oz. of salt, 1/2 oz. grated horseradish, 1/2 oz. of pickled shalots, 1
pint of mushroom ketchup or walnut pickle.
_Mode_.--Pound all the ingredients finely in a mortar, and put them into
the ketchup or walnut-liquor. Let them stand for a fortnight, when
strain off the liquor and bottle for use. Either pour a little of the
sauce over the steaks or mix it in the gravy.
_Seasonable_.--This can be made at any time.
_Note_.--In using a jar of pickled walnuts, there is frequently left a
large quantity of liquor; this should be converted into a sauce like the
above, and will be found a very useful relish.
THE GROWTH OF THE PEPPER-PLANT.--Our readers will see at Nos.
369 and 399, a description, with engravings, of the qualities of
black and long pepper, and an account of where these spices are
found. We will here say something of the manner of the growth of
the pepper-plant. Like the vine, it requires support, and it is
usual to plant a thorny tree by its side, to which it may cling.
In Malabar, the chief pepper district of India, the jacca-tree
(_Artocarpus integrifolia_) is made thus to yield its
assistance, the same soil being adapted to the growth of both
plants. The stem of the pepper-plant entwines round its support
to a considerable height; the flexile branches then droop
downwards, bearing at their extremities, as well as at other
parts, spikes of green flowers, which are followed by the
pungent berries. These hang in large bunches, resembling in
shape those of grapes; but the fruit grows distinct, each on a
little stalk, like currants. Each berry contains a single seed,
of a globular form and brownish colour, but which changes to a
nearly black when dried; and this is the pepper of commerce. The
leaves are not unlike those of the ivy, but are larger and of
rather lighter colour; they partake strongly of the peculiar
smell and pungent taste of the berry.
SAUCE TOURNEE.