Take 5 pounds of salmon, cut it down the back, and take out the fillets. Lard it very close with thin strips of lard, put on with larding-needle. Put on gridiron, broil it; put butter, pepper, and salt on when broiling. After it is done, take 1 quart of oysters to one dish of fillets; drain the oysters of all liquor; fricassee them. Take 1 teacupful of cream, 1 tablespoonful of flour, 1 tablespoonful of butter, put in a little mace to season, and make a sauce; then put in the oysters, and let it boil up once to get done. Pour in 1 wine-glass of wine. Take your fish, lap the ends over each other on the dish; pour your oysters in center. Take 1 scoop French potatoes, and put four piles around the dish. These potatoes must be boiled in lard and seasoned to taste.
No. 54.
SADDLE OF VENISON.
[12 pounds.]
Take the top skin off. Take portion of fat out, skewer it pretty round; let it cook ¾ of an hour; cut it down in the back, take out the fillets, slice them, pepper and salt them, and put them back. Make a sauce of 1 cup of sugar, ½ cup of vinegar, 2 teacups of tomatoes, the essence out of the venison, 1 teaspoonful of nutmeg, ½ teacup of wine. Serve it with the venison. Make potato croquettes to put around the dish.
No. 55.
MUSHROOM CATSUP.
Full grown mushrooms are preferred. Put a layer of these in a deep earthen pan, and sprinkle them with salt; then another layer of mushrooms and more salt, and so on alternately salt and mushrooms. Let them remain 2 or 3 hours, by which time the salt will have gone all through the mushrooms, and make them easy to break; then pound them in a mortar or mash them well with your hands, and let them remain for a couple of days, not longer, stirring them up and mashing them well each day; then pour them in a stone jar, and to each quart add 1½ ounces of whole black pepper, ½ ounce of allspice; stop the jar very close, and set it in a stewpan of boiling water; let it boil for 2 hours. Take out the jar, and clear the juice of settlings by pouring through a hair sieve into a clean stewpan; let it boil gently for ½ hour. Keep in a dry, cool place; cork tightly or it will spoil.
No. 56.
WALNUT CATSUP.
Take 6 half sieves of green walnut shells, put them in a tub, mix well with common salt (from 2 to 3 pounds), let it stand for 6 days, frequently beating and mashing them; after a while the shells will become soft and pulpy. Pushing the shells up one side of the tub and tipping the tub a little, the liquor will run to the other side. This will be nice and clear. Take it out; repeat the above process until no more liquor can be obtained. You will get in all about 6 quarts. Let this simmer in an iron boiler as long as any scum rises. Bruise ¼ pound of ginger, ¼ pound of allspice, 2 ounces of long pepper, 2 ounces of cloves, put these in the liquor and boil slowly for ½ hour. When bottled put an equal quantity of spice in each bottle. When corked let the bottle be well filled up. Cork tightly, seal them over and put in a cool and dry place for 1 year.
No. 57.
MUSTARD QUICKLY MADE.
Mix very gradually and rub together in a mortar 1 ounce flour of mustard, 3 tablespoonfuls of milk or cream, ½ teaspoonful of salt, and same of sugar; rub together until smooth.