STORE SAUCE, or CHEROKEE.
528. INGREDIENTS.—1/2 oz. of cayenne pepper, 5 cloves of garlic, 2 tablespoonfuls of soy, 1 tablespoonful of walnut ketchup, 1 pint of vinegar.
Mode.—Boil all the ingredients gently for about 1/2 hour; strain the liquor, and bottle off for use.
Time.—1/2 hour.
Seasonable.—This sauce can be made at any time.
TOMATO SAUCE—HOT, to serve with Cutlets, Roast Meats, &c.
529. INGREDIENTS.—6 tomatoes, 2 shalots, 1 clove, 1 blade of mace, salt and cayenne to taste, 1/4 pint of gravy, No. 436, or stock No. 104.
Mode.—Cut the tomatoes in two, and squeeze the juice and seeds out; put them in a stewpan with all the ingredients, and let them simmer gently until the tomatoes are tender enough to pulp; rub the whole through a sieve, boil it for a few minutes, and serve. The shalots and spices may be omitted when their flavour is objected to.
Time.—1 hour, or rather more, to simmer the tomatoes.
Average cost, for this quantity, 1s.
In full season in September and October.
[Illustration: THE TOMATO.]
TOMATO, OR LOVE-APPLE.—The plant which bears this fruit is a native of South America, and takes its name from a Portuguese word. The tomato fruit is about the size of a small potato, and is chiefly used in soups, sauces, and gravies. It is sometimes served to table roasted or boiled, and when green, makes a good ketchup or pickle. In its unripe state, it is esteemed as excellent sauce for roast goose or pork, and when quite ripe, a good store sauce may be prepared from it.
TOMATO SAUCE FOR KEEPING (Excellent).