Quinces, Preserved
INGREDI- ENTS.-Quinces, sugar, water.
QUIN'S SAUCE.
Pare and quarter the fruit, then boil in enough water to keep the pieces whole.
When they are tender take them out, and to every pound of quince add the same of white sugar. Let them stand with the sugar on until the next day, when the syrup should be as clear as amber; then put them in the pan and boil for 20 minutes more. They may be coloured with a little cochineal. The water in which they were boiled may be made into a jelly with the parings, adding a pound of sugar to each pint of juice, and boiling for 1/2 an hour.
TIME.-3 hours.
SEASONABLE in August, September and October.
Quin's Sauce. (An Excellent Fish Sauce.) - INGREDIENTS. pint of walnut pickle, 1/2 pint of port wine, 1 pint of mushroom ketchup, I dozen anchovies, 1 dozen shalots, 1/4 pint of soy, 1/2 teaspoonful of cayenne.
Put all the ingredients into a saucepan, having pre sously chopped the shalots and anchovies very small; simmer for 15 minutes, strain, and, when cold, bottle off for use; the corks should be well sealed to exclude the air.
TIME.- hour.
SEASONABLE at any time. "Right royal fare Lay ready there, Old England's prime roast beef."-- RABBIT, BOILED.
