int of vinegar, half a pint of white wine, half a quarter
of an ounce of mace, which is to be pounded, and a tea-spoonful of
cayenne pepper. Let the whole simmer together over a gentle fire twenty
minutes; then strain it through fine lawn or muslin. When cold bottle it
up, and be careful to keep it close corked. It is fit for use
immediately.

The best way to obtain the pulp and juice free from the skin and seeds
is to rub it through a hair sieve.

_Tomata Sauce._ No. 1.

Roast the tomatas before the fire till they are very tender; save all
the liquor that runs from them while roasting; then with a spoon gently
scoop out the pulp from the skins; avoid touching them with your
fingers: add to the pulp a small quantity of shred ginger, and a few
young onions cut very small. Salt it well, and mix the whole together
with vinegar, or the best common wine. Put it into pint bottles, as it
keeps best with only a bladder tied over.

This is to mix with all other sauces in the small cruet for fish.

_Tomata Sauce._ No. 2.

Take twelve or fifteen tomatas, ripe and red; cut them in half, and
squeeze out all the water and seeds; add capsicums, and two or three
table-spoonfuls of beef gravy; set them on a slow fire or stove, for an
hour, till melted; rub them through a tamis into a clean stewpan, with a
little white pepper and salt; then simmer for a few minutes. The French
cooks add a little tarragon vinegar, or a shalot.

_Tomata Sauce._ No. 3.

When the fruit is ripe, bake it tender, skin, and rub the pulp through a
sieve. To every pound of pulp add a quart of chili vinegar, one ounce of
garlic, one of shalots, both sliced, half an ounce of salt, a little
cayenne pepper, and the juice of three lemons. Boil all together for
twenty minutes.

_Savoury Jelly for a Turkey._

Spread some slices of veal and ham in the bottom of a stewpan, with a
carrot and turnip, and two or three onions. Stew upon a slow fire till
the liquor is of as deep a brown as you wish. Add pepper, mace, a very
little isinglass, and salt to your taste. Boil ten minutes; strain
through a French strainer; skim off all the fat; put in the whites of
three eggs, and pass all through a strainer till it is quite clear.

_Sauce for Turkey or Chicken._

Boil a spoonful of the best mace very tender, and also the liver of the
turkey, but not too much, which would make it hard; pound the mace with
a few drops of the liquor to a very fine pulp; then pou