Claret or Port wine and mushroom ketchup, a pint of each; half a pint of walnut or other pickle liquor; pounded anchovies, four ounces; fresh lemon-peel, pared very thin, an ounce; peeled and sliced eschalots, the same; scraped horseradish, ditto; allspice and black pepper, powdered, half an ounce each; cayenne, one drachm, or curry powder, three drachms; celery seed, bruised, one drachm; all avoirdupois weight. Put these into a wide-mouthed bottle, stop it close, shake it every day for a fortnight, and strain it (when some think it improved by the addition of a quarter of a pint of soy or thick browning), and you will have “a delicious double relish.” Dr. Kitchener says, this composition is one of the chefs d’œuvres of many experiments he has made, for the purpose of enabling good housewives to prepare their own sauces; it is equally agreeable with fish, game, poultry, or ragouts, &c.; and as a fair lady may make it herself, its relish will be not a little augmented, that all the ingredients are good and wholesome.
Obs. Under an infinity of circumstances, a cook may be in want of the substances necessary to make sauce; the above composition of the several articles from which the various gravies derive their flavor, will be found a very admirable extemporaneous substitute. By mixing a large tablespoonful with a quarter of a pint of thickened melted butter, or broth, five minutes will finish a boat of very relishing sauce, nearly equal to drawn gravy, and as likely to put your lingual nerves into good humor as anything I know.
MINT SAUCE.
“Live bullion,” says merciless Bob, “which I think
Would, if coined with a little mint sauce, be delicious.”
Moore.
Wash half a handful of nice, young, fresh-gathered green mint (to this add one-third the quantity of parsley), pick the leaves from the stalks, mince them very fine, and put them into a sauce-boat, with a teaspoonful of moist sugar and four tablespoonfuls of vinegar.
CRANBERRY SAUCE.
Our fathers most admired their sauces sweet,
And often asked for sugar with their meat.
King.
Wash a quart of ripe cranberries, and put them into a pan with just about a teacup of water; stew them slowly and stir them frequently, particularly after they begin to burst. They require a great deal of stewing, and should be like marmalade when done. When they are broken and the juice comes out, stir in a pound of white sugar. When they are thoroughly done, put them into a deep dish, and set them away to get cold. You may strain the pulp through a cullender or sieve into a mould, and when it is a firm shape send it to table.
Cranberry sauce is eaten with roast fowl, turkey, &c.