High-class cookery recipes

One teaspoonful of made Mustard. One tablespoonful of chopped Gherkins or Capers. Put the yolks into a basin, add salt and pepper, and stir well with a wooden spoon. Add the oil drop by drop, stirring well all the time. Then put in the mustard, vinegar, gherkins, or capers, and the sauce is ready. Sauce Tomate. Ingredients. One pound of Tomatoes. Three Shalots. One Bayleaf. A sprig of Thyme. Twelve Peppercorns. Salt. One ounce of Butter. Two ounces of lean Ham. One tablespoonful of Vinegar. Put the butter into a saute-pan. Peel and cut up the shalots and chop up the ham; put these into the saute-pan with the peppercorns, vinegar, salt, thyme, bayleaf, and the sliced tomatoes. Stir this over the fire for about fifteen minutes ^ till it is well reduced ; then rub it all through a hair-sieve ; return it to the saute-pan to re-heat, and it is ready for use. Wine Sauce. Ingredients. One ounce of Castor Sugar. One gill of Water, One tablespoonful of Jam. One wineglassful of Sherry. Half a teaspoonful of Lemon-juice. Put the sugar and water into a stewpan and stir till the sugar is melted ; boil and reduce to syrup, stir in the jam, and, when well mixed, stir in the wine and lemon-juice ; let it boil up to cook the wine. Brandy Sauce. Ingredients. Three Eggs. One gill of Cream or Milk. One wineglassful of Brandy. One dessertspoonful of Castor Sugar. Put the yolks of eggs into a milk saucepan, add the cream, brandy, and sugar ; whisk all well together for six or eight minutes. Be careful that it does not curdle. Custard Sauce, Ingredients, One Egg. One gill of Milk. One teaspoonful of Castor Sugar. Eight drops of Essence of Vanilla. Break the egg into a milk saucepan, add the sugar, milk, and vanilla, and whisk it over the fire till it thickens, taking care that it does not curdle, ( 149 ) VARIOUS RECIPES. To boil a York Ham.* To choose a ham, select one with a smooth thin skin and a neat plump shape, not too long. Run a skewer down the knuckle by the bone and it should smell sweet and savoury, not strong or rancid ; it should not be too hard, but be elastic to the touch. Having selected your ham, saw off the knuckle-bone quite close, soak it for twentyfour hours in cold water, scrape it clean from dirt and slime, and put it on in cold water to boil with plenty of fat in the water ; let it simmer steadily for three hours, and allow it to get cold in the water. Take it up, remove the rind, trim the surface of the fat smoothly with a knife ; put it on a baking sheet in the oven for a few minutes, then dab it with a clean cloth to absorb the grease. Take a paste-brush and paint it all over with glaze ; when thoroughly cold, garnish with chopped aspic jelly. Instead of glazing the ham you can * A ham of 12 to 14 lbs. weight takes four hours to cook. sprinkle raspings all over it. If the ham is to be eaten hot, it must be skinned, put in the oven, covered with buttered paper to get hot through, for about half an hour, then glaze it, and garnish with green peas, or Brussels sprouts, spinach, etc. To boil an Ox Tongue.