Myra's cookery book

I pint ... Add. 7... Sherry 2 wine glasses Add. 8... Pepper, salt ... ... Add. g... Sweet herbs ... A bunch Add. 10... Cloves 201-3 ... Add. II... ... Sipimer for 3 hours. 12... ... ... ... Strain. 13... Roux ... ... Colour with roux. 14... ... ... Reduce and skim. 15... •• • t This makes a brown clear sauce to be used as required. 23.- -SAUCE ITALIENNE. Order. Ingredients. Quantities. Method. 3- 4- 5- 8... g... 10... II Parsley Eschalots Mushrooms Truffles Butter Sherry Stock Pepper, salt A few sprigs 2 or 3 4 or 5 2 or 3 2 oz. I wine glass J pint > Chop fine and mix together. Melt in a stewpan over a slow fire. Throw in the prepared seasoning, stir it well, and brown in the butter. Add still stirring. Add and continue stirring. Add. Boil i hour, stirring all the time. Serve in a sauceboat, with roast meat. SAUCES AND UORCEMEAfS. 26t 24.-SAUCE A la Bechamel. Order. Ingredients. Quantities. Method. I.. Butter 2 OZ. ) 2.. Flour I dessert spoonful i pint ... > Roll together and put in a stewpan. 3- Cream or boiled milk Add gradually and stir till smooth. 4... ... .. ... ... Put on a slow fire and stir 10 minutes. 5... Veal stock .. A pint ... Add, still stirring. 6... Butter I OZ. Cut in small pieces and add. 7- Pepper, salt .. ... Add. 8... ... ... Keep the sauce hot in a bain-marie. 9... • •• •• ... It should be of the consistence of cream and ivory-white in colour. 25.- -SAUCE d la maitre d'hotel. Order. Ingredients. Quantities. Method. I,.. Butter I OZ. “.V 2... Pepper, salt ... ... «. 3- Chopped A good parsley pinch Mix, knead into a ball and put on a 4... Chopped eschalots 2 hot dish. 5- Vinegar or A few 6... lemon juice drops Put the cooked fish or meat on the ball and serve; the heat of the dish will melt the sauce. 26. — ANOTHER SAUCE « la maitre d'hCtcl. Order. Ingredients. Quantities. Method. I... Flour I dessert spoonful 2... Water j pint ... 3- Butter I OZ. 4... Chopped parsley I dessert spoonful > Mix together and put in a stewpan. 5- Chopped chives A pinch... 6... Pepper, salt ^ 262 MYRA’S COOKERY BOOK. ANOTHER SAUCE d la maitre d'Mtcl — [continued). Order. Ingredients. Quantities. Method. 7... Stir with a wooden spoon until it 8... Lemon juice A few drops begins to boil. Add if liked. g... ... Pour over the meat and serve. 27. -SAVOURY SAUCE. Order. Ingredients. Quantities. Method. T... Vinegar I wine Put in a saucepan. 2... Eschalot glass I Cut in pieces and add. 3-“ Bay leaves ... 4 or 5 ... Add. 4... Thyme and A few Add. 5... parsley Cloves sprigs 2 Add. 6... Pepper A large Add. 7... Salt pinch Add. 8... . • • . • • « • • « • Boil till the vinegar is reduced to g... Stock J pint ... half the quantity. Add and simmer gently. 10... Butter and I oz. Make a roux in another saucepan. II... Hour Strain the sauce on to the roux. 12... ... Boil for 20 minutes. 28.- —SAUCE panvre hominc. Order. Ingredients. Quantities. Method. I... Eschalots 5 or 6 ... Chop fine and put in a saucepan. 2... Parsley A few Chop and add. 3 • Gravy or stock sprigs J pint .. Pour over. 4.. Pepper, salt.. ... •. Add. ... Simmer for } hour until the eschalots 1 1 are tender. SAUCES AND FORCEMEATS. 263 SAUCE an pauvre hommc — {continued).