Mrs. Maclurcan's cookery book

Bunch sweet herbs 1 teaspoonful butter. Mode. — Put the stock into a saucepan with the onion, herbs, cloves, parsley and salt ; allow them to simmer until well flavored with the herbs, strain, add the milk to the stock, boil up again, thicken with a little flour, then add the butter, put on one side until required. This answers the purpose of white sauce. Sauces. 327— BRANDY SAUCE. ^ pt. water I tablespoonful of sugar 1 wineglassful of brandy Arrowroot 3 or 4 drops caramel. Mode. — Boil the water in an enamelled saucepan, mix tlie arrowroot and stir it until it thickens, then add the sugar (more if required), and brandy, color with a few drops of caramel. 328— SWEET SAUCE. J pt. of milk Essence of lemon or vanilla Cornflour Sugar. Mode. — Boil the milk, thicken with a little cornflour, flavor with a few drops of essence of lemon or vanilla, put in the sugar, stir until it is dissolved. 329— APPLE SAUCE. 6 apples 1 teaspoonful butter A little sifted sugar. Mode. — Peel and core the apples, cut them into small pieces, put into a saucepan, with about a tablespoonful of sugar (more if necessary), and a very little drop of cold water. Then boil sufficiently to pound to a pulp, and add the butter ; serve in a sauce tureen with duck, goose or pork. 330— BEEAD SAUCE. ^ pt. of milk Salt and cayenne 1 onion Butter J cupful breadcrumbs Nutmeg. Mode. — Boil the onion in the milk until tender, take it out, put in the breadcrumbs with pepper and salt, add the butter and a little nutmeg ; serve in a tureen. 331— SHRIMP SAUCE, ^ pt. shrimps J pt. white sauce. Saucer. Mode. — Pick the shrimps or small prawns (as we don't get shrimps), if too large cut in two, add to the white sauce, boil for a few seconds and serve. Juice of a lemon is an improvement. 332— LOBSTER SAUCE. J a fresh lobster or 1 tin 1 pt. of white sauce. Mode. — Shell and chop up the lobster if fresh or if tinned, add it to the white sauce, also the juice of a lemon, and a little cayenne ; boil for a few minutes. 333— OYSTER SAUCE. 12 large oysters 1 teaspoonful chopped ^ pt. white sauce parsley A little butter. Mode. — Put the oysters with their liquor, chopped parsley and a little butter into the white sauce, and allow only just to come to a boil, or the oysters will get tough. 334— MINT SAUCE. i pt. of vinegar 2 tablespoonfuls ^chopped 1 tablespoonful sugar mint. Mode. — Boil the vinegar and sugar together, when cold pour over the mint, and serve in a tureen with lamb. 335— TARTARE SAUCE. i pt. white sauce 2 eggs Cayenne Juice of 2 lemons. Mode. — Beat up the eggs and pour into the lemon juice, stirring quickly the one way all the time, pour into the saucepan with the white sauce, add a little cayenne^ and allow it to come to a boil, then it is ready for use. Sauces. 336— LEMON SAUCE. Juice 6 lemons 6 eggs i pt. white stock. Mode. — Squeeze the lemons into a basin, add the juice to the stock, beat up the eggs well, pour into the lemon, stir quickly one way, put into a saucepan and boil, stirring all the time. 337— SAUCE FOR BOILED PUDDINGS. ^ pt. of milk 3 eggs 2 tablespoonfuls sugar Essence of lemon or vanilla. Mode. — Boil the milk, when boiling stir in the eggs, which have been well beaten, add the sugar and essence, keep stirring all the time until it boils. 338— ONION SAUCE. 2 onions Flour