Margaret Brown's French Cookery Book

a clean stewpan; let it boil gently for 1/2 hour. Keep in a dry, cool place; cork tightly or it will spoil. No. 56. WALNUT CATSUP. Take 6 half sieves of green walnut shells, put them in a tub, mix well with common salt (from 2 to 3 pounds), let it stand for 6 days, frequently beating and mashing them; after a while the shells will become soft and pulpy. Pushing the shells up one side of the tub and tipping the tub a little, the liquor will run to the other side. This will be nice and clear. Take it out; repeat the above process until no more liquor can be obtained. You will get in all about 6 quarts. Let this simmer in an iron boiler as long as any scum rises. Bruise 1/4 pound of ginger, 1/4 pound of allspice, 2 ounces of long pepper, 2 ounces of cloves, put these in the liquor and boil slowly for 1/2 hour. When bottled put an equal quantity of spice in each bottle. When corked let the bottle be well filled up. Cork tightly, seal them over and put in a cool and dry place for 1 year. No. 57. MUSTARD QUICKLY MADE. Mix very gradually and rub together in a mortar 1 ounce flour of mustard, 3 tablespoonfuls of milk or cream, 1/2 teaspoonful of salt, and same of sugar; rub together until smooth. No. 57. STUFFING FOR VEAL, TURKEY OR DUCK. One-quarter pound of beef suet, 1/4 pound of bread crumbs, 1 bunch of parsley, 1-1/2 bunches of sweet marjoram or lemon thyme, a little grated lemon and onion chopped as fine as possible, a little pepper and salt; pound together with the yolk and white of 2 eggs, and secure it in the veal with a skewer, or sew it with a needle and thread. No. 58. OYSTER CATSUP. Take fine, fresh oysters, wash them in their own liquor; skim it; pound them in a marble mortar; to 1 pint of oysters add 1 pint of sherry wine; boil them up; add 1 ounce of salt,