iquor; one quart of best vinegar; one quart of water. Let
the whole simmer on the fire, in a covered saucepan, until reduced to
one quart, strain, and bottle for use. If required for long keeping,
add a quarter of an ounce of cayenne pepper.

2225. Apple Sauce.

Pare and core three good-sized baking apples, put them into a
well-tinned pint saucepan, with two tablespoonfuls of cold water;
cover the saucepan close, and set it on a trivet over a slow fire a
couple of hours before dinner,--some apples will take a long time
stewing, others will be ready in a quarter of an hour. When the apples
are done enough pour off the water, let them stand a few minutes to
get dry; then beat them up with a fork, with a bit of butter about as
big as a nutmeg, and a teaspoonful of powdered sugar; some persons add
lemon-peel, grated or minced fine,--or boil a small piece with the
apples. Many persons are fond of apple sauce with cold pork.

2226. Grill Sauce.

To a quarter of a pint of gravy add half an ounce of butter and a
dessertspoonful of flour, well rubbed together; the same of mushroom
or walnut ketchup; a teaspoonful of lemon juice; half a teaspoonful of
made mustard, and of minced capers; a small quantity of black pepper;
a little lemon-peel grated very thin; a saltspoonful of essence of
anchovies; a very small piece of minced shalot, and a little chili
vinegar, or a few grains of cayenne; simmer together for a few
minutes; pour a portion of it over the grill, and send up the
remainder in a sauce-tureen.

2227. Tomato Sauce.

Twelve tomatoes, ripe and red; take off the stalk; cut in halves; put
them in a stewpan with a capsicum, and two or three tablespoonfuls of
beef gravy; set on a slow stove till properly melted; rub them through
a sieve into a clean stewpan; add a little white pepper and salt, and
let them simmer a few minutes.--French cooks add an onion or shalot, a
clove or two, or a little tarragon vinegar.

[ONE STORY IS GOOD UNTIL ANOTHER IS TOLD.]

2228. Beef Gravy Sauce.

(_Or Brown Sauce for ragout, Game, Poultry, Fish, &c_.)--If you want
gravy, put in a thick and well-tinned stewpan a thin slice of fat ham
or bacon, or an ounce of butter, and a middling-sized onion; on this
lay a pound of nice juicy gravy-beef (as the object in making gravy is
to extract the nutritious qualities of the meat, it must be b