Modern cookery for private families

two or three days. Durham mustard, 4 oz.; salt, large teaspoonful; cayenne, or chili vinegar, 1 dessertspoonful; horseradish vinegar, third of pint. _Obs._—This is an exceedingly pungent compound, but has many approvers. ANOTHER TARTAR MUSTARD. Mix the salt and mustard smoothly, with equal parts of horseradish vinegar, and of chili vinegar. Mustard made by these receipts will keep long, if put into jars or bottles and closely corked. Cucumber, eschalot, or any other of the flavoured vinegars for which we have given receipts, may in turn be used for it, and mushroom, gherkin, or India pickle-liquor, likewise. ------------------------------------------------------------------------ CHAPTER VIII. =Forcemeats.= GENERAL REMARKS. [Illustration: Weighing Machine. ] THE coarse and unpalatable compounds so constantly met with under the denomination of forcemeat, even at tables otherwise tolerably well served, show with how little attention they are commonly prepared. Many very indifferent cooks pique themselves on never doing any thing by rule, and the consequence of their throwing together at random (or “by guess” as they call it) the ingredients which ought to be proportioned with exceeding exactness is repeated failure in all they attempt to do. Long experience, and a very correct eye may, it is true, enable a person to dispense with weights and measures without hazarding the success of their operations; but it is an experiment which the learner will do better to avoid. A large marble or Wedgwood mortar is indispensable in making all the finer kinds of forcemeat; and equally so indeed for many other purposes in cookery; no kitchen, therefore, should be without one;[67] and for whatever preparation it may be used, the pounding should be continued with patience and perseverance until not a single lump or fibre be perceptible in the mass of the articles beaten together. This particularly applies to potted meats, which should resemble the smoothest paste; as well as to several varieties of forcemeat. Of these last it should be observed, that such as are made by the French method (see _quenelles_, page 163) are the most appropriate for an elegant dinner, either to serve in soups or to fill boned poultry