Artizan recipes

Melt the butter in a stewpan, and stir in the flour ; then add, slowly stirring all the time, half a pint of stock or liquor ; let it boil and thicken. Add the milk, a pinch of salt, and last of all the chopped parsley. Piquante Sauce. Ingredients. One tablespoonful of Vinegar. One Onion. One Shallot. One dessertspoonful of Harvey, and one of Mushroom Ketchup. One small Carrot. One ounce of Butter. Half an ounce of Flour. Half a pint of Stock, or the liquor Veal has boiled in. Pepper and Salt. Melt the butter in a stevvpan, cut the vegetables into small pieces, and fry them brown in the butter with the flour ; then add the vinegar, and boil till reduced to a teaspoonful, add the stock, and Harvey and mushroom ketchup ; stir till it boils, then skim and strain. White Sauce. Ingredients. Two ounces of Flour. Two ounces of Butter. One pint of Milk. Two Bay-leaves. A little Nutmeg. Salt to taste. A few drops of Lemon-juice. Mix the flour and butter together in a stewpan with a wooden spoon ; when well mixed stir in the milk, add the bay-leaves, nutmeg and salt, and stir over the fire till it boils and thickens. Be sure that the flour is well cooked ; before using take out the bay-leaves. Mussels, cockles or oysters are very good to put into this sauce : the fish does not want cooking, only to get hot in the sauce, which would be improved by the addition of a little of the liquor of the fish. Add the lemon-juice last. SICK-ROOM COOKERY. Barley Water. Ingredients. Two ounces of Pearl Barley. The rind of a Lemon. Two lumps of Loaf Sugar. Blanch the barley and put it in a jug; peel a lemon very thinly, and put it with the sugar into the jug with the barley ; then pour one pint of boiling water into it, cover it up, and let it stand till cool, then strain it. Beef Tea. No. I. Ingredients. One pound of Gravy Beef. One pint of Water. Cut the beef up very small, taking care to remove all skin and fat, and put it into a saucepan with a pint of cold water, and half a saltspoonful of salt. Put the saucepan on the fire and stir till it almost boils, then move it to the side of the fire to simmer gently for one hour ; after that pour out the beef tea and let it cool, then remove the fat before using. Beef tea must not boil. Beef Tea. No. 2. Ingredients. Half-pound of Gravy Beef. Half pint of Water. Take the beef and cut it up very finely, removing all skin and fat, then put it into a stone jar with half a pint of water, put the lid on the jar and tie a piece of paper over it. Stand the jar in a saucepan of boiling water for three hours, or in the oven for one hour and a half ; after that time pour the beef tea into a cup. Salt according to taste. Beef and Sago Broth. Ingredients. Two pounds of Gravy Beet. Three ounces of Sago. Two yolks of Eggs. Two quarts of Water. Salt. Cut up the beef and stew it slowly in two quarts of water for quite three hours. Then strain it, add a teaspoonful of salt to the liquor, and three ounces of sago, let this boil gently for half an hour. Draw the saucepan off the fire ; break two yolks of egg into a basin, add to them a little of the broth, stir this well and then add it to the broth, which must not boil after the eggs are in, or they will curdle. Serve with toast. Cornflour Blanc-Mange. Ingredients. Four tablespoonfuls of Cornflour.