(d) Cut the peel of a large lemon into very narrow strips, let them remain in water by the fire for 1-2 hours, then boil them up with Demerara sugar till like syrup, squeeze the juice in, put the lemon straws on the pudding, and pour the sauce over. This sauce is very good with Sir Watkin’s pudding.
(e) Melted currant jelly, with or without the addition of a little water. Wine or rum would be a considerable improvement to several of the above recipes (though not essential), especially to (e).
Tartare Sauce.—(a) Stir into the yolk of a new-laid egg, drop by drop, 1 tablespoonful salad oil; when well mixed, add by degrees a little chili vinegar, 1 tablespoonful of vinegar, 3 teaspoonfuls mustard, a little salt and pepper, and some finely chopped parsley; beat all until of the consistency of cream; cover closely, and set in a cool place until wanted. It should be made 4-5 hours before used.
(b) To the yolks of 2 hard-boiled eggs add the yolk of 1 raw egg, 1 teaspoonful mustard and a little salt. Mix the whole well together, then by degrees add ½ pint salad oil. Beat the whole well together until it becomes of the consistency of good paste, then add tarragon vinegar to taste. When the sauce is to be sent to table add a little chopped tarragon and chervil.
(c) Take 2 or 3 shallots, some chervil, and tarragon. Shred them fine, then add some mustard (either dry or wet), salt, pepper, and a very little oil and vinegar, stirring constantly. If your sauce gets too thick put a little more vinegar, and if it tastes too salt add a little oil and mustard.
Tomato Sauce (Tomate).—(a) 10 lb. ripe tomatoes, 1 pint best brown vinegar, 2 oz. salt, ½ oz. cloves, 1 oz. allspice, ½ lb. white sugar, 1 oz. garlic, ½ oz. black pepper, ½ oz. cayenne pepper. Wipe the tomatoes clean, and boil or bake till soft; then strain and rub through a sieve that will retain the seeds and skins. Boil the juice for 1 hour, then add the above ingredients (all the spices must be ground). Boil all together for a sufficient time, which may be known by the absence of any watery particle, and by the whole becoming a smooth mass; 5 hours will generally suffice. Bottle without straining into perfectly dry bottles, and cork securely when cold. The garlic must be peeled. The proportions of spice may be varied according to taste.
(b) Take 1 peck tomatoes, 10 large onions, or shallots in proportion, 6 capsicums, and ½ lb. salt. Cut the tomatoes, onions, and capsicums very small, and work them well together with the salt. Let it stand 3 days in an earthen vessel, then add 1 oz. black peppercorns, 1 oz. allspice, and a few cloves, and boil it for nearly 1 hour, stirring it often to prevent it from burning. Then beat it through a colander, and when cold add ½ pint vinegar to keep it from fermenting, and bottle it up, adding 1 tablespoonful vinegar at the top of each bottle. Cork and seal it down, and it will keep for years.
(c) Choose ripe tomatoes, and bake till tender, pulp through a sieve. To every lb. of pulp allow 1 pint chili vinegar, 1 oz. garlic, 1 oz. shallot, plenty of horseradish, ½ oz. ground white pepper, ½ oz. salt. Boil the whole together until every ingredient is tender. Rub the mixture through a sieve; then to every lb. add the juice of 2 lemons. Boil the whole together until it attains the consistency of good cream. When cold bottle it; keep it dry and cool.
(d) Break with a wooden spoon ½ sieve ripe tomatoes, and rub them through a hair sieve into a preserving pan; set the pan on the fire, and keep stirring them until they boil well and become of the consistency of very thick cream; as soon as they boil, add 2 oz. shallots and 1 oz. garlic, keep stirring, and, just before taking them off the fire, put in a few chilies or a little cayenne pepper, adding salt to taste; pour off into wide-mouthed bottles as soon as sufficiently boiled, and when cold cork the bottles, covering the corks with resin.
(e) Cut up the tomatoes, and put them into a saucepan containing a little water, with some parsley, basil, marjoram, thyme, and laurel leaf according to taste, a clove of garlic, a few cloves, some whole pepper, and salt. Let them boil till thoroughly done, then strain off the water, and pass them through a hair sieve. Put a piece of butter in a saucepan, add to it when melted a spoonful of flour and the tomato pulp; mix thoroughly, and when hot the sauce is ready. (The G. C.)