The Dudley book of cookery and household recipes

Dinner should be a procession, not a crowd. Sir William Gull A good dinner sharpens wit, while it softens the heart, Doean There is an emanation from the heart in genuine hospitality which cannot be described, but is immediately felt, and puts the stranger at once at his ease, Washington Irving ¥ A cheerful hole makes a dish a feast, ful wife is the joy of life. A cheer- Seneca Where love has entered as the seasoning of food, I believe that it will please any one, Plautus Appetite does not need sauce. Italian Hunger is the best spice of food, thirst of drink. Cicero CUMBERLAND SAUCE FOR COLD BEEF OR HAM Three oranges, one lemon, one tablespoonful of Worcester sauce, one tablespoonful of Harvey sauce, two tablespoonsful of red currant jelly, a little Bengal Club chutnee and a wineglassful of claret or port wine. Put the wine and jelly into a small stewpan to boil for five minutes, then add the chutnee and sauces. Squeeze in the juice of the three oranges and the lemon, then strain and serve cold, adding the rind of two oranges finely cut a la julienne, taking care to cut away the white inside part of the peel. ¥ ORANGE SAUCE OR HAM SAUCE A LA WOMBWELL ONE stick horse radish grated, two ounces red currant jelly melted, one tablespoonful mixed mustard, the grated rind and juice of two oranges and one lemon, one tablespoonful of white vinegar. Mix altogether and serve. G ORANGE SAUCE fTlWO grated oranges, the juice of ditto, one dessertspoonful of currant jelly, three wineglasses of port, three spoons of mustard and a little black and cayenne pepper. All to be well mixed and beaten over a slow fire to serve up when cold. ¥ GERMAN CREAM SAUCE FOR HARE OR ROEDEER Boil half a pint of good cream, add two ounces of meat glaze, salt, pepper and the juice of a lemon. Pass through a sieve or muslin and serve hot. ¥ ANOTHER SAUCE FOR ROEDEER OR HARE Make a sauce with a little mixed vegetable fried in a stewpan with some small pieces of bacon or ham, two cloves, a few black peppercorns, the usual bouquet of parsley, bay leaf and thyme. Add a wineglassful of vinegar. When it is all fried a nice brown let this reduce, then add a half-pint of rich Espagnol sauce. I^t all simmer together, strain through muslin and serve with roedeer or hare. SAUCE FOR SPATCHCOCK Make a reduction of vinegar with a chopped shalot, two leaves of tarragon and a “ merspoor ” (which consists of thyme, parsley and a bay leaf), also a pinch of salt. Add in equal parts, tomato sauce, half glazed, and glaze of meat. Let it boil for ten minutes, then add butter the size of two nuts. Stir the sauce during two minutes, pass through a sieve and serve. PAPRICA SAUCE PUT in a saucepan some bacon cut in small pieces, put it on the fire and fry it well. Cut an onion in small pieces and fry it brown, add some paprica to taste. Take a pint of sour cream and let it boil until it becomes thick. Mix with the bacon and onion and a little flour and salt to taste. Strain and serve hot. ¥ SAUCE BECHAMEL