The Book of Household Management
Chapter 48 : of garlic, 1/4 lb. of onions, 3/4 lb. of powdered ginger, 1/4 lb. of dried chilies, 3/4

of garlic, 1/4 lb. of onions, 3/4 lb. of powdered ginger, 1/4 lb. of dried chilies, 3/4 lb. of mustard-seed, 3/4 lb. of stoned raisins, 2 bottles of best vinegar, 30 large unripe sour apples.

_Mode_.--The sugar must be made into syrup; the garlic, onions, and ginger be finely pounded in a mortar; the mustard-seed be washed in cold vinegar, and dried in the sun; the apples be peeled, cored, and sliced, and boiled in a bottle and a half of the vinegar. When all this is done, and the apples are quite cold, put them into a large pan, and gradually mix the whole of the rest of the ingredients, including the remaining half-bottle of vinegar. It must be well stirred until the whole is thoroughly blended, and then put into bottles for use. Tie a piece of wet bladder over the mouths of the bottles, after they are well corked.

This chetney is very superior to any which can be bought, and one trial will prove it to be delicious.

_Note_.--This recipe was given by a native to an English lady, who had long been a resident in India, and who, since her return to her native country, has become quite celebrated amongst her friends for the excellence of this Eastern relish.

[Ill.u.s.tration: GARLIC.]

GARLIC.--The smell of this plant is generally considered offensive, and it is the most acrimonious in its taste of the whole of the alliaceous tribe. In 1548 it was introduced to England from the sh.o.r.es of the Mediterranean, where it is abundant, and in Sicily it grows naturally. It was in greater repute with our ancestors than it is with ourselves, although it is still used as a seasoning herb. On the continent, especially in Italy, it is much used, and the French consider it an essential in many made dishes.

CHILI VINEGAR.

393. INGREDIENTS.--50 fresh red English chilies, 1 pint of vinegar.

_Mode_.--Pound or cut the chilies in half, and infuse them in the vinegar for a fortnight, when it will be fit for use. This will be found an agreeable relish to fish, as many people cannot eat it without the addition of an acid and cayenne pepper.

CHRISTOPHER NORTH'S SAUCE FOR MEAT OR GAME.

394. INGREDIENTS.-1 gla.s.s of port wine, 2 tablespoonfuls of Harvey's sauce, 1 dessertspoonful of mushroom ketchup, ditto of pounded white sugar, 1 tablespoonful of lemon-juice, 1/4 teaspoonful of cayenne pepper, ditto of salt.

_Mode_.--Mix all the ingredients thoroughly together, and heat the sauce gradually, by placing the vessel in which it is made in a saucepan of boiling water. Do not allow it to boil, and serve directly it is ready.

This sauce, if bottled immediately, will keep good for a fortnight, and will be found excellent.

CONSOMME, or WHITE STOCK FOR MANY SAUCES.

395. Consomme is made precisely in the same manner as stock No. 107, and, for ordinary purposes, will be found quite good enough. When, however, a stronger stock is desired, either put in half the quant.i.ty of water, or double that of the meat. This is a very good foundation for all white sauces.

CRAB SAUCE FOR FISH (equal to Lobster Sauce).

396. INGREDIENTS.--1 crab; salt, pounded mace, and cayenne to taste; 1/2 pint of melted b.u.t.ter made with milk (_see_ No. 380).

_Mode_.--Choose a nice fresh crab, pick all the meat away from the sh.e.l.l, and cut it into small square pieces. Make 1/2 pint of melted b.u.t.ter by recipe No. 380, put in the fish and seasoning; let it gradually warm through, and simmer for 2 minutes. It should not boil.

_Average cost_, 1s. 2d.

CREAM SAUCE FOR FISH OR WHITE DISHES.

397. INGREDIENTS.--1/3 pint of cream, 2 oz. of b.u.t.ter, 1 teaspoonful of flour, salt and cayenne to taste; when liked, a small quant.i.ty of pounded mace or lemon-juice.

_Mode_.--Put the b.u.t.ter in a very clean saucepan, dredge in the flour, and keep shaking round till the b.u.t.ter is melted. Add the seasoning and cream, and stir the whole till it boils; let it just simmer for 5 minutes, when add either pounded mace or lemon-juice to taste, to give it a flavour.

_Time_.--5 minutes to simmer. _Average cost_ for this quant.i.ty, 7d.

This sauce may be flavoured with very finely-shredded shalot.

CUc.u.mBER SAUCE.

