Piquant Sauce for Storing

Ingredients

• a peck of mushrooms
• a hundred and fifty walnuts
• a pound of salt
• a pint of vinegar
• half a blade of mace
• four allspice
• two cloves
• a quarter of an ounce of ginger
• a clove of garlic
• three shallots

Method

1. 1

   Bruise walnuts and mushrooms separately with salt for a week.

2. 2

   Drain and boil the liquor until scum ceases.

3. 3

   Mix with vinegar and spices, boil for twenty minutes, strain, and store in bottles.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1230. The excerpt below is the record exactly as published.

Piquant Sauce for Storing.— The month of August is the best time for making this sauce, and it should not be used for fully three months after it is made. Take equal quantities of young walnuts and large mush- rooms; put them into separate pans, bruise them well, and whilst bruising sprinkle a little salt in with them. A pound of salt will be sufficient for a peck of mushrooms and a hundred and fifty walnuts. Let them lie for a week, tm-ning and bruising them frequently ; then press them well, and drain off the liquor. Boil it separately until the scum ceases to rise. Measure it, and mix it in equal quantities, and with each pint of the mixed hquid put a pint of N-inegar, half a blade of mace, four allspice, two cloves, a quai-ter of an ounce of ginger, as much. cayenne as will lie on a threepenny piece, half a salt-spoonful of mustard seed, a clove of garlic, and three shallots

Cook this with the app: pantry check, scaling, and the assistant.