand for 7 or 8 days before bottling.
Sauce, Quin’s. From walnut pickle and
port wine, of each 1 pint; mushroom ketchup, 1 quart; anchovies and shallots (chopped fine), of each 2 dozen; soy, 1⁄2 pint; cayenne, 1⁄4 oz.; simmer gently for 10 minutes, and in a fortnight strain, and bottle.
Sauce au Roi. From brown vinegar (good), 3 quarts; soy and walnut ketchup, of each 1⁄2 pint; cloves and shallots, of each 1 doz.; cayenne pepper, 11⁄2 oz.; mix, and digest for 14 days.