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Classic
Cook Books
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page 87
sugar and cinnamon to make the taste piquant. It is usually served with pork
steak or goose.
Caper sauce for boiled mutton.
Chop the capers a little unless quite small. Melt half a pint of butter and put
the capers into it, adding a tablespoon of the juice in which you buy the
capers.
Green tomato sauce.
Cut up a pint of green tomatoes; take 3 gills of mustard seed, 3 tablespoons
mustard, 2 1/2 spoons black pepper, 1 1/2 spoons allspice, 4 spoons salt, 2
spoons celery seed, one quart chopped onion, ass much sugar, 2 1/2 quarts good
vinegar and a little red pepper to suit. Beat the spices and boil all until
done.
Anchovy sauce.
Add two teaspoons anchovy essence (to be had in every first class grocery,) to
already made
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Classic
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