The Lady's Own Cookery Book, and New Dinner-Table Directory Part 44

_Fish Sauce._ No. 14.

Take twenty-four large anchovies, bones and all, ten or twelve shalots, a handful of horseradish, four blades of mace, one quart of Rhenish, or any white wine, one pint of water, one lemon cut in slices, half a pint of anchovy liquor, one pint of claret, twelve cloves, half a tea-spoonful of cayenne pepper: boil them till reduced to a quart; strain off and bottle the liquor. Two spoonfuls will be sufficient to one pound of b.u.t.ter.

_Fish Sauce._ No. 15.

A spoonful of red wine, and the same of anchovy liquor, put into melted b.u.t.ter.

_An excellent white Fish Sauce._

An anchovy, a gla.s.s of white wine, a bit of horseradish, two or three blades of mace, an onion stuck with cloves, a piece of lemon-peel, two eggs, a quarter of a pint of good broth, two spoonfuls of cream, a large piece of b.u.t.ter, with some flour mixed well in it; keep stirring it till it boils; add a little ketchup, and a small dessert spoonful of the juice of a lemon, and stir it the whole time to prevent curdling. Serve up hot.

_Another._

Take eight spoonfuls of white wine, three of vinegar, one of soy or ketchup, three anchovies, one onion, a few sweet-herbs, a little mace, cloves, and white pepper; let it stew gently till it is reduced to six spoonfuls; then strain it off, and add half a pound of fresh b.u.t.ter rolled in a little flour, and six spoonfuls of cream. Let it boil after the cream and b.u.t.ter are added.

_White Sauce, with Capers and Anchovies, for any White Fish._

Put a bit of b.u.t.ter, about the size of an egg, rolled in flour, into a stewpan; dilute it with a large wine gla.s.s of veal broth, two anchovies, cut fine, minced parsley, and two spoonfuls of cream. Stew it slowly, till it is of the proper consistency.

_Fish Stock._

Put into a pot a scate, cut in pieces, with turnips, carrots, thyme, parsley, and onion. Cut in pieces an eel or two, and some flounders; put them into a stewpan with a piece of b.u.t.ter; stew them down till they go to pieces; put them to your scate; boil the whole well, and strain it off.

_Forcemeat b.a.l.l.s, for Sauces._

To make forcemeat b.a.l.l.s for soups, without grease, commonly called _quenelles_, soak the crumb of two penny rolls in milk for about half an hour; take it out, and squeeze out the milk; put the bread into a stewpan, with a little white sauce, made of veal jelly, a little b.u.t.ter, flour, and cream, seasoned, a spoonful of beef or mutton jelly, some parsley, shalots, and thyme, minced very fine. Stew these herbs in a little b.u.t.ter, to take off their rawness. Set them to reduce the panada of bread and milk, which you must keep constantly stirring with a wooden spoon, when the panada begins to get dry in the pan, which prevents its sticking; when quite firm, take it from the fire, and mix with it the yolks of two eggs. Let it cool, and use when wanted.

This panada must always be prepared beforehand, in order to have it cold, for it cannot be used warm; when cold, roll it into b.a.l.l.s, but let them be small; pound the whole as large as possible in a mortar, for the more they are pounded the more delicate they are. Then break two eggs, and pound them likewise; season with a pinch of cayenne pepper, salt, and spices, in powder. When the whole is well mixed together, try a small bit, rolling it with a little flour, then putting it into boiling water with a little salt; if it should not be firm enough, add another egg, without beating the white. When the whole is mixed once more, rub it through a sieve, roll it into b.a.l.l.s, and serve up hot in sauces.

_White Sauce, for Fowls._

Some good veal gravy, boiled with an anchovy or onion, some lemon-peel, and a very little ketchup. Put in it the yolk of hard egg to thicken it, and add what cream you think proper.

_Another._

Take a pint of milk, the yolks of two eggs, well beaten, a spoonful of mushroom pickle, a little salt, nutmeg, a small piece of b.u.t.ter, rolled in flour; stir all together till thick. Pour it over the fowls, and garnish with lemon or parsley.

_White Sauce, for boiled Fowls._

Have ready a sauce, made of one pint of veal jelly, half a quarter of a pound of b.u.t.ter, two small onions, and a bunch of parsley; then put three table-spoonfuls of flour, half a pint of boiling hot cream, the yolks of three eggs, a pinch of cayenne pepper, and the same of salt; boil all up together, till of a tolerable thickness; keep it hot, and take care that it does not curdle. Make ready some slices of truffles, about thirty-four, the size and thickness of a s.h.i.+lling, boil them in a little meat jelly; strain them, and add the truffles to the sauce previously made. When ready to serve, pour the sauce and truffles over whatever meat they are destined for.

