  Store fish sauces if properly made will keep for many months. They may be brought to table in fish castors, but a customary mode is to send them round in the small black bottles in which they have been originally deposited. They are in great variety, and may be purchased of the grocers that sell oil, pickles, anchovies, &c. In making them at home, the few following receipts may be found useful. The usual way of eating these sauces is to pour a little on your plate, and mix it with the melted butter. They give flavour to fish that would otherwise be insipid, and are in general use at genteel tables. Two table-spoonfuls of any of these sauces may be added to the melted butter a minute before you take it from the fire. But if brought to table in bottles, the company can use it or omit it as they please. SCOTCH SAUCE.—Take fifteen anchovies, chop them fine, and steep them in vinegar for a week, keeping the vessel closely covered. Then put them into a pint of claret or port wine. Scrape fine a large stick of horseradish, and chop two onions, a handful of parsley, a tea-spoonful of the leaves of lemon-thyme, and two large peach leaves. Add a nutmeg, six or eight blades of mace, nine cloves, and a tea-spoonful of black pepper, all slightly pounded in a mortar. Put all these ingredients into a silver or block tin sauce-pan, or into Strain the liquor through a sieve, and when quite cold put it away for use in small bottles; the corks dipped in melted rosin, and well secured by pieces of leather tied closely over them. Fill each bottle quite full, as it will keep the better for leaving no vacancy. This sauce will give a fine flavour to melted butter. QUIN'S SAUCE.—Pound in a mortar six large anchovies, moistening them with their own pickle. Then chop and pound six small onions. Mix them with a little black pepper and a little cayenne, half a glass of soy, four glasses of mushroom catchup, two glasses of claret, and two of black walnut pickle. Put the mixture into a small sauce-pan or earthen pipkin, and let it simmer slowly till all the bones of the anchovies are dissolved. Strain it, and when cold, bottle it for use; dipping the cork in melted rosin, and tying leather over it. Fill the bottles quite full. KITCHINER'S FISH SAUCE.—Mix together a pint of claret, a pint of mushroom catchup, and half a pint of walnut pickle, four ounces of pounded anchovy, an ounce of fresh lemon-peel pared thin, and the same quantity of shalot or small onion. Also an ounce of scraped horseradish, half an ounce of black pepper, and half an ounce of allspice mixed, and the same quantity of cayenne and celery-seed. Infuse these ingredients in a wide-mouthed bottle (closely stopped) for a fortnight, shaking the mixture every day. Then strain and bottle it for use. Put it up in small bottles, filling them quite full. HARVEY'S SAUCE.—Dissolve six anchovies in a pint of strong vinegar and then add to them three table-spoonfuls of India soy, and three table-spoonfuls of mushroom catchup, two heads of garlic bruised small, and a quarter of an ounce of cayenne. Add sufficient cochineal powder to colour the mixture red. Let all these ingredients infuse in the vinegar for a fortnight, shaking it every day, and then strain and bottle it for use. Let the bottles be small, and cover the corks with leather. GENERAL SAUCE.—Chop six shalots or small onions, a clove of garlic, two peach leaves, a few sprigs of lemon-thyme and of sweet basil, and a few bits of fresh orange-peel. Bruise in a mortar a quarter of an ounce of cloves, a quarter of an ounce of mace, and half an ounce of long pepper. Mix two ounces of salt, a jill of claret, the juice of two lemons, and a pint of Madeira. Put the whole of these ingredients together in a stone jar, very closely covered. Let it stand all night over embers by the side of the fire. In the morning pour off the liquid quickly and carefully from the lees or settlings, strain it and put it into small bottles, dipping the corks in melted rosin. This sauce is intended to flavour melted butter or gravy, for every sort of fish and meat. PINK SAUCE.—Mix together half a pint of port wine, half a pint of strong vinegar, the juice and grated peel of two large lemons, a quarter of an ounce of cayenne, a dozen blades of mace, and a quarter of an ounce of powdered cochineal. Let it infuse a fortnight, stirring it several times a day. Then boil it ten minutes, strain it, and bottle it for use. Eat it with any sort of fish or game. It will give a fine pink tinge to melted butter. CATCHUPS.LOBSTER CATCHUP.—This catchup, warmed in melted butter, is an excellent substitute for fresh lobster sauce at seasons when the fish cannot be procured, as, if properly made, it will keep a year. Take a fine lobster that weighs about three pounds. Put it into boiling water, and cook it thoroughly. When it is cold break it up, and extract all the flesh from the shell. Pound the red part or coral in a marble mortar, and when it is well bruised, add the white meat by degrees, and pound that also; seasoning it with a tea-spoonful of cayenne, and moistening it gradually with sherry wine. When it is beaten to a smooth paste, mix it well with the remainder of the bottle of sherry. Put it into wide-mouthed bottles, and on the top of each put a table-spoonful of sweet oil. Dip the corks in melted rosin, and secure them well by tying leather over them. In using this catchup, allow four table-spoonfuls to a common-sized sauce-boat of melted butter. Put in the catchup at the last, and hold it over the fire just long enough to be thoroughly heated. ANCHOVY CATCHUP.