CAMP VINEGAR.
381. INGREDIENTS.—1 head of garlic, 1/2 oz. cayenne, 2 teaspoonfuls of soy, 2 ditto walnut ketchup, 1 pint of vinegar, cochineal to colour.
Mode.—Slice the garlic, and put it, with all the above ingredients, into a clean bottle. Let it stand to infuse for a month, when strain it off quite clear, and it will be fit for use. Keep it in small bottles well sealed, to exclude the air.
Average cost for this quantity, 8d.
CAPER SAUCE FOR BOILED MUTTON.
382. INGREDIENTS.—1/2 pint of melted butter (No. 376), 3 tablespoonfuls of capers or nasturtiums, 1 tablespoonful of their liquor.
Mode.—Chop the capers twice or thrice, and add them, with their liquor, to 1/2 pint of melted butter, made very smoothly; keep stirring well; let the sauce just simmer, and serve in a tureen. Pickled nasturtium-pods are fine-flavoured, and by many are eaten in preference to capers. They make an excellent sauce.
Time.—2 minutes to simmer. Average cost for this quantity, 8d.
Sufficient to serve with a leg of mutton.