A Useful Sauce For Cold Meat, Etc

Half a pint of mushroom ketchup, three anchovies, a gill of walnut ketchup, four fresh green chilis, two shallots or cloves of garlic - pound them together; if you have no chilis, use a large pinch of cayenne; mix it well, bottle, and stop it close.

A Chutnee Sauce

Pulp five or six roasted apples, colour them with turmeric and beetroot juice till they are the colour of a tomato, add a tablespoonful of chili vinegar, a clove of garlic, a shallot, a small quantity of cayenne and salt; simmer gently for some time. It ought to be of the consistency of thick cream. When cool, put into half-pint bottles, and cork it down.

A Good Sauce

Haricots one quart, vinegar and water of each half a pint, three heaped spoonfuls of grated horseradish, a sliced lemon, a few chilis, twenty cloves, a few bits of nutmeg; simmer gently till the water is evaporated. When cool, add half a pint of walnut or mushroom ketchup, and the same of essence of anchovy.

Fish Sauce To Keep

Dissolve six anchovies in a glass of port wine, bruise six shallots and boil them in a quart of walnut ketchup, with a few cloves, a couple of blades of mace, and some whole pepper, for about half an hour; let it cool, mix in the anchovies, add half a pint of port wine.

Another

Port wine one bottle; sherry, walnut, and mushroom ketchups, of each half a bottle; the juice of four small Seville oranges; shallot and horseradish, of each half a pound; two ounces of made mustard, and a quarter of an ounce of cayenne. This is an excellent sauce.

Sauce "Volage"

Pound well in a mortar six anchovies, six shallots, four cloves of garlic, half an ounce of cayenne pepper, and add one pint of vinegar. Put altogether into a jar, let it stand ten days, strain it through muslin, and bottle for use. It is much improved by keeping.

Gunner's Delight

Half a pound of sharp apples, half a pound of onions, both raw, to be chopped fine and well mixed; add two or three chilis, cover the whole entirely with best white vinegar.

Mushroom Ketchup

Chop two pecks of mushrooms small, add a pound of salt; let it stand four days, then strain and pass it through a cloth; let the liquor settle and pour it off into a stew-pan; add half an ounce of allspice, the same of whole pepper, and a piece of ginger. Boil all together for half an hour; when cold strain and bottle.

Tomato Ketchup

Half a bushel of tomatoes boiled till they are soft; rub them through a fine hair sieve, and add a quarter of a gallon of the best vinegar, half a pint of salt, one ounce of cloves, one of cayenne pepper, two ounces of allspice, two heads of garlic skinned and separated. Mix all together, and boil three hours, or until the quantity is reduced one half. Bottle without straining.

A Good Sauce

Black pepper, pounded allspice, and salt, of each an ounce; half an ounce of minced shallot, one pint of mushroom ketchup, a tablespoonful of port wine, and a teaspoon-ful of chili vinegar. Set the bottle for twenty-four hours in 90° of heat; let it stand for a week, then strain and bottle it. It is excellent added to gravy for cutlets.