the ingredients half so
well as the spirit.

_Spirit of Savoury Spice._--(No. 421.)

Black pepper, an ounce; allspice, half an ounce, pounded fine.
Nutmeg grated, a quarter of an ounce, avoirdupois weight.

Infuse in a pint of brandy, or proof spirit, for ten days; or, infuse
the ingredients enumerated in No. 457, in a quart of brandy, or proof
spirit, for the like time.

_Soup-herb and Savoury Spice Spirit._--(No. 422.)

Mix half a pint of soup-herb spirit with a quarter of a pint of spirit
of savoury spice.

_Obs._--These preparations are valuable auxiliaries to immediately
heighten the flavour, and finish soups, sauces, ragouts, &c., will save
much time and trouble to the cook, and keep for twenty years.

_Relish for Chops, &c._--(No. 423.)

Pound fine an ounce of black pepper, and half an ounce of allspice, with
an ounce of salt, and half an ounce of scraped horseradish, and the same
of eschalots, peeled and quartered; put these ingredients into a pint of
mushroom catchup, or walnut pickle, and let them steep for a fortnight,
and then strain it.

_Obs._--A tea-spoonful or two of this is generally an acceptable
addition, mixed with the gravy usually sent up for chops and steaks (see
No. 356); or added to thick melted butter.

_Fish Sauce._--(No. 425.)

Two wine-glasses of port, and two of walnut pickle, four of mushroom
catchup, half a dozen anchovies, pounded, the like number of eschalots
sliced and pounded, a table-spoonful of soy, and half a drachm of
Cayenne pepper; let them simmer gently for ten minutes; strain it, and
when cold, put it into bottles; well corked, and sealed over, it will
keep for a considerable time.

_Obs._--This is commonly called Quin's sauce, and was given to me by a
very sagacious sauce-maker.

_Keeping Mustard._--(No. 427.)

Dissolve three ounces of salt in a quart of boiling water, or rather
vinegar, and pour it hot upon two ounces of scraped horseradish; closely
cover down the jar, and let it stand twenty-four hours: strain, and mix
it by degrees with the best Durham flour of mustard, beat well together
till quite smooth, and of the proper thickness; put into a wide-mouthed
bottle, and stop it closely. For the various ways to flavour mustard,
see No. 370.

_Sauce Superlative._[278-*]--(No. 429.)

Claret, or port wine, and mushroom catchup (see No. 439), a pint of each.
Half a pint of walnut or other pickle liquor.
Pounded anchovies, four ounces