412. - Tomato Sauce A L'Ital1enne

Take five or six onions, slice, and put them into a saucepan with a little thyme, bay-leaf, twelve tomatoes, a bit of butter, salt, half a dozen allspice, a little Indian saffron, and a glass of stock; set them on the fire, taking care to stir it frequently, as it is apt to stick; when you perceive the sauce is thick strain it like a puree.

415. - Tomato Ketchup

Take six pounds of tomatoes, sprinkle them with salt and let them remain for a day or two, then boil them until the skins will separate easily; pour them into a colander or coarse sieve, and press them through, leaving the skins behind; put into the liquor a pint of Chili vinegar, half a pint of wine, pepper, cloves, ginger and allspice; boil them together until a third part has wasted - bottle them tight. The ketchup must be shaken before it is used. If it is boiled down to one-third, and the corks sealed, it will be much richer, and keep for years.

416. - Sauce For Chops And Steaks

Pound together in a mortar one ounce of black pepper, half an ounce of allspice, one ounce of salt, half an ounce of horseradish scraped, half an ounce of eschalots. Pour on this half a pint of mushroom ketchup, and half a pint of walnut pickle. Infuse for a fortnight, and strain for use.

417. - Nastuetian Sauce

Is eaten with boiled mutton. It is made with the green seeds of nasturtians, pickled simply in cold vinegar. Cut about six ounces of butter into small bits, and put them into a small saucepan. Mix with a wine-glass of water sufficient flour to make a thick batter, pour it on the butter, and hold the saucepan over hot coals, shaking it quickly round, till the butter is melted. Let it just boil up, and then take it from the fire. Thicken it with the pickled nasturtians, and send it to table in a boat.

418. - Cranberry Sauce

This sauce is very simply made. A quart of cranberries is washed and stewed with sufficient water to cover them; when they burst mix with them a pound of brown sugar, and stir them well. Before you remove them from the fire, all the berries should have burst. When cold they will be jellied, and if thrown into a form while warm, will turn out whole.

419. - Celery Sauce

Wash and pare a bunch of celery, cut it into pieces, and boil it gently until it is tender; add half a pint of cream, and a small piece of butter rolled in flour; now boil it gently. This is a good sauce for fowls of all kinds, either roasted or boiled.

Farces And Stuffings. 420. -Panada

Put into a small stewpan one ounce of fresh butter, a table-spoonful of chopped mushrooms, a little chopped thyme and parsley, half a blade of mace, pepper and salt; stew the whole over the fire for a few minutes, then add to it a spoonful of white broth, the crumb of two French rolls previously soaked in milk and squeezed thoroughly dry; stir over the fire until it no longer adheres to the stewpan; take it off, add the yolks of two eggs, turn it out and leave it to cool; it is then ready for use.

421. - Udder

Boil a calf s udder in broth or water; when cold trim off the outside: pound and rub through a sieve.