SALSIFY. — This is grown for its long carrot-shaped white root,
which is boiled ; also for the young shoots of year-old plants, to dress like
asparagus. It is raised from seed in March, April, and May for first and
successional crops, sown either in drills or broadcast, and the plants
thinned out six inches asunder. The roots will be ready for drawing from
July, and will remain good till the following spring.
SALTS OF LEMON, To Make. — Mix together equal parts
of finely powdered citric acid and cream of tartar.
SALTS (PRESTON). — Pound up two ounces of sal ammoniac,
and mix them with two ounces of salts of tartar, a few drops of lavender, a
little musk, and a few drops of spirits of hartshorn. Keep in a stoppered
bottle. The above forms strong and inexpensive smelling salts.
SALVE, A Good Family. — Rosin, one pound ; mutton tallow,
a quarter of a pound ; beeswax, an ounce and a half ; refined lard, a
quarter of a pound. Melt together ; pour it into cold water and let it
stand for two hours, then make it into sticks.
SALVE, for General Purposes. — Dissolve in two ounces of rose*
water two drams of borax, and add one ounce of glycerine, and two drams
of tincture of opium. Now melt two drams of spermaceti in two drams of
sweet oil, and add two ounces of refined lard. Add this latter mixture
gradually to the first, stirring all the time and until nearly cold, then put
with it a few drops of eau de Cologne or essence of rosemary.
SAP-BLUE, To Prepare. — Reduce a quarter of an ounce of
Indigo to powder, and grind it very fine in a glass mortar with two ounces
1J2
of oil of vitrioL Then dissolve a quarter of a pound of alum in warm
water, and add thereto two ounces of the solution of tartar in water ; wash
and filter the precipitate, and when nearly dry add to it the solution of
indigo. Dilute with water. Used to colour bone, leather and silk. A
fine sap colour may be obtained by adding some gum to the above.
SARSAPARILLA. — Sarsaparilla root, sliced and bruised, tw'O
ounces ; guaiacum wood, one ounce. Boil over a slow fire in three quarts
of water until the liquor is reduced to one quart, adding towards the end
half an ounce of sassafrax wood and three drams of Spanish liquorice.
Strain the decoction. A wineglassful to be taken three times a day.
SAUCE (ANCHOVY). — Melt two ounces of butter with two
tablespoonfuls of milk, stir in a dessert-spoonful of flour, and when quite
smooth add two tablespoonfuls of water, two dessert-spoonfuls of essence
of anchovies, and the juice of half a lemon✪ Anchovy Sauce. Serve very hot.
SAUCE (APPLE), for Roast Pork. — Peel some apples, cut them
into quarters, and put them into a saucepan with a little brown sugar, and
two or three tablespoonfuls of cold water✪ Apple Sauce for Roast Pork. Cover the saucepan close, and
set it over a slow fire for a couple of hours, or less, according to the kind of
apple used. When they are done enough pour off the water, and let them
stand a few minutes to get dry, then beat them up with a little grated
lemon peel and a bit of butter.
SAUCE AU CARP, for Fresh-water Fish. — Put into a sauce
pan a quarter of a pound of fresh butter, a large teaspoonful of flour, a
teaspoonful of white vinegar, a small bit of glaze, a little nutmeg, salt, and
pepper, and a small quantity of water. Stir it over the fire till it is per-
fectly smooth, then add a spoonful of capers, but none of the vinegar.
Page 191 · 2 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
SALSIFY. — This is grown for its long carrot-shaped white root, which is boiled ; also for the young shoots of year-old plants, to dress like asparagus. It is raised from seed in March, April, and May for first and successional crops, sown either in drills or broadcast, and the plants thinned out six inches asunder. The roots will be ready for drawing from July, and will remain good till the following spring.
SALTS OF LEMON, To Make. — Mix together equal parts of finely powdered citric acid and cream of tartar.
SALTS (PRESTON). — Pound up two ounces of sal ammoniac, and mix them with two ounces of salts of tartar, a few drops of lavender, a little musk, and a few drops of spirits of hartshorn. Keep in a stoppered bottle. The above forms strong and inexpensive smelling salts.
SALVE, A Good Family. — Rosin, one pound ; mutton tallow, a quarter of a pound ; beeswax, an ounce and a half ; refined lard, a quarter of a pound. Melt together ; pour it into cold water and let it stand for two hours, then make it into sticks.
SALVE, for General Purposes. — Dissolve in two ounces of rose* water two drams of borax, and add one ounce of glycerine, and two drams of tincture of opium. Now melt two drams of spermaceti in two drams of sweet oil, and add two ounces of refined lard. Add this latter mixture gradually to the first, stirring all the time and until nearly cold, then put with it a few drops of eau de Cologne or essence of rosemary.
SAP-BLUE, To Prepare. — Reduce a quarter of an ounce of Indigo to powder, and grind it very fine in a glass mortar with two ounces
1J2
of oil of vitriol. Then dissolve a quarter of a pound of alum in warm water, and add thereto two ounces of the solution of tartar in water ; wash and filter the precipitate, and when nearly dry add to it the solution of indigo. Dilute with water. Used to colour bone, leather and silk. A fine sap colour may be obtained by adding some gum to the above.
SARSAPARILLA. — Sarsaparilla root, sliced and bruised, tw'O ounces ; guaiacum wood, one ounce. Boil over a slow fire in three quarts of water until the liquor is reduced to one quart, adding towards the end half an ounce of sassafrax wood and three drams of Spanish liquorice. Strain the decoction. A wineglassful to be taken three times a day.
SAUCE (ANCHOVY). — Melt two ounces of butter with two tablespoonfuls of milk, stir in a dessert-spoonful of flour, and when quite smooth add two tablespoonfuls of water, two dessert-spoonfuls of essence of anchovies, and the juice of half a lemon. Serve very hot.
SAUCE (APPLE), for Roast Pork. — Peel some apples, cut them into quarters, and put them into a saucepan with a little brown sugar, and two or three tablespoonfuls of cold water. Cover the saucepan close, and set it over a slow fire for a couple of hours, or less, according to the kind of apple used. When they are done enough pour off the water, and let them stand a few minutes to get dry, then beat them up with a little grated lemon peel and a bit of butter.
SAUCE AU CARP, for Fresh-water Fish. — Put into a sauce pan a quarter of a pound of fresh butter, a large teaspoonful of flour, a teaspoonful of white vinegar, a small bit of glaze, a little nutmeg, salt, and pepper, and a small quantity of water. Stir it over the fire till it is perfectly smooth, then add a spoonful of capers, but none of the vinegar.
Records on this page
Anchovy SauceApple Sauce for Roast Pork