—Bone two dozen anchovies, and then chop them. Put to them ten shalots, or very small onions, cut fine, and a handful of scraped horseradish, with a quarter of an ounce of mace. Add a lemon, cut into slices, twelve cloves, and twelve pepper-corns. Then mix together a pint of port, a pint of madeira, and a pint of anchovy OYSTER CATCHUP.—Take large salt oysters that have just been opened. Wash them in their own liquor, and pound them in a mortar, omitting the hard parts. To every pint of the pounded oysters, add a half pint of white wine or vinegar, in which you must give them a boil up, removing the scum as it rises. Then to each quart of the boiled oysters allow a tea-spoonful of beaten white pepper, a tea-spoonful of pounded mace, and cayenne pepper to your taste. Let it boil up for a few minutes, and then pass it through a sieve into an earthen pan. When cold, put it into small bottles, filling them quite full, as it will not keep so well if there is a vacancy at the top. Dip the corks in melted rosin, and tie leather over each. WALNUT CATCHUP.—Take green walnuts that are young enough to be easily pierced through with a large needle. Having pricked them all in several places, throw them into an earthen pan with a large handful of salt, and barely sufficient water to cover them. Break up and mash them with a potato-beetle, or a rolling-pin. Keep them four days in the salt and water, stirring and mashing them every day. The rinds will now be quite soft. Then scald them with boiling-hot salt and water, and raising the pan on the edge, let the walnut liquor flow away from the shells into another pan. Put the shells into a mortar, and pound them with vinegar, which will extract from them all the remaining juice. Put all the walnut liquor together, and boil and skim it; MUSHROOM CATCHUP.—Take mushrooms that have been freshly gathered, and examine them carefully to ascertain that they are of the right sort. Pick them nicely, and wipe them clean, but do not wash them. Spread a layer of them at the bottom of a deep earthen pan, and then sprinkle them well with salt; then another layer of mushrooms, and another layer of salt, and so on alternately. Throw a folded cloth over the jar, and set it by the fire or in a very cool oven. Let it remain thus for twenty-four hours, and then mash them well with your hands. Next squeeze and strain them through a bag. To every quart of strained liquor add an ounce and a half of whole black pepper, and boil it slowly in a covered vessel for half an hour. Then add a quarter of an ounce of allspice, half an ounce of sliced ginger, a few cloves, and three or four blades of mace. Boil it with the spice fifteen minutes longer. When it is done, take it off, and let it stand awhile to settle. Pour it carefully off from the sediment, and put it into small bottles, filling them to the top. Secure them well with corks dipped in melted rosin, and leather caps tied over them. The longer catchup is boiled, the better it will keep. You may add cayenne and nutmeg to the spices. The bottles should be quite small, as it soon spoils after being opened. TOMATA CATCHUP.—Take a peck of large ripe tomatas. Having cut a slit in each, put them into a large preserving-kettle, and boil them half an hour. Then take them out, and press and strain the pulp through a hair sieve. Put it back into the kettle, and add an ounce of salt, an ounce of powdered mace, half an ounce of powdered cloves, a small tea-spoonful of ground black pepper, the same of cayenne pepper, and eight table-spoonfuls of ground mustard. Mix the seasoning with the tomata pulp; let it boil slowly during four hours. Then take it out of the kettle, and let it stand till next day, in an uncovered tureen. When cold, stir into it one pint of the best cider vinegar. Put it into clean bottles, and seal the corks. It will be found excellent for flavouring stews, hashes, fish-sauce, &c. LEMON CATCHUP.—Grate the peel of a dozen large fresh lemons. Prepare, by pounding them in a mortar, two ounces of mustard seed, half an ounce of black pepper, half an ounce of nutmeg, a quarter of an ounce of mace, and a quarter of an ounce of cloves. Slice thin two ounces of horseradish. Put all these ingredients together. Strew over them one ounce of fine salt. Add the juice of the lemons. Boil the whole twenty minutes. Then put it warm into a jar, and let it stand three weeks closely covered. Stir it up daily. Then strain it through a sieve, and put it up in small bottles to flavour fish and other sauces. This is sometimes called lemon pickle. SEA CATCHUP.—Take a gallon of stale strong beer, a pound of anchovies washed from the pickle, a pound of peeled shalots or small onions, half an ounce of mace, half an ounce of cloves, a quarter of an ounce of whole pepper, three or four large pieces of ginger, and two quarts of large mushroom-flaps rubbed to pieces. Put the whole into a kettle closely covered, and let it simmer slowly till reduced to one half. Then strain it through a flannel bag, and let it stand till quite cold before you bottle it. Have small bottles and fill them quite full of the catchup. Dip the corks in melted rosin. This catchup keeps well at sea, and may be carried into any part of the world. A spoonful of it mixed in melted butter will make a fine fish sauce. It may also be used to flavour gravy. |
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