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Updated: June 27, 2025
SAUCE FOR LENT. Melt some butter in a saucepan, shake in a little flour, and brown it by degrees. Stir in half a pint of water, half a pint of ale, an onion, a piece of lemon peel, two cloves, a blade of mace, some whole pepper, a spoonful of ketchup, and an anchovy. Boil it all together a quarter of an hour, strain it, and it will make good sauce for various dishes.
To a pint of the liquor, add the third part of a pint of port wine, a little walnut or mushroom ketchup, and some salt. Tie up some whole white pepper and mace in a piece of muslin, and stew all together for a short time. Have ready some carrots and turnips boiled tender and cut into squares, strew them upon the beef, putting a few into the dish.
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
"May I?" he asked hesitatingly. "Why, of course!" And her eyes met his with hospitable frankness "Come whenever you feel lonely!" "I often do that!" he said. "All the better! then we shall often see you!" she answered "And you'll always be welcome!" "Thank-you! I believe you mean it!" Mary smiled. "Why of course I do! I'm not a newspaper syndicate!" "Nor a Mrs. Mushroom Ketchup!" put in Helmsley.
No more spice is required than what is necessary to feed the ketchup, and keep it from fermenting. Brandy is the best preservative to all preparations of this kind. KEEPING PROVISIONS. When articles of food are procured, the next thing to be considered is, how they may be best preserved, in order to their being dressed.
So tomatoes were canned, or made into ketchup and chili sauce, while some were used green in pickles. Aunt Lolly brought into the house the cucumber which had grown inside the glass bottle. It was the exact shape of the glass flask, and when this had been broken the cucumber even had on its side, in white letters, the name of the drug firm that made the bottle.
Skim it carefully, and then put in the head; add a pint of Madeira, and simmer till the meat is quite tender. About ten minutes before serving, put in some basil, tarragon, chives, parsley, cayenne pepper, and salt; also two spoonfuls of mushroom ketchup, and one of soy. Squeeze the juice of a lemon into the tureen, and pour the soup upon it. Serve with forcemeat balls, and small eggs.
No water must enter into the composition, but a little mushroom ketchup added, which served, is an improvement.
Boil these, and let them be tender; then serve it up hot, with a French Roll in the middle, and garnish with the raspings of Bread sifted, and slices of Lemon. Ketchup, in Paste. From Bencoulin in the East-Indies. There is a Kidney-Bean, we have here, which has a fine relish in it, as the Indians say, but in fact there is none but what they give it by Art.
SAUCE FOR CHICKENS. An anchovy or two boned and chopped, some parsley and onion chopped, adding pepper, oil, vinegar, mustard, and walnut or mushroom ketchup. These mixed together will make a good sauce for cold chicken, partridge, or veal.
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