398. INGREDIENTS.--3 or 4 cuc.u.mbers, 2 oz. of b.u.t.ter, 6 tablespoonfuls of brown gravy.

_Mode_.--Peel the cuc.u.mbers, quarter them, and take out the seeds; cut them into small pieces; put them in a cloth, and rub them well, to take out the water which hangs about them. Put the b.u.t.ter in a saucepan, add the cuc.u.mbers, and shake them over a sharp fire until they are of a good colour. Then pour over it the gravy, mix this with the cuc.u.mbers, and simmer gently for 10 minutes, when it will be ready to serve.

_Time_.--Altogether, 1/2 hour.

PICKLED CUc.u.mBERS.

399. INGREDIENTS.--1 oz. of whole pepper, 1 oz. of bruised ginger; sufficient vinegar to cover the cuc.u.mbers.

_Mode_.--Cut the cuc.u.mbers in thick slices, sprinkle salt over them, and let them remain for 24 hours. The next day, drain them well for 6 hours, put them into a jar, pour boiling vinegar over them, and keep them in a warm place. In a short time, boil up the vinegar again, add pepper and ginger in the above proportion, and instantly cover them up. Tie them down with bladder, and in a few days they will be fit for use.

[Ill.u.s.tration: LONG PEPPER.]

LONG PEPPER.--This is the produce of a different plant from that which produces the black, it consisting of the half-ripe flower-heads of what naturalists call _Piper longum_ and _chaba_. It is the growth, however, of the same countries; indeed, all the spices are the produce of tropical climates only. Originally, the most valuable of these were found in the Spice Islands, or Moluccas, of the Indian Ocean, and were highly prized by the nations of antiquity. The Romans indulged in them to a most extravagant degree. The long pepper is less aromatic than the black, but its oil is more pungent.

CUc.u.mBER SAUCE, WHITE.

400. INGREDIENTS.--3 or four cuc.u.mbers, 1/2 pint of white stock, No.

107, cayenne and salt to taste, the yolks of 3 eggs.

_Mode_.--Cut the cuc.u.mbers into small pieces, after peeling them and taking out the seeds. Put them in a stewpan with the white stock and seasoning; simmer gently till the cuc.u.mbers are tender, which will be in about 1/4 hour. Then add the yolks of the eggs well beaten; stir them to the sauce, but do not allow it to boil, and serve very hot.

_Time_.--Altogether, 1/2 hour.

CUc.u.mBER VINEGAR (a very nice Addition to Salads).

401. INGREDIENTS.--10 large cuc.u.mbers, or 12 smaller ones, 1 quart of vinegar, 2 onions, 2 shalots, 1 tablespoonful of salt, 2 tablespoonfuls of pepper, 1/4 teaspoonful of cayenne.

_Mode_.--Pare and slice the cuc.u.mbers, put them in a stone jar or wide-mouthed bottle, with the vinegar; slice the onions and shalots, and add them, with all the other ingredients, to the cuc.u.mbers. Let it stand 4 or 5 days, boil it all up, and when cold, strain the liquor through a piece of muslin, and store it away in small bottles well sealed. This vinegar is a very nice addition to gravies, hashes, &e., as well as a great improvement to salads, or to eat with cold meat.

GERMAN METHOD OF KEEPING CUc.u.mBERS FOR WINTER USE.

402. INGREDIENTS.--Cuc.u.mbers, salt.

_Mode_.--Pare and slice the cuc.u.mbers (as for the table), sprinkle well with salt, and let them remain for 24 hours; strain off the liquor, pack in jars, a thick layer of cuc.u.mbers and salt alternately; tie down closely, and, when wanted for use, take out the quant.i.ty required. Now wash them well in fresh water, and dress as usual with pepper, vinegar, and oil.

[Ill.u.s.tration: THE CUc.u.mBER.]

THE CUc.u.mBER.--Though the melon is far superior in point of flavour to this fruit, yet it is allied to the cuc.u.mber, which is known to naturalists as _Cuc.u.mia sativus_. The modern Egyptians, as did their forefathers, still eat it, and others of its cla.s.s. Cuc.u.mbers were observed, too, by Bishop Heber, beyond the Ganges, in India; and Burckhardt noticed them in Palestine. (See No. 127.)

AN EXCELLENT WAY OF PRESERVING CUc.u.mBERS.

403. INGREDIENTS.--Salt and water; 1 lb. of lump sugar, the rind of 1 lemon, 1 oz. of ginger, cuc.u.mbers.