Page:Mrs Beeton's Book of Household Management.djvu/322

278 ½ a pint of port wine, ¼ of a pint of soy, 12 anchovies chopped, 12 shallots chopped, ½ a teaspoonful of cayenne.

Method.—Put all the ingredients into a saucepan, simmer gently for 15 minutes, and strain. When quite cold, bottle, cork and seal securely, and store for use.

Time.—25 minutes. Average Cost, 2s. 8d.

Ingredients.—2½ pints of walnut pickle, 1½ ozs. of shallots, coarsely-chopped, 1 quart of water, ¾ of a pint of Indian soy, 1 anchovy coarsely-chopped, ½ an oz. of ginger bruised, ½ an oz. of white peppercorns, 1 oz. of mustard seed, ½ an oz. of cayenne, ¼ of an oz. of dried bay-leaves.

Method.—Put the walnut pickle and shallots into a large jar, and cook in a gentle oven until reduced to 2 pints. In another jar place the cayenne, mustard seed, peppercorns, ginger and anchovy, add the soy and water, and cook in a gentle oven for 1 hour after simmering point is reached. Mix the contents of the 2 jars together, and when quite cold add the bay-leaves. Leave closely covered for 1 week, then strain into small bottles, cork and seal securely, and store for use.

Time.—2 hours and 1 week. Average Cost, 2s. 8d. to 3s.

Ingredients.—1 pint of mushroom ketchup or walnut pickle, ½ an oz. of pickled shallots, ½ an oz. of grated horseradish, ½ an oz. of allspice, 1 oz. of black pepper, 1 oz. of salt.

Method.—Pound the shallots and horseradish until smooth in a mortar, add the rest of the ingredients, and let the whole stand closely covered for 14 days. Strain into small bottles, cork and seal securely, and store for use.

Time.—2 weeks. Average Cost, 1s. 6d.

Ingredients.—1 pint of mushroom ketchup, ½ a pint of walnut ketchup, ½ a pint of port wine, 12 anchovies, 6 shallots, 2 tablespoonfuls of cayenne.

Method.—Pound the anchovies and shallots, or chop them finely; add them to the rest of the ingredients, and boil gently for 1 hour.