VARIOUS DISHES. 495 



or carefully strained again, to get rid of the sediment from the liver. If for 

 sale, it had all better be filtered. And for me, I shoiild prefer that the assa- 

 fcEtida be left out; yet in this amount, about 60 gals., its distinctive taste would 

 not be noticed. 



Canton Soy, to i/aAe.— Boil 1 gal of haricot (kidney) beans (I think any 

 large bean wUl do as well) in sufficient water to soften them; add 1 gal. of 

 bruised wheat, and keep in a warm place 24 hours; then add salt, 1 gal., and 

 water, 2 gals, more, and keep for two or three months in a tightly bunged stone 

 jug. After this, press out the liquor, strain and bottle for use. It is chiefly 

 used for fish. It was originally brought from Japan, made there from a bean 

 known as the Dalichos soya, hence, for short, soy, or Canton soy, as it was 

 shipped largely from Canton, East Indies. Its relish must come chiefly from 

 the salt, which adapts it more particularly, as I should judge, to fresh fish, or, 

 as in this case, making a nice addition to the Worcestershire sauce. 



Celery Sauce.— Celery, 2 to 4 large heads; veal or chicken broth, 1 or 

 2 cups, and cream, or rich milk, 1 or 2 cups {i. e., if 2 heads of celery are used, 

 1 cup; if 4 heads of celery, 2 cups each of broth and milk); salt and a blade 

 of mace, or a bit of nutmeg; flour and butter (as above explained), 1 or 2 table- 

 spoonfuls; water. Directions — Wash the celery carefully, cutting out all 

 dark spots; then boil it 15 minutes in salted water; drain away the water, and 

 cut into dice-like pieces ; rub the butter and flour together in a sauce pan, add- 

 ing the veal or chicken broth, cream, or milk, and the blade of mace or bit of 

 nutmeg, and a little salt, stew gently till the celery is tender and pulpy, when 

 it may be poured over the meat or fowl, or served in a gravy boat, or bowl, and 

 let each person suit himself as to a free or less free use of it. Mace and nut- 

 meg are the only spices that seem to agree with the very fine flavor of celery; 

 but they may, or may not be used, as j'ou choose. 



Celery Sauce (or Puree), as Made in India.— Clean 3 or 4 heads 

 of nice celery, divide and cut into small pieces, using the white part only ; boil 

 it in a sufficient amount of white stock. Season with white pepper, salt and 

 nutmeg. When it is tender add a small piece of butter, rolled in flour, and 3 

 table-spoonfuls of cream. Warm it up again, but do not let it boil. Poured 

 over turkey, chicken or wild duck. — Indian Domestic Economy and Cookery. 



Mint Sauce (or Puree), as Made in India.— Wash nicely half a 

 handful of young, freshly gathered green mint; pick the leaves from the stalks, 

 mince them veiy fine, and put them into the sauce boat, with a spoonful of 

 sugar, and 4 spoonfuls of vinegar. Served with hot or cold roast lamb, or mut- 

 ton. — Indian Domestic Economy and Coolcery. 



Remarks. — The word puree is becoming so common, I will give the follow- 

 ing explanation of it: 



Puree, Explanation of. — The word comes from India, and means a 

 soft, pulpy mass, or sauce, made from either meats or vegetables, fruit, etc., 

 reduced by cooking, beating, mashing and, if necessary, rubbing down to a 

 smooth pulp in a mortar, and then mixing with a sufficient amount of liquid, 

 whether it be stock or broth, for gravies; or milk, cream, etc., for sauces. A 



