The Lady's Own Cookery Book, and New Dinner-Table Directory Part 41

_Bread Sauce._ No. 3.

Take the crumb of a French roll; put it into a saucepan, with two large onions, some white peppercorns, and about a pint of water. Let it boil over a slow fire till the onions are very tender; then drain off the water; rub the bread and onions through a hair sieve; put the pulp into a stewpan, with a bit of b.u.t.ter, a little salt, and a gill of cream; and keep it stirring till it boils.

_Bread Sauce._ No. 4.

Put bread crumbs into a stewpan with as much milk as will soak them; moisten with broth; add an onion and a few peppercorns. Let it boil or simmer till it becomes stiff: then add two table-spoonfuls of cream, melted b.u.t.ter, or good broth. Take out the onion and peppercorns when ready to serve.

_Bread Sauce for Pig._

To the sauce made as directed in No. 1 add a few currants picked and washed, and boil them in it.

_Browning for made dishes._

Beat four ounces of loaf sugar very fine: put it into an iron frying-pan, with an ounce of b.u.t.ter; set it over a clear fire, mixing it well all the time: when it begins to be frothy, the sugar is dissolving; hold it high over the fire. When the b.u.t.ter and sugar is of a deep brown, pour in a little white wine; stir it well; add a little more wine, stirring it all the time. Put in the rind of a lemon, a little salt, three spoonfuls of mushroom ketchup, half an ounce of whole allspice, four shalots peeled; boil them slowly eight minutes, then pour into a basin, cover it close, and let it stand till next day. Skim and bottle it. A pint of white wine is the proper quant.i.ty for these ingredients.

_Another._

Take some brown sugar, put a little water to it, set it on the fire, and let it boil till it nearly comes to burning, but it must not quite burn, as it would then be bitter: put some water to it, and when cold strain it off, and put it in a bottle. When you want to give a higher colour to gravy or sauce, you will find this very useful.

_b.u.t.ter, to burn._

Put your b.u.t.ter into a frying-pan over a slow fire; when it is melted, dust in some flour, and keep stirring it till it is thick and brown: then thicken some with it.

_b.u.t.ter, to clarify._

Let it slowly melt and then stand a little; and when it is poured into pots, leave the milk, which will settle at the bottom.

_Another way._

Melt the b.u.t.ter, and skim it well before it is poured upon any thing.

_Plain melted b.u.t.ter--very simple, but rarely well done._

Keep either a plated or tin saucepan for the sole purpose of melting b.u.t.ter. Put into it a little water and a dust of flour, and shake them together. Cut the b.u.t.ter in slices; as it melts, shake it one way; let it boil up, and it will be smooth and thick.

_Another._

Mix a little flour and water out of the dredger, that it may not be lumpy; then put in a piece of b.u.t.ter, set it over a quick fire; have it on and off every instant to shake it, and it will not oil, but will become thick and smooth.

_To thicken b.u.t.ter for Peas, &c._

Put two or three spoonfuls of water in a saucepan, sufficient to cover the bottom. When it boils, put half a pound of b.u.t.ter; when it is melted, take off the saucepan, and shake it round a good while, till very smooth.

_Caper Sauce._

Chop half of the capers, and the rest put in whole; chop also a little parsley very fine, with a little bread grated very fine, and add salt: put these into smooth melted b.u.t.ter.

_Carp Sauce._

One pint of Lisbon wine, with a small quant.i.ty of mace, cloves, and cinnamon, three anchovies, a bit of bay-leaf, a little horseradish not sc.r.a.ped, and a slice or two of onion; let the whole boil about a quarter of an hour, and, when cold, mix as much flour with the sauce as will make it of a proper thickness. Set it over the stove; keep it stirred till it boils. Just before you serve up, put in a quarter of a pint of cream, more or less according to the thickness of your sauce.

Boil the carp in as much water as will cover them, with some wine, a little vinegar, and slices of lemon and onion.

_Another._

Four large anchovies, eight spoonfuls of white wine, four of vinegar, two onions, whole, a nutmeg quartered, some mace, whole pepper, two or three cloves; boil it nearly half away, then strain it off, thicken it with b.u.t.ter and flour, and three spoonfuls of thick cream; the sauce should not be too thick.

_Light brown Sauce for Carp._

To the blood of the carp put thyme, parsley, onions, and anchovies; chop all these small, and put them together in a saucepan. Add half a pint of white wine, a quarter of a pint of elder vinegar, and a little tarragon vinegar: mix all these together, set the pan on the fire, and boil till it is almost dry. Mix some melted b.u.t.ter with the sauce, and pour it on the fish, being plain boiled.

_Sauce for Carp and Tench._

Boil a pint of strong gravy drawn from beef, with three or four anchovies, a small bit of lemon-peel and horseradish, a little mushroom ketchup, and a great deal of black pepper. When boiled enough, strain it off, and when it is cold take off all the fat. Then add nearly half a pound of b.u.t.ter, well mixed with flour, to make it of a proper thickness. When it boils, add a cupful of red wine and a little lemon-juice.

_White Sauce for Carp._

Boil half a pint of white wine, a quarter of a pint of elder vinegar, a little tarragon vinegar, half a pint of water, a bunch of sweet-herbs, an onion stuck with cloves, and some mace, till the goodness is out of the ingredients. Thicken with melted b.u.t.ter, the yolk of an egg beat, and a quarter of a pint of good cream.

_Dutch Sauce for Carp or Tench._

Take six fine anchovies well washed and picked, put them in a stewpan, add to them four spoonfuls of vinegar, eight spoonfuls of water, one large onion sliced, two or three blades of mace, and four or five cloves. Let them stand one hour before the sauce is wanted; set them on the stove, and give them a boil up; strain the liquor into a clean stewpan; then add the yolks of four eggs well beaten; put to it some good thick melted b.u.t.ter; add half a pint of very nice thick cream. Mix all these well together; put it on a slow fire; stir it till it boils; season to your taste.

_Carp Sauce, for Fish._

Put a little lean bacon and some slices of veal at the bottom of a stewpan, with three or four pieces of carp, four anchovies, an onion, two shalots, and tarragon, or any root to flavour to your taste. Let it remain over a very slow fire for half an hour, and, when it begins to thicken, or to stick to the pan, moisten it with a large gla.s.s of white wine, two spoonfuls of cullis, and the same quant.i.ty of broth. Skim and strain it through a sieve; it will want no salt.

_Cavechi, an Indian Pickle._ No. 1.