Sicily, Italy, and the
south of France. The best are from Toulon.

A SUBSTITUTE FOR CAPER SAUCE.

384. INGREDIENTS.--1/2 pint of melted butter, No. 376, 2 tablespoonfuls
of cut parsley, 1/2 teaspoonful of salt, 1 tablespoonful of vinegar.

_Mode_.--Boil the parsley slowly to let it become a bad colour; cut, but
do not chop it fine. Add it to 1/2 pint of smoothly-made melted butter,
with salt and vinegar in the above proportions. Boil up and serve.

_Time_.--2 minutes to simmer. Average cost for this quantity, 3d.

PICKLED CAPSICUMS.

385. INGREDIENTS.--Vinegar, 1/4 oz. of pounded mace, and 1/4 oz. of
grated nutmeg, to each quart; brine.

_Mode_.--Gather the pods with the stalks on, before they turn red; slit
them down the side with a small-pointed knife, and remove the seeds
only; put them in a strong brine for 3 days, changing it every morning;
then take them out, lay them on a cloth, with another one over them,
until they are perfectly free from moisture. Boil sufficient vinegar to
cover them, with mace and nutmeg in the above proportions; put the pods
in a jar, pour over the vinegar when cold, and exclude them from the air
by means of a wet bladder tied over.

CAYENNE VINEGAR, or ESSENCE OF CAYENNE.

386. INGREDIENTS.--1/2 oz. of cayenne pepper, 1/2 pint of strong spirit,
or 1 pint of vinegar.

_Mode_.--Put the vinegar, or spirit, into a bottle, with the above
proportion of cayenne, and let it steep for a month, when strain off and
bottle for use. This is excellent seasoning for soups or sauces, but
must be used very sparingly.

CELERY SAUCE, FOR BOILED TURKEY, POULTRY, &c.

387. INGREDIENTS.--6 heads of celery, 1 pint of white stock, No. 107, 2
blades of mace, 1 small bunch of savoury herbs; thickening of butter and
flour, or arrowroot, 1/2 pint of cream, lemon-juice.

_Mode_.--Boil the celery in salt and water, until tender, and cut it
into pieces 2 inches long. Put the stock into a stewpan with the mace
and herbs, and let it simmer for 1/2 hour to extract their flavour. Then
strain the liquor, add the celery and a thickening of butter kneaded
with flour, or, what is still better, with arrowroot; just before
serving, put in the cream, boil it up and squeeze in a little
lemon-juice. If necessary, add a seasoning of salt and white pepper.

_Time_.--25 minutes to boil the celery. _Average cost_, 1s. 3d.

_Sufficient_, this quantity, for a boiled turkey.

This sauce may be made brown by usi