Peel your orange, and cut it into thin slices. Arrange these in a glass dish, and sugar them well. Then pour over them a glass of sherry, a glass of brandy, and a glass of maraschino.
Orange Sauce.
Cold mutton, according to my notions, is “absolutely beastly,” to the palate. More happy homes have been broken up by this simple dish than by the entire army of Europe. And ’tis a dish which should never be allowed to wander outside the servants’ hall. The superior domestics who take their meals in the steward’s room, would certainly rise in a body, and protest against the indignity of a cold leg, or shoulder. As for a cold loin—but the idea is too awful. Still, brightened up by the following condiment, cold mutton will go down smoothly, and even gratefully:—
Rub off the thin yellow rind of two oranges on four lumps of sugar. Put these into a bowl, and pour in a wine-glass of port, a quarter pint of dissolved red-currant jelly, a teaspoonful of mixed mustard—don’t be frightened, it’s all right—a finely-minced shallot, a pinch of cayenne, and some more thin orange rind. Mix well. When heated up, strain and bottle off.
But amateur sauces should, on the whole, be discouraged. The writer has tasted dozens of imitations of Lea and Perrins’s “inimitable,” and it is still inimitable, and unapproachable. It is the same with chutnee. You can get anything in that line you want at Stembridge’s, close to Leicester Square, to whom the writer is indebted for some valuable hints. But here is a recipe for a mixture of chutnee and pickle, which must have been written a long time ago; for the two operations are transposed. For instance, the onions should be dealt with first.
Chutnine.
Ten or twelve large apples, peeled and cored, put in an earthenware jar, with a little vinegar (on no account use water) in the oven. Let them remain till in a pulp, then take out, and add half an ounce of curry powder, one ounce of ground ginger, half a pound of stoned raisins, chopped fine, half a pound moist sugar, one teaspoonful cayenne pepper, one tablespoonful salt. Take four large onions (this should be done first), chop very fine, and put them in a jar with a pint and a half of vinegar. Cork tightly and let them remain a week. Then add the rest of the ingredients, after mixing them well together. Cork tightly, and the chutnine will be ready for use in a month. It improves, however, by keeping for a year or so.
Raw Chutnee
is another aid to the consumption of cold meat, and I have also seen it used as an accompaniment to curry, but do not recommend the mixture.