When the bushel of tomatos is thus prepared, let them remain for _three_
days, then put them into a large iron pot, in which they must boil from
early in the morning till night, constantly stirring to prevent their
sticking and mashing them.
The next morning, pass the mixture through a sieve, pressing it to
obtain all the liquor you can; and add to it one ounce of cloves,
quarter of a pound of allspice, quarter of a pound of whole black
pepper, and a small wine glass of Cayenne; let it boil slowly and
constantly during the whole of the day--in the evening, put it into a
suitable vessel to cool; and the day after, bottle and cork it well:
place it in a cool situation during warm weather, and it will keep for
many years, provided it has been boiled very slowly and sufficiently in
the preparation. Should it ferment it must be boiled a second time.
* * * * *
PEPPER VINEGAR.
Get one dozen pods of pepper when ripe, take out the stems, and cut them
in two; put them in a kettle with three pints of vinegar, boil it away
to one quart, and strain it through a sieve. A little of this is
excellent in gravy of every kind, and gives a flavour greatly superior
to black pepper; it is also very fine when added to each of the various
catsups for fish sauce.
Pages:
153
154
155
156
157
158
159
160
161
162
163
164
165
166
167
168
169
170
171
172
173
174
175
176
177