Chapter VII
Reading edition
STORE SAUCES.
Page
Observations 145
Chetney Sauce (Bengal receipt) 146
Fine Mushroom Catsup 146
Mushroom Catsup (another receipt) 148
Double Mushroom Catsup 148
Compound, or Cook’s Catsup 149
Walnut Catsup 149
Another good receipt for Walnut Catsup 150
Lemon Pickle, or Catsup 150
Pontac Catsup for Fish 150
Bottled Tomatas, or Tomata Catsup 151
Epicurean Sauce 151
Tarragon Vinegar 151
Green Mint Vinegar 152
Cucumber Vinegar 152
Celery Vinegar 152.
Eschalot, or Garlic Vinegar 152.
Eschalot Wine 153
xvHorseradish Vinegar 153
Cayenne Vinegar 153
Lemon Brandy for flavouring Sweet Dishes 153
Dried Mushrooms 153
Mushroom Powder 154
Potato Flour, or Arrow Root (Fecule de Pommes de Terre) 154
To make Flour of Rice 154
Powder of Savoury Herbs 154
Tartar Mustard 154
Another Tartar Mustard 154