The Lady's Own Cookery Book, and New Dinner-Table Directory Part 48

_Tomata Sauce._ No. 3.

When the fruit is ripe, bake it tender, skin, and rub the pulp through a sieve. To every pound of pulp add a quart of chili vinegar, one ounce of garlic, one of shalots, both sliced, half an ounce of salt, a little cayenne pepper, and the juice of three lemons. Boil all together for twenty minutes.

_Savoury Jelly for a Turkey._

Spread some slices of veal and ham in the bottom of a stewpan, with a carrot and turnip, and two or three onions. Stew upon a slow fire till the liquor is of as deep a brown as you wish. Add pepper, mace, a very little isingla.s.s, and salt to your taste. Boil ten minutes; strain through a French strainer; skim off all the fat; put in the whites of three eggs, and pa.s.s all through a strainer till it is quite clear.

_Sauce for Turkey or Chicken._

Boil a spoonful of the best mace very tender, and also the liver of the turkey, but not too much, which would make it hard; pound the mace with a few drops of the liquor to a very fine pulp; then pound the liver, and put about half of it to the mace, with pepper, salt, and the yolk of an egg, boiled hard, and then dissolved; to this add by degrees the liquor that drains from the turkey, or some other good gravy. Put these liquors to the pulp, and boil them some time; then take half a pint of oysters and boil them but a little, and lastly, put in white wine, and b.u.t.ter wrapped in a little flour. Let it boil but a little, lest the wine make the oysters hard; and just at last scald four spoonfuls of good cream, and add, with a little lemon-juice, or pickled mushrooms will do better.

_Sauce for boiled Turkey or Fowl._

Take an anchovy, boil it in a quarter of a pint of water; put to it a blade of mace and some peppercorns; strain it off; then put to it two spoonfuls of cream, with b.u.t.ter and flour.

_Venison Sauce._

Take vinegar, water, and claret, of each a gla.s.sful, an onion stuck with cloves, salt, anchovies, pepper and cloves, of each a spoonful; boil all these together, and strain through a sieve.

_Sweet Venison Sauce._

Take a small stick of cinnamon, and boil it in half a pint of claret; then add as much finely grated bread-crumbs as will make a thick pap; and, after it has boiled thoroughly, sweeten it with the powder of the best sugar.

_Walnut Ketchup._ No. 1.

Take walnuts when they are fit to pickle, beat them in a mortar, press out the juice through a piece of cloth, let it stand one night, then pour the liquor from the sediment, and to every pint put one pound of anchovies; let them boil together till the anchovies are dissolved; then skim, and to every pint of liquor add an eighth of an ounce of mace, the same of cloves and Jamaica pepper, half a pint of common vinegar, half a pound of shalots, with a few heads of garlic, and a little cayenne. Boil all together till the shalots are tender, and when cold bottle up for use.

A spoonful of this ketchup put into good melted b.u.t.ter makes an excellent fish-sauce; it is equally fine in gravy for ducks or beef-steaks.

_Walnut Ketchup._ No. 2.

Take half a bushel of green walnuts, before the sh.e.l.l is formed, and grind them in a crab-mill, or beat them in a marble mortar. Squeeze out the juice, through a coa.r.s.e cloth, wringing the cloth well to get out all the juice, and to every gallon put a quart of wine, a quarter of a pound of anchovies, the same quant.i.ty of bay salt, one ounce of allspice, half an ounce of cloves, two ounces of long pepper, half an ounce of mace, a little ginger, and horseradish, cut in slices. Boil all together till reduced to half the quant.i.ty; pour it into a pan, when cold, and bottle it. Cork it tight, and it will be fit for use in three months.

If you have any pickle left in the jar after the walnuts are used, put to every gallon two heads of garlic, a quart of red wine, and of cloves, mace, long, black, and Jamaica pepper, one ounce each; boil them all together till reduced to half the quant.i.ty; pour the liquor into a pan; bottle it the next day for use, and cork it tight.

_Walnut Ketchup._ No. 3.

Pound one hundred walnuts very fine, put them in a glazed pan with a quart of vinegar; stir them daily for ten days; squeeze them very dry through a coa.r.s.e cloth. Boil the liquor, and skim it as long as any thing will rise; then add spice, ginger, anchovies instead of salt, and boil it up for use.

