494 DR. CHASE'S RECIPES. 



"To make this condiment your poet begs 

 The powdered yellow of two bard-boiled eggs, 

 Two boiled potatoes passed through kitchen sieve. 

 Smoothness and softness to the salad give. 

 Let onion atoms lurk within the bowl. 

 And half suspected animate the whole. 

 Of mordant mustard, add a single spoon. 

 Distrust the condiment that bites too soon. 

 But deem it not, thou man of herbs, a fault, 

 To add a double quantity of salt; 

 • Four times the spoon, with oil from Lucan crown. 

 And twice with vinegar procured from town; 

 And lastly o'er the flavored compound toss 

 A magic soupfon of anchovy sauce. 

 O, green and glorious! O, herbaceous treat! 

 'Twould tempt the dying anchorite to eat. 

 Back to the world he'd tempt his fleeting soul. 

 And plunge his fingers in the salad bowl. 

 Serenely full, the epicure would say. 

 Fate cannot harm me, I have dined to-day." 



Jtemarks. — You will notice here that a couple of potatoes are brought in, 

 and the smallest proportion of onion also, and a caution against too much mus- 

 tard or cayenne, if that is used, not to bite too soon, with twice as much vine- 

 gar, also of oil, while some use more oil than vinegar; and, lastly, a soupfon 

 only of anchovy sauce {soupfon being the French for the least bit), a "sus- 

 picion " only that a httle has been used, as the anchovy sauce is a highly- 

 flavored sauce, the anchovies with which it is made being a small fish of the 

 herring tribe, having a striking flavor of their own. A bit of that, if obtained, 

 or a small amount of any of the catsups, Worcestershire or any other sauce, 

 may be added to this or any other salad dressing; but the anchovy nor any 

 other need be used unless you choose. 



SAUCES FOR THE TABUJ^.— Worcestershire Sauce.— The Drug- 

 gists' Circular and Chemical Gazette gives the following recipe for making Lee 

 & Perrin's Worcestershire sauce, which is undoubtedly the most celebrated and 

 popular sauce in the market. It is made in such large quantities that few, 

 unless it be those manufacturing sauces, would undertake to make it; but it 

 , may be reduced (say by 15, or any less number, if one chooses) so as to bring it 

 down to the wants of a family or neighborhood for the year. It is as follows: 

 "White wine vinegar, 15 gals. ; walnut and mushroom catsups, of each 10 gals. ; 

 Madeira wine, 5 gals.; Canton soy, 4 gals.; table salt, 25 lbs.; allspice and 

 coriander seed, powdered, of each 1 lb. ; mace and cinnamon, powdered, of 

 each 3^ lb. ; assaf cetida, 4 ozs. dissolved in brandy, 1 gal. Mix together and let 

 stand 2 weeks. Then boil 20 lbs. of hog's liver in 10 gals, of water for 13 

 hours, renewing the waste water from time to time; then take out the liver, 

 chop it fine and mix it with the water in which it was boiled, and work it 

 through a sieve and mix it thoroughly with the strained liquor which has been 

 standing two weeks; let settle for 24 hours and carefully pour off the clear 

 liquor and bottle for use. Prime." 



Remarks. — I should think the last part, at least, would have to be filtered, 



