Put into a very clean saucepan nearly half a pint of fine bread-
crumbs, and the white part of a large mild onion cut into quarters ; pour
to these three-quarters of a pint of new milk✪ Bread Sauce with Onion, and boil them very
gently, keeping them often stirred until the onion is perfectly tender,
which will be in from forty minutes to an hour. Press the whole
through a hair-sieve, which should be as clean as possible ; reduce the
sauce by quick boiling should it be too thin ; add a seasoning of salt
and grated nutmeg, an ounce of butter, and four spoonsful of cream ;
and when it is of a proper thickness, dish, and send it quickly to
table.
Bread-crumbs, nearly ^ pint ; white part of 1 large mild onion ;
new milk, f pint : 40 to 60 minutes. Seasoning of salt and grated
nutmeg ; butter, 1 oz. ; cream, 4 tablespoonsful : to be boiled till of a
proper consistence.
Ohs. — This is an excellent sauce for those who like a subdued
flavour of onion in it ; but as many persons object to any, the cook
should ascertain whether it be liked before she follows this receipt.
COMMON LOBSTER SAUCE.
Add to half a pint of good melted butter a tablespoonful of essence
of anchovies, a small half-saltspoonful of freshly pounded mace, and
less than a quarter one of cayenne. If a couple of spoonsful of cream
should be at hand, stir them to the sauce when it boils ; then put in
the flesh of the tail and claws of a small lobster✪ Common Lobster Sauce cut into dice (or any
other form) of equal size. Keep the saucepan by the side of the fire
until the fish is quite heated through, but do not let the sauce boil
again : serve it very hot. A small quantity can be made on occasion
with the remains of a lobster which has been served at table.
Melted butter, \ pint ; essence of anchovies, 1 tablespoonful ;
pounded mace, small \ saltspoonful ; less than \ one of cayenne ;
cream (if added), 2 tablespoonsful ; flesh of small lobster.
GOOD LOBSTER SAUCE.
Select for this a perfectly fresh hen lobster ; split the tail carefully,
and take out the inside coral ; pound half of it in a mortar very
smoothly with less than an ounce of butter, rub it through a hair-
sieve, and put it aside. Cut the firm flesh of the fish into dice of not
less than half an inch in size ; and when these are ready, make as
i
114
MODERN COOKERY.
[chap. v.
much good melted butter as will supply the quantity of sauce required
for table, and if to be served with a turbot or other large fish to a
numerous company, let it be plentifully provided. Season it slightly
with essence of anchovies, and well with cayenne, mace, and salt ; add
to it a few spoonsful of rich cream, and then mix a small portion of
it very gradually with the pounded coral ; when this is sufficiently
liquefied pour it into the sauce, and stir the whole well together ; put
in immediately the flesh of the fish✪ Good Lobster Sauce, and heat the sauce thoroughly by
the side of the fire without allowing it to boil, for if it should do so
its fine colour would be destroyed. The whole of the coral may be
used for the sauce when no portion of it is required for other pur-
poses.
CRAB SAUCE.
Page 125 · 3 recipe records on this page
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Put into a very clean saucepan nearly half a pint of fine breadcrumbs, and the white part of a large mild onion cut into quarters ; pour to these three-quarters of a pint of new milk, and boil them very gently, keeping them often stirred until the onion is perfectly tender, which will be in from forty minutes to an hour. Press the whole through a hair-sieve, which should be as clean as possible ; reduce the sauce by quick boiling should it be too thin ; add a seasoning of salt and grated nutmeg, an ounce of butter, and four spoonsful of cream ; and when it is of a proper thickness, dish, and send it quickly to table.
Bread-crumbs, nearly ^ pint ; white part of 1 large mild onion ; new milk, f pint : 40 to 60 minutes. Seasoning of salt and grated nutmeg ; butter, 1 oz. ; cream, 4 tablespoonsful : to be boiled till of a proper consistence.
Obs. — This is an excellent sauce for those who like a subdued flavour of onion in it ; but as many persons object to any, the cook should ascertain whether it be liked before she follows this receipt.
COMMON LOBSTER SAUCE.
Add to half a pint of good melted butter a tablespoonful of essence of anchovies, a small half-saltspoonful of freshly pounded mace, and less than a quarter one of cayenne. If a couple of spoonsful of cream should be at hand, stir them to the sauce when it boils ; then put in the flesh of the tail and claws of a small lobster cut into dice (or any other form) of equal size. Keep the saucepan by the side of the fire until the fish is quite heated through, but do not let the sauce boil again : serve it very hot. A small quantity can be made on occasion with the remains of a lobster which has been served at table.
Melted butter, \ pint ; essence of anchovies, 1 tablespoonful ; pounded mace, small \ saltspoonful ; less than \ one of cayenne ; cream (if added), 2 tablespoonsful ; flesh of small lobster.
GOOD LOBSTER SAUCE.
Select for this a perfectly fresh hen lobster ; split the tail carefully, and take out the inside coral ; pound half of it in a mortar very smoothly with less than an ounce of butter, rub it through a hairsieve, and put it aside. Cut the firm flesh of the fish into dice of not less than half an inch in size ; and when these are ready, make as
[chap. v.
much good melted butter as will supply the quantity of sauce required for table, and if to be served with a turbot or other large fish to a numerous company, let it be plentifully provided. Season it slightly with essence of anchovies, and well with cayenne, mace, and salt ; add to it a few spoonsful of rich cream, and then mix a small portion of it very gradually with the pounded coral ; when this is sufficiently liquefied pour it into the sauce, and stir the whole well together ; put in immediately the flesh of the fish, and heat the sauce thoroughly by the side of the fire without allowing it to boil, for if it should do so its fine colour would be destroyed. The whole of the coral may be used for the sauce when no portion of it is required for other purposes.
CRAB SAUCE.
Records on this page
Bread Sauce with OnionCommon Lobster SauceGood Lobster Sauce