2684.—MUSTAPHA, OR LIVER KETCHUP.
Ingredients.—1 beef liver, 1 gallon of water, 1 oz. of ginger, 1 oz. of allspice, 2 oz. of whole black pepper, 2 lbs. of salt.
Method.—Roll the salt, rub it well into a very fresh beef liver, and place it in a vessel without crushing. Turn and rub it thoroughly daily for 10 days. Mince it into small dice, and boil in a gallon of water, closely covered until reduced to three quarts. Strain through a sieve, put it aside until the following day, then add the pepper, allspice, and ginger, and boil slowly until reduced to three pints. When cold, bottle, and keep well corked.
2685.—PIQUANT SAUCE.
Ingredients.—100 green walnuts, 5 or 6 lbs. of flap mushrooms, vinegar. To each pint of vinegar allow ½ a glass of port, 1 glass of claret, 1 teaspoonful of soy, 6 shallots, 1 clove of garlic, ½ a teaspoonful of ground ginger, ½ a teaspoonful of mustard-seed, ¼ of a teaspoonful of allspice, 2 cloves, 1 blade of mace, ¼ of a saltspoonful of cayenne.
Method.—Place the mushrooms and walnuts in separate earthenware bowls or pans, bruise them well with a pestle or wooden potato-masher, or, failing these, a heavy wooden spoon, and sprinkle them lightly with salt. Let them lie for a week. Turn and bruise them daily, then drain off the liquor, and squeeze the pulp as dry as possible. As a rule the quantity of juice thus obtained from the walnuts and mushrooms is nearly equal. Mix the two together, and boil gently until the scum, which must be carefully removed, ceases to rise. Measure the liquid, return it to the pan with an equal quantity of vinegar, and shallots, garlic, ginger, mustard-seed, allspice, cloves, mace, and cayenne in the above-stated proportions. Simmer gently for about ½ an hour, skimming well meanwhile, then turn the liquid into an earthenware vessel, and add the port, claret and soy. When quite cold, pour the sauce into small bottles, cork closely, and store in a dry, cool place,
2686.—RASPBERRY VINEGAR.
Ingredients.—Raspberries, white wine, vinegar, sugar.
Method.—Cover the raspberries with vinegar, let them remain undisturbed for 4 days, then strain through a fine hair sieve, but do not press the fruit. Pour the vinegar over a fresh lot of raspberries and proceed as before. Repeat this process two or three times, taking care to drain each lot thoroughly. Measure the vinegar, to each pint add from 12 to 16 ozs. of sugar, simmer gently for 10 minutes, skimming well meanwhile. When quite cold, bottle for use. Or, put equal measures of raspberries and vinegar into a large jar, stir the mixture 2 or 3 times daily for 10 days, then strain off the vinegar. Measure it, adding 12 ozs. of sugar to each pint, boil up, skim well, and, when cold, bottle for use. Average Cost, 2s. 6d. per quart.
