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Browning
for Made Dishes. – Put into a sauce-pan one pound of good brown sugar;
stir is constantly over a slow fire; boil it till it is as thick as a
treacle, and resembles it in colour; take the pan off the fire, and stir
it for a minute or two, and pour in very slowly a quart of boiling water,
stirring constantly; put it again on the fire, and boil it for a little;
pour it into a bowl, and when cold, bottle it. This browning will keep
good for a year, and very little of it serves for colouring Soups,
Gravies, or Sauces.
To
Clarify Butter. – Put the Butter, cut into slices, into a nicely-cleaned
brass pan; stir it gently till dissolved; when it boils, draw the pan to
the side of the fire, skim it, and let it boil gently a second time, and
if any scum again rises, take it off; let it settle for two or three
minutes, and strain it gently through a sieve which has a piece of muslin
laid into it.
Fresh
Beef Suet, picked free from skin and sinews, is dissolved in the same way;
it is then strained through muslin into small jars, and when cold, covered
with bladder; or it may be strained into cold water, and the cake, when
cold, wiped dry, folded in white paper, and kept in linen bag.
Beef Suet
will keep fresh for some time if finely chopped and dredged well with
flour, and kept in white paper bags in a cool place.
Beef and
Mutton Drippings are clarified exactly in the manner butter is done, and
each kept in a separate jar.
To melt
Hog’s Lard, put it into a jar placed in a pot of water, or waterbath,
strain it into clean bladders or small jars, and cover them with paper.
Thus prepared, it will keep a good length of time, and is the best thing
for frying fish in.
To fry
parsley, wash it, pick it clean, and put it into fresh cold water; take it
out, and then throw it into boiling lard or dripping, when it will
instantly become crisp; it is then taken out with a slice.
WHITE
ROUX, OR WHITE THICKENING FOR SAUCES AND MADE DISHES.
Melt
gradually, over a slow fire, a good piece of butter, and dredge in a
sufficiency of flour to make it like a thin paste; keep stirring it for a
quarter of an hour, and then put it into a small jar to be kept for use.
BROWN
ROUX, OR THICKENING.
Put into
a nicely-tinned sauce-pan about a pound of fresh butter; melt it slowly,
and dredge in flour till it becomes like a paste, carefully stirring it
all the time; put it for a few minutes upon a quick fire, and then return
it to where there is less heat, and stir it till it assumes a light brown
colour, when it may be put into a jar.
These
thickenings keep for some time.
GRAVY
MADE FROM BONES.
Break
into small pieces a pound of beef, mutton, or veal bones – if mixed
together, so much the better; boil them in two quarts of water, and after
it boils, let it simmer for nearly three hours; boil with a couple of
onions, a bunch of sweet herbs, some salt and pepper; strain, and keep it
for making gravy or sauces. – The bones of broiled or roasted meat, if
scraped, washed clean, and boiled in less water, answer equally well for
this purpose.
TO
MAKE GRAVY.
Cut down
into slices four pounds of lean beef, rub the bottom of the pot with
butter, and put in the meat; turn it frequently till it be well browned,
and do it slowly; then add four quarts of cold water; when it has boiled
two hours, put in a dessert-spoonful of whole black pepper, and the same
of Jamaica pepper, one carrot, and three onions; let it stew gently for
four hours longer; strain it, and when it is required for use, take off
the fat. This gravy answers for all made dishes when brown gravy sauce is
used.
ANOTHER WAY TO MAKE GRAVY.
Dip a
beef liver into water; wipe it, and rub over it some salt and coarse brown
sugar; let it lie seven or eight days, turning it frequently; boil, in as
much water as will quite cover the liver, one ounce of saltpetre, and
three of common salt; wipe the liver dry, and put it into the pickle; let
it lie for six weeks, then hang it to dry. Boil for an hour and a half, in
a pint of water, a slice of this nearly the size of three fingers, a
carrot, an onion, and some pepper; strain, and use it for gravy.
TO
CLARIFY GRAVY.
Clarify
gravy drawn from beef or veal, with the beaten whites of eggs, allowing
one white to a quart. Gravies and soups which are to be clarified should
be made very strong, and be highly seasoned.
TO
MAKE GRAVY WITHOUT MEAT.
Slice
three onions, and fry them brown in a little butter; add them to half a
pint of water, and the same of beer, put in some peppercorns, salt, a
little lemon-peel, three cloves, a little mace or Jamaica pepper, a
spoonful of walnut pickle, and one of mushroom catsup, or soy and essence
of anchovy a dessert-spoonful each, a small bunch of sweet herbs, and a
quarter of a slice of bread toasted brown on both sides; simmer all
together in a closely-covered sauce-pan for twenty minutes, then strain it
for use, and when cold, take off the fat. It will taste exactly like a
gravy made with meat.
ANOTHER WAY TO MAKE GRAVY WITHOUT MEAT.
Knead a
good deal of flour into a piece of butter the size of an egg; fry it in a
frying-pan over a clear fire, stir it constantly with a wooden spoon till
it become a nice brown colour, taking particular care that it be made
perfectly smooth; pour in some boiling water, add a little finely-minced
onion, some whole black pepper, and a little salt; put it into a small
sauce-pan, cover it closely, and simmer it for a short time; strain, and
mix with it a little mushroom catsup and port wine.
TO
MAKE GRAVY FOR ROAST MEAT.
When the
spit is taken from the meat, a good deal of gravy will run into the dish;
pour in addition to this a little boiling water and salt over the under
part of the bone of the beef or over the shank-bone of a leg or shoulder
of mutton, taking great care not to let it run over the meat.
