One ounce of Flour.
Half a pint of cold Water.
Salt.
Two tablespoonfuls of Capers.
One teaspoonful of Caper Vinegar.
Mix the flour and butter together in a stewpan, stir in half a
pint of cold water, and let it boil for five minutes. Salt to taste,
stir in two tablespoonfuls of capers cut in halves✪ Caper Sauce, and the caper
vinegar. Let it simmer gently for two minutes, and it is ready for
use.
Cornflour Sauce.
Ingredients.
Half an ounce of Cornflour.
Half a pint of Milk.
Half an ounce of castor Sugar.
The rind of one Lemon✪ Cornflour Sauce.
L Peel the lemon and put the rind into the milk ; stir in the
sugar ; let it just boil, and strain it on to the cornflour, stirring all
the time. Let the sauce boil for a minute to cook the cornflour,
and it is ready for use.
Marmalade Sauce.
Ingredients.
Half an ounce of Cornflour.
One tablespoonful of Marmalade.
Half a pint of Water.
The juice and rind of one Lemon.
One tablespoonful of castor Sugar✪ Marmalade Sauce.
Put the cornflour into a basin, stir in the lemon-juice, put! the
rind of the lemon into the water and boil ; when it boils, strain
it into the cornflour, stirring all the time. Put this into a sauce-
pan over the fire, stir in the marmalade and sugar. When well
mixed, pour it round the pudding.
H 2
100
Melted Butter.
Ingredients.
One ounce of Butter.
Half an ounce of Flour.
One and a half gills of cold Water✪ Melted Butter.
Melt the butter in a saucepan over the fire, and stir in the
flour ; then add one and a half gills of cold water, stirring it to
make it smooth, until it boils and thickens. It should boil well, to
cook the flour; nothing is so nasty as to taste the raw flour in
sauces.
Sweet Melted Butter.
Ingredients.
One ounce of Butter.
Half an ounce of Flour.
One and a half gills of Milk.
Half an ounce of Sugar✪ Sweet Melted Butter.
Melt the butter and flour together in a stewpan over the fire ;
stir in the milk by degrees, add the sugar, and stir till it boils and
thickens ; let it boil a few minutes to cook the flour. Pour round
the pudding and serve. This sauce can be flavoured with a few
drops of vanilla if liked.
Orange Syrup.
Ingredients.
One pint of Orange-juice.
One and a half pounds of castor Sugar✪ Orange Syrup.
Boil these together slowly and skim as long as any scum rises.
When cold bottle it off and cork it securely. Two tablespoonfuls
of this syrup to quarter of a pint of melted butter makes a capital
sauce for puddings. A teaspoonful will flavour custards, etc.
IOI
Onion Sauce.
Ingredients.
Three Onions.
Three gills of Milk.
One ounce of Flour.
Half an ounce of Butter.
Pepper and Salt✪ Onion Sauce.
Peel the onions, cut them in quarters and boil in a little
water till quite tender, then strain them and throw away the water.
Melt butter, stir the flour into it, then add the milk and the onions
chopped up, but not too finely, and stir till it thickens and the
flour is cooked. Season with pepper and salt to taste.
Parsley and Melted Butter.
Ingredients.
An ounce of Butter.
Half an ounce of Flour.
Some chopped Parsley.
One and a half gills of cold Water✪ Parsley and Melted Butter.
Melt the butter in a stewpan, and stir in the flour very
smoothly ; add the cold water and the parsley, and stir till it
thickens.
Parsley and Butter Sauce.
Ingredients.
One ounce of Butter. One ounce of Flour.
One gill of Milk. Salt.
Half a pint of the liquor Veal has boiled in.
One tablespoonful of chopped Parsley✪ Parsley and Butter Sauce.
Artizan recipes
1896Page 75 · 9 recipe records on this page
Presented as published in 1896. 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
One ounce of Flour.
Half a pint of cold Water.
Salt.
Two tablespoonfuls of Capers.
One teaspoonful of Caper Vinegar.
Mix the flour and butter together in a stewpan, stir in half a pint of cold water, and let it boil for five minutes. Salt to taste, stir in two tablespoonfuls of capers cut in halves, and the caper vinegar. Let it simmer gently for two minutes, and it is ready for use.
Cornflour Sauce.
Ingredients.
Half an ounce of Cornflour.
Half a pint of Milk.
Half an ounce of castor Sugar.
The rind of one Lemon.
L Peel the lemon and put the rind into the milk ; stir in the sugar ; let it just boil, and strain it on to the cornflour, stirring all the time. Let the sauce boil for a minute to cook the cornflour, and it is ready for use.
Marmalade Sauce.
Ingredients.
Half an ounce of Cornflour.
One tablespoonful of Marmalade.
Half a pint of Water.
The juice and rind of one Lemon.
One tablespoonful of castor Sugar.
Put the cornflour into a basin, stir in the lemon-juice, put the rind of the lemon into the water and boil ; when it boils, strain it into the cornflour, stirring all the time. Put this into a saucepan over the fire, stir in the marmalade and sugar. When well mixed, pour it round the pudding.
H 2
Melted Butter.
Ingredients.
One ounce of Butter.
Half an ounce of Flour.
One and a half gills of cold Water.
Melt the butter in a saucepan over the fire, and stir in the flour ; then add one and a half gills of cold water, stirring it to make it smooth, until it boils and thickens. It should boil well, to cook the flour; nothing is so nasty as to taste the raw flour in sauces.
Sweet Melted Butter.
Ingredients.
One ounce of Butter.
Half an ounce of Flour.
One and a half gills of Milk.
Half an ounce of Sugar.
Melt the butter and flour together in a stewpan over the fire ; stir in the milk by degrees, add the sugar, and stir till it boils and thickens ; let it boil a few minutes to cook the flour. Pour round the pudding and serve. This sauce can be flavoured with a few drops of vanilla if liked.
Orange Syrup.
Ingredients.
One pint of Orange-juice.
One and a half pounds of castor Sugar.
Boil these together slowly and skim as long as any scum rises. When cold bottle it off and cork it securely. Two tablespoonfuls of this syrup to quarter of a pint of melted butter makes a capital sauce for puddings. A teaspoonful will flavour custards, etc.
101
Onion Sauce.
Ingredients.
Three Onions.
Three gills of Milk.
One ounce of Flour.
Half an ounce of Butter.
Pepper and Salt.
Peel the onions, cut them in quarters and boil in a little water till quite tender, then strain them and throw away the water. Melt butter, stir the flour into it, then add the milk and the onions chopped up, but not too finely, and stir till it thickens and the flour is cooked. Season with pepper and salt to taste.
Parsley and Melted Butter.
Ingredients.
An ounce of Butter.
Half an ounce of Flour.
Some chopped Parsley.
One and a half gills of cold Water.
Melt the butter in a stewpan, and stir in the flour very smoothly ; add the cold water and the parsley, and stir till it thickens.
Parsley and Butter Sauce.
Ingredients.
One ounce of Butter. One ounce of Flour.
One gill of Milk. Salt.
Half a pint of the liquor Veal has boiled in.
One tablespoonful of chopped Parsley.
Records on this page
Caper SauceCornflour SauceMarmalade SauceMelted ButterSweet Melted ButterOrange SyrupOnion SauceParsley and Melted ButterParsley and Butter Sauce