Camp Vinegar
INGREDIENTS.- 1 head of garlic, 1/21 oz. of cayenne, 2 teaspoonfuls of soy, 2 ditto walnut ketchup, 1 pint of vinegar, cochineal to colour. AVER- AGE COST, 8d.
Slice the garlic, and put it, with all the above ingredients, into a clean bottle. Let it stand to infuse for a month, when strain it off quite clear, and it will be fit for use.
Keep it in small bottles well sealed to exclude the air. Canapés, Anchovy. - INGREDI- ENTS for 12 canapés. -2 slices of stale bread, 6 anchovies, 2 eggs, butter or clarified dripping, for frying. AVERAGE COST, 9d. Cut the bread one-third of an inch thick and stamp it out in little rounds. Fry them till of a bright golden brown. Boil the eggs hard, and wash, bone and fillet the anchovies. Curl two fillets in each round of bread, and fill the centre with chopped white of egg and the yellow rubbed through a sieve.
SEASONABLE at any time.
Procure a calf's liver as white as possible, and cut it into slices of a good and equal shape. Dip them in flour, and fry them of a good colour in a little butter.
When they are done, put them on a dish, which keep hot before the fire. Mince the herbs very fine, put them in the frying-pan with a little more butter; add the remain-pepper, a few capers. AVERAGE COST, 10d. ing ingredients, simmer gently until the herbs are done, and pour over the liver.
Canapés, Lobster. - INGREDIENTS for 12 canapés.-12 croûtons, prepared as in preceding recipe, a little lobster butter, the tail of a small lobster, oil, vinegar and Cut small slices of the lobster, and soak them for a few minutes in oil and CANAPÉS, SAVOURY. vinegar. Spread the croûtons with the butter, lay a slice on each, and two or three layers on the top, add a slight seasoning of pepper, and serve on a stamped paper garnished with parsley or watercress.
SEASONABLE at any time.
Canapés, Savoury. - INGREDI- ENTS for sufficient for 6 persons.-6 oysters, 3 anchovies, 1 sardine, a few shrimps, a small head of celery, 1 small shalot, a little cress, mayonnaise sauce, some tarragon, montpelier butter, 1 hard-boiled egg, lobster coral, aspic jelly. AVERAGE COST, 28.
Pound the shalot, shred the celery, bone and scale the fish, and mix, with the cress and tarragon, chopped finely. Fill small brioche cases with the mixture, and run a little butter round the edges, strew some chopped hard-boiled egg and lobster coral on the top of each, and garnish with some aspic jelly, roughed with a fork, and some fresh parsley.
SEASONABLE in autumn and winter, as a savoury at dinner.
Canary Pudding. (Very good.)- INGREDIENTS for pudding, sufficient for 5 persons. The weight of 3 eggs in sugar and butter, the weight of 2 eggs in flour, the rind of 1 small lemon, 3 eggs. AVERAGE COST, 9d.
Melt the butter to a liquid state, but do not allow it to oil; stir to this the sugar and finely-minced lemon-peel, and gradually dredge in the flour, keeping the mixture well stirred; whisk the eggs; add these to the pudding; beat all the ingredients until thoroughly blended, and put them into a buttered mould or basin; boil for 2 hours, and serve with sweet sauce.
TIME. -2 hours.
SEASONABLE at any time.
