Part 48 (1/2)

of garlic, 1/4 lb. of onions, 3/4 lb. of powdered ginger, 1/4 lb. of dried chilies, 3/4 lb. of mustard-seed, 3/4 lb. of stoned raisins, 2 bottles of best vinegar, 30 large unripe sour apples.

_Mode_.--The sugar must be made into syrup; the garlic, onions, and ginger be finely pounded in a mortar; the mustard-seed be washed in cold vinegar, and dried in the sun; the apples be peeled, cored, and sliced, and boiled in a bottle and a half of the vinegar. When all this is done, and the apples are quite cold, put them into a large pan, and gradually mix the whole of the rest of the ingredients, including the remaining half-bottle of vinegar. It must be well stirred until the whole is thoroughly blended, and then put into bottles for use. Tie a piece of wet bladder over the mouths of the bottles, after they are well corked.

This chetney is very superior to any which can be bought, and one trial will prove it to be delicious.

_Note_.--This recipe was given by a native to an English lady, who had long been a resident in India, and who, since her return to her native country, has become quite celebrated amongst her friends for the excellence of this Eastern relish.

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

GARLIC.--The smell of this plant is generally considered offensive, and it is the most acrimonious in its taste of the whole of the alliaceous tribe. In 1548 it was introduced to England from the sh.o.r.es of the Mediterranean, where it is abundant, and in Sicily it grows naturally. It was in greater repute with our ancestors than it is with ourselves, although it is still used as a seasoning herb. On the continent, especially in Italy, it is much used, and the French consider it an essential in many made dishes.

CHILI VINEGAR.

393. INGREDIENTS.--50 fresh red English chilies, 1 pint of vinegar.

_Mode_.--Pound or cut the chilies in half, and infuse them in the vinegar for a fortnight, when it will be fit for use. This will be found an agreeable relish to fish, as many people cannot eat it without the addition of an acid and cayenne pepper.

CHRISTOPHER NORTH'S SAUCE FOR MEAT OR GAME.

394. INGREDIENTS.-1 gla.s.s of port wine, 2 tablespoonfuls of Harvey's sauce, 1 dessertspoonful of mushroom ketchup, ditto of pounded white sugar, 1 tablespoonful of lemon-juice, 1/4 teaspoonful of cayenne pepper, ditto of salt.

_Mode_.--Mix all the ingredients thoroughly together, and heat the sauce gradually, by placing the vessel in which it is made in a saucepan of boiling water. Do not allow it to boil, and serve directly it is ready.

This sauce, if bottled immediately, will keep good for a fortnight, and will be found excellent.

CONSOMME, or WHITE STOCK FOR MANY SAUCES.

395. Consomme is made precisely in the same manner as stock No. 107, and, for ordinary purposes, will be found quite good enough. When, however, a stronger stock is desired, either put in half the quant.i.ty of water, or double that of the meat. This is a very good foundation for all white sauces.

CRAB SAUCE FOR FISH (equal to Lobster Sauce).

396. INGREDIENTS.--1 crab; salt, pounded mace, and cayenne to taste; 1/2 pint of melted b.u.t.ter made with milk (_see_ No. 380).

_Mode_.--Choose a nice fresh crab, pick all the meat away from the sh.e.l.l, and cut it into small square pieces. Make 1/2 pint of melted b.u.t.ter by recipe No. 380, put in the fish and seasoning; let it gradually warm through, and simmer for 2 minutes. It should not boil.

_Average cost_, 1s. 2d.

CREAM SAUCE FOR FISH OR WHITE DISHES.

397. INGREDIENTS.--1/3 pint of cream, 2 oz. of b.u.t.ter, 1 teaspoonful of flour, salt and cayenne to taste; when liked, a small quant.i.ty of pounded mace or lemon-juice.

_Mode_.--Put the b.u.t.ter in a very clean saucepan, dredge in the flour, and keep shaking round till the b.u.t.ter is melted. Add the seasoning and cream, and stir the whole till it boils; let it just simmer for 5 minutes, when add either pounded mace or lemon-juice to taste, to give it a flavour.

_Time_.--5 minutes to simmer. _Average cost_ for this quant.i.ty, 7d.

This sauce may be flavoured with very finely-shredded shalot.

CUc.u.mBER SAUCE.