ANOTHER WAY IS:
About a
quarter of an hour before the meat is taken from the fire, put a common
dish with a tea-spoonful of salt in it under the meat; pour over it a
small tea-cupful of boiling water; when it has all run into the dish,
remove it, baste and froth the meat, and pour the gravy into the dish on
which the roast is to be served.
TO
DRAW GRAVY.
Put a few
pounds of gravy-beef sliced, and a little whole black pepper, into a jar
with a cover to fit closely; set the jar into a pot of cold water, and
when it boils, add as it wastes more hot water, and keep it boiling gently
for six or seven hours, when the richest gravy imaginable will be
obtained. It may be used in that state, or reduced with water.
TO
MAKE A PINT OF RICH GRAVY.
Brown a
quarter of a pound of butter, dredging in two table-spoonfuls of flour,
and stirring it constantly; add a pound of gravy-beef cut into small bits,
and two or three onions chopped. When it becomes brown, add some whole
black pepper, one carrot, a bunch of sweet herbs, and three pints of
water; let it boil gently till reduced to one, then strain it. This gravy
may be served with roasted turkey or fowl.
ESSENCE OF HAM FOR GRAVIES.
Pick off
all the bits of meat from a ham-bone; pound it, break the bone, and put
both into a sauce-pan, together with nearly half a pint of water, and a
bunch of sweet herbs; simmer gently for some time, stirring it
occasionally; then add a pint of good beef gravy, and some black pepper,
and continue to simmer it till it be well flavoured with the herbs;
strain, and keep it for improving rich gravies and sauces of all
descriptions.
LOBSTER CATSUP.
Choose a
lobster that is full of spawn, and weighing as nearly as possible three
pounds; pick out all the meat, and pound the red part or coral in a marble
mortar; when completely bruised, add the meat, pound and moisten it with a
little sherry wine, mix with it a tea-spoonful of cayenne, add the rest of
the bottle of sherry, and mix it thoroughly; put it into two wide-mouthed
bottles, and on the top put a table-spoonful of whole black pepper; cork
the bottles tightly, and tie them over with leather. It will keep good a
twelvemonth, and exactly resembles fresh lobster sauce. Four
table-spoonfuls heated in melted butter are sufficient for a large
sauce-tureen.
OYSTER
SAUCE.
Beard the
oysters, and put them into a sauce-pan, with their liquor strained, a good
bit of butter, a few black peppercorns, a little salt, cayenne, and a
blade of mace. Simmer them gently for fifteen or twenty minutes, on no
account allowing them to boil. Knead some flour into a bit of butter, and
melt it, adding a little milk; pick out the peppercorns and mace from the
oysters, and pour upon them the melted butter.
ANOTHER OYSTER SAUCE.
Beard and
scald the oysters, strain the liquor, and thicken it with a little flour
and butter; squeeze in a little lemon juice, and add three table-spoonfuls
of cream. Heat it well, but do not let it boil.
ANOTHER OYSTER SAUCE, FOR BOILED FOWL, OR TURKEY.
Put into
a stew-pan, with their liquor, two dozen of oysters, and a little water;
when it boils, take out the oyster with a silver spoon, and drain them
upon a hair sieve; let the liquor settle, and pour it off from the
sediment; beard the oysters. Put into a stew-pan, with one or two
spoonfuls of fine flour, two ounces of fresh butter, and stir it till the
flour is a little fried; add the liquor of the oysters, and a pint of
cream; stir, and let this boil a quarter of an hour; then add two
table-spoonful of béchamel, or a little highly-seasoned gravy, and the
oysters, which must be made quite hot.
MOCK
OYSTER SAUCE.
Put into
a sauce-pan two or three chopped anchovies, a quarter of a pint of water,
a little mace, and one or two cloves; let them simmer till the anchovies
be quite dissolved. Strain it, and when cool, add a tea-cupful of cream;
thicken it with a piece of butter rolled in flour, and heat it up. It may
be poured over boiled fowls or veal.
ANOTHER MOCK OYSTER SAUCE.
Mix a
table-spoonful of flour with two ounces of butter, three table-spoonfuls
of new milk, six of good gravy, one of anchovy essence, a little nutmeg
and pepper; stir it till it boil.
CHESNUT SAUCE, FOR A ROAST TURKEY.
Scald a
pound of good chestnuts in hot water for five minutes; skin them, and stew
them slowly for two hours in white stock, seasoned and thickened with
butter and flour. Cut a pound of pork sausages into bits about an inch
long, dust them with flour, and fry them a light brown; lay them into the
dish on which the turkey is to be served, and pour the chestnuts and sauce
over them.
Some
people prefer the fried sausages stewed a little with the chestnuts; but
this method makes the sauce of a darker colour.
WHITE
SAUCE, FOR FOWLS OR TURKEY.
Put on,
in a quart of water, the necks of fowls, a piece of the scrag-end of a
neck of mutton, two blades of mace, twelve black peppercorns, one anchovy,
a small head of celery, a slice from off the end of a lemon, and a bunch
of sweet herbs; cover it closely, and let it boil till reduced to nearly
half a pint; strain, and put to it a quarter of a pound of butter dredged
with flour; let it boil for five minutes, and then add two spoonfuls of
pickled mushrooms. Mix with a tea-cupful of cream, the well–beaten yolks
of two eggs, and some grated nutmeg; stir this in gradually, and shake the
pan over the fire till it is all quite hot, but do not allow it to boil.
TO
MAKE BECHAMEL, OR WHITE SAUCE.
