Cookery

Sauce Salmis (for Hashed Game, etc.) — Pound in a mortar the bones of any kind of cold game, also the liver, and any small pieces of the flesh that can be spared after the bird in question has been suitably cut and trimmed for hashing. Add to this the crumb of one milk roll or more. Put this mixture into a saucepan with some good fat or butter and a tablespoonful of chopped onions, toss it over the fire, then sprinkle with a tablespoonful and a half of flour, let this brown, add the necessary quantity of stock, and let it boil with a bay-leaf and plenty of seasoning. Put in a few drops of Maggi, and pour this over the prepared pieces of game or venison, put it all over the fire again in a suitable utensil, add a small tumblerful of red cooking wine, more pepper, and the grated rind of half a lemon. Let it simmer for half an hour, and, just before serving, stir in a couple of tablespoonfuls of sour cream or milk; the latter will do quite as well. This last ingredient, by-tlie-way, is a most useful one for many excellent sauces, hashes, etc. It is easily obtained by allowing a little of either substance to stand for a day or so (according to the state of the weather) in a small jug. Sauce aux Herbes. — Brown some butter over the fire, add equal quantities of finely-chopped onions, eschalots, parsley, chervil, and sorrel, a tablespoonful of flour, and the necessary seasoning. Stir into this enough stock for the required purpose, a sherryglassful of wine, the juice of half a lemon or a few drops of vinegar. Sauce Madere (Madeira Sauce). — Put aside any pieces trimmed off some veal cutlets or any other scraps of the same meat, or a few slices of ham, or, better still, equal quantities of both. Put them into a saucepan with a carrot, some parsley, an onion and two eschalots, all well chopped, and toss them in a little butter over a brisk fire; in this case fat bacon does even better than butter. When the ingredients begin to brown, sprinkle over them a couple of tablespoonfuls of flour, stirring the while. Add the necessary quantity of stock to make the sauce, let it simmer till suitably thick and slightly reduced, add a wineglassful of Madeira wine and the juice of half a lemon, and let it simmer before serving. It should be over the fire for about half an hour. Sauce aux Olives (Olive Sauce). — Put three or four tablespoonfuls of olive oil into a saucepan, and in this brown a heaped tablespoonful of flour, eight small eschalots, a small piece of bacon, a sprig of basil, and the thinly-pared rind of a quarter of a lemon chopped very fine ; stir those ingredients. As the flour begins to colour, add enough stock to make the required quantity of sauce, a sherryglassful of vinegar, pepper, three cloves, and one large bay-leaf, and let this simmer slowly for a quarter of an hour. Stone a dozen olives, put them into a hot sauce bowl, and pour the sauce over them through a fine strainer. This is particularly suitable for game salmis, braised beef, and roast tongue.