Pound fine half an ounce of black pepper, same of allspice, an ounce of salt; mince fine half an ounce of eshallots, put them into a pint of mushroom catsup, set the bottle for twenty-four hours where it will receive a heat of about ninety degrees of Fahrenheit's thermometer; let it steep a week, and then strain it.

Observations

A teaspoonful or two of this are generally a very acceptable addition, mixed with the gravy usually sent up for chops and steaks; see No. 356.

Original Receipt For Quin's Sauce

A pint and a half of strong old walnut liquor.

A pound and a half of Gorgona anchovies, A quarter of an ounce each of Mace,

Cloves,

And fine Jamaica pepper.

Half a teaspoonful of Cayenne.

Twenty-four eshallots.

Half an ounce of garlick.

Two ounces of scraped horseradish. To be boiled together, and the liquor strained therefrom.

Observations

The above is copied from this celebrated epicure's original receipt now lying before me, for which I am indebted to Wm. Blachford, Esq., of Gray's Inn: its authenticity may be fully relied on.

*** This sauce is prepared, as here described, by Messrs. Ball, 81, New Bond Street, London.

Fish Sauce

Two wineglasses of port, and two of walnut pickle; double that quantity of mushroom catsup; four anchovies pounded, with two eshallots, a tablespoonful of soy, and a small saltspoonful of Cayenne pepper: boil all together: when cold, put it into half pint bottles, well corked and sealed over; it will keep for a couple of years.

Observations

This is commonly called Quints-Sauce, and was given me by a very sagacious sauce-maker.

Fish Sauce

Take six anchovies, two eshallots, two blades of mace, a tablespoonful of scraped horseradish, six cloves, six berries of allspice, half a pint of white wine, a quarter of a pint of water, and the rind pared thin, and the juice of a large lemon; boil all together till reduced to half a pint, strain it, and add a tablespoonful of catsup, or soy.

Keeping Mustard

Boil three ounces of salt in a quart of water, and pour it boiling hot upon an ounce of scraped horseradish; cover down the jar, and let it stand, twenty-four hours: strain it, and mix it by degrees with the best Durham flour of mustard, beat well together for a long time till of the proper thickness: put it into a jar, or wide mouthed bottle stopped closely: it will keep good for months.

Sour Crout*

Take a dozen good hard white cabbages, trim and divide them into quarters, take out all the stalks from the heart of the cabbage, cut it with a knife or chaff-cutter into very small slips Mix six pounds of salt with four ounces of juniper berries and an ounce of carraway seed; put the cabbage into a cask, first strewing the bottom of it with some of the mixture, then a layer of cabbage; take care that the head of the cask fits very closely; cover down, and lay a large stone on it. Set the cask in a shed or outhouse for three months; it will then be coming ready for use. When you use it, take off the stone and cover, scrape aside some of the top, take out what you want, and replace what you scraped off the top, and cover down your cask closely as before. Put the crout into a stewpan with cold water, simmer it for half an hour, drain in a cullender; when done, put the meat you intend to dress into the stewpan, and cover it over with the crout; put just water enough to stew the meat, and to give gravy to serve up with it: when you dish up, put the crout and gravy first into the dish, and lay the meat on them.

* This as commonly appears on the table in Germany, as potatoes in England, and takes its name from soeur, salt, and kraut, cabbage, which has been corrupted into sour crout.

Sauce Superlative

Port wine and mushroom catsup, a pint of each.

Vinegar, a quarter pint. Or, what is better,

Half a pint of walnut or other pickle liquor. But to make sauce most superlative, instead of cither of the above,

Six drachms avoirdupois of crystallized acid of lemon.

Pounded anchovy, an ounce.

Dried and pounded parsley, an ounce.

Dried winter-savory, two ounces.

Fresh lemon-peel pared very thin, an ounce.

Peeled and sliced eshallots, half an ounce.

Allspice and

Black pepper powdered, a quarter ounce each.

Ginger and

Mace powdered, two drachms each.

Cayenne, a drachm.

Celery-seed bruised, a drachm. All avoirdu-poise Weight Put all into a wide mouth bottle, stop it close, shake it up every day for a fortnight, and strain it, (when some think it improved by the addition of a quarter pint of thick browning, see No. 322, or 436,) and you will have a most incomparably elegant and "delicious double relish and sauce superlative," extremely acceptable and refreshing to the lingual nerves.

*** The above receipt I received from William Kitch-iner, M. D., who considers this composition as the "chef-d'ceuvre" of many experiments he has made, for the purpose of enabling the good housewives of Great Britain to prepare their own sauces: it is equally agreeable with fish, poultry, or ragouts; and as a fair lady may make it herself, she may also be certain all the ingredients are sweet and wholesome.

Observations

Under an infinity of circumstances, a cook may be in want of the substances necessary to make sauce; the above composition of proper proportions of the several articles from which the various gravies derive their flavour, will be found a very superlative substitute for gravy sauce, by mixing two tablespoonsful with half a pint of melted butter: five minutes will finish a boat of very relishing sauce.