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The animals quieted down a little, and pa went into the big tent to consult the manager, and I thought it was a shame that the lions and hyenas and tigers couldn't have any fun, so I went to the table where the meat was laid out ready to feed them, and cut a hole in each piece of meat and put in a double handful of horseradish, and just then the feeder came along and began to throw the meat in the cages.
This time take the best white wine vinegar; put salt in it till it will bear an egg, and add to it mace, sliced nutmeg, and scraped horseradish, in the proportion of an ounce of each and a gallon of vinegar to a hundred walnuts. Boil the spice and vinegar about eight minutes, and then pour it hot on the walnuts.
About a quarter of an hour before you take it up, remove the paper, dust on a little flour, and baste with a piece of butter, that it may go to table with a good froth, but not look greasy. A piece of ten pounds requires about two hours and a half, and others in proportion. Salad and vegetables are eaten with it, also mustard and horseradish.
The innkeeper himself brought it lying in the middle of a large silver dish, surrounded by a heap of horseradish shavings, and with a bit of green parsley in its mouth, the usual appurtenances of a very different animal. Down it was placed in the middle of the table. First of all, the Nabob offered it to the heydukes one by one. They did not fancy it, and only shook their heads.
Pa wanted to know what in thunder was the matter with the animals, and wanted to know if I had fed them the turnips, and I told him they had all been fed, and just then the giraffe, whose neck was so long the horseradish did not reach a vital spot as quick as it did with the hippo, began to yell for the police and dance around.
There were cresses, horseradish, turnips, and lastly, little branching hairy stalks, scarcely more than three feet high, which produced brownish grains. "Do you know what this plant is?" asked Herbert of the sailor. "Tobacco!" cried Pencroft, who evidently had never seen his favorite plant except in the bowl of his pipe. "No, Pencroft," replied Herbert; "this is not tobacco, it is mustard."
FISH SAUCE. Put into a very nice tin saucepan a pint of port wine, a gill of mountain, half a pint of fine walnut ketchup, twelve anchovies with the liquor that belongs to them, a gill of walnut pickle, the rind and juice of a large lemon, four or five shalots, a flavour of cayenne, three ounces of scraped horse-radish, three blades of mace, and two tea-spoonfuls of made mustard. Boil it all gently, till the rawness goes off, and put it into small bottles for use. Cork them very close and seal the top. Or chop two dozen of anchovies not washed, and ten shalots, and scrape three spoonfuls of horseradish. Then add ten blades of mace, twelve cloves, two sliced lemons, half a pint of anchovy liquor, a quart of hock or Rhenish wine, and a pint of water. Boil it down to a quart, and strain it off. When cold, add three large spoonfuls of walnut ketchup, and put the sauce into small bottles well corked. To make fish sauce without butter, simmer very gently a quarter of a pint of vinegar, and half a pint of soft water, with an onion. Add four cloves, and two blades of mace, slightly bruised, and half a tea-spoonful of black pepper. When the onion is quite tender, chop it small with two anchovies, and set the whole on the fire to boil for a few minutes, with a spoonful of ketchup. Prepare in the mean time the yolks of three fresh eggs, well beaten and strained, and mix the liquor with them by degrees. When all are well mixed, set the saucepan over a gentle fire, keeping a bason in one hand, to toss the sauce to and fro in, and shake the saucepan over the fire, that the eggs may not curdle. Do not let it boil, only make the sauce hot enough to give it the thickness of melted butter. Fish sauce
One gallon of cider vinegar; one pound of brown sugar; one tablespoon of allspice; one tablespoon of cloves; one tablespoon of black pepper; one tablespoon of mace; two tablespoons of root ginger; two tablespoons of celery; two tablespoons of white mustard; one handful of horseradish. After it begins to boil add cold cucumbers, well soaked, and boil until tender enough to pierce with a fork.
For six lemons take one box of boneless sardines, six anchovies, and two green peppers, cut very fine. Wet with lemon-juice until moist; fill in shells after wiping dry; insert a pimento on top; put on cover of lemon; serve on doily with horseradish and watercress. Serve on a folded napkin, garnished with watercress. Shell and skin freshly roasted peanuts and proceed as in salting almonds.
There are several other vegetables equally objectionable with the last, though they cannot be classed under the same head. Such are mustard, horseradish, raw onions, garlic, cucumbers, and pickles. No appetite which has not been accustomed to these substances in early infancy, will ever require them.
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