The housekeeper's guide to preserved meats, fruits, vegetables, &c

the mustard is well mixed into the meat in the way we have said the full flavour is tasted in the meat itself. In order to insert the mixture into the meat, I have found that a blunt knife — such as an ivory paper-knife — is more convenient than one that is sharper. In making devils of all kinds many persons prefer a mixture with the flavour of anchovies combined with that of cayenne; consequently it will often be found advisable to mix some anchovy butter with some cayenne pepper, using anchovy butter instead of French mustard (see Anchovy butter). This is, of course, a matter of taste. Cayenne pepper, with some cut lemon, should always be served with sardines, pilchards, whitebait, wild duck, and various other dishes. In the case of wild duck, it is very common j for the carver to dip a cut lemon into cayenne pepper and to slice the breast of the wild duck, and then to squeeze the lemon-juice and cayenne pepper into the cuts thus made. When this is done very great care should be taken in squeezing the lemon that a squirt of the juice does not go into the eye, as I once witnessed, the agony caused thereby being really intense. Cayenne pepper can also be added to all sorts of “ after-dinner" dishes — such as anchovy on toast (see Anchovy on Toast) caviare | oon toast (see Caviare), devilled sardines (see Sardines, Devilled). Cayenne pepper is also sold in a liquid form, and can be used to add to gravies, chops, steaks, etc. It is very hot, and should be used with great care. CAYENNE SAUCE (CLARENCE’S). — Cayenne sauce is a very hot sauce, and is a favourite addition with many persons, by whom cayenne is liked, to cold meats, chops, steaks, soups, gravies, etc. It is sold in bottles. We would recommend those whose tastes are somewhat Indian to give it a trial. CAYENNE VINEGAR.— Cayenne vinegar is a pure vinegar strongly impregnated with the flavour of cayenne. It is particularly adapted for salads of the German description. German salads | can be made from a tin of macedoines. A receipt for German salad will be found under the heading “Bloater I Paste ” (see Bloater Paste). In mixing this salad with oil and vinegar it will be found to be a great improvement to add cayenne vinegar instead of ordinary vinegar. Cayenne vinegar can be used for dressing all kinds of salads, but it is far more suitable as a dressing for German salads. By German salads I intend to convey the idea of all salads made from cooked vegetables. It is not so good for dressing salads mayonnaise, or those made with lettuces.