(633). Tomato Catsup (Catsup De Tomates)

Boil one quart of vinegar in a saucepan, adding a quarter of an ounce of capsicum peppers, one ounce of garlic, half an ounce of shallot, all nicely peeled, and half an ounce of white ground pepper, also a coffeespoonful of red pepper, and let boil for ten minutes, then strain through a fine sieve. Mix in with this vinegar, one and a half pounds of tomatoes, reduce all together and then add the juice of three lemons, and salt to taste. Should this sauce be too thick, add more vinegar or some water; fill up the bottles, let stand till cold, then put them in a very cool place to use when needed. This sauce is excellent as a relish for cold meats fish, oysters, etc.

(634). Vinegar Sauce With Fine Herbs (Vinaigrette Aux Pines Herbes)

Chop up finely the following herbs: chives, chervil, tarragon, and parsley; put them into a bowl with some salt, pepper, a little cayenne pepper, three spoonfuls of vinegar, and six of olive oil; stir all well together and serve.

(635). Vinegar Sauce With Shallots And Mustard (Vinaigrette Aux Echalotes Et A La Moutarde)

Cut a shallot in one-eight inch squares, blanch and drain it. Put one gill of vinegar in a bowl, add to it salt and two gills of sweet oil, some mustard, and the blanched shallots.

(636). Ziska Sauce, Parisian Sauce For All Foods (Sauce Ziska, Sauce Parisienne Pour Tous Mets)

Put into a bowl two teaspoonfui of English mustard with a little salt and some sugar; beat it all well together, then pour in slowly the value of three gills of sweet oil, and half a gill of good vinegar, also a few finely chopped pickled gherkins.

Parisian Sauce For All Foods

Put into an earthen vessel, either over hot cind*rs or in a heater for twenty-four hours, two gills of water, two gills of vinegar, one gill of verjuice, two gills of white wine, one ounce of ground mustard seeds, half an ounce of black pepper, half a teaspoonful of ground ginger, half a teaspoonful of mace, a quarter of a teaspoonful of cloves, four ounces of salt, a few branches of basil, four bay leaves, two ounces of pounded shallots, one dried bitter orange peel, and half a gill of lemon juice. After all these have infused for two days, strain the sauce through a fine sieve, put it into bottles, and keep it to use for cold meats.