Cut into
small pieces half a pound of veal and a quarter of a pound of lean ham;
put it into a sauce-pan, with eight white peppercorns, a shallot, two
cloves, two blades of mace, a bay leaf, some parsley, and a quart of veal
broth or water. Let it boil till it is strong and well flavoured; strain,
and thicken it with a little flour rubbed smooth in cold water. Boil it
up, and mix in very slowly a pint, or nearly so, of cream.
SAUCE
FOR ROAST BEEF.
Mix well
together a large table-spoonful of finely-grated horse-radish, a
dessert-spoonful of made mustard, and half a one of brown sugar; then add
vinegar till it be as thick as made mustard. Serve in a sauce tureen.
ANOTHER SAUCE FOR ROAST BEEF.
Put into
a stone jar one gill of soy, two of vinegar, two of water, a good-sized
stick of horse-radish, and two sliced onions. Cover the jar closely, and
set it into a pan of cold water; when it boils, let it simmer for two or
three hours.
TO
MAKE A QUART BOTTLE OF FISH OR MEAT SAUCE.
To half a
bottle of vinegar, put one ounce of cayenne, two cloves of garlic, one
table-spoonful of soy, two of walnut, and two of mushroom catsup. Let it
stand for six days, shaking it frequently; then add the remaining half of
the bottle of vinegar; let is stand another week, strain, and put it into
small bottles.
PINK
SAUCE, FOR FISH.
Put into
a pan, or wide-mouthed jar, one quart of good vinegar, half a pint of port
wine, half an ounce of cayenne, one large table-spoonful of walnut catsup,
two of ditto of anchovy-liquor, a quarter of an ounce of cochineal, and
six cloves of garlic. Let it remain forty hours, stirring it two or three
times a-day; run it through a flannel bag, and put it into half-pint
bottles.
FISH
SAUCE.
Mix well
with two ounces of melted butter, of mushroom catsup, essence of
anchovies, and lemon pickle, a table-spoonful each, a tea-spoonful of soy,
and a little cayenne. Boil it before serving.
ESCAVECKE SAUCE, FOR COLD GAME, FOWL, OR MEAT.
Beat, in
a marble mortar, the following ingredients: - Five cloves of garlic, six
cloves of shallot, as much pounded ginger as will lie upon a sixpence, and
the same of cayenne, a table-spoonful of coriander seed, and a little
salt. Pour upon them, boiling hot, a pint of the best white wine vinegar;
add the peel of a lemon, cut very thin. When cold, put the whole into a
bottle, cork it tightly, and shake it well before using.
WHITE
SAUCE.
Thicken
half a pint of cream with a little flour and butter, four shallots minced,
a little mace and lemon-peel; let it boil, and a little before serving,
add a spoonful of white wine, the well-beaten yolk of an egg, the squeeze
of a lemon, and a tea-spoonful of anchovy-liquor. This sauce will answer
for boiled fowls, or for a fricassee.
LIVER
SAUCE.
Wash the
liver of a fowl perfectly clean, and boil it four minutes in a little
water; bruise it, and rub it through a sieve, with a part of the water in
which it was boiled. Dust about two ounces of butter with flour; add a
table-spoonful of cream, and melt it, shaking it round one way; when quite
hot, put in the liver, a little pepper, salt, and grated lemon-peel and
nutmeg; heat it thoroughly, and pour it round the fowl. Serve parsley and
butter in a sauce-tureen.
QUIN’S
SAUCE.
Half a
pint of mushroom pickle, and the same of walnut pickle, three whole and
three pounded cloves of garlic, six anchovies bruised, and a tea-spoonful
of cayenne. Mix all together in a large bottle, shake it daily for three
weeks, then strain, and bottle it for use.
ANOTHER QUIN’S SAUCE.
One pint
of port wine, one of mushroom catsup, one of walnut liquor, one of essence
of anchovies, and a tea-spoonful of cayenne; mix all together, and boil it
for a quarter of an hour. If essence of anchovies is not to be had; boil
half a pound of anchovies in a quart of water till reduced to a pint.
Strain, and use it.
MELTED
BUTTER.
Dust a
little flour over a quarter of a pound of butter; put it into a sauce-pan,
with about a wine-glass of water; stir it one way constantly till it be
melted, and let it just boil: A round wooden stick, called in Scotland a
thevil, is the best thing to stir butter with in melting. If the butter is
to be melted with cream, use the same proportion as of water, but no
flour; stir is constantly, and heat it thoroughly, but do not let it boil.
To oil
butter, cut about a quarter of a pound into slices, put it into a small
jar, and place it into a pan of boiling water. When oiled, pour it off
clear from the sediment.
FRENCH
MELTED BUTTER.
Mix, in a
stew-pan, with a quarter of a pound of fresh butter, a table-spoonful of
flour, a little salt, half a gill of water, half a spoonful of white
vinegar, and a little grated nutmeg. Put it on the fire, stir it, and let
it thicken, but do not allow it to boil, lest it should taste of the
flour. Or, put a quarter of a pound of butter into a sauce-pan; keep
shaking it till it be melted and quite hot.
BREAD
SAUCE.
Boil, in
a pint of water, the crumb of a French roll or of a slice of bread, a
minced onion, and some whole white pepper. When the onion is tender, drain
off the water, pick out the peppercorns, and rub the bread through a
sieve; then put it into a sauce-pan, with a gill of cream, a bit of
butter, and a little salt. Stir it till it boil, and serve it in a
sauce-tureen.
ANOTHER BREAD SAUCE.
Mix, in
rather more than half a pint of milk or water, a slice of grated bread, a
dessert-spoonful of potato flour, a small onion pounded, a bit of butter
the size of a walnut, a few whole peppercorns, a little mace, and salt.
Boil it well, pick out the spices, and mix it smooth. Serve it quite hot.
