Throw into a small basin a heaped saltspoonful of good cayenne pepper, in very fine powder and half the quantity of salt ; add a small dessertspoonful of well -refined, pounded, and sifted sugar ; mix these thoroughly ; then pour in a tablespoonful of the strained juice of a fresh lemon, two of Harvey’s sauce, a teaspoonful of the very best mushroom catsup (or of cavice), and three tablespoonsful, or a small wineglassful✪ Christopher North's Own Sauce for Many Meats, of port wine. Heat the sauce by placing the basin in a saucepan of boiling water, or turn it into a jar, and place this in the water. Serve it directly it is ready with geese or ducks, tame or wild ; roast pork, venison, fawn, a grilled blade-bone, or any other broil. A slight flavour of garlic or eschalot vinegar may be given to it at pleasure. Some persons use it with fish. It is good cold ; and, if bottled directly it is made, may be stored for several days. It is the better for being mixed some hours before it is served. The proportion of cayenne may be doubled when a very pungent sauce is desired. Good cayenne pepper in fine powder, 1 heaped saltspoonful : salt, half as much ; pounded sugar, 1 small dessertspoonful ; strained lemon juice, 1 tablespoonful ; Harvey’s sauce, 2 tablespoonsful ; best mushroom catsup (or cavice), 1 teaspoonful ; port wine, 3 table- spoonsful, or small wineglassful. (Little eschalot, or garlic- vinegar at pleasure.) Obs. — This sauce is exceedingly good when mixed 'with the brown gravy of a hash or stew, or with that which is served with game cr other dishes. 296 MODERN COOKERY. [chap. XVI. CHAPTER XVI. Curries, foifrir pests, h. The great superiority of the oriental curries over those generally prepared in England is not, we believe, altogether the result of a want of skill or of experience on the part of our cooks, but is attri- butable in some measure, to many of the ingredients, which in a fresh and green state add so much to their excellence, being here beyond our reach. With us, turmeric and cayenne pepper prevail in them often far too powerfully : the prodigal use of the former should be especially avoided, as it injures both the quality and the colour of the currie, which ought to be of a dark green, rather than of a red or yellow hue. A couple of ounces of a sweet, sound cocoa-nut, lightly grated and stewed for nearly or quite an hour in the gravy of a currie, is a great improvement to its flavour : it will be found particularly agreeable with that of sweetbreads, and may be served in the currie, or strained from it at pleasure. Great care however, should be taken not to use, for the purpose, a nut that is rancid. Spinage, cucumbers, vegetable marrow, tomatas, acid apples, green gooseberries (seeded), and tamarinds imported in the shell — not CHAP. XVI.] CURRIES, POTTED MEATS, ETC. 297 preserved — may all, in their season, be added, with very good effect, to curries of different kinds. Potatoes and celery are also occasionally boiled down in them. The rice for a currie should always be sent to table in a separate dish from it, and in serving them, it should be first helped, and the currie laid upon it. MR. ARNOTl’s CURRIE-rOWDER Turmeric, eight ounces.* Coriander seed, four ounces. Cummin seed, two ounces. Foenugreek seed, two ounces. Cayenne, half an ounce✪ Mr. Arnott's Currie-Powder. (More or less of this last to the taste.)

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Throw into a small basin a heaped saltspoonful of good cayenne pepper, in very fine powder and half the quantity of salt ; add a small dessertspoonful of well -refined, pounded, and sifted sugar ; mix these thoroughly ; then pour in a tablespoonful of the strained juice of a fresh lemon, two of Harvey’s sauce, a teaspoonful of the very best mushroom catsup (or of cavice), and three tablespoonsful, or a small wineglassful, of port wine. Heat the sauce by placing the basin in a saucepan of boiling water, or turn it into a jar, and place this in the water. Serve it directly it is ready with geese or ducks, tame or wild ; roast pork, venison, fawn, a grilled blade-bone, or any other broil. A slight flavour of garlic or eschalot vinegar may be given to it at pleasure. Some persons use it with fish. It is good cold ; and, if bottled directly it is made, may be stored for several days. It is the better for being mixed some hours before it is served. The proportion of cayenne may be doubled when a very pungent sauce is desired. Good cayenne pepper in fine powder, 1 heaped saltspoonful : salt, half as much ; pounded sugar, 1 small dessertspoonful ; strained lemon juice, 1 tablespoonful ; Harvey’s sauce, 2 tablespoonsful ; best mushroom catsup (or cavice), 1 teaspoonful ; port wine, 3 table- spoonsful, or small wineglassful. (Little eschalot, or garlic- vinegar at pleasure.) Obs. — This sauce is exceedingly good when mixed 'with the brown gravy of a hash or stew, or with that which is served with game cr other dishes. 296 MODERN COOKERY. [chap. XVI. CHAPTER XVI. Curries, foifrir pests, h. The great superiority of the oriental curries over those generally prepared in England is not, we believe, altogether the result of a want of skill or of experience on the part of our cooks, but is attri- butable in some measure, to many of the ingredients, which in a fresh and green state add so much to their excellence, being here beyond our reach. With us, turmeric and cayenne pepper prevail in them often far too powerfully : the prodigal use of the former should be especially avoided, as it injures both the quality and the colour of the currie, which ought to be of a dark green, rather than of a red or yellow hue. A couple of ounces of a sweet, sound cocoa-nut, lightly grated and stewed for nearly or quite an hour in the gravy of a currie, is a great improvement to its flavour : it will be found particularly agreeable with that of sweetbreads, and may be served in the currie, or strained from it at pleasure. Great care however, should be taken not to use, for the purpose, a nut that is rancid. Spinage, cucumbers, vegetable marrow, tomatas, acid apples, green gooseberries (seeded), and tamarinds imported in the shell — not CHAP. XVI.] CURRIES, POTTED MEATS, ETC. 297 preserved — may all, in their season, be added, with very good effect, to curries of different kinds. Potatoes and celery are also occasionally boiled down in them. The rice for a currie should always be sent to table in a separate dish from it, and in serving them, it should be first helped, and the currie laid upon it. MR. ARNOTl’s CURRIE-rOWDER Turmeric, eight ounces.* Coriander seed, four ounces. Cummin seed, two ounces. Foenugreek seed, two ounces. Cayenne, half an ounce. (More or less of this last to the taste.)

[Modern cookery, in all its branches