Civil War Recipes by Lily May Spaulding

Author:Lily May Spaulding
Language: eng
Format: epub
Publisher: The University Press of Kentucky

FISH VINEGAR

[1860]

One ounce and a half of Cayenne pepper, two tablespoonfuls of walnut catsup,* and two tablespoonfuls of sauce,† put into a quart bottle of vinegar, with a few shreds of garlic and shalots. Shake it well every day for a fortnight. Then fill up the bottle with vinegar and it will be fit for use in a few days.

* A recipe for walnut catsup can be found in Joy of Cooking (Rombauer and Becker, 1975) and other cookbooks.

†Use soy sauce.

LOBSTER SAUCE

[1862]

Take a large fresh lobster, carefully pick out the berries and all the inside, cut it small; make a sauce with a lump of flour and butter, a little milk or cream, a very small quantity of essence of anchovy,* a very little mace beat fine, and Cayenne, then pull the rest of the lobster to pieces with two forks; add the sauce by degrees to the berries, and put in the lobster. Give it a boil, stirring all the time, and it is ready to serve.

* Anchovy paste.

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