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Well, now, since you know the road, let us take a walk after breakfast. It shall be a beautiful clear day not a speck or cloud in the heavens. Mary is with me. "Well, Tom," says she, "you were very sentimental last evening." "Sentimental! I was deucedly sick, let me tell you a wineglassful of cold catchup is rather trying even to a lover's stomach, Mary.
He was deeply interested in the oysters of Whitstable, and held forth almost romantically on their birth and upbringing, the fattening, the packing, the selling, and the eating of them "with lemon, not vinegar, mind! To eat vinegar with a Whitstable native is as vicious as to offer a libation of catchup at the altar of a meadow mushroom just picked up out of the dew."
Put it into wide-mouthed bottles, and on the top of each lay a dessert-spoonful of whole pepper. Dip the corks in melted rosin, and secure them well by tying leather over them. In using this catchup allow four table-spoonfuls to a common-sized sauce-boat of melted butter. Put in the catchup at the last, and hold it over the fire just long enough to be thoroughly heated.
Take large mushrooms when they are fresh gathered, cut off the dirty ends, break them small in your hands, put them in a stone-bowl with a handful or two of salt, and let them stand all night; if you don't get mushrooms enough at once, with a little salt they will keep a day or two whilst you get more, so put 'em in a stew-pot, and set them in an oven with household bread; when they are enough strain from 'em the liquor, and let it stand to settle, then boil it with a little mace, Jamaica and whole black pepper, two or three shalots, boil it over a slow fire for an hour, when it is boiled let it stand to settle, and when it is cold bottle it; if you boil it well it will keep a year or two; you must put in spices according to the quantity of your catchup; you must not wash them, nor put to them any water.
To make SAUCE for SALMON or TURBOT. Boil your turbot or salmon, and set it to drain; take the gravy that drains from the salmon or turbot, an anchovy or two, a little lemon-peel shred, a spoonful of catchup, and a little butter, thicken it with flour the thickness of cream, put to it a little shred parsley and fennel; but do not put in your parsley and fennel till you be just going to send it up, for it will take off the green.
Have ready a hot dish, and when they are done, take out the steaks and onions and lay them in it with another dish on the top, to keep them hot while you give the gravy in the pan another boil up over the fire. You may add to it a spoonful of mushroom catchup. Pour the gravy over the steakes, and send them to table as hot as possible. Mutton chops may be fried in this manner.
He found them to be: One hatchet; one well-used boiled hambone; six greasy sugared crullers; four dill pickles; a bottle of catchup; two tomatoes all but obliterated in transit; two loaves of bread; a flatiron. Jimmie cast the last item from him. "Wh'd you bring that for?" he demanded. "I don't know," confessed Boogies. "I just put it in.
Mix together a pint of claret, a pint of mushroom catchup, and half a pint of walnut pickle, four ounces of pounded anchovy, an ounce of fresh lemon-peel pared thin, and the same quantity of shalot or small onion. Also an ounce of scraped horseradish, half an ounce of black pepper, and half an ounce of allspice mixed, and the same quantity of cayenne and celery-seed.
You may fry carp and flounders in the same manner. Put a handful of salt into the water. When it boils put in the trout. Boil them fast about twenty minutes, according to their size. For sauce, send with them melted butter, and put some soy into it; or flavour it with catchup. Score the fish on the back with a knife, and season them with salt and cayenne pepper.
Cut into long slips the fat of some bacon or salt pork, and insert it all through the surface of the liver by means of a larding-pin. Put the liver into a pot with a table-spoonful of lard, a little water, and a few tomatas, or some tomata catchup; adding one large or two small onions minced fine, and some sweet marjoram leaves rubbed very fine.
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