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Classic
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page 35
IMITATION OF CAPERS.
Gather green peas while young and tender, pickle them with vinegar, put them
away in tight bottles in a dry place, and they will make a good sauce as capers.
MY UNCLE'S SAUCE.
Take some bits of ham, beef, and veal, cut up with them some celery, onions,
carrots, and parsnips, pour some boiling water over them, and let it stand till
cool; add a glass of Madeira, some cloves, and slices of lemon. Boil it on a
slow fire till the meat is done, strain it, and chop a little parsley in it just
before it is used.
FISH SAUCE.
Take walnuts when they are old enough to pickle, slice them, and between every
layer of walnuts, throw a handful of salt. Stir it every day for two weeks. Then
strain the liquor, let it settle, pour off the clear and boil it with a pound of
anchovies to each pint; skim it, and when it is cool boil it again; add a pint
of Port wine, one of good vinegar, to each pint of the liquor, also half an
ounce each of mace and cloves, some sliced horse-radish, and a head of garlic,
to a quart of the liquor, and some grains of black pepper. Cork it up tight in
bottles.
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