ANOTHER BREAD SAUCE.
Cut a
large onion into four pieces; parboil it in water, and then boil it in
milk with some black peppercorns till it be perfectly soft; strain the
milk over grated brown bread; let it stand for an hour, then mix with it a
good bit of butter dusted with flour; stir it till it boil, and serve it
in a sauce-tureen.
FISH
SAUCE.
Chop two
dozen of whole anchovies, mix with them half a pint of anchovy liquor, two
shallots cut small, and three pints of port wine, and one of vinegar, one
lemon sliced, one handful of scraped horse-radish, and ten blades of mace,
one nutmeg, twelve peppercorns, six cloves, all bruised, and one
table-spoonful of flour of mustard. Boil these together about fifteen or
twenty minutes; when cold, strain and bottle it, waxing the corks. It will
keep good for a year. A table-spoonful improves oyster sauce, and this
quantity is sufficient for a sauce-tureen of melted butter.
ANOTHER FISH SAUCE.
Two gills
of mushroom catsup, the same quantity of walnut, twelve anchovies pounded,
two cloves of garlic, and a tea-spoonful of cayenne. Boil all together;
bottle it when cold, and shake it well when used.
TOMATA
SAUCE.
Bake six
tomatas in an oven till quite soft; take out the pulp with a tea-spoon;
add salt, cayenne, and vinegar, till reduced to the consistence of thick
cream.
ANOTHER TOMATA SAUCE.
Bake some
ripe tomatas till tender; take off the skins, and rub them through a
sieve. To every pound of pulp, add one ounce of salt, one ounce of white
pepper; of cayenne, shallot, and garlic, half an ounce each, and one quart
of white wine vinegar. Beat the whole till of the consistence of thick
cream; strain it through a sieve; put it into small wide-mouthed bottles,
and cork them tightly.
DUTCH
SAUCE.
Beat up
the yolks of six eggs; mix in a little flour, cream, salt, and lemon
vinegar. Strain it through a sieve, add a small piece of fresh butter, two
blades of pounded mace, and a little white pepper. Put it into a
sauce-pan, and stir it till it is almost boiling.
ANOTHER DUTCH SAUCE, FOR FISH OR BOILED FOWL.
Mix, with
two ounce of fresh butter, on tea-spoonful of flour, two table-spoonfuls
of cold water, the same quantity of vinegar, and one well-beaten egg; put
it into a sauce-pan, and stir it over the fire till it be quite hot, but
do not allow it to boil.
ANOTHER DUTCH SAUCE.
Put into
s stew-pan a tea-spoonful of flour, four table-spoonfuls of elder vinegar,
a quarter of a pound of fresh butter, the yolks of five eggs, and a little
salt; keep stirring it over the fire, and work it well till thick. If it
be not curdled, it will not require to be strained. Season with pepper.
POIVRADE SAUCE, FOR COLD MEAT.
Chop
finely six shallots and a handful of picked and washed parsley; mix with
it a little vinegar, mustard, cayenne, oil, cold gravy, and salt.
ANOTHER POIVRADE SAUCE, FOR COLD MEAT.
Bruise
the yolk of a hard-boiled egg with a little salt; add mustard, oil, soy,
chopped parsley, and chives, and pour it over slices of any cold meat.
ANOTHER POIVRADE SAUCE.
Put into
a sauce-pan a little butter, two onions sliced, carrots, and parsnips cut,
a clove of garlic, two shallots, two cloves, thyme, basil, a laurel leaf,
and a dust of flour; moisten with a glass of port wine, a glass of water,
and spoonful of vinegar; let it boil half an hour; season with pepper and
salt, skim and strain it. In this sauce any cold roasted meat may be
warmed up.
SAUCE
FOR PIKE.
Mix with
a pint of cream a table-spoonful of anchovy sauce, the same of soy, and
two of catsup, a piece of butter rolled in flour; put it into a sauce-pan,
and stir it one way till nearly boiling.
WHITE
SAUCE FOR PIKE.
Simmer,
till half wasted, two table-spoonfuls of white wine, one of vinegar, half
a small onion, and some grated nutmeg; add a piece of butter rolled in
flour, then a small tea-cupful of cream; heat it thoroughly, stirring it
all the time, and taking care that it do not boil.
FISH
SAUCE.
A quart
of port wine, half a pint of best vinegar, one pound of bruised anchovies,
one ounce of mace, and one of cloves, half an ounce of black pepper, one
large onion, and the peel of one lemon; boil all these ingredients
together over a slow fire till a pint is wasted; then strain, and bottle
it, and keep it closely stopped.
SAUCE
FOR BOILED BEEF.
Mince a
large onion, parboil it, and drain off the water; put the onion into a
sauce pan, with a table-spoonful of finely-chopped parsley, some good
gravy, and one ounce of butter dredged with a little flour. Let it boil
nearly ten minutes, and add a spoonful of cut capers, which must be
thoroughly heated before the sauce is served.
A
SAUCE FOR ANY SORT OF MEAT.
Boil and
strain three table-spoonfuls of gravy, two of vinegar, a blade of mace, a
little pepper, salt, and a large sliced onion.
SAUCE
TOURNEE.
To a
little white thickening, add some stock drawn from the trimmings of veal,
poultry, and ham; do not make it too thick. Boil it slowly with a few
mushrooms, a bunch of parsley, and some green onion; strain and skim it
well, and use it as required.
German
sauce is made as the sauce tournee, adding the beaten yolks of two or more
eggs, and is used for ragouts, fricassees, and any made dish which may
require a rich white sauce.
SAUCE
D’ATTELETS.
