_Ingredients._—1½ oz. of cayenne, 2 tablespoonfuls of walnut ketchup,
2 tablespoonfuls of soy, a few shreds of garlic and shalot, 1 quart of
vinegar. _Mode._—Put all the ingredients into a large bottle, and shake
well every day for a fortnight. Keep it in small bottles well sealed,
and in a few days it will be fit for use. _Average cost_, for this
quantity, 1_s._
FISH, Scalloped.
[COLD MEAT COOKERY.] _Ingredients._—Remains of cold fish of any sort,
½ pint of cream, ½ tablespoonful of anchovy sauce, ½ teaspoonful of
made mustard, ditto of walnut ketchup, pepper and salt to taste (the
above quantities are for ½ lb. of fish when picked): bread-crumbs.
_Mode._—Put all the ingredients into a stewpan, carefully picking the
fish from the bones; set it on the fire, let it remain till nearly hot,
occasionally stir the contents, but do not allow it to boil. When done,
put the fish into a deep dish or scallop shell, with a good quantity of
bread-crumbs; place small pieces of butter on the top, set in a Dutch
oven before the fire to brown, or use a salamander. _Time._—¼ hour.
_Average cost_, exclusive of the cold fish, 10_d._
FISH, Scalloped.
[COLD MEAT COOKERY.] _Ingredients._—Any cold fish, 1 egg, milk, 1
large blade of pounded mace, 1 tablespoonful of flour, 1 teaspoonful
of anchovy sauce, pepper and salt to taste, bread-crumbs, butter.
_Mode._—Pick the fish carefully from the bones, and moisten with milk
and the egg; add the other ingredients, and place in a deep ditch or
scallop shells; over with bread-crumbs, butter the top, and brown
before the fire; when quite hot, serve. _Time._—20 minutes. _Average
cost_, exclusive of the cold fish, 4_d._