Hash Sauce

Mushroom catsup, three ounces. Eshallot wine, half an ounce. Walnut pickle, one ounce. Browning, one ounce. Mix. If you wish it to keep for a great length of time, add half an ounce of soup-herb spirit to it.

Observations

This is not only a most convenient relish for hashes, but being composed of proper proportions of the ingredients usually employed to flavour and make sauce for hashes, it will save much time and trouble, and is thus easily made. Take a piece of butter about as big as a walnut, put it into a stewpan, and set it on the fire; when it looks brown, put to it a tablespoonful of flour; stir it thoroughly together, and add to it twelve berries of black pepper, and the same of allspice, a teaspoonful of soup-herb powder, and a teaspoonful of salt, and three tablespoonsful of hash sauce; put to it a pint of boiling water, and let it boil gently over a slow fire for a quarter of an hour, then strain it through a sieve, and it is ready to receive the meat that is to be warmed in it.

Piquante Vinegar, Or Sauce For Salads Or Cold Meats

Horseradish scraped fine, two ounces.

Sweet basil dried and pounded, half an ounce.

Flour of mustard, an ounce.

Salt, and black pepper, of each half an ounce.

Celery seed, half a drachm.

Best white wine vinegar, a quart; and half a pint poured hot over these ingredients: it will be ready for use in about a fortnight.

Salad Mixture

Take white wine vinegar, one quart. Salt, two ounces. Boil them up together, and scum it well: then beat up the yolks of half a dozen eggs, strain through a sieve: add to these,

Three tablespoonful of made mustard, and Half a pint of olive oil, or oil of sweet almonds. Mix this thoroughly together in a mortar, and put it to your vinegar in the stewpan; set it over a very slow fire, and keep stirring it with a wooden spoon till it is simmered to the consistence of cream. When cold, bottle it, and cork it carefully.