Take of
finely-minced parsley, mushroom, and shallots, a table-spoonful each; fry
them with a little butter, and then dredge in a little flour; moisten the
mixture with some good stock, season it with pepper and salt, and boil it
till it begins to thicken; then take it off the fire, and add the
well-beaten yolks of two or three eggs. Stir it well all the time it is
making. – This sauce is generally used instead of butter, when crumbs of
bread are to be put over any thing.
A
SAUCE.
Mix
together a pint of vinegar, two shallots or heads of garlic, a
tea-spoonful of cayenne, three large table-spoonfuls of Indian soy or
mushroom catsup, and two of walnut pickle. Let it stand a week shaking it
daily; strain, and bottle it for use.
CRAB
SAUCE.
Bread the
claws; pick out all the meat from them, and the breast, taking part of the
inside; mix it with some melted better, add a little salt, lemon-juice, or
vinegar, and stir it till quite hot.
LOBSTER SAUCE.
Bruise
the body; add it to some thick melted butter; pull the flesh into small
bits, and mix all together with some rich beef gravy; boil it up, and
before serving, add a little salt, and squeeze in a little lemon juice.
ANOTHER LOBSTER SAUCE.
Pound
very finely the spawn of a lobster; rub it through a sieve; mix it with a
quarter of a pound of melted butter, then add the meat of the lobster cut
into small bits. Make it quite hot, but do not allow it to boil.
SAUCE
ROBART, FOR BEEF STEAKS, OR MUTTON CHOPS.
Put into
a sauce-pan a little gravy, two ounces of butter dredged with flour, a
small slice of raw ham, and two or three minced onions; when the onions
are browned, dust in a little more flour, and add nearly a pint of gravy,
a little salt and pepper, a tea-spoonful of mustard, and a table-spoonful
of vinegar. Boil it for some minutes; strain and serve it.
A
SAUCE FOR BROILED MEAT, GAME, OR POULTRY.
Bruise
the yolks of two hard-boiled eggs with a little water and salt; bone one
anchovy, mince it, and a small onion, two shallots, a little parsley and
tarragon, and a few capers; mix them with the egg, add a table-spoonful of
fine oil, a little mustard, two table-spoonful of lemon, and one of
tarragon vinegar; mix all exceedingly well together, put it into a
sauce-tureen, and serve it with the broil; or it may be served with cold
veal.
A
BUNCH OF SWEET HERBS.
Is made
up of parsley, sweet marjoram, winter savory, orange and lemon thyme – the
greatest proportion of parsley.
TO
PREPARE ONIONS FOR SEASONING.
Peel and
mince three or four onions; put them into a sauce-pan with a little cold
water; let them boil till quite tender, and then pulp them with the liquor
through a hair sieve, when it may be mixed with any made dishes or sauces.
CELERY
SAUCE.
Clean
nicely, and cut into small pieces, the white part of two or three heads of
celery; boil it in a little white stock; season with white pepper, salt,
and a little nutmeg. When it is tender, add a piece of butter rolled in
flour, and three table-spoonfuls of cream; heat it, but do not let it
boil. Pour it over turkey or fowl.
SAUCE
PIQUANTE.
Put a
little chopped shallot and a few spoonfuls of gravy into a sauce-pan; let
it boil till the gravy be nearly boiled away, but not burned to the bottom
of the sauce-pan; add as much braise as may be required for the sauce,
season with pepper and salt, boil it a few minutes, then add a little
lemon juice, sugar, and a tea-spoonful of garlic vinegar.
N.B.
Braise is an onion stuck with cloves, and boiled till tender in gravy and
white wine.
WHITE
ITALIAN SAUCE.
Peel some
mushrooms, and throw them into a little water and lemon juice, to keep
them white. Put into a stew-pan two-thirds of sauce tournee, and one-third
of good veal stock, two table-spoonful of finely-chopped mushrooms, and
half a table-spoonful of washed and chopped shallots; let it boil till
well flavoured, and then serve it. The mushrooms should be as white as
possible.
WHITE
SHARP SAUCE.
Boil with
a little tarragon, or tarragon vinegar, if the tarragon is not to be had,
four table-spoonfuls of sauce tournee, and two of good stock; boil and
strain it; put it again on the fire, and thicken it with the beaten yolks
of two eggs, a small bit of butter, a little salt and cayenne. Just before
serving, stir in a spoonful of cream.
WHITE
SAUCE FOR FISH.
Four
anchovies chopped, two glasses of white wine, a large one of vinegar, an
onion stuck with three cloves, and cut into quarters; let all these simmer
till the anchovies dissolve; strain it, and add a quarter of a pound of
butter kneaded in a table-spoonful of flour. When it has melted, stir in
gradually, one way, half a pint of cream, taking care that it do not boil.
When thoroughly heated, serve in a sauce-tureen.
PARSLEY AND BUTTER.
Pick and
wash clean a large bunch of parsley; tie it up, and boil it for a few
minutes in water; drain and chop it very finely, add to it some melted
butter, and made it quite hot. It is better to be made thick with parsley.
Fennel
sauce may be made in this same way.
ONION
SAUCE.
Boil
twelve or more onions in water; when it boils, pour it off, add more hot
water, and when the onions are tender, strain and mash them in a bowl, add
a piece of butter, a little salt, and one or two spoonfuls of cream. Heat
it before serving. An apple may be boiled with the onions.
Sliced
onions, with a little pepper and vinegar poured over them, may be served
with roasted partridges, or mutton.
APPLE
SAUCE.
Pare,
core, and slice some apples; boil them in water with a bit of lemon-peel;
when tender, mash them; add to them a bit of butter the size of a walnut,
and some brown sugar. Heat, and serve in a sauce-tureen.
