Home cookery

Anchovy sauce Cayenne. Lemon juice ... Cream 4 gills. I oz. I oz. a little more than ^ pint. I dessertspoonful. a few drops. 2 tablespoonfuls. Stew the shrimp shells in the milk. Strain ; cook the flour in the butter ; add the milk ; stir till it has boiled well. Add the anchovy sauce, cream, shrimps, cayenne. Re-heat. Anchovy Sauce. Melted butter sauce ... J pint. Cream 2 tablespoonfuls. Anchovy sauce to taste. The melted butter for the above sauce should be made according to the directions on page 160, but either milk or fish stock may be used. The cream and anchovy are added after the sauce has boiled. Gooseberry Sauce. Green gooseberries i lb. Melted butter | pint. Sugar to taste. Stew the gooseberries in a stew jar in the oven till they are quite done, but not overdone. Break them up with a spoon, then add the melted butter and sugar. Some persons like the gooseberries rubbed through a sieve before they are mixed with the melted butter. This is an old-fashioned sauce, which is sometimes eaten with mackerel and with boiled lamb. Mayonnaise Sauce, Yolk of egg I. Salad oil i gill. Tarragon vinegar to taste. Common vinegar ,, Chili vinegar r teaspoonful. Pepper and salt. English mustard J teaspoonful. French mustard ^ teaspoonful. Castor sugar i teaspoonful. Put the yolk of the egg into a basin, add the mustard and seasoning. Stir in gradually the oil, drop by drop at first, then as it thickens, more oil can be added at once. Flavour with the vinegars to taste. A little cream can be added if preferred. When wanted for coating, about half a gill of aspic jelly must be added to stiffen it. When mixed, this sauce must be of the consistency of very thick cream. Tartare Sauce. This sauce is made in the same manner as mayonnaise, with the addition of — Finely chopped shallot or green onions ^ teaspoonfuL Chopped pickled gherkin or capers i tablespoonful. If preferred the onion or shallot may be omitted. Egg Sauce. Milk 1 pint. Butter I oz. Flour f oz. Hard boiled eggs 2. Cayenne and salt to taste. Boil the eggs for twelve minutes ; cut into dice. Add them to half a pint of white sauce (p. 167). Cayenne and salt to taste. ANOTHER WAY. Take the same ingredients as in the former sauce, but boil only one of the eggs. Beat the yolk of the other egg, add it to the white sauce, and stir it over the fire till cooked, but not curdled. Add the other egg, chopped, and cayenne and salt to taste. HoIIandaise Sauce. Yolks of eggs 4. Fresh butter 4 oz. Vinegar 2 tablespoonfuls. Cold water i tablespoonful. Salt to taste. Beat the eggs in a saucepan ; stir in the water and the vinegar. Stir very carefully over the fire till thickened. Stir one way, and be very careful that it does not curdle. Last of all, stir in the butter in small pieces, and add salt to taste. It must be made in a double saucepan. Imitation Hollandaise Sauce. Flour f oz. Butter 2 oz. Boiling water ^ pint. Yolks of eggs 2. Juice of half a lemon, or i dessertspoonful of vinegar. Salt. Make a melted butter sauce (p. i6o) of the butter, flour, and water. Beat the eggs well, add the sauce to them, and stir over the fire till the eggs have thickened, but do not let it curdle. Add the lemon juice, or vinegar, and salt. Parsley Sauce. Butter I oz.