Home cookery

Put the butter into a saucepan, when quite hot put in the onion (sliced) and fry it a good brown, then add the flour, stir till nicely browned. Add the stock, stir well, and boil three or four minutes. Last of all put in catsup and seasoning. Strain. 1 oz. I tablespoonful. half a small one. to taste. PUDDING SAUCES. Wine Sauce. Water (boiling) ... ^ pint. Water (cold) ... ... 2 tablespoontuls. Sherry ^ pint. Sugar ... to taste. Arrowroot a small teaspoonful. Mix the arrowroot to a smooth paste with the cold water. Pour on the boiling- water gradually, stirring well. Put it into a saucepan, add the wine, boil one minute, sweeten and serve. This sauce may be coloured with a few drops of cochineal. Egg and Wine Sauce. Milk (boiling) ^ pint. Egg I. Sherry i wineglassful. Sugar ... , to taste. Beat the egg well, beat in the sherry. Pour on the milk, which must be almost boiling, and while doing so whisk the sauce quickly till it froths. It must be served immediately. Lemon Sauce. Lump sugar ... i oz. Lemon i Water (boiling) ... rather more than half-pint. Water (cold) ... 2 tablespoonfuls. Arrowroot a small dessertspoonful. Rub the sugar on the lemon rind, till all the outer rind is removed. Put it into the boiling water. Mix the arrowroot with the cold water, pour in the boiling water, return to the saucepan and boil for one minute, add the lemon juice. If the lemon is a very large one, more sugar will be required. Sabayon Sauce. Eggs 2. Sherry J pint. Castor sugar i oz. or rather more. Beat the eggs in a double saucepan, and with a whisk beat in the sugar, then the sherry. Put the sauce on the fire and whisk till the eggs are cooked but not curdled. Buttered Brandy Sauce. Butter 4 oz. Castor sugar 2 oz. Brandy |- wineglassful. Beat the butter to a cream. Beat in the sugar, and last of all the brandy. Keep in a cool place till wanted. Marmalade Sauce. Water ^ pint. Marmalade 2 tablespoonfuls. Lemon juice i teaspoonful. Sherry i wineglassful. Sugar to taste. Put the marmalade, water, and lemon juice in a pan. Stir till it boils. Add the sugar, and last of all the sherry. This sauce may be made without the sherry, then a little more water and lemon juice should be used. Raspberry Sauce. Water ^ pint. Raspberry jam 2 tablespoonfuls. Sherry i wineglassful. Sugar 3 or 4 lumps. Dissolve the sugar in the water, let it boil, add the jam, let it boil again, add the sherry, and serve. This sauce may be made without wine. A teaspoonful of lemon juice should then be added, and a little more water. Dean's Plum Pudding Sauce. lb. oz. wineglassful. Fresh butter Castor sugar Brandy Bitter almonds i dozen. (blanched and pounded). Beat the butter to a cream, beat in the sugar and almonds, then the brandy. Beat altogether in a warm place till it has the appearance of clotted cream. Chocolate Sauce. Grated chocolate Castor sugar ... Essence of vanilla Milk Egg 3 ozto taste, to taste. 1 pint. I (well beaten). Dissolve the chocolate in the milk. Let it boil, then add vanilla and sugar to taste. When quite hot pour it on the egg, whisk all the time. Return to the pan and whisk over the fire till the egg is cooked but not curdled. Serve at once.