Quin's Sauce (An old-fashioned fish
sauce). — Put a quarter of a pint of walnut
pickle into a saucepan, with a quarter of a pint
of port, half a pint of mushroom ketchup, a
dozen anchovies, boned and pounded, a dozen
sliced shallots, half a tea-spoonful of cayenne,
and two table-spoonfuls of soy✪ Quin's Sauce. Simmer all
gently for ten minutes, strain the sauce, and,
when cold, bottle for use. Securely corked
and stored in a cool place, the sauce will keep
for some time.
Quin's Sauce (another way). — To a quart
of walnut pickle add six anchovies, six bay-
leaves, six shallots, three cloves, a blade of
mace, half a tea-spoonful of cayenne, and a
dozen peppercorns. Boil the whole until <h(
anchovies are dissolved. Take it off the fire,
when cold, add half a pint of red wine✪ Quin's Sauce (another way), and
bottle the sauce, corking the bottles well.
Quin's Sauce (another way). — To half a
pint of mushroom ketchup add a quarter of a
pint of walnut pickle, three anchovies, two
cloves of garlic pounded, and as much cayenne
pepper as will cover a shilling. Put it into a
bottle and shake it well ; it is then fit for use.
It must be kept in a well-corked bottle.
Quin's Sauce (another way). — The fol-
lowing is Ur. Kitehiner's recipe for this sauce :
— "It was given me," he says, "by a very
sagacious sauce-maker." Two wine-glassfuls of
port and two of walnut pickle, four of mush-
room ketchup, half a dozen of anchovies
pounded, the like nmnber of eschalots sliced
and pounded, a table-spoonful of soy, and half a
drachm of cayenne pepper. Let them simmer
gently for ten minutes; strain it, and, when
cold, put it into bottles well corked and sealed
over ; it will keep for a considerable time.
Rabbit. — There are two sorts — the tame
and the wild. Tame rabbits are the larger of
the two, with the flesh white and delicate. Of
these the Ostend I'abbits are most highly valued.
"Wild rabbits are considered to possess the finest
flavoiu-. Rabbits are highly esteemed for food,
and are valuable because they can be seiwed in
so many ways. As the meat is rather dry, bacon
is generally served with them. When used for
the table, they should be young, and should not
have been kept more than a day or two. They
have been more thought of of late years than
they used to be, probably becaiise in theu' wild
state thej^ are less plentiful than formerly, in
consequence of the advance of agriculture, and
the employment of light lands for more profit-
able purposes than rabbit-warrens. M. Ude
gives some additional particulars on this head :
— "It is to be observed," he says, "that
warren rabbits only ought to be sent up to a
good table, tame rabbits in general having no
Havoui- but that of cabbage ; and you must be
particular in using for table only young rabbits.
Whether they are so may be ascertained by
breaking, the jaAv between the thumb and
finger ; if they are old, they resist the pressure.
Also by feehng in the joint of the paw for a
little nut ; if it is gone, the rabbit is old and
not fit for fine cookery. In such cases use them
to make rabbit puddings or pies."
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K
Page 1427 · 4 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Quin's Sauce (An old-fashioned fish sauce). — Put a quarter of a pint of walnut pickle into a saucepan, with a quarter of a pint of port, half a pint of mushroom ketchup, a dozen anchovies, boned and pounded, a dozen sliced shallots, half a tea-spoonful of cayenne, and two table-spoonfuls of soy. Simmer all gently for ten minutes, strain the sauce, and, when cold, bottle for use. Securely corked and stored in a cool place, the sauce will keep for some time.
Quin's Sauce (another way). — To a quart of walnut pickle add six anchovies, six bayleaves, six shallots, three cloves, a blade of mace, half a tea-spoonful of cayenne, and a dozen peppercorns. Boil the whole until the anchovies are dissolved. Take it off the fire, when cold, add half a pint of red wine, and bottle the sauce, corking the bottles well.
Quin's Sauce (another way). — To half a pint of mushroom ketchup add a quarter of a pint of walnut pickle, three anchovies, two cloves of garlic pounded, and as much cayenne pepper as will cover a shilling. Put it into a bottle and shake it well ; it is then fit for use. It must be kept in a well-corked bottle.
Quin's Sauce (another way). — The following is Ur. Kitehiner's recipe for this sauce : — "It was given me," he says, "by a very sagacious sauce-maker." Two wine-glassfuls of port and two of walnut pickle, four of mushroom ketchup, half a dozen of anchovies pounded, the like number of eschalots sliced and pounded, a table-spoonful of soy, and half a drachm of cayenne pepper. Let them simmer gently for ten minutes; strain it, and, when cold, put it into bottles well corked and sealed over ; it will keep for a considerable time.
Rabbit. — There are two sorts — the tame and the wild. Tame rabbits are the larger of the two, with the flesh white and delicate. Of these the Ostend I'abbits are most highly valued. "Wild rabbits are considered to possess the finest flavour. Rabbits are highly esteemed for food, and are valuable because they can be seiwed in so many ways. As the meat is rather dry, bacon is generally served with them. When used for the table, they should be young, and should not have been kept more than a day or two. They have been more thought of of late years than they used to be, probably because in theu' wild state they are less plentiful than formerly, in consequence of the advance of agriculture, and the employment of light lands for more profitable purposes than rabbit-warrens. M. Ude gives some additional particulars on this head : — "It is to be observed," he says, "that
warren rabbits only ought to be sent up to a good table, tame rabbits in general having no Flavour but that of cabbage ; and you must be particular in using for table only young rabbits. Whether they are so may be ascertained by breaking, the jaw between the thumb and finger ; if they are old, they resist the pressure. Also by feehng in the joint of the paw for a little nut ; if it is gone, the rabbit is old and not fit for fine cookery. In such cases use them to make rabbit puddings or pies."
^.
K
Records on this page
Quin's SauceQuin's Sauce (another way)Quin's Sauce (another way)Quin's Sauce (another way)