—for
poultry
, you may pound the liver with a piece of butter, rub it through a sieve, and stir it into the sauce when you put in the thickening.
2229. Chutney
One pound of salt, one pound of mustard seed, one pound of stoned raisins, one pound of brown sugar, twelve ounces of garlic, six ounces of cayenne pepper, two quarts of unripe gooseberries, two quarts of best vinegar. The mustard seed gently dried and bruised; the sugar made into a syrup with a pint of the vinegar; the gooseberries dried and boiled in a quart of the vinegar; the garlic to be well bruised in a mortar. When cold, gradually mix the whole in a large mortar, and with the remaining vinegar thoroughly amalgamate them. To be tied down close. The longer it is kept the better it will become.
2230. Wow Wow Sauce
Chop parsley leaves fine; take two or three pickled cucumbers, or walnuts, and divide into small squares, and set them by in readiness; put into a saucepan a piece of butter as big as an egg; when it is melted, stir into it a tablespoonful of fine flour, and half a pint of the broth of the beef; add a tablespoonful of vinegar, one of mushroom ketchup, or port wine, or both, and a tablespoonful of made mustard; simmer together till it is as thick as you wish, put in the parsley and pickles to get warm, and pour it over the beef, or send it up in a sauce-tureen. This is excellent for stewed or boiled beef.