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1036
Enquire within upon everything
·
Robert Kemp Philp
759
2205.
Essence
of
Mushrooms.
This
delicate
relish
is
made
by
sprinkling
a
little
salt
over
either
flap
or
button
mushrooms:
three
hours
after,
mash
them,--next
day,
strain
off
the
liquor
that
will
flow
from
them,
put
it
into
a
stewpan,
and
boil
it
till
it
is
reduced
one
half.
It
will
not
keep
long,
but
is
preferable
to
any
of
the
ketchups
containing
spice,
&c.,
to
preserve
them,
which
overpowers
the
flavour
of
the
mushrooms.
An
artificial
mushroom
bed
will
supply
these
all
the
year
round.
2206.
Essence
of
Celery.
This
is
prepared
by
soaking
for
a
fortnight
half
an
ounce
of
the
seeds
of
celery
in
a
quarter
of
a
pint
of
brandy.
A
few
drops
will
flavour
a
pint
of
soup
or
broth
equal
to
a
head
of
celery.
2207.
Tincture
of
Allspice
Bruised
allspice,
one
ounce
and
a
half;
brandy,
a
pint.
Steep
for
a
fortnight,
occasionally
shaking,
then
pour
off
the
clear
liquor.
This
is
excellent
for
many
of
the
uses
of
allspice,
such
as
making
bishop,
mulling
wine,
flavouring
gravies,
potted
meats,
&c.
2208.
Horseradish
Vinegar.
Pour
a
quart
of
best
vinegar
on
three
ounces
of
scraped
horseradish,
an
ounce
of
minced
shalot,
and
one
drachm
of
cayenne;
let
it
stand
a
week,
and
you
will
have
an
excellent
relish
for
cold
beef,
salads,
&c.,
costing
but
little.
Horseradish
is
in
the
highest
perfection
about
November.
2209.
Mint
Vinegar.
Put
into
a
wide-mouthed
bottle,
fresh
nice
clean
mint
leaves
enough
to
fill
it
loosely;
then
fill
up
the
bottle
with
good
vinegar;
and
after
it
has
been
corked
close
for
two
or
three
weeks,
pour
it
off
clear
into
another
bottle,
and
keep
well
corked
for
use.
Serve
with
lamb
when
mint
cannot
be
obtained.
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