[65]. The sauce can be made without either when their flavour is not liked.
CAPSICUMB CHATNEY.
Slice transversely and very thin, into a bowl or pan of spring water, some large tender green capsicumbs, and let them steep for an hour or two; then drain, and dress with oil, vinegar, and salt.
For Tomata and Sausage Chatney, see Chapter of [Foreign Cookery].
CHAPTER VII.
Store Sauces.
Mushrooms, Eschalots, and Tomatas.