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1179
RECIPES FOR PRESERVES

vinegar, simmer very gently for 10 minutes longer, and when quite cold pour into small bottles. Cork securely, cover the corks with melted wax, and store for use in a cool, dry place.

2661.—ANCHOVY KETCHUP.

Ingredients.—1 quart of good ale, ¼ of a lb. of anchovies, 3 finely-chopped shallots, 1 tablespoonful of mushroom ketchup, ½ a teaspoonful of castor sugar, ½ a teaspoonful of ground ginger, ¼ of a teaspoonful of ground mace, 2 cloves.

Method.—Put all these ingredients into a stewpan, simmer very gently for about 1 hour, and strain. When quite cold, pour the ketchup into small bottles, cork them tightly, and store in a cool, dry place.

2662.—CARRACK SAUCE. (For Cold Meat.)

Ingredients.—1 quart of vinegar, 5 dessertspoonfuls of mushroom ketchup, 5 dessertspoonfuls of soy, 8 dessertspoonfuls of coarsely chopped pickled walnuts, 3 dessertspoonfuls of coarsely chopped mango pickle, ½ an oz. of garlic bruised, 15 anchovies finely chopped.

Method.—Mix all the ingredients together in a bottle, let it remain in a warm place, and shake it daily for a month, when it will be ready for use.

2663.—CAMP VINEGAR.

Ingredients.—1 head of garlic, ½ an oz. of cayenne, 2 teaspoonfuls of soy, 2 teaspoonfuls of walnut ketchup, 1 pint of vinegar, cochineal to colour.

Method.—Slice the garlic, and put it, with all the above ingredients, into a clean bottle. Let it stand to infuse for 1 month, then strain it off quite clear, and it will be fit for use. Keep it in small bottles, well sealed to exclude the air.

2664.—CELERY VINEGAR.

Ingredients.—½ a lb. of finely shredded celery, or ½ an oz. of celery seed, 1 pint of good pickling vinegar, 1 level teaspoonful of salt.

Method.—Boil the vinegar, dissolve the salt in it, and pour the mixture over the celery or celery seed. When cold, cover and let it remain undisturbed for 3 weeks, then strain into small bottles, cork securely, and store for use. Average Cost, 7d.

2665.—CRESS VINEGAR.

Ingredients.—½ an oz. of cress seed, 1 quart of vinegar.

Method.—Bruise the seed in a mortar, and put it into the vinegar, previously boiled and allowed to grow cold. Let it infuse for a fortnight, then strain and bottle for use.