1 head of garlic 1/2 oz. cayenne 2 teaspoonfuls of
soy 2 ditto walnut ketchup 1 pint of vinegar cochineal to colour.
Method:
Slice the garlic, and put it, with all the above ingredients,
into a clean bottle. Let it stand to infuse for a month, when strain it
off quite clear, and it will be fit for use. Keep it in small bottles
well sealed, to exclude the air.
_Average cost_ for this quantity, 8d.
CAPER SAUCE FOR BOILED MUTTON.
382.