EGG
SAUCE.
Boil
three or four eggs about a quarter of an hour; put them into cold water,
take off the shells, cut three of the whites, and four yolks, into small
pieces; mix them with melted butter, and heat it well.
SHRIMP
SAUCE.
Pick some
shrimps nicely from the shell; put them into melted butter, add a
table-spoonful of lemon pickle and vinegar; heat it.
HERB
SAUCE.
Pick and
wash some green mint; add, when minced, a table-spoonful of the young
leaves, to four of vinegar, and put it into a sauce-tureen, with a
tea-spoonful of brown sugar.
MINT
SAUCE.
Pick and
wash some green mint; add, when minced, a table-spoonful of the young
leaves, to four of vinegar, and put it into a sauce-tureen, with a
tea-spoonful of brown sugar.
SHALOT
SAUCE.
Boil a
few minced shallots in a little clear gravy and nearly as much vinegar;
add a few peppercorns and a little salt; strain, and serve it in a
sauce-tureen.
SORREL
SAUCE.
Pick and
wash some sorrel; put it into a stew-pan with a little water; stir it, to
prevent its burning, and when it is tender, drain and mince it finely; fry
it for half an hour in a stew-pan with a little butter, then dredge in a
table-spoonful of flour, moisten it with boiling cream, and let it stew on
a slow fire for an hour; add a little salt, and if too acid, a little
sugar. Before serving, thicken with the beaten yolks of four eggs.
MAITRE
D’HOTEL MAIGRE.
Put into
some nicely-melted butter a little chopped parsley, salt, and lemon juice;
one or two minced shallots may be added, and heat it all together.
THE
VELOUTEE.
Boil
quickly about the same quantity of good stock, and of sauce tournee; when
the sauce is thick, add some boiling cream, and let it boil up twice;
season with a little salt, and strain it through a tammy.
CAPER
SAUCE.
Chop some
capers, and add them to melted butter, with a table-spoonful of lemon
pickle; heat it well, taking care not to let it boil after the capers and
lemon pickle are put in.
THE
OLD CURRANT SAUCE FOR VENISON.
Boil in
water, for a few minutes, an ounce of nicely-cleaned currants; add three
table-spoonfuls of grated bread, a piece of butter the size of a walnut,
four cloves, and a glass of port wine; stir it till it boil, and serve it
hot.
HORSE-RADISH SAUCE, TO EAT WITH HOT OR COLD MEAT.
Mix a
tea-spoonful of mustard, a table-spoonful of vinegar, and three of cream;
add a little salt, and as much finely grated horse-radish as will make the
sauce the consistence of onion sauce.
ANOTHER HORSE-RADISH SAUCE.
Boil, in
half a pint of milk, two table-spoonfuls of grated bread; add three ounces
of butter, a little salt, and three or four table-spoonful of scraped
horse-radish.
SAUCE
FOR HASHES AND MADE DISHES.
A pint of
port wine, twelve anchovies chopped, a quarter of a pint of vinegar, as
much beaten pepper as will lie on half a crown, two or three cloves, a
blade or two of mace, a nutmeg bruised, one small onions minced, two bay
leaves, a little lemon thyme, marjoram, and parsley, and a piece of
horse-radish about the length of a finger, split into quarters; put all
into a sauce-pan, and let it simmer till the anchovies are dissolved; then
strain it, and, when cold, bottle it for use.
GREEN
GOOSEBERRY SAUCE.
Boil some
green gooseberries in water till soft, and sweeten them with brown sugar.
PUDDING SAUCE.
Mix with
half a pint of melted butter two wine glasses of sherry, and a
table-spoonful of pounded loaf sugar; make it quite hot, and serve in a
sauce-tureen, with grated nutmeg on the top.
YANDEE
PUDDING SAUCE.
Beat
together a large table-spoonful of fresh butter, four of pounded sugar,
and a little nutmeg; add a dessert-spoonful of brandy, or sherry; heap it
up upon a small dish, and grate a little nutmeg or orange-peel over the
top. To be served with pancakes, or any sort of pudding.
FISH
SAUCE.
A
table-spoonful of anchovy juice, one of soy, and two of mushroom catsup,
mixed in a quarter of a pound of melted butter.
ANOTHER FISH SAUCE.
Three
anchovies and an onion chopped, and a small bit of horse-radish boiled in
some stock, then strained, and thickened with a piece of butter rolled in
flour.
ANOTHER FISH SAUCE.
Boil, in
half a pint of water, one or two anchovies, two cloves, a blade of mace, a
bit of lemon-peel, a few peppercorns, and two table-spoonfuls of port
wine; strain and thicken it with a piece of butter rolled in flour.
GOBBLE
SAUCE.
Two
ounces of butter mixed with flour, a small cupful of cream, a
dessert-spoonful of anchovy essence, a little salt, cayenne, mace, and
lime-juice; add some prawns, or shrimps; stir it gently till it be quite
hot, but do not allow it to boil.
FISH
CATSUP.
A quart
of port wine, half a pint of vinegar, three quarters of a pound of
anchovies with their pickle, a quarter of an ounce of mace, twelve cloves,
six races of white ginger, a table-spoonful of black pepper, a stick of
horse-radish, half the peel of a lemon, three shallots, and a bunch of
thyme; mix all together, stew them upon a stove for an hour; when cold,
strain, bottle, and cork it tightly.
CORATCH.
Two heads
of garlic cut, one ounce of cayenne, two spoonfuls of Indian soy, one
spoonful of walnut catsup, half a drachm of cochineal pounded; mix these
in a pint of the best wine vinegar, let them infuse for a fortnight, and
then filter it through paper.
