Table Sauces:
Worcestershire Sauce.—
| Pimento | 2 drachms |
| Clove | 1 drachm |
| Black pepper | 1 drachm |
| Ginger | 1 drachm |
| Curry powder | 1 ounce |
| Capsicum | 1 drachm |
| Mustard | 2 ounces |
| Shallots, bruised | 2 ounces |
| Salt | 2 ounces |
| Brown sugar | 8 ounces |
| Tamarinds | 4 ounces |
| Sherry wine | 1 pint |
| Wine vinegar | 2 pints |
The spices must be freshly bruised. The ingredients are to simmer together with the vinegar for an hour, adding more of the vinegar as it is lost by evaporation; then add the wine, and if desired some caramel coloring. Set aside for a week, strain, and bottle.
Table Sauce.
Epicure’s Sauce.
Piccalilli Sauce.
One ounce ground Jamaica ginger; 1 ounce turmeric; 2 ounces flower of mustard; 2 ounces powdered natal arrowroot; 8 ounces strong acetic acid. Rub powders in a mortar with acetic acid and add to above, then boil for 5 minutes, or until it thickens.
Flavoring Spices.
I.—Five ounces powdered cinnamon bark; 2 1/2 ounces powdered cloves; 2 1/2 {214} ounces powdered nutmegs; 1 1/4 ounces powdered caraway seeds; 1 1/4 ounces powdered coriander seeds; 1 ounce powdered Jamaica ginger; 1/2 ounce powdered allspice. Let all be dry and in fine powder. Mix and pass through a sieve.