Durham mustard, 4 oz.; salt, large teaspoonful; cayenne, or chili vinegar, 1 dessertspoonful; horseradish vinegar, third of pint.
Obs.—This is an exceedingly pungent compound, but has many approvers.
ANOTHER TARTAR MUSTARD.
Mix the salt and mustard smoothly, with equal parts of horseradish vinegar, and of chili vinegar. Mustard made by these receipts will keep long, if put into jars or bottles and closely corked. Cucumber, eschalot, or any other of the flavoured vinegars for which we have given receipts, may in turn be used for it, and mushroom, gherkin, or India pickle-liquor, likewise.
CHAPTER VIII.
Forcemeats.
GENERAL REMARKS.
Weighing Machine.