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Classic
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page 163
TOMATO SOY.
TAKE a bushel of full ripe tomatos, cut them in slices without
skinning--sprinkle the bottom of a large tub with salt, strew in the tomatos,
and over each layer of about two inches thick, sprinkle half a pint of salt, and
three onions sliced without taking off the skins.
When the bushel of tomatos is thus prepared, let them remain for three days,
then put them into a large iron pot, in which they must boil from early in the
morning till night, constantly stirring to prevent their sticking and mashing
them.
The next morning, pass the mixture through a sieve, pressing it to obtain all
the liquor you can; and add to it one ounce of cloves, quarter of a pound of
allspice, quarter of a pound of whole black pepper, and a small wine glass of
Cayenne; let it boil slowly and constantly during the whole of the day--in the
evening, put it into a suitable vessel to cool; and the day after, bottle and
cork it well: place it in a cool situation during warm weather, and it will keep
for many years, provided it has been boiled very slowly and sufficiently in the
preparation. Should it ferment, it must be boiled a second time.
PEPPER VINEGAR.
GET one dozen pods of pepper when ripe, take out the stems, and cut them in two;
put them in a kettle with three pints of vinegar, boil it away to one quart, and
strain it through a sieve. A little of this is excellent in gravy of every kind,
and gives a flavour greatly superior to black pepper; it is also very fine when
added to each of the various catsups for fish sauce.
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