Myra's cookery book

Order. Ingredients. Quantities. Method. 6... Vinegar A few drops Add if liked. 7... Very nice for warming slices of cold beef, mutton, veal, &c. 29.-SAUCE ROBERT. Order. Ingredients. Quantities. Method. I... Onions 3 or 6 ... Chop fine. 2... Butter 2 OZ, Melt in a saucepan on a slow fire. 3- ... Put in the chopped onions to brown. 4... Flour I dessert Sprinkle over and stir well. spoonful 5" Stock i pint ... Add gradually, still stirring. 6... ... ... Leave the saucepan uncovered and reduce for 20 minutes. 7... ... ... Draw the saucepan away from the fire. 8... Mustard I tea ] spoonful 1 Mix in a basin, adding the vinegar g... Vinegar 1 table ( drop by drop. spoonful ) 10... ... ... Stir well and add to the sauce. II... ... ... ... Serve in a sauceboat with roast pork. 30.-SAUCE REMOLADE. Order. Ingredients. Quantities. Method. I... Eschalots •« 2... 3" Parsley Tarragon Chop fine separately, and then mix 4... Chervil in a basin. 5... Chives 6... Salt, pepper ... Sprinkle over. 7... Capers A few ... Add if liked. 64 MYRA'S COOKERY BOOK. SAUCE REMOLADE — {continued). Order, Ingredients. Quantities. Method. 8... Mustard I tea spoonful Put in another basin. 9... Olive oil 2 table spoonsful Add drop by drop, and mix smooth with the mustard. 10... ... ... • • . ... Add the chopped herbs and mix well. II... Yolk of egg ... I Beat and add if liked. 12... Serve with cold meat or chicken, &c. 31-TOMATO SAUCE. rder. Ingredients. Quantities. 1... Tomatoes ... 8 2... ... 3- Salt and pepper ... ... 4... Bayleaf ^ leaf ... 5--- Sliced onion... I 6... Bunch of parsley and thyme ... ... 7... Water ... ... 8... Vinegar 2 or 3 drops 9... ... .... 10... ... II... ... ... 12... — 13... ... ... ... 14,.. Butter i lb. ... 15... Flour, if liked I table spoonful 16... Salt and pepper 17... ... ... ... 18... ig... Stock A few drops 20... ... Method. Choose them very ripe. Cut them in quarters, and put them into a saucepan. 1 I ^ Throw on the tomatoes. Pour over till all is covered. Add. Put the saucepan on a slow fire. Stir for 15 minutes. Put a sieve over a basin. Put the tomatoes in the sieve. Rub the tomatoes through the sieve. Melt in a saucepan over a slow fire. Dredge over, stirring with a wooden spoon. Sprinkle over. Pour in the tomato sauce gently, stirring without stopping over a slow fire. Let it thicken uncovered. Add if the sauce is too thick. Serve in a sauceboat. SAUCES AND FORCEMEATS. 265 32-SAUCE an hmire noir. Order. Ingredients. Quantities. Method. I . Butter i lb. ... Melt in the frying-pan. 2.. Salt and peppei Sprinkle over. , 3- ... ... Stir till the butter browns, but do not ■ let it burn. 4.. Parsley ) A very Chop fine and throw in to fry. 5” Chives ( little 6... Vinegar I tea Add, stirring quickly. spoonful 7- »•> ... ... Pour this sauce boiling over fish, or hard boiled eggs. 33. — SAUCE Piquante. Order. Ingredients. Quantities. Method. I... Tarragon I wine vinegar glass 2... 3-” Eschalots Bunch of Chopped Put into a saucepan and boil over a parsley, good fire till the vinegar is thyme, and evaporated. bay leaf * • • ... 4... Pepper corns 3 or 4 ... 5-" Stock or gravj- 3 table Pour into the saucepan. spoonsful 6... ... ...