Obs.—These preparations are valuable auxiliaries to immediately heighten the flavour, and finish soups, sauces, ragoûts, &c., will save much time and trouble to the cook, and keep for twenty years.
Relish for Chops, &c.—(No. 423.)
Pound fine an ounce of black pepper, and half an ounce of allspice, with an ounce of salt, and half an ounce of scraped horseradish, and the same of eschalots, peeled and quartered; put these ingredients into a pint of mushroom catchup, or walnut pickle, and let them steep for a fortnight, and then strain it.
Obs.—A tea-spoonful or two of this is generally an acceptable addition, mixed with the gravy usually sent up for chops and steaks (see [No. 356]); or added to thick melted butter.
Fish Sauce.—(No. 425.)
Two wine-glasses of port, and two of walnut pickle, four of mushroom catchup, half a dozen anchovies, pounded, the like number of eschalots sliced and pounded, a table-spoonful of soy, and half a drachm of Cayenne pepper; let them simmer gently for ten minutes; strain it, and when cold, put it into bottles; well corked, and sealed over, it will keep for a considerable time.
Obs.—This is commonly called Quin’s sauce, and was given to me by a very sagacious sauce-maker.
Keeping Mustard.—(No. 427.)
Dissolve three ounces of salt in a quart of boiling water, or rather vinegar, and pour it hot upon two ounces of scraped horseradish; closely cover down the jar, and let it stand twenty-four hours: strain, and mix it by degrees with the best Durham flour of mustard, beat well together till quite smooth, and of the proper thickness; put into a wide-mouthed bottle, and stop it closely. For the various ways to flavour mustard, see [No. 370].