Myra's cookery book

Lemon juice... Squeeze ia J lemon, stir and serie. 8.-0YSTER SAUCE. Order. Ingredients. Quantities. Method. I... Oysters 2 doz. ... Scald and strain the liquor into a basin. 2... ... ... 55'ash in cold water and cut off the beards. SAUCES AXD FORCEMEATS. 255 OYSTER SAUCE— [continued). Order. Ingredients. Quantities. Method. 3'” ... Put them into a stewpan and pour the strained liquor over them ; heat them slowly, simmer a minute or two, and take them out. 4... Ancliovj’sauce Add I spoonful to the liquor. 5.. . 6.. . Half a lemon Butter rolled j Add; stir till they boil, and arc ill flour 1 well mixed ; add a blade of mace. 7... New milk i pint ... Add and stir till the sauce boils. y... Take out the mace and lemon, and squeeze the lemon juice into the sauce. 9... 1 Put in the oysters, stirring all the time, then simmer till hot, and serve. 9.- -LOBSTER SAUCE. Order. Ingredients. Quantities. Method. I... Lobster Break the body, and cut the flesh into small pieces. 0 Melted butter *... Add and stir. 3" Salt and pepper ... Add. 4... Cayenne Add, stir all together and heat with- out boiling. lO.-EGG SAUCE. Order. Ingredients. Quantities. Method. I... Eggs 2 Boil till hard. 2... Melted butter First chop the whites, then the yolks, but neither very fine, and mix them' together. 3- ■j pint ... Put into a sauce boat. 4... ... Add the eggs, stir and serve. MYRA'S COOKERY ROOK. 25S ll.-BREAD SAUCE. Order. Ingredients. Quantities. Method. I... Bread crumbs i pint ... Choose stale bread, and grate very fine. 2... Milk i pint ... Boil and pour over the bread crumbs. 3- ... Cover the basin with a plate, and let it stand 30 minutes. 4... . . • • • • Put the soaked crumbs in a small saucepan, and beat with a fork if not quite smooth. 5--- Salt I spoonful Add. 6... Mace J tea spoonful Add. 7... Cayenne A pinch ... Add. 8... Butter I oz. Add. g... ,,, Put on the fire and stir constantly. 10... Milk or cream 2 table spoonsful Add gradually and keep stirring. II... Boil 4 or 5 minutes, and serv'e very hot. 12.-BREAD SAUCE, with onion. Order. Ingredients. | Quantities. Method. I... Bread crumbs i pint ... Grate fine and put in a saucepan. 2... Onion I large and mild Add the white part only cut in quarters. 3- 4... Milk 1 pint ... Add. Boil for about 50 minutes. s... Press through a hair sieve. '6... ... Put in the saucepan again, and reduce if too thin by boiling. 7... Salt I spoonful Add. 8... Nutmeg I spoonful Add. q... Butter I OZ. Add. 10... Cream 2 or 3 table spoonsful Add. II... ••• Boil a few minutes, and serve verj’ hot. SAUCES AND FORCEMEATS. 257 13.-T0 CLARIFY GRAVY. Order. Ingredients. Quantities. Method. I... Gravy 2 quarts Skim, strain, and pour hot into a saucepan. 2... Whites of eggs 2 or 3 ... Beat up and add gradually. 3- Stir on the fire until the gravy nearly boils. 4... ... Take it off the fire and let it stand a minute. 5- ... Pour very slowly through a wet cloth into a basin. 6... • •• « • • * * * * • • When cold it will form a cleat transparent jelly. 14.-TO TAKE THE FAT OFF SAUCES. Draw the saucepan to the side of the stove, and throw a few drops of cold water into it. The fat can then be easily removed with a spoon. 15.— TO THICKEN SAUCES.