BOGUL
OR CHETNA SAUCE.
Steep
twelve shallots in a pint of vinegar for twelve hours; strain and mix
together, with a pint of mushroom catsup, two wine glassfuls of soy, a
tea-spoonful of cayenne, half a tea-spoonful of mustard seed, and the same
quantity of allspice; boil, and when cold, bottle, and cork it tightly.
TO
MAKE MUSTARD.
Mix very
smoothly the best flower of mustard with cold water; add a little salt,
and a very little sifted loaf-sugar. It will keep good for some time, if
put into a small jar and covered closely; - or it may be mixed with milk
instead of water, but in this way it will not keep so long.
MUSHROOM SAUCE FOR BOILED TURKEY OR FOWL.
Pick
clean and wash a pint of small mushrooms; rub them with flannel; put them
into a sauce-pan, with a blade of mace, a little salt, grated nutmeg, a
piece of butter rolled in flour, and a pint of cream; keep stirring them
till they boil, then pour them round the turkey, fowl, or chicken.
POOR
MAN’S SAUCE.
Chop a
few shallots very fine, and mix with them a little pepper, salt, vinegar,
and water, and serve in a sauce-tureen. This sauce is generally served
with young roasted turkeys.
WHITE
SAUCE FOR BOILED FOWLS.
Melt, in
a tea-cupful of milk, a large table-spoonful of butter, kneaded in flour;
beat up the yolk of an egg with a tea-spoonful of cream; stir it into the
butter, and heat it over the fire, stirring it constantly. Chopped parsley
improves this sauce. It also may be made melting the butter with water,
and mixing milk with the egg.
SAUCE
FOR BOILED CHICKENS.
Parboil
the livers, bruise and mix them with one anchovy, a little shallot and
parsley, the hard-boiled yolks of two, and the white of one egg, all
finely minced, and make it quite hot in melted butter.
LA
SAUCE ROBERT.
Cut some
onions small, fry them of a fine brown, moisten them with some veal gravy,
skim it, put in a little pepper and salt, and just before serving, mix in
a spoonful of mustard.
SALAD
SAUCE.
Bruise
the yolk of a hard boiled egg with a small tea-spoonful of salt; then add
a dessert-spoonful of mustard, and stir in gradually a large
table-spoonful of olive oil, oiled butter, or cream; them by degrees mix
in two or three table-spoonfuls of vinegar; serve it in a sauce-tureen, or
mix it with the salad. Instead of the hard egg, some persons prefer the
sauce made with the yolk raw.
ANOTHER SALAD SAUCE.
Rub
smooth a hard-boiled egg, beat well a raw egg, and mix them together with
a little water, a tea-spoonful of salt, one of cayenne, one of black
pepper, and one of mustard, a table-spoonful of vinegar, one of essence of
anchovies, and five of rich cream.
The
artist, as he styled himself, who invented this salad sauce, drove in his
carriage to his employers, and charged them ten shillings and sixpence for
each visit!
FORCEMEAT.
Mince
very finely the following ingredients: Three ounces of fresh beef suet,
one of fat bacon, three of raw or dressed veal, two of grated bread, a
little grated lemon-peel, nutmeg, white pepper, salt, and finely minced
parsley; mix all well together, and bind it with the beaten yolks of eggs;
make it into balls the size of a large nutmeg, and fry them in clarified
beef dripping; or use it for stuffing.
ANOTHER FORCEMEAT.
Mince,
and then pound to a paste, the following ingredients: - One pound of lean
veal, half a pound of suet, a quarter of a pound of lean ham, six pickled
oysters, a small pickled cucumber, six ounces of grated bread; season with
pepper, salt, grated lemon-peel, and nutmeg; and bind with the beaten
yolks of eggs. Use it for stuffing; or make it into balls, or flat cakes,
and fry them.
FORCEMEAT FOR FISH.
Pick from
the bones the meat of a large haddock, or any sort of white fish; mince it
finely, and add the same proportions of minced suet and of grated bread, a
few chopped oysters, and some boiled parsley chopped; season with a little
pounded onion, Jamaica and cayenne pepper, salt, nutmeg, and lemon-peel;
mix all well together, and bind it with the well-beaten yolks of eggs;
roll it into small balls, and fry them of a light brown, in fresh beef
dripping. Or,
It may be
made with the meat of the tail, claws, and the soft part of the body, of a
lobster: pound it and half an anchovy; mix with it an equal quantity of
grated bread, a few chopped oysters, and some butter; season with grated
nutmeg, lemon-peel, salt, Jamaica and cayenne pepper; bind it with the
beaten yolks of eggs; make it into small balls, and fry them.
STUFFING WITHOUT MEAT.
Season a
quarter of a pound of finely-minced beef suet, and an equal quantity of
grated bread, with grated nutmeg, lemon-peel, lemon thyme, and parsley,
salt, and pepper; mix it well together, and bind with a well-beaten yolk
of an egg, when it may be used for stuffing veal or fowl.
STUFFING FOR A HARE.
Parboil
the liver and mince it; add an equal quantity of grated bread, double the
quantity of fat bacon chopped, a bit of butter the size of a walnut.
Season with pepper, salt, nutmeg, chopped lemon thyme, and parsley; bind
with a beaten egg. If quite fresh, the liver may be minced raw.
FPRCEMEAT BALLS.
May be
made of pounded veal or mutton, minced beef suet, or fat of veal, taking
an equal quantity of meat, suet, and grated bread crumbs, adding a bit of
fat bacon chopped, seasoning with salt, pepper, and grated nutmeg, and
mixing all well together with a beaten yolk of an egg.
