The Book of Household Management - Mrs. Beeton

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from the shores 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 glass of port wine, 2 tablespoonfuls of Harvey's sauce, 1 dessertspoonful of mushroom ketchup, ditto of pounded white sugar, 1 tablespoonful of lemon-juice,¼ 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. Consommé 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 quantity 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; ½ pint of melted butter made with milk (see No. 380).

      Mode.—Choose a nice fresh crab, pick all the meat away from the shell, and cut it into small square pieces. Make ½ pint of melted butter 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.—⅓ pint of cream, 2 oz. of butter, 1 teaspoonful of flour, salt and cayenne to taste; when liked, a small quantity of pounded mace or lemon-juice.

      Mode.—Put the butter in a very clean saucepan, dredge in the flour, and keep shaking round till the butter 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 quantity, 7d.

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

      CUCUMBER SAUCE.

      398. INGREDIENTS.—3 or 4 cucumbers, 2 oz. of butter, 6 tablespoonfuls of brown gravy.

      Mode.—Peel the cucumbers, 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 butter in a saucepan, add the cucumbers, and shake them over a sharp fire until they are of a good colour. Then pour over it the gravy, mix this with the cucumbers, and simmer gently for 10 minutes, when it will be ready to serve.

      Time.—Altogether,½ hour.

      PICKLED CUCUMBERS.

      399. INGREDIENTS.—1 oz. of whole pepper, 1 oz. of bruised ginger; sufficient vinegar to cover the cucumbers.

      Mode.—Cut the cucumbers 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.

      [Illustration: 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.

      CUCUMBER SAUCE, WHITE.

      400. INGREDIENTS.—3 or four cucumbers,½ pint of white stock, No. 107, cayenne and salt to taste, the yolks of 3 eggs.

      Mode.—Cut the cucumbers 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 cucumbers are tender, which will be in about ¼ 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,½ hour.

      CUCUMBER VINEGAR (a very nice Addition to Salads).

      401. INGREDIENTS.—10 large cucumbers, or 12 smaller ones, 1 quart of vinegar, 2 onions, 2 shalots, 1 tablespoonful of salt, 2 tablespoonfuls of pepper,¼ teaspoonful of cayenne.

      Mode.—Pare and slice the cucumbers, 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 cucumbers. 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 CUCUMBERS FOR WINTER USE.

      402. INGREDIENTS.—Cucumbers, salt.

      Mode.—Pare and slice the cucumbers (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 cucumbers and salt alternately; tie down closely, and, when wanted for use, take out the quantity required. Now wash them well in fresh water, and dress as usual with pepper, vinegar, and oil.

      [Illustration: THE CUCUMBER.]

      THE CUCUMBER.—Though the melon is far superior in point of flavour to this fruit, yet it is allied to the cucumber, which is known to naturalists as Cucumia sativus. The modern Egyptians, as did their forefathers, still eat it, and others of its class. Cucumbers 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 CUCUMBERS.

      403. INGREDIENTS.—Salt and water; 1 lb. of lump sugar, the rind of 1 lemon, 1 oz. of ginger, cucumbers.

      Mode.—Choose the greenest cucumbers, and those that are most free from seeds; put them in strong salt and water, with a cabbage-leaf to keep them down; tie a paper over them, and put them in a warm place till they are yellow; then wash them and set them over the fire in fresh water, with a very little salt, and another cabbage-leaf over them; cover very closely, but take care they do not boil. If they are not a fine green, change the water again, cover them as before, and make them hot. When they are a good colour, take them off the fire and let them cool; cut them in quarters, take out the seeds and pulp, and put them into cold water. Let them remain for 2 days, changing the water twice each day, to draw out the salt. Put the sugar, with ¼ pint

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