I*" 



Watery Mixtures. 359 



for two hours, strain, and to each pint add brandy i an oz., let it 

 stand till next day, again strain, and bottle; if any mouldiness 

 appears boil up with half the quantity of whole black pepper ; the 

 grounds freed from the pepper serve to make mushroom powder. 

 — 2. Mushroom juice 8 gall., pimento 8 oz., pepper 4 oz., cloves 

 4 oz., ginger 4 oz., shallots 12 oz., long pepper 2 oz., salt 41b. ; 

 boil for an hour : strain and bottle. 



Oyster catsup; — Cockle catsup; — Muscle catsup. Pound the 

 fish, adding to each pint. Sherry wine a pint, salt 1 oz., pow- 

 dered mace 2 av. drams., pepper 1 drachm ; boil up, skim, strain, 

 add to each pint brandy 2 tea spoonsful, then bottle : to flavour 

 sauces when the fish are out of season. 



IValnut catsup. Green walnut shells 6 half sieves or 16 gall., 

 salt 31b., beat together for a week, drain off the liquor: to 6 

 quarts, the general produce, add ginger, allspice, of each 4 oz., 

 long pepper, cloves, of each 2 oz., boil for half an hour, cool and 

 bottle, dividing the spices equally. 



2. Juice of walnut shells 15 gall., salt half a bush., ginger, shal- 

 lots, garlick, horse-radish, ana 3lb., ess. anch. 6 quarts. 



3. Juice of young walnuts 1 gall., add anchovies 21b., shallots 

 lib., clove, mace, black pepper, ana 1 oz., and a clove of garlick, 

 boil a little, and bottle. 



4. Walnut juice 6 gall., vinegar 12 pints, sprats 24lb., pimento 

 lb., ginger 2 oz., long pepper 3 oz., cloves 6 oz., shallots 12 oz. ; 



il, and bottle. 



Kitchiners relish. Ground black pepper, salt, of each 1 oz., 

 ound allspice, scraped horse-radish, minced shallots, of each i- 

 n oz., walnut pickle 1 pint; steep fourteen days and strain. — 

 Use mushroom catsup instead of walnut pickle. 



Sauce superlative. Port wine, mushroom catsup, of each 2 

 pints, walnut pickle 1 pint, anchovies pounded fib., lemon peel, 

 minced shallots, scraped horse-radish, of each 2 oz., allspice, black 

 pepj)er powdered, of each 1 oz. Cayenne pepper 2 av. drachms, 

 or curry powder 6 av. drachms, bruised celery seed 2 av. drachms ; 

 steep fourteen days, and strain. 



Kitchiners double relish. Sauce superlative 4 pints, add i a 

 int of soy or thick browning. 



Essence of turtle. Essence of anchovy 2 oz., meas. shallot wine 



Soz., basil wine 8 oz., mushroom catsup 4 oz., citric acid 1 av. 



'rachm, thin paired lemon peel I oz., curry powder { oz., steep 



r a week : used to give the flavour of turtle to soups and the 



FisJi snuce. Port wijie 1 gall., mountain 2 pintn, walnut 



