Mock Turtle Extract.
Relishes:
Digestive Relish.—
I.—Two ounces Jamaica ginger; 2 ounces black peppercorns; 1 ounce mustard seed; 1 ounce coriander fruit (seed); 1 ounce pimento (allspice); 1/2 ounce mace; 1/2 ounce cloves; 1/2 ounce nutmegs; 1/2 ounce chili pods; 3 drachms cardamom seeds; 4 ounces garlic; 4 ounces eschalots; 4 pints malt vinegar.
Bruise spices, garlic, etc., and boil in vinegar for 15 minutes and strain. To this add 2 1/2 pints mushroom ketchup; 1 1/2 pints India soy.
Again simmer for 15 minutes and strain through muslin.
II.—One pound soy; 50 ounces best vinegar; 4 ounces ketchup; 4 ounces garlic; 4 ounces eschalots; 4 ounces capsicum; 1/2 ounce cloves; 1/2 ounce mace; 1/4 ounce cinnamon; 1 drachm cardamom seeds. Boil well and strain.
Lincolnshire Relish.
Curry Powder.—
| I.— | Coriander seed | 6 drachms |
|---|---|---|
| Turmeric | 5 scruples | |
| Fresh ginger | 4 1/2 drachms | |
| Cumin seed | 18 grains | |
| Black pepper | 54 grains | |
| Poppy seed | 94 grains | |
| Garlic | 2 heads | |
| Cinnamon | 1 scruple | |
| Cardamom | 5 seeds | |
| Cloves | 8 only | |
| Chillies | 1 or 2 pods | |
| Grated cocoanut | 1/2 nut | |
| II.— | Coriander seed | 1/4 pound |
| Turmeric | 1/4 pound | |
| Cinnamon seed | 2 ounces | |
| Cayenne | 1/2 ounce | |
| Mustard | 1 ounce | |
| Ground ginger | 1 ounce | |
| Allspice | 1/2 ounce | |
| Fenugreek seed | 2 ounces |