STUFFING FOR TURKEY OR FOWL.
Wash a
quart of oysters in their own liquor; strain it, and put into it the
oysters, with a little mace, whole pepper, and lemon-peel; when parboiled,
chop small a dozen and a half, add an equal weight of grated bread, twice
the quantity of finely-minced beef suet, the yolks of three hard-boiled
eggs, one anchovy, a little salt, pepper, nutmeg, lemon-peel, and some
minced parsley; bind it with beaten yolks of two eggs. For the sauce, boil
with the liquor of the oysters a pint of white stock, half a pint of white
wine, one anchovy, pepper, salt, and nutmeg; strain it, and add a quarter
of a pound of butter rolled in flour; heat it up with the remainder of the
oysters.
STUFFING FOR FOWLS, PHEASANTS, OR TURKEYS.
A little
hog’s lard, the liver if a fowl minced, a little parsley and cibol minced,
and a very little salt; the mixture to be put inside the fowl, which is
then sewed up.
GRAVY
AND STUFFING FOR DUCKS.
Boil all
the giblets, excepting the liver, for an hour in a pint of water, with a
chopped onion, some salt, and pepper; strain, and add a very little
browning, with a tea-spoonful of coratch, and one of mushroom catsup. For
the stuffing, mince the raw liver with two sage leaves, a small onion,
some pepper and salt, a bit of butter, and grated bread crumbs.
FORCEMEAT ONIONS.
Peel four
or five large onions, scoop out the inside, fill them with forcemeat, and
roast them in an oven. They may be served with roast turkey or fowl.
KITCHEN SPICE FOR WHITE SAUCE.
Pound two
ounces of white pepper, a quarter of an ounce of mace; grate one nutmeg,
and the peel of one lemon; mix all together in a bottle.
ANOTHER KITCHEN SPICE FOR GENERAL USE.
One ounce
of black pepper, and of Jamaica pepper, cinnamon, nutmeg, and ginger, half
an ounce each, and eight cloves; pound and mix altogether in a bottle. A
little of each kind of spice should be well dried, pounded, and kept
separately in small bottles, which should be labeled.
CAYENNE PEPPER.
When
perfectly ripe, take out the seeds of the capsicums, dry the pods, pull
them into bits, and with the seeds, pound them to a fine powder; and to
three ounces of cayenne, add one of white pepper. Mix them thoroughly;
bottle, and cork tightly.
MUSHROOM POWDER.
Pick,
skin, and clean half a peck of mushrooms; throw them into cold water,
drain, and put them into a sauce-pan, with two table-spoonfuls of white
pepper, a quarter of an ounce of mace, and five cloves pounded; simmer and
shake them till the liquor is wasted away, but be careful they do not
burn; lay them upon dishes, and put them into a cool oven to dry; then
beat them to a powder, put it into wide-mouthed bottles, and tie leather
over the corks; keep them in a dry place. Or, skin and wipe with flannel
some small fresh-gathered mushrooms, lay them upon a tin, and dry them in
a moderate oven, or in a Dutch oven; put them into small paper bags, and
hang them near the kitchen fire, and, when required for use, rub them to a
powder.
RAGOUT
POWDER.
Two
ounces of truffles, two of dried mushrooms, the peel of a lemon, and the
same of a Seville orange grated, half a grated nutmeg, half an ounce of
mace, the same of black pepper, and one drachm of cayenne; dry them all
well before the fire, pound them to a fine powder, add one ounce of salt,
sift the powder through a sieve, and keep it in a bottle for use.
FRIED
BREAD CRUMBS.
Put into
a frying-pan or sauce-pan a piece of butter; oil, and skim it, pour it
from the sediment, return it to the pan, throw in two or three spoonfuls
of grated bread; keep stirring them constantly till of a beautiful yellow
brown, and drain them before the fire.
GLAZE,
BROWN AND WHITE.
A brown
glaze is made of stock clear and pale in the colour; should it not be
sufficiently clear, it must be made so with the white of eggs, and run
through a jelly bag; a little white wine is added, and it is then boiled
until it hang to the spoon, when it may be put into a glaze kettle: this
kettle is made similar to a milk kettle, and of the best block tin. When
the glaze is wanted for use, the kettle is put into a stew-pan of water by
the side of a stove; it should be of a beautiful clear yellow brown, and
is put over ham, tongue, and many made dishes, with a brush. A white glaze
is made in the same manner as the brown, substituting white for brown
stock.
A RICH
CULLIS, OR GRAVY.
Cut into
slices some lean beef, veal, and mutton; cover the bottom of the sauce-pan
with the veal, then put in a few slices of fat bacon, next a layer of
beef, add a few onions sliced, and the red part of one or two carrots, a
little mace, two or three cloves, some whole black and Jamaica pepper, and
two or three bay leaves, above that the mutton; cover the pan closely, set
it on a slow fire, and when the meat is a fine brown, mix quite smooth a
small quantity of flour in water, stir it in, and then add as much boiling
water as will cover the meat well, and a little salt; cover the pan
closely, and let it stew an hour and a half; strain, and keep it for use;
it will continue good for eight or ten days.
TO POT
MUSHROOMS.
Put
into salt and water a peck of clean-picked button mushrooms; take them out
immediately, and wipe them with a bit of flannel; dip them into the same
water, and put them into a sauce-pan with a dessert-spoonful of salt, six
blade of mace, and two cloves; let them stew till half the liquor is
consumed, then add two pounds and a half of fresh butter, and stew them
till no liquor is to be seen at the bottom of the pan; put them into pots,
and when cold, tie a bladder closely over them. |
