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Personal Chef Recipe PICKLED CAPSICUMS.
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BECHAMEL MAIGRE, or WITHOUT MEAT.
PICKLED BEETROOT.
BENTON SAUCE (to serve with Hot or Cold Roast Beef).
BREAD SAUCE (to serve with Roast Turkey, Fowl, Game, &c.).
their principal articles of export.
BEURRE NOIR, or BROWNED BUTTER (a French Sauce).
MELTED BUTTER.
1 minute to simmer.
MELTED BUTTER (the French Sauce Blanche).
THICKENED BUTTER.
MELTED BUTTER MADE WITH MILK.
CAMP VINEGAR.
CAPER SAUCE FOR BOILED MUTTON.
CAPER SAUCE FOR FISH.
A SUBSTITUTE FOR CAPER SAUCE.
PICKLED CAPSICUMS.
CAYENNE VINEGAR, or ESSENCE OF CAYENNE.
CELERY SAUCE, FOR BOILED TURKEY, POULTRY, &c.
CELERY SAUCE (a More Simple Recipe).
CELERY VINEGAR.
CHESTNUT SAUCE FOR FOWLS OR TURKEY.
BROWN CHESTNUT SAUCE.
BENGAL RECIPE FOR MAKING MANGO CHETNEY.
CHILI VINEGAR.
CRAB SAUCE FOR FISH (equal to Lobster Sauce).
CREAM SAUCE FOR FISH OR WHITE DISHES.
CUCUMBER SAUCE.
PICKLED CUCUMBERS.
CUCUMBER SAUCE, WHITE.
CUCUMBER VINEGAR (a very nice Addition to Salads).

Personal Chef Recipes - by Mrs Beeton

PICKLED CAPSICUMS.

Ingredients:Vinegar
1/4 oz. of pounded mace
and 1/4 oz. of grated nutmeg
to each quart; brine.
Method:Gather the pods with the stalks on, before they turn red; slit them down the side with a small-pointed knife, and remove the seeds only; put them in a strong brine for 3 days, changing it every morning; then take them out, lay them on a cloth, with another one over them, until they are perfectly free from moisture. Boil sufficient vinegar to cover them, with mace and nutmeg in the above proportions; put the pods in a jar, pour over the vinegar when cold, and exclude them from the air by means of a wet bladder tied over. CAYENNE VINEGAR, or ESSENCE OF CAYENNE. 386.
Time: n/a
Notes:
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Source: The Book of Household Management Mrs. Isabella Mary Beeton
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