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Canton Soy, to Make.
Boil 1 gal of haricot (kidney) beans (I think any large bean will do as well) in sufficient water to soften them; add 1 gal. of bruised wheat, and keep in a warm place 24 hours; then add salt, 1 gal., and water, 2 gals, more, and keep for two or three months in a tightly bunged stone jug. After this, press out the liquor, strain and bottle for use. It is chiefly used for fish. It was originally brought from Japan, made there from a bean known as the Dalichos soya, hence, for short, soy, or Canton soy, as it was shipped largely from Canton, East Indies. Its relish must come chiefly from the salt, which adapts it more particularly, as I should judge, to fresh fish, or, as in this case, making a nice addition to the Worcestershire sauce.
Celery Sauce. —Celery, 2 to 4 large heads; veal or chicken broth, 1 or 2 cups, and cream, or rich milk, 1 or 2 cups (i. e., ii 2 heads of celery are used, 1 cup; if 4 heads of celery, 2 cups each of broth and milk); salt and a blade of mace, or a bit of nutmeg; flour and butter (as above explained), 1 or 2 table-spoonfuls; water.
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