Liverpool School of Cookery recipe book

Note. — The above recipe gives average quantities of ingredients. As the thickening power of flour varies, and the sauce is used for so many different purposes, a little more liquid must sometimes be added to bring the sauce to the desired consistency. According to the purpose intended, the flavour of mace, bay leaf, mushroom, vegetables, etc., may be added to the liquid before making the sauce. To each pint white sauce, made as above, stir in 1 tablespoonful finely chopped parsley just before serving. Gaper Sauce. Add 1 large dessertspoonful of capers, and a little of the caper vinegar, to each pint of white sauce. Parsley Sauce. SAUCES FOR FISH, MEAT, ETC. Onion Sauce. Blanch 4 small onions by putting them into cold water and bringing to the boil. Drain and put them into fresh boiling water and boil till tender — about \u00bd hour. Chop the onions as fine as possible and add them to £ pint white sauce. Melted Butter. 2 oz. butter. . J pint water. | oz. flour. I Salt and pepper. Method : Melt half the butter in a small saucepan, add the flour and blend perfectly. Stir in the water a little at a time, and boil for 3 minutes. Take the pan off the fire and mix in the remainder of the butter in small pieces, letting one piece be thoroughly mixed before adding another. After adding the butter, the sauce must not be allowed to boil. Season with salt and pepper. Add lemon juice if used for fish or veal. Brown Sauce. 1 slice of onion. 1 oz. butter. 1 oz. flour. | pint stock. 1 tablespoonful tomato pulp. Salt and pepper. Method : Brown the onion in the hot butter, add the flour, and brown that also. Stir in the stock, a little at a time, add the tomato and seasoning, and boil till the sauce is reduced one-third, keeping it well skimmed. Strain or tammy. This sauce can be used as a foundation for a great variety of sauces, flavouring of mushroom, onions, ham, wine, etc., being added. 1 o Bread Sauce. 3 cloves. 1 small onion. \ pint milk. 6 peppercorns. 2 oz. fine bread crumbs. £ teaspoonful salt. \ oz. butter. Cayenne if liked. Method : Stick the cloves into the peeled onion, put in a white -lined pan with the milk and peppercorns. Set near the fire for 15 or 20 minutes to extract the flavour. Strain the milk ; if wasted, make up the \ pint and put back into the pan with the crumbs. Simmer slowly for \ hour, stirring carefully to avoid burning. Stir in the butter just before serving, boil up, season with salt, and a little cayenne if liked. Horseradish Sauce. £ pint cream or good milk. 2 oz. grated horseradish. 1 teaspoonful sugar. \ teaspoonful mixed mustard . 1 teaspoonful white wine vinegar. Salt. Pepper. Method : Mix well together, and, if for hot meat, just warm, but do not boil. May be served either warm or cold. Maitre d’Hotel Butter for Grilled Meats. i oz. butter. Pew drops of lemon juice. 1 dessertspoonful finely-chopped Salt and pepper, parsley. Method : Mix together on a plate with a knife, lay in a cool place till required. Place on the grilled steak or chop at the moment of serving. 7* SAUCES FOR FISH, MEAT, ETC. Mayonnaise Sauce. 1 raw yolk of egg. 1 saltspoonful dry mustard. Pinch of salt and pepper. Cayenne. Salad oil. 1 teaspoonful tarragon or malt vinegar. A few drops of lemon juice.