_Walnut Ketchup._ No. 4.

Take one hundred walnuts, picked in dry weather, and bruise them well in a mortar. Squeeze out the juice; add a large handful of salt; boil and skim it well; then put into the juice an equal quant.i.ty of white wine vinegar, or the vinegar in which pickled walnuts have been steeped, a little red wine, anchovies unwashed, four or five cloves of garlic, as many blades of mace, two dozen cloves, and a little whole pepper. Boil it six or seven minutes, and when cold bottle it. If higher spiced the better.

_Walnut Ketchup._ No. 5.

Pound your walnuts; strew some salt upon them, and let them stand a day or two; strain them; to every pint of juice put half a pound of anchovies, and boil them in it till they are dissolved. Then strain the liquor, and to every pint add two drachms of mace, the same quant.i.ty of cloves, some black pepper, one ounce of dried shalots, and a little horseradish.

_White Sauce._

Put some good veal or fowl cullis into a stewpan, with a piece of crumb of bread, about the size of a tea-cup, a bunch of parsley, thyme, scallions, a clove of garlic, a handful of b.u.t.ter, mushrooms, and a gla.s.s of white wine: let the whole boil till half the quant.i.ty is consumed. Strain it through a coa.r.s.e sieve, keeping the vegetables apart; then add to it the yolks of three eggs beaten up in three table-spoonfuls of cream, and thicken it over the fire, taking care to keep it continually stirred lest the eggs should curdle. You may either add your vegetables or not. This sauce may be used with all sorts of meat or fish that are done white.

_Another._

Take some cream, a very little shalot, and a little salt; when warmed upon the fire add a piece of b.u.t.ter rolled in flour; stir it gently one way, and make it the consistency of cream. This sauce is excellent for celery, chickens, veal, &c.

_White Wine sweet Sauce._

Break a stick of cinnamon, and set it over the fire in a saucepan, with enough water to cover it; boil it up two or three times; add a quarter of a pint of wine and about two spoonfuls of powdered sugar, and break in two bay-leaves; boil all these together; strain off the liquor through a sieve; put it in a sauceboat or terrine, and serve up.

CONFECTIONARY.

_Almacks._

Take plums, or apricots, baking pears, and apples, of each a pound; slice the pears and apples, and open the plums; put them in layers in an earthen mug, and set it in a slow oven. When the fruit is soft, squeeze it through a colander; add a pound of sugar; place it on the fire, and let it simmer, till it will leave the pan clear. Then put it into an earthen mould to cut out for use, or drop it on a plate, and let it stand till it is so dry that paper will not stick to it, then put it by for use. You must stir it all the time it is on the fire, or it will burn.

_Almond b.u.t.ter._

Put half a pound of blanched almonds, finely beaten, into a quart of cream and a pint of milk mixed well together. Strain off the almonds, and set the cream over the fire to boil. Take the yolks of twelve eggs and three whites well beaten; let it remain over the fire; keep stirring till it begins to curdle. Put it into a cloth strainer and tie it up, letting it stand till the thin has drained off. When cold, break it with a spoon, and sweeten with sifted sugar.

_Almond Cheesecakes._

Take a quarter of a pound of Jordan almonds and twelve or fourteen apricot or peach kernels; blanch them all in cold water, and beat them very fine with rose-water and a little sack. Add a quarter of a pound of fine powder sugar, by degrees, and beat them very light: then put a quarter of a pound of the best b.u.t.ter just melted, with two or three spoonfuls of sweet thick cream; beat them well again. Then, add four eggs, leaving out the whites, beaten as light as possible. When you have just done beating, put a little grated nutmeg. Bake them in a nice short crust; and, when they are just going into the oven, grate over them a little fine sugar.

_Almond Cream._

Beat half a pound of fine almonds, blanched in cold water, very fine, with orange-flower water. Take a quart of cream boiled, cooled, and sweetened; put the almonds into it by degrees, and when they are well mixed strain it through canva.s.s, squeezing it very well. Then stir it over the fire until it thickens; if you like it richly perfumed, add one grain of ambergris, and if you wish to give it the ratafia flavour, beat some apricot kernels with it.

_Unboiled Almond Cream._