CHAPTER VII.

STORE SAUCES.

Page

Observations 145

Chetney Sauce (_Bengal 146 receipt_)

Fine Mushroom Catsup 146

Mushroom Catsup (_another 148 receipt_)

Double Mushroom Catsup 148

Compound, or Cook’s Catsup 149

Walnut Catsup 149

Another good receipt for 150 Walnut Catsup

Lemon Pickle, or Catsup 150

Pontac Catsup for Fish 150

Bottled Tomatas, or Tomata 151 Catsup

Epicurean Sauce 151

Tarragon Vinegar 151

Green Mint Vinegar 152

Cucumber Vinegar 152

Celery Vinegar 152.

Eschalot, or Garlic Vinegar 152.

Eschalot Wine 153

Horseradish Vinegar 153

Cayenne Vinegar 153

Lemon Brandy for flavouring 153 Sweet Dishes

Dried Mushrooms 153

Mushroom Powder 154

Potato Flour, or Arrow Root 154 (_Fecule de Pommes de Terre_)

To make Flour of Rice 154

Powder of Savoury Herbs 154

Tartar Mustard 154

Another Tartar Mustard 154