Myra's cookery book

Add by degrees and stir well. 5... •... Put it in a small saucepan, and hold it over the fire. 6... ... Stir well, and make the sauce quite hot, but do not let it boil. 7... ... Serve hot or cold. 39.-SAUCE POIVRADE, to serve with chicken a la diahle. Order. Ingredients. Quantities. Method. I... Sherry I wine ■*> glass 2... Stock ... 2 wine 3- Eschalot glasses I chopped Pleat together in an open saucepan 1 and reduce the sauce. fine 4... Pepper and salt ... 5--- Parsley A small ■ bunch 6... • * • ... ... ... Take out the parsley 7... ... ... Serve in a sauceboat. 40.-SAUCE Tartare. Order. Ingredients. Quantities. Method. I... Chervil ) 2... Eschalot .«» > Chop fine and mix in a basin. 3-- Tarragon ) SAUCES AND FORCEMEATS. 269 SAUCE, Tartare — [continued). Order. 1 Ingredients. I Quantities. Method. 4... Salt, pepper... Spiinkle over. 5-" Mustard I dessert ) spoonful 1 Mix together and add the chopped 6... Vinegar I dessert ( herbs by degrees. spoonful ) 7... Yolk of egg... I Beat up and add. 8... Olive oil 2 dessert Add drop by drop, stirring all the spoonsful time. g... Vinegar A few Add if the sauce is too thick, drops 10... ... Serve with cold meat. 41-WALNUT CATCHUP. Order. Ingredients. Quantities. Method. I... Walnuts 100 young Beat and pound in a large mortar. 2... ... ... Put them into a jar. 3" Eschalots chopped 6 oz. 4... Garlic I clove ... • Add. 5... Vinegar 2 quarts... 6... Salt ilb. ... 7... ... ... Let this stand for a fortnight, stirring twice a day. 8... ... Strain off the liquor and put it in a 9... Anchovies ... 2 OZ. stewpan. 10... Peppercorns... 2 OZ. i Add. II... Mace i oz. 12... Cloves i oz. ... j 13... ... Boil for J hour, skimming well. 14... Strain off, cork well, and keep in a dry place. 270 MYRA'S COOKERY DOOR. 42. -MUSHROOM CATCHUP. Order. Ingredients. Quantities, Method. I... Mushrooms ... I peck ... Break into a large basin. 2... Salt i lb. ... Strew over the mushrooms. 3-" • . • • . . ... ,,, Place in a cool oven all night. 4... ... Strain off the liquor, measure it, ar.d let it boil 15 minutes. 5'” Pepper I OZ. to I quart of liquor I Add to the liquor and let it boil J 6... Allspice \ oz. to do. hour. 7... Ginger Joz.to do. 8... Mace 2 blades... 9... ... When cold, bottle and cork. 43.-MAYONNAISE SAUCE. Order. Ingredients. Quantities. Method. I... Yolks of eggs 2 ** 2... Salt and pepper Beat up in a basin beginning with 3-" Lemon juice I tea the eggs and adding the vinegar or good spoonful drop by drop. 4... Salad oil 2 table spoonsful Add drop by drop, beating all the time for 15 minutes. 5... Water I tea Add drop by drop when the sauce spoonful is thick. delicious with cold meat or fish. 44.— RED CURRANT JELLY SAUCE, /or venison. Order. Ingredients. Quantities. Method. I... Red currant I small Melt in a saucepan. 2... jelly Port wine pot I wine glassful Add. 3" Simmer gently till hot and sen-e ij a sauceboat. SAUCES AND FORCEMEATS. 271 45-WINE SAUCE, fo>' puddings. Order. Ingredients. Quantities. Method. J ... ! Melted butter i pint Make in a saucepan. 2... Powdered oz. ... Add. sugar 3" Lemon peel J lemon... Grate very fine and add. 4... Sherry 2 wine Add gradually. glasses 5” ... ...