Worcestershire Sauce

Pimento.............   2 drachms

Clove...............   1 drachm

Black pepper.........   1 drachm

Ginger..............   1 drachm

Curry powder........   1 ounce

Capsicum............ 1 drachm

Mustard............. 2 ounces

Shallots, bruised...... 2 ounces

Salt................. 2 ounces

Brown sugar......... 8 ounces

Tamarinds........... 4 ounces

Sherry wine.......... 1 pint

Wine vinegar......... 2 pints

The spices must be freshly bruised. The ingredients are to simmer together with the vinegar for an hour, adding more of the vinegar as it is lost by evaporation; then add the wine, and if desired some caramel coloring. Set aside for a week, strain, and bottle.

Table Sauce

Brown sugar, 16 parts; tamarinds, 16 parts; onions, 4 parts; powdered ginger, 4 parts; salt, 4 parts; garlic, 2 parts; cayenne, 2 parts; soy, 2 parts; ripe apples, 64 parts; mustard powder, 2 parts; curry powder, 1 part; vinegar, quantity sufficient. Pare and core the apples, boil them in sufficient vinegar with the tamarinds and raisins until soft, then pulp through a fine sieve. Pound the onions and garlic in a mortar and add the pulp to that of the apples. Then add the other ingredients and vinegar, 60 parts; heat to boiling, cool, and add sherry wine, 10 parts, and enough vinegar to make the sauce just pourable. If a sweet sauce is desired add sufficient treacle before the final boiling.

Epicure's Sauce

Eight ounces tamarinds; 12 ounces sultana raisins; 2 ounces garlic; 4 ounces eschalots; 4 ounces horse-radish root; 2 ounces black pepper ; 0.5 ounce chili pods ; 3 ounces raw Jamaica ginger; 1.5 pounds golden syrup; 1 pound burnt sugar (caramel); 1 ounce powdered cloves; 1 pint India soy; 1 gallon malt vinegar. Bruise roots, spices, etc., and boil in vinegar for 15 minutes, then strain. To the strained liquor add golden syrup, soy, and burnt sugar, then simmer for 10 minutes.

Piccalilli Sauce

One drachm chili pods; 1.5 ounces black peppercorns; 0.5 ounce pimento; 3/4 ounce garlic; 0.5 gallon malt vinegar. Bruise spices and garlic, boil in the vinegar for 10 minutes, and strain.

One ounce ground Jamaica ginger; 1 ounce turmeric; 2 ounces flower of mustard; 2 ounces powdered natal arrowroot; 8 ounces strong acetic acid. Bub powders in a mortar with acetic acid and add to above, then boil for 5 minutes, or until it thickens.