Cassell's dictionary of cookery

eaten as a relish, with dry toast, pepper, lemon juice or vinegar and oil. When fresh, the taste is rather like that of oysters. It is made of the roe of sturgeon or salmon. Mock caviare is made by pounding boned anchovies, with a clove of garlic ; then mixing with the paste lemon juice or vinegar, salt,, cayenne, and a few drops of salad-oil. It should be served spread thinly on bread and butter or toast. Time to prepare, about half an hour. Probable cost, anchovies, Is. per haK pint bottle. Cayenne, Home-made.— Cayenne is so much adulterated, and varies so much in strength, that we strongly advise those who are partial to it to make it themselves. Some of that sold in England has been found to be coloured with red lead, and even that sold in Jamaica is not to be relied upon, as it is prepared from several sorts of rod capsicums, all of inferior quality both in pungency and flavour. The best time to make it is in September or October, and the chilies should be used as fresh as possible. Take two hundred largo chilies, remove the stalks and dry them in a colander before the fire, being careful that they do not burn. Pound them, with a quarter of their weight in salt, to a fine powder. Put the powder into a bottle and cork it closely. The flavour of this cayenne will be superior to that sold in the shops, and it will not be nearly so fiery. Time, fom-teen hours to drj'. Sufficient for a quarter of a pound of cayenne. Probable cost of chilies, from Is. 6d. to 3s. per hundred. Cayenne Vinegar or Essence.— Put half a pint of brandy, wine, claret, or vinegar into a bottle with half an ounce of cayenne. Let it infuse for three weeks, then strain and bottle it for use. This essence is excellent for flavouring sauces, gravies, &c., but it should be used judiciously, as the strength of cayenne varies so much that is impossible to say how much ought to be used. The best way is to put in two or tliree drops, then taste, and add more if required, Cecils. — Mince very finely two table-spoonfuls of any kind of cold meat, and piit it into a saucepan with an equal weight of finely-grated bread-crumbs, a dessert-spoonful of chopped onions, two or three boned anchovies, a little salt and pepper, half a tea-spoonful of chopped lemon-rind, a dessert-spoonful of minced parsley, and a piece of butter warmed. Mix them over the fire for a few minutes, then take them off, and, when cool, add the yolk of an egg. Form the mixture into balls rather larger than a hen's egg, dip them in beaten egg and bread-crumbs, and fry tiU they become a light brown. Serve with good brown gravy. Time to fry, ten minutes. Probable cost, exclusive of the cold meat, ^d. each. Allow one for each person. Celeriac. — The stalks of this vegetable can hardly be distinguished from celery. It is much more easily cultivated, and cooked in a much shorter time. It maybe boiled, stewed, and served with white or brown sauce in the same manner as celery. Four or five minutes ■will stew it. Celery. — This vegetable imparts an agreeable and peculiar flavour to soups, sauces, &c. It is generally eaten raw, the brittle leaf-stalks CEL (114) CEL