[275-†] Tinctures are much finer flavoured than essences.
[277-*] For the season, &c. when these herbs, &c. come in perfection, and how to dry them, see [No. 461].
[278-*] We hope this title will not offend those who may quote against it the old adage, “that good appetite is the best sauce.”—Allowing this to be generally true (which is a more candid confession than could be expected from a cook), we dare say, the majority of our readers will vote with us, that there are many good things (fish especially) that would be rather insipid without a little sauce of another kind.
“Wherefore did Nature pour her bounties forth,
With such a full and unwithdrawing hand,
Covering the earth with odours, fruits, and flocks,
Thronging the sea with spawn innumerable;
But all to please and sate the curious taste?”
Milton.
[280-*] “Several samples which we examined of this fish sauce, have been found contaminated with lead.”—See Accum on Adulteration, page 328.
[280-†] They may do very well for common palates; but to imitate the fine flavour of the Gorgona fish, so as to impose upon a well-educated gourmand, still remains in the catalogue of the sauce-maker’s desiderata.
[280-‡] The economist may take the thick remains that wont pass through the sieve, and pound it with some flour, and make anchovy paste, or powder. See Nos. [434] and [435].
[281-*] Epicure Quin used to say, “Of all the banns of marriage I ever heard, none gave me half such pleasure as the union of delicate Ann-chovy with good John-dory.”
“Rust in anchovies, if I’m not mistaken,
Is as bad as rust in steel, or rust in bacon.”
Young’s Epicure, page 14.