1170. - Camp Ketchup

Take two quarts of old strong beer and one of white wine, add a quarter of a pound of anchovies, three ounces of shalots peeled, half an ounce of mace, the same of nutmeg, three large races of ginger Cut in slices; put all together over a moderate fire till one third is wasted. The next day bottle it with the spice and the shalots. It will keep for many years.

Or:- A pint of claret, the same quantity of ketchup, four ounces of anchovies, one ounce of fresh lemon-peel pared thin, two cloves of garlic minced fine, half an ounce of allspice, the same of black and of red pepper, one drachm of celery-seed bruised, and half a pint of pickle-liquor. Put these ingredients into a wide-mouthed bottle; stop it close, shake it every day for a fortnight, and then strain it off.

1174. - Cayenne Pepper

May be made by pounding the dry peppers, or chilis, to a fine powder, with salt, and keeping it in bottles.

1175. - French Mustard

To mustard ground, add tarragon vinegar and oil, with salt and garlic. Tarragon vinegar is made by covering the leaves with vinegar, and steeping them in it.

1178. - Puff Paste For Patties Or First Course Dishes

One pound of butter salt or fresh, and one pound of flour will make a good dish of patty cases, or a large case for a vol-au-vent, and the remainder into a good dish of second course pastry.

Put your flour upon your board, work finely in with your hands lightly a quarter of the butter, then add water sufficient to make it the stiffness or softness of the remaining butter; each should be the same substance; work it up smooth, then roll it out longways half an inch thick; place the remainder of the butter cut in slices half way on the paste; dust flour lightly over it, and double it up, press it down with your rolling-pin, let it lie a few minutes, then roll it three times thinner each time, letting it lie a few minutes between each roll, keep it free from sticking to the board or rolling-pin. This paste is ready for patty cases or vol-au-vent, or meat pies.

1180. - Very Light Paste

Mix the flour and water together, roll the paste out, and lay bits of butter upon it. Then beat up the white of an egg, and brush it all over the paste before it is folded; repeat this when rolling out, and adding the butter each time till the whole of the white of egg is used. It will make the paste very flaky.

1181. - Transparent Crust For Tarts

Beat an egg, till it be quite thin; have ready twelve ounces of the purest, well-washed butter, without salt, melted without being oiled; and when cool mix the egg with it, and stir it into one pound of fine flour well dried. Make the paste very thin; line the pattypans as quickly as you can, and. when putting the tarts into the oven, brush them over with water, and sift sugar on them. If they are baked in a lightly heated oven, they will look beautiful.

1183. - Meat Pies, Patties, Etc

There are few articles of cookery more generally liked than relishing pies, if properly made; and they may be formed of a great variety of things.

Raised Pies may be made of any kind of flesh, fish, fruit, or poultry, if baked in a wall of paste instead of a baking-dish; but they are generally eaten cold, and made so large and savory as to remain a long time before being consumed, for which reason they also bear the name of "standing pies." In making them, the cook should always take care to have a good stock that will jelly, made from the bones and trimmings, to fill up the pie when it comes from the oven, and also that when cold there may be enough jelly. For want of this precaution pies become dry before they can be eaten. The materials are of course frequently varied, but the mode of preparation is so nearly the same as not to require the recital of more than a few prominent receipts.