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Classic
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page 101
SALADS AND RELISHES
GARNISHES
Parsley is most universally used to garnish all kinds of cold meats, boiled
poultry, broiled steak and fish of many kinds. Horse-radish is much liked on
roast beef; slices of lemon are liked by many on broiled fish or boiled calf's
head, etc. Mint is liked by many on roast lamb, and currant jelly is generally
liked on game, ducks, etc.
MUSHROOM CATSUP
Lay fresh mushrooms in a deep dish, strew a little salt over them, then a fresh
layer of mushrooms and salt, till you get in all the mushrooms. Let them stay in
this brine three days; then mash them fine, add to each quart a spoonful of
vingar, half a spoonful of pepper and a teaspoonful of cloves; pour all this in
a stone jar, and place the jar in a pot of boiling water; let it boil two hours,
then strain it without squeezing the mushrooms. Boil the juice fifteen minutes,
and skim it well; let it stand a few hours to settle; bottle and cork it well.
Keep it cool, or it will ferment.
A DELICIOUS FLAVOR FROM THYME, ETC.
A delicious flavor from thyme, mint, sweet marjoram and rosemary may be obtained
when gathered in full perfection. They should be picked from the stalks and put
into a large jar, then pour strong vinegar
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