Part 47 (1/2)

_Sufficient_ to serve with a leg of mutton.

CAPER SAUCE FOR FISH.

383. INGREDIENTS.--1/2 pint of melted b.u.t.ter No. 376, 3 dessertspoonfuls of capers, 1 dessertspoonful of their liquor, a small piece of glaze, if at hand (this may be dispensed with), 1/4 teaspoonful of salt, ditto of pepper, 1 tablespoonful of anchovy essence.

_Mode_.--Cut the capers across once or twice, but do not chop them fine; put them in a saucepan with 1/2 pint of good melted b.u.t.ter, and add all the other ingredients. Keep stirring the whole until it just simmers, when it is ready to serve.

_Time_.--1 minute to simmer. _Average cost_ for this quant.i.ty, 5d.

_Sufficient_ to serve with a skate, or 2 or 3 slices of salmon.

[Ill.u.s.tration: THE CAPER.]

CAPERS.--These are the unopened buds of a low trailing shrub, which grows wild among the crevices of the rocks of Greece, as well as in northern Africa: the plant, however, has come to be cultivated in the south of Europe. After being pickled in vinegar and salt, they are imported from Sicily, Italy, and the south of France. The best are from Toulon.

A SUBSt.i.tUTE FOR CAPER SAUCE.

384. INGREDIENTS.--1/2 pint of melted b.u.t.ter, No. 376, 2 tablespoonfuls of cut parsley, 1/2 teaspoonful of salt, 1 tablespoonful of vinegar.

_Mode_.--Boil the parsley slowly to let it become a bad colour; cut, but do not chop it fine. Add it to 1/2 pint of smoothly-made melted b.u.t.ter, with salt and vinegar in the above proportions. Boil up and serve.

_Time_.--2 minutes to simmer. Average cost for this quant.i.ty, 3d.

PICKLED CAPSIc.u.mS.

385. INGREDIENTS.--Vinegar, 1/4 oz. of pounded mace, and 1/4 oz. of grated nutmeg, to each quart; brine.

_Mode_.--Gather the pods with the stalks on, before they turn red; slit them down the side with a small-pointed knife, and remove the seeds only; put them in a strong brine for 3 days, changing it every morning; then take them out, lay them on a cloth, with another one over them, until they are perfectly free from moisture. Boil sufficient vinegar to cover them, with mace and nutmeg in the above proportions; put the pods in a jar, pour over the vinegar when cold, and exclude them from the air by means of a wet bladder tied over.

CAYENNE VINEGAR, or ESSENCE OF CAYENNE.

386. INGREDIENTS.--1/2 oz. of cayenne pepper, 1/2 pint of strong spirit, or 1 pint of vinegar.

_Mode_.--Put the vinegar, or spirit, into a bottle, with the above proportion of cayenne, and let it steep for a month, when strain off and bottle for use. This is excellent seasoning for soups or sauces, but must be used very sparingly.

CELERY SAUCE, FOR BOILED TURKEY, POULTRY, &c.

387. INGREDIENTS.--6 heads of celery, 1 pint of white stock, No. 107, 2 blades of mace, 1 small bunch of savoury herbs; thickening of b.u.t.ter and flour, or arrowroot, 1/2 pint of cream, lemon-juice.

_Mode_.--Boil the celery in salt and water, until tender, and cut it into pieces 2 inches long. Put the stock into a stewpan with the mace and herbs, and let it simmer for 1/2 hour to extract their flavour. Then strain the liquor, add the celery and a thickening of b.u.t.ter kneaded with flour, or, what is still better, with arrowroot; just before serving, put in the cream, boil it up and squeeze in a little lemon-juice. If necessary, add a seasoning of salt and white pepper.

_Time_.--25 minutes to boil the celery. _Average cost_, 1s. 3d.

_Sufficient_, this quant.i.ty, for a boiled turkey.

This sauce may be made brown by using gravy instead of white stock, and flavouring it with mushroom ketchup or Harvey's sauce.

[Ill.u.s.tration: ARROWROOT.]