_Sauce, for roasted Fowls of all kinds, or roasted Mutton._

Cut some large onions into square pieces; cut some fat bacon in the same manner, and a slice of lean ham; put them in a stewpan; shake them round constantly, to prevent their burning. When they are of a fine brown colour, put in some good cullis, more or less, according to the quant.i.ty you want to make. Let them stew very gently, till the onions are tender; then put in two tea-spoonfuls of mustard, and one table-spoonful of vinegar. Serve it hot.

_A very good general Sauce._

Take some mint, balm, basil, thyme, parsley, and sage; pick them from the stalks, cut them very fine, slice two large onions very thin; then put all the ingredients into a marble mortar, and beat them till they are quite mixed; add some cayenne pepper and salt; beat all these well together, and mix them by degrees in some good cullis, till it is of the thickness of cream. Put them in a stewpan, boil them up; strain the gravy from the herbs, pressing it from them very hard with the back of a spoon; add to the gravy half a gla.s.s of wine, half a spoonful of salad oil, the squeeze of a lemon, and a pinch of sugar. This sauce is excellent for most dishes.

_Genoese Sauce for stewed Fish._

This sauce is made by stewing fish. Make marinade of carrots, parsley roots, onions, mushrooms, a bay-leaf, some thyme, a blade of mace, a few cloves, and some spices: fry the whole white in b.u.t.ter; pour in a pint of white wine, or less, according to the quant.i.ty of sauce required; put in the fish, and let it stew thoroughly to make the sauce. Then take a little browned flour and b.u.t.ter, and mix it with the reserved liquor; add three or four spoonfuls of gravy from veal jelly; let these stew very gently on the corner of the stove; skim off the grease; put in a little salt and cayenne pepper, and add two spoonfuls of the essence of anchovy and a quarter of a pound of b.u.t.ter kneaded with flour. Squeeze in the juice of a whole lemon, and cover the stewed fish with this sauce, which ought to be made thick and mellow.

_German Sauce._

Put the same quant.i.ty of meat jelly and fresh made broth into a stewpan, with a little parsley parboiled and chopped, the livers of two roasted or boiled fowls, an anchovy, and some capers, the whole shred very fine, a bit of b.u.t.ter about the size of an egg, half a clove of garlic, salt, and a little cayenne pepper. Thicken it over the fire.

Exceedingly good with poultry, pigeons, &c.

_Beef Gravy._

Cut in pieces some lean beef, according to the quant.i.ty of gravy you may want; put it into a stewpan, with an onion or two, sliced, and a little carrot; cover it close, set it over a gentle fire, and pour off the gravy as it draws from it. Then let the meat brown; keep turning it to prevent its burning, pour over some boiling water, and add a few cloves, peppercorns, a bit of lemon, and a bunch of sweet-herbs. Gently simmer it, and strain it with the gravy that was drawn from the meat, some salt, and a spoonful of ketchup.

_Beef Gravy, to keep for use._

Cover a piece of six or eight pounds with water; boil it for twenty minutes or half an hour: then take out the meat, beat it thoroughly, and cut it in pieces, to let out the gravy. Put it again into the water, with a bunch of sweet-herbs, an onion stuck with cloves, a little salt, and some whole pepper. Let it stew, but not boil, till the meat is quite consumed; pa.s.s it through a sieve, and let it stand in a cool place. It will keep for a week, if the weather is not very hot. If you want to use this for a hash of brown meat, put a little b.u.t.ter in your frying-pan, shake in a little flour as it boils, and add a gla.s.s of claret: if for a white sauce to fowls or veal, melt the b.u.t.ter in the gravy, with a gla.s.s of white wine, two spoonfuls of cream, and the yolks of four or six eggs, according to the quant.i.ty of sauce required.

_Brown Gravy._

Put a piece of b.u.t.ter, about the size of a hen's egg, into a saucepan; when it is melted, shake in a little flour, and let it brown; then by degrees stir in the following ingredients: half a pint of small beer, the same quant.i.ty of water, an onion, a piece of lemon-peel cut small, three cloves, a blade of mace, some whole pepper, a spoonful of mushroom-pickle, the same quant.i.ty of ketchup, and an anchovy. Let the whole boil together a quarter of an hour; strain it off, and it will be a good sauce.

_Another._

Take the glaze that remains at the bottom of the pot after you have stewed any thing a la braise, provided it be not tainted game; skim it, and strain it through a sieve; then put in a bit of b.u.t.ter about the size of a walnut, mixed with flour; thicken it over the fire, and add the juice of a lemon, and a little salt and cayenne pepper.

_Green Sauce for Green Geese, or Ducklings._

Half a pint of the juice of sorrel, with a little grated nutmeg, some bread crumb, and a little white wine; boil it a quarter of an hour, and sweeten with sugar, adding scalded gooseberries and a piece of b.u.t.ter.