Ingredients.—1 quart of walnut pickle, 1 quart of cold water, ½ a pint of soy, 1½ ozs. of shallots, ½ an oz. of whole ginger bruised, ½ an oz. of capsicums, 1 oz. of mustard seed, ½ an oz. of cayenne, ¼ of an oz. of bay-leaves, 1 tablespoonful essence of anchovy.
Method.—Peel the shallots, chop them finely, place them in a fireproof jar with the liquor strained from the walnuts, and simmer gently until considerably reduced. In another fireproof jar put the water, soy, ginger, capsicums, mustard-seed, cayenne, and essence of anchovy, bring to the boil, and simmer gently for 1 hour. Now mix the contents of the two jars together, and continue the slow cooking for ½ an hour longer. Let the jar remain closely covered in a cool place until the following day, then add the bay-leaves, replace the cover, and allow the jar to remain undisturbed for 7 days. At the end of this time, strain off the liquor into small bottles, and store for use.
2688.—SHALLOT OR GARLIC PICKLE.
Ingredients.—2 quarts of the best white wine vinegar, ½ a lb. of shallots or garlic, 2 ozs. of whole ginger, 2 ozs. of chillies, 4 ozs. of mustard seed, 2 ozs. of turmeric.
Method.—Cover the ginger with strong brine made by boiling together 1 pint of water and 6 ozs. of salt, let it remain for 5 days, then slice it thinly, and dry it in the sun. Peel the shallots or garlic, sprinkle liberally with salt, and let them remain thus for 3 days. Place the ginger, shallots, chillies, mustard seed and turmeric in a wide-necked bottle, pour in the vinegar, cover closely, and store in a dry, cool place.
Ingredients.—1 pint of sherry, 4 ozs. of shallots.
Method.—Skin the shallots, chop them finely, and put them into a wide-necked bottle. Pour over them the sherry, let them remain closely corked for 14 days, then strain off the liquor into small bottles. Cork lightly, and store for use.
2690.—SHALLOT SAUCE. (Another Method.)
Ingredients.—1 pint of sherry, 6 ozs. of shallots, ¼ of a teaspoonful of cayenne.
Method.—Skin 4 ozs. of shallots, chop them finely, put them into a bottle, and add the wine. Keep the bottle well corked for 10 days, then strain the liquid, replace it in the bottle, add the remaining 2 ozs. of shallots, peeled, but whole, and the cayenne. Cork securely, store in a cool, dry place for 6 weeks, then strain the liquid into small bottles, and store for future use.