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PEPPER WATER (for flavouring)

Strain the juice of a fresh lemon into a pint and a half of cold water. Slice an onion and pound it in a mortar, with twelve peppercorns, three cloves of garlic, a table-spoonful of curry-powder, and a dessert-spoonful of salt. Put all into a saucepan, bring the liquid to the point of boiling, cover closely, and let it simmer gently for a quarter of an hour, then strain it through muslin. Put with it a small onion which has been chopped fine and fried lightly in butter. Boil up once more, and the pepper water is ready to be bottled. Cork closely, and store in a cool, dry place. In India, where this recipe is in great repute, a piece of tamarind is substituted for the lemon-juice. Probable cost, 2d. per pint.