Middle class cookery book

Caper Sauce for Boiled Mutton £ Pint Melted Butter | 1 Tablespoonful Capers Prepare the melted butter as directed ; add the capers ; stir them into the sauce when it is cooked ; let it boil once. Pickled nasturtiums chopped like capers make a good sauce. Egg Sauce £ Tint Melted Butter | 2 Hard-boiled Eggs Shell the eggs; chop the white and yolk together ; add them to the sauce. Serve with boiled fowl. Onion Sauce h Pint Melted Butter | 4 Medium-sized Onions Skin the onions ; boil them till quite soft ; chop them fine, or rub them through a colander or sieve; add them to the melted butter sauce, which should be made with milk. Serve with boiled rabbit and shoulder of mutton. Shrimp Sauce i Pint Melted Butter 1 Teaspoonful Anchovy Sauce i ,, Picked Shrimps Pinch of Cayenne I repare the melted butter ; when it is ready, put in the shrimps, with the' anchovy sauce and cayenne. Let the shrimps get hot, but do not let the sauce boil after they are in. Serve with boiled fish. Lobster Sauce ? rint„M°Hed ^u^er 1 Teaspoon ful Anchovy Sauce 1 Small Lobster Pinch of Cayenne Tinned lobster can be used for this sauce. Cut the 126 MIDDLE CLASS COOKERY BOOK PART II meat of the lobster into small pieces as neatly as pos- sible ; when the melted butter sauce is ready, put in the lobster, anchovy, and cayenne. Let it get hot, but not boil — boiling spoils the colour of the lobster. If a fresh lobster is used, pick out the meat ; pound the coral (the red substance inside the shell, extending down the back of the lobster) ; mix it with a little butter, and stir it into the sauce before putting in the meat of the lobster. Crab Sauce Proceed as for lobster sauce. Bdchamel Sauce for Chicken 1 oz. Flour 1 „ Butter 1 Bint Milk Small Piece of Carrot 1 Small Onion 3 Cloves 6 Peppercorns I Teaspoonful Salt Small Piece of Turnip \ oz. Gelatine Dissolve the gelatine in a quarter of the pint of milk ; put the rest of the milk into a lined saucepan, with the vegetables cut up, the cloves, salt, and pepper- corns ; let it stand by the side of the fire for half an hour. Strain the milk ; melt the butter in a saucepan ; stir in the flour; add the milk; let it boil for three minutes, stirring well. Set it aside to cool a little ; then add the dissolved gelatine. Sauce Piquante 1 oz. Butter 1 Dessertspoonful Flour 1 Small Onion 1 Sprig Parsley 1 Teaspoon ful Salt Small Bunch Sweet Herbs 2 Cloves 1 Tablespoon ful Vinegar ^ Pint Cold Stock, or Cold Pepper [Water Peel and slice the ouion ; melt the butter in a sauce- pan ; put in the slices of onion ; fry them brown ; add the flour ; let it brown, but not burn ; pour in gradually the stock or water ; add the herbs, pepper, salt, cloves, CHAP. IX SAUCES 127 and parsley ; let all simmer for ten minutes ; add tlie vinegar, and strain the sauce. This is a good sauce foi mutton cutlets, or to serve with slices of cold beef, or mutton, broiled on the gridiron. White Sauce Make the sauce as directed |or melted butter (p. 1 24),' i using milk instead of water ; add a small pinch of cayenne pepper, a blade of mace, and a piece of lemon peel to the milk. When the sauce has boiled for three minutes, take out the mace and the peel ; take the pan from the fire ; stir in a small teaspoonful of lemon juice. Pour over a boiled fowl. Bread Sauce £ Pint Milk 3 oz. Bread Crumbs | oz. Buttei 1 Blade Mace (if liked)