Home cookery

Boil Port Wine Sauce. Quarter-pint gravy from roast venison or mutton. One wineg-lass of port. One teaspoonful of red currant jelly, these ingredients for two minutes. Serve in sauce tureen. Mushroom Sauce, h lb. Mushrooms White sauce (p. 167) ... J pint, (made without lemon) Peel and trim the mushrooms. Cut them into pieces, but not too small, as they will shrink in cooking. Fry them lightly in butter. Add them to the white sauce. Be careful to put in all the butter and the juice that has come from the mushrooms. Let the mushrooms cook in the sauce for ten or fifteen minutes. Stir often. Add pepper and salt, and serve. Celery Milk .. Cream Butter Flour.. Salt .. Celery Sauce. 2 heads. I pint. 2 tablespoonfuls. I oz. f tablespoonful. to taste. Take the white part of the celery. Cut it in rather small pieces, put it into the cold milk and stew till quite tender, then rub all through a hair sieve. Melt the butter in a saucepan, stir in the flour, then add the puree of celery. Boil three or four minutes, then add the cream and salt, and serve. Piquante Sauce. Vinegar Onion Capers Gherkin (chopped) Pepper and salt ... Brown sauce I wineglassful. a small one (finely chopped). I tablespoonful. I tablespoonful. to taste. Let the onion stew in the vinegar till the vinegar is reduced to less than one half, add the capers, gherkin, and brown sauce. Simmer fifteen minutes. Season and serve. Bechamel Sauce (No. i). Milk f pint. Butter I oz. Flour f oz. Cream 2 tablespoonfuls. Button mushrooms ... 6, or A few small slices of carrot, turnip, and onion, and a small bunch of thyme, parsley, and marjoram. Salt a pinch. Simmer the mushrooms, or the vegetables and herbs in the milk, strain. Cook the flour in the butter ; add milk. Stir till thick. Boil a few minutes. Add cream, salt, and re-heat. Another Recipe (No. 2). Milk or white stock ... \ pint. Butter I oz. Flour I oz. Cream i gill. Aspic jelly \ gill. Flavour the milk with a little carrot, turnip, shallot, celery, six white peppercorns, a blade of mace, and a small bunch of herbs ; when flavoured sufficiently, strain away the vegetables, etc. Melt the butter in a small saucepan, add the flour, and then stir in gradually the milk ; let it boil well, add the cream, and boil again about five minutes, stirring well ; season to taste, and stir in lastly the aspic jelly. This sauce is suitable for coating cold boiled fowl, cutlets, etc. Chaudfroid Sauce. Mix together one gill each tomato, brown sauce, and aspic jelly ; reduce over the fire to half a pint. Strain it, and when cool it is ready for use. Sauce for Cutlets, etc. Brown stock Vinegar Sherry Carrot Celery Onion i pint. 1 wineglassful. 2 tablespoonfuls. I oz. (chopped small). I oz. I tablespoonful. ID. a tiny piece, to taste. Butter Mushroom catsup Peppercorns ... Mace Pepper and salt Heat the butter, fry the vegetables till brown, add the vinegar, catsup, mace and peppercorns. Simmer till reduced to half. Add the stock. Simmer half an hour. Add the sherry. Strain and serve. Easily Made Brown Sauce. Brown stock (well flavoured) ^ pint. Butter I oz. Flour Mushroom catsup Onion Pepper and salt . . .