(No. 299, or No. 339).

The compositions of curry powder, and the palates of those who eat it,
vary so much, that we cannot recommend any specific quantity. The cook
must add it by degrees, tasting as she proceeds, and take care not to
put in too much.

_Obs._--The curry powder (No. 455) approximates more nearly to the best
Indian curry stuff, and is an agreeable and well-blended mixture of this
class of aromatics.

N.B. To dress curries, see No. 497.

_Essence of Ham._--(No. 351.)

Essence of ham and of beef may be purchased at the eating-houses which
cut up those joints; the former for half a crown or three shillings a
quart: it is therefore a most economical relish for made-dishes, and to
give _piquance_ to sauces, &c.

_Grill Sauce._--(No. 355.)

To half a pint of gravy (No. 329), add an ounce of fresh butter, and a
table-spoonful of flour, previously well rubbed together, the same of
mushroom or walnut catchup, two tea-spoonfuls of lemon-juice, one of
made mustard, one of minced capers, half a one of black pepper, a
quarter of a rind of a lemon grated very thin, a tea-spoonful of essence
of anchovies, and a little eschalot wine (No. 402), or a very small
piece of minced eschalot, and a little Chili vinegar (No. 405), or a few
grains of Cayenne; simmer together for a few minutes; pour a little of
it over the grill, and send up the rest in a sauce-tureen. For anchovy
toasts, No. 573, or No. 538. _Or_,

_Sauce a la Tartare._

Pound in a mortar three hard yelks of eggs; put them into a basin, and
add half a table-spoonful of made mustard, and a little pepper and salt;
pour to it by degrees, stirring it fast all the while, about two
wine-glassfuls of salad oil; stir it together till it comes to a good
thickness.

N.B. A little tarragon or chervil minced very fine, and a little
vinegar, may be added; or some of the ingredients enumerated in No. 372.

_Obs._--This from the French artist who wrote the receipt for dressing a
turtle.

_Mem._--These are _piquante_ relishes for anchovy toasts (No. 573, or
No. 538); for BROILED DEVILS, &c. "_Veritable sauce d'enfer_," see No.
538; and a refreshing excitement for those idle palates, who are as
incessantly mumbling out "piquante, piquante," as parrots do "pretty
Poll, pretty Poll."

"For palates grown callous almost to disease,
Who peppers the highest is surest to please."

GOLDSMITH.

_Sauce for Steaks, or Chops, Cutlets, &c._--(No. 356