The Lady's Own Cookery Book, and New Dinner-Table Directory Part 46

Mash your mushrooms with a great deal of salt; let them stand two days; strain them, and boil the liquor once or twice, observing to sc.u.m it well. Then put in black pepper and allspice, a good deal of each, and boil them together. Bottle the liquor, and put five or six cloves into each bottle.

_Mushroom Ketchup._ No. 3.

Pick the mushrooms clean, but by no means wash them; put them into an earthen pipkin with salt, cover them close with a coa.r.s.e paste, and put them in the oven for seven hours or thereabout. Squeeze them a little, and pour off the liquor, which must be put upon fresh mushrooms, and bake these as long as the first. Then pour off the liquor, after pressing, and boil it well with salt sufficient to keep. Boil it half away till it appears clammy. When cold, bottle it up.

_Mushroom Ketchup._ No. 4.

Into a quart of red wine put some flaps of mushrooms, half a pound of anchovies, some thyme, two onions sliced, parsley, cloves, and mace. Let them stew gently on the fire; then strain off the liquor, a spoonful of which, with a little gravy, b.u.t.ter, and lemon, will make excellent fish sauce, and be always ready.

_Mushroom Sauce._

Mix a little flour with a good piece of b.u.t.ter; boil it up in some cream, shaking the saucepan; then throw in some mushrooms with a little salt and nutmeg: boil this up; or, if you like it better, put the mushrooms in b.u.t.ter melted with a little veal gravy, some salt, and grated nutmeg.

_Sauce for roasted Mutton._

Wash an anchovy clean; put to it a gla.s.s of red wine, some gravy, a shalot cut small, and a little lemon-juice. Stew these together; strain them, and mix the liquor with the gravy that runs from the mutton.

_Onion Sauce._

Let the onions be peeled; boil them in milk and water, and put a turnip into the pot; change the water twice: pulp them through a colander, or chop them as you please; then put them into a saucepan, with b.u.t.ter, cream, a little flour, and some pepper and salt.

_Brown Onion Sauce._

Peel and slice the onions, to which put an equal quant.i.ty of cuc.u.mber or celery, with an ounce of b.u.t.ter, and set them on a slow fire; turn the onions till they are highly browned; stir in half an ounce of flour; add a little broth, pepper, and salt; boil it up for a few minutes; add a spoonful of claret or port, and some mushroom ketchup. You may sharpen it with a little lemon-juice. Rub through a tamis.

_Oyster Sauce._ No. 1.

Take two score of oysters, put them, with their own liquor, a few peppercorns, and a blade of mace, into a saucepan, and let them simmer a little over the fire, just to plump them; then with a fork shake each in the liquor so as to take off all the grit; strain the liquor, add to it a little good gravy and two anchovies, and thicken it with flour and b.u.t.ter, nearly as thick as custard.

_Oyster Sauce._ No. 2.

Wash the oysters from their liquor; strain it, and put that and the oysters into a little boiled gravy and just scald them: add a piece of b.u.t.ter mixed with flour, cream, and ketchup. Shake all up; let it boil, but not much, lest the oysters grow hard and shrink; but be very careful they are enough done, as nothing is more disagreeable than the oysters tasting raw.

_Pepper-pot._

A good stock made with beef bones or mutton, one small carrot, one onion, three turnips, two heads of celery, a little thyme and sweet-herbs; season to your taste; boil these, and put them through a tamis; then add a little flour and b.u.t.ter; make up some flour and water in little b.a.l.l.s, and boil them in the pepper-pot.

_Sauce for Pike, or any other fresh-water Fish._

Take half a pint of good beef broth, three table-spoonfuls of cream, one onion sliced fine, a middling sized stick of horseradish sc.r.a.ped, seven or eight peppercorns, three or four cloves, two anchovies; boil well in a piece of b.u.t.ter as big as a walnut well rolled in flour.

Pike should be boiled with the scales on.

_Sauce Piquante._

Pound a table-spoonful of capers and one pound of minced parsley as fine as possible, add the yolks of three hard eggs; rub them together with a table-spoonful of mustard. Bone six anchovies, pound them, and rub them through a hair sieve; mix with these two spoonfuls of oil, one of vinegar, one of shalot, and a few grains of cayenne pepper. Rub all together in a mortar till thoroughly incorporated; then stir them into half a pound of good gravy, or melted b.u.t.ter, and pa.s.s the whole through a sieve.

_Sauce Piquante, to serve hot._

Put into a stewpan a bit of b.u.t.ter, with two onions sliced, a carrot, a parsnip, a little thyme, laurel, basil, two cloves, two shalots, a clove of garlic, parsley, and scallions; turn the whole over the fire till it is well coloured; then shake in some flour, and moisten it with some broth, a spoonful of white wine vinegar, and a squeeze of a lemon, and strain it through a sieve, adding a little cayenne and salt. It is good with every thing.

_Another._

Simmer a gill of white wine with as much broth, and, when it is consumed to half, put in a shalot, a little garlic, and some salad herbs shred very fine; let it boil, and then add a bit of b.u.t.ter of the size of a walnut, mixed with flour, salt, and whole pepper, thickening the whole over the fire.

_Sauce Piquante, to serve cold._

Shred very fine all sorts of garden-herbs, thyme, sage, parsley, chervil, half a clove of garlic, and two shalots; dilute the whole with a small tea-spoonful of mustard, salad oil, a little vinegar, the squeeze of a lemon; add a little salt and cayenne. You may add an anchovy: this is excellent with cold partridge or game, or any hot or cold veal.

_Poivrade Sauce._

Boil half a pint of the best vinegar, half a pint of water, two large onions, half a handful of horseradish, and a little pounded white pepper, some salt and shalot, all together a quarter of an hour. If you would have it clear, strain and bottle it: if you chuse, add a little gravy when you use it.

_Poor Man's Sauce._

A handful of parsley leaves picked from the stalks, shred fine, and a little salt strewed over; shred six young green onions, put them to the parsley, with three table-spoonfuls of oil, and five of vinegar, some ground black pepper, and salt. Pickled French beans or gherkins, cut fine, may be added, or a little grated horseradish.

_Quin's Fish Sauce._

A pint of old mushroom ketchup, a pint of old walnut pickle, six anchovies finely pounded, six cloves of garlic, three pounded, three not, and half a tea-spoonful of cayenne pepper.

_Ragout Sauce._

One ounce of salt; half an ounce of mustard; a quarter of an ounce of allspice; black pepper ground, and lemon-peel grated, half an ounce each; of ginger and nutmeg grated, a quarter of an ounce each; cayenne pepper two drachms. Pound all these, and pa.s.s them through a sieve, infused in a quart of vinegar or wine, and bottle them for use.

Spice in ragout is indispensable to give it a flavour, but not a predominating one.

_Sauce de Ravigotte._

Pick some parsley, sage, mint, thyme, basil, and balm, from the stalks, and cut them fine; slice two large onions very thin: put all these into a mortar, beat them thoroughly, and add pepper and salt, some rocambole, and two blades of mace cut fine. Beat these well, and mix them by degrees with gravy till of the thickness of b.u.t.ter; put them into a stewpan, and boil them up. Strain the gravy from the herbs; add to it a gla.s.s of wine and a spoonful of oil; beat these together, and pour it into a sauce-boat.