Plain cookery recipes

Prepare in the same way as a white sauce. A teaspoonful of sugar may be added instead of salt, and the sauce may be flavoured with lemon essence, vanilla, or lemon juice. Caper Sauce for Boiled Mutton, One and a half ounces butter. One and a half ounces flour. Three gills meat boilings. One gill milk. One tablespoonful chopped capers. One teaspoonful caper vinegar. Prepare in the same way as a white sauce, making it thick enough to coat the back of the spoon. When cooked, add the chopped capers and the caper vinegar. Parsley Sauce. Prepare in the same way as a white sauce. When cooked, add one teaspoonful finely chopped parsley, and boil up once to remove the raw taste of the parsley. Note. — For egg sauce, add a hard-boiled egg chopped roughly instead of the parsley. SAUCES. Bread Sauce* Half an ounce butter. One gill freshly-made bread crumbs. Half a pint milk. One small onion. Two cloves. Six peppercorns. Put the milk, peppercorns, and onion stuck with cloves into a saucepan, and infuse at the side of the fire for fifteen minutes, then strain. Return the seasoned milk to the pan with the butter and bread crumbs. Stir till boiling and of a dropping consistency. Onion Sauce. One and a half ounces butter. One and a half ounces flour. Three gills meat boilings. One gill milk. Three onions. Pepper and salt. Skin the onions and boil till soft, drain, and rub through a sieve or chop finely. Prepare sauce in the same way as a white sauce ; add the chopped onions. Tomato Sauce. Half an ounce butter. Half an ounce rice flour. Half a pint second stock or liquor from tinned tomatoes. One onion. Small piece of carrot. One ounce bacon. Four or five tomatoes. Pepper and salt. Prepare onion and carrot, and cut into slices. Put butter and bacon into a saucepan, and fry slightly. Add onion and carrot, then the tomatoes ; bruise down with a spoon, and reduce the sauce for four or five minutes. This improves the flavour and colour. Stir in the rice flour, add the stock. Boil up, and skim if necessary. Season with salt and pepper. Put on the lid and simmer slowly for forty to forty-five minutes, stirring occasionally. Rub through a hair sieve, and reheat. Brown Sauce. Half an ounce dripping. Half an ounce flour. Half-pint second stock. One onion. Small piece of carrot. One dessertspoonful ketchup. Pepper and salt. Prepare carrot and onion, dry well, and cut in thin slices. Melt the dripping, fry the vegetables slightly, add the flour, and stir carefully over a slow fire till of a good brown colour. Add stock by degrees, also a pinch of salt. Boil up, and skim thoroughly. Put on the lid, and simmer the sauce steadily for thirty to forty minutes, stirring and skimming when necessary. Strain, and reheat. Piquante Sauce. Half an ounce dripping. Half an ounce flour. Half a pint stock. One dessertspoonful ketchup. One tablespoonful vinegar. Pepper and salt. One onion and a small piece of carrot. Melt the dripping, fry the vegetables slightly, add the flour, and brown carefully ; then add the vinegar, and reduce for four or five minutes. Add the stock by degrees and a pinch of salt. Boil up, skim thoroughly, and add the ketchup. Simmer steadily for thirty to forty minutes, stirring and skimming when necessary. Strain, and reheat. Apple Sauce. One pound apples. Half an ounce butter.