Wholesome cookery

dessert-spoonful of lemon-juice ; next add 3 tablespoonfuls of cream, add pepper and salt to taste, and 1 ounce of butter. Place this in a jar, and the jar in a saucepan of boiling water. Stir until quite smooth and thick. This sauce must not boil ; If it does, it will curdle. It may also curdle if the cook puts it into a very hot saucc-tureen ; so care must be taken. 467. — Milanese Sauce. Wash and bone two anchovies ; peel 1 large mushroom, 4 shallots ; chop them small ; put them into a saucepan, with 2 ounces of butter, and stir over the fire till nearly brown, dredge in a tablespoonful of flour. Mix all well, and then add 1 tablespoonful of caper vinegar, half a grain of cayenne pepper, a mustard-spoonful of freshly made mustard, 1 gill of stock, 1 tablespoonful of marsala. Simmer slowly for 20 minutes ; stir and skim frequently ; strain the sauce ; add 1 teaspoonful of capers; boil for 5 minutes. 468. — Greek Sauce (1). Pound 24 Jordan almonds (peeled, of course) with 1 teaspoonful of caviare, oil, pepper, salt, and lemonjuice ; eat with cold lentils, cold haricot beans, cold broad beans, or cold fish. The oil must be of a sufficient quantity to form a paste. N.B. — You can use vinegar in place of lemonjuice, or anchovy paste in place of caviare. Those who do not dislike garlic will find it an improvement to rub the mortar with garlic. 468a. — Greek Sauce (2). Pound some caviare with some bread (soaked in milk or stock, and pressed nearly dry), pepper and salt; beat some oil to this, and make the whole mixture look like a grey cream ; flavour with lemonjuice. Eat with fried fish or cold vegetables, or serve with brown bread and butter as a hors d’ceuvre. 469. — Almond Butter (Savoury). Pound and peel 12 Jordan almonds (or Barcelona nuts) with 3 ounces of butter, add a pinch of chopped parsley, a pinch of chives, a pinch of chopped tarragon, and a pinch of caviare ; add salt and pepper to taste. Use this for sandwiches, or hand it instead of cheese, alone, or on biscuits. 470. — Anchovy Pie. Have ready some puff paste, spread a portion of it on a round tin ; have ready some boned and pounded anchovies and some “ thon,” spread a mixture of this, about 1 inch thick, on the paste, cover with another piece of paste, make the edges stick together with a little cold water. Brush over with some yolk of egg, and bake. Small anchovy pies can be made in small tartlettins. The “ thon ” can be bought in tins. 471. — French Wine Sauce. Mix thoroughly 1 tablespoonful of potato flour with 1^ ounces of butter ; add half a pint of water, li ounces of brown sugar, a little grated orange-peel ; boil this all up together, and before removing from the Are, add 1 tablespoonful of sherry, 1 tablespoonful of brandy, and 1 tablespoonful of rum. Some persons use 2 tablespoonfuls of each, wine, brandy, and rum. This is a matter of taste. 472. — French Beans au Gratin, Boil them and, when thoroughly drained, dress them like the turnips (174). 473. — Curried Cabbages. Prepare No. 90 Curry Sauce. Parboil some cabbages, and finish cooking them slowly by simmering them for one hour in the curry sauce. N.B. — If the cabbages are large ones, cut them in halves or quarters before putting them in the curry sauce. 474. — Curried Cauliflowers. Proceed in the same manner as for Curried Cabbages.