Grate lightly into very fine crumbs four ounces of stale bread,
and shake them through a cullender ; * without rubbing or touching
them with the hands. Dissolve two ounces of fresh butter in a
frying-pan, throw in the crumbs, and stir them constantly over a
moderate fire, until they are all of a clear golden colour ; lift them
out with a skimmer, spread them nn a soft cloth, or upon white
blotting paper, laid upon a sieve reversed, and dry them before the
fire. They may be more delicately prepared by browning them in a
gentle oven without the addition of butter.
Bread, 4 oz. ; butter, 2 oz.
FRIED BREAD FOR GARNISHING.
Cut the crumb cf a stale loaf in slices a quarter of an inch thick ;
form them into diamonds or half diamonds, or shape them with a
paste-cutter in any another way ; fry them in fresh butter, some of a
very pale brown and others a deeper colour ; dry them well, and place
them alternately round the dish that is to be garnished. They may
be made to adhere to the edge of the dish when they are required
for ornament only, by means of a little flour and white of egg brushed
over the side which is placed on it : this must be allowed to dry
before they are served.
For Sweet-pudding Sauces, see Chapter XX.
* This is not necessary when they are lightly and finely grated of uniform Gize,
132
MODERN COOICERY.
[cflAP. Vi.
CHAPTER VI.
Collr jSratts, Calais, tic.
SUPERIOR MINT-SAUCE.
{To serve with lamh.')
The mint for this sauce should be fresh and young, for when old
it is tough and indigestible. Strip the leaves from the stems, wash
them with great nicety, and drain them on a sieve, or dry them in a
cloth ; chop them very fine, put them into a sauce-tureen, and to
three heaped tablespoonsful of the mint add two of pounded sugar ;
let them remain a short time well mixed together, then pour to them
gradually six tablespoonsful of good vinegar✪ Superior Mint-Sauce. The sauce thus made
is excellent, and far more wholesome than when a larger proportion
of vinegar and a smaller one of sugar is used for it ; but, after the
first trial, the proportions can easily be adapted to the taste of the
eaters.
COMMON MINT- SAUCE.
Two tablespoonsful of mint, one large tablespoonful of pale brown
sugar, well mixed together, and a quarter of a pint of vinegar✪ Common Mint-Sauce, stirred
until the sugar is entirely dissolved.
STRAINED MINT SAUCE.
Persons with whom the mint in substance disagrees can have the
flavour of the herb without it, by mixing the ingredients of either of
the preceding receipts, and straining the sauce after it has stood for
two or three hours ; the mint should be well pressed when this is
done. The flavour will be the more readily extracted if the mint
and sugar are well mixed, and left for a time before the vinegar is
added.
CHAP. VI.]
COLD SAUCES, SALADS, ETC,
183
FINE HORSERADISH SAUCE.
(To serve with cold \ roast , stewed , or boiled beef.)
The root for this excellent sauce should be young and tender, and
grated down on a very fine bright grater, quite to a pulp, after it has
been washed, wiped, and scraped free from the outer skin. We have
given the proportions for it in the preceding chapter, but repeat
them here.
Horseradish, 2 heaped tablespoonsful ; salt, 1 moderate teaspoonful ;
rich cream, 4 tablespoonsful ; good vinegar, 3 dessertspoonsful (of
which one may be chili vinegar when the root is mild.)
Page 140 · 2 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
Grate lightly into very fine crumbs four ounces of stale bread, and shake them through a cullender ; * without rubbing or touching them with the hands. Dissolve two ounces of fresh butter in a frying-pan, throw in the crumbs, and stir them constantly over a moderate fire, until they are all of a clear golden colour ; lift them out with a skimmer, spread them nn a soft cloth, or upon white blotting paper, laid upon a sieve reversed, and dry them before the fire. They may be more delicately prepared by browning them in a gentle oven without the addition of butter.
Bread, 4 oz. ; butter, 2 oz.
FRIED BREAD FOR GARNISHING.
Cut the crumb cf a stale loaf in slices a quarter of an inch thick ; form them into diamonds or half diamonds, or shape them with a paste-cutter in any other way ; fry them in fresh butter, some of a very pale brown and others a deeper colour ; dry them well, and place them alternately round the dish that is to be garnished. They may be made to adhere to the edge of the dish when they are required for ornament only, by means of a little flour and white of egg brushed over the side which is placed on it: this must be allowed to dry before they are served.
For Sweet-pudding Sauces, see Chapter XX.
* This is not necessary when they are lightly and finely grated of uniform size,
[CHAP. VI.
CHAPTER VI.
Compound Sauces, Gravies, etc.
SUPERIOR MINT-SAUCE.
{To serve with lamh.')
The mint for this sauce should be fresh and young, for when old it is tough and indigestible. Strip the leaves from the stems, wash them with great nicety, and drain them on a sieve, or dry them in a cloth; chop them very fine, put them into a sauce-tureen, and to three heaped tablespoonsful of the mint add two of pounded sugar; let them remain a short time well mixed together, then pour to them gradually six tablespoonsful of good vinegar. The sauce thus made is excellent, and far more wholesome than when a larger proportion of vinegar and a smaller one of sugar is used for it ; but, after the first trial, the proportions can easily be adapted to the taste of the eaters.
COMMON MINT- SAUCE.
Two tablespoonsful of mint, one large tablespoonful of pale brown sugar, well mixed together, and a quarter of a pint of vinegar, stirred until the sugar is entirely dissolved.
STRAINED MINT SAUCE.
Persons with whom the mint in substance disagrees can have the flavour of the herb without it, by mixing the ingredients of either of the preceding receipts, and straining the sauce after it has stood for two or three hours ; the mint should be well pressed when this is done. The flavour will be the more readily extracted if the mint and sugar are well mixed, and left for a time before the vinegar is added.
FINE HORSERADISH SAUCE.
(To serve with cold roast, stewed, or boiled beef.)
The root for this excellent sauce should be young and tender, and grated down on a very fine bright grater, quite to a pulp, after it has been washed, wiped, and scraped free from the outer skin. We have given the proportions for it in the preceding chapter, but repeat them here.
Horseradish, 2 heaped tablespoonsful ; salt, 1 moderate teaspoonful ; rich cream, 4 tablespoonsful ; good vinegar, 3 dessertspoonsful (of which one may be chili vinegar when the root is mild.)
Records on this page
Superior Mint-SauceCommon Mint-Sauce