Slice white bread and onions (according to taste)
into a saucepan, fill it with milk and let it boil till
tne onions are quite tender. Work it well through
a fine sieve, add butter, a little good cream, a very
little pepper and salt✪ Bread Sauce (2), let it boil for a few minutes,
and serve up hot.
Miss C. Clements.
Eg’g* Sauce for Fish.
Four yolks of eggs, stir till quite thick, add i tea-
spoonful of flour, juice of I lemon, a pinch of sugar
and i teaspoonful of butter and |pt. of cold water✪ Egg Sauce for Fish.
Put to cook, stirring all the time until it begins to
boil. Serve at once.
Miss E. D. Cheshire.
Foam Sauce.
Beat the whites of 2 eggs lightly, mix with them 1
breakfastcupful of castor sugar, and beat again for a
few minutes. Then add the strained juice of a
lemon and ^ pint of boiling milk✪ Foam Sauce, and serve at once.
Miss M. Perkin.
Hollandaise Sauce.
102. Butter.
5OZ. Flour.
5 pint Milk.
Yolks of 2 Eggs.
Juice of | Lemon.
Melt the butter in a saucepan, add the flour and stir
them together until they become smooth, add the
milk, and continue to stir until the sauce boils, then
drop in the yolks of the eggs whole and beat well
and quickly; then add the strained juice of the
lemon and serve.
Miss M. Perkin.
KING'S COLLEGE HOSPITAL TO SOUTH LONDON.
Horseradish Sauce.
1 Egg.
2 tablespoonfuls Vinegar.
Mustard.
Horseradish.
Milk (or Cream).
To a teacupful of milk (or cream) add the yolk of
i egg, 2 tablespoonfuls of vinegar, very little
mustard, and as much grated horseradish as will
make it the consistency of onion sauce. It may be
used hot or cold.
Matrimony Sauce for Vegetables.
Make J pint of melted butter sauce, using plenty of
butter, season with a pinch of salt, and add sufficient
vinegar and crystallized sugar to give it piquancy.
Miss M. Perkin.
Mayonnaise Sauce.
Put the yolk of a fresh egg into a basin and add to it
drop by drop a small teacupful of salad oil, stirring
briskly all the time. When all the oil is used and
the sauce about the consistency of thick cream, add
a dessertspoonful of tarragon vinegar, the same of
plain vinegar, and about a tablespoonful of good
cream.
Miss H. Clements
Melted Butter.
ioz. Butter.✪ Hollandaise Sauce
5OZ. Flour.
^ pint Milk
Melt the butter in a saucepan, add the flour and stir
well; then add the milk and stir till it boils and is
smooth; add seasoning.
Miss M. Perkin.
31
IN AID OF THE FUND FOR THE REMOVAL OF
Mushroom Ketchup.
Clear a peck or more of mushrooms from dirt, etc.,
and lay them in an earthen pan with plenty of salt
till morning, then break and put them in a stewpan
to boil some time, stirring with a silver spoon (which
should remain quite bright); strain through muslin,
leave to settle, then pour off clear; boil again with
ioz. of whole pepper, Joz. ginger ; boil quarter of an
hour, strain, and when cold put into pint bottles with
a bit of mace, 6 cloves✪ Mushroom Ketchup. Cork well.
Mrs. Barnard.
Piquant Sauce.
(Excellent with Boiled Fish or Mutton.)
Put i oz. butter, i tablespoonful vinegar, 3 ozs.
water, J teaspoonful flour, yolk of 1 egg, and a little
salt into a saucepan; place on the fire and stir till
thick, but do not let it boil, then take off the fire and
slov.ly stir in a teaspoonful of lemon juice✪ Piquant Sauce.
Miss Bircii.
Salad Sauce.
4 tablespoonfuls of Cream.
1 tablespoonful of Vinegar.
1 teaspoonful of made Mustard.
Mix all together and add a little salt, cayenne
pepper, and pounded lump sugar to taste✪ Salad Sauce.
Page 15 · 12 recipe records on this page
Presented as published in 1907. 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
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Slice white bread and onions (according to taste)
into a saucepan, fill it with milk and let it boil till
tne onions are quite tender. Work it well through
a fine sieve, add butter, a little good cream, a very
little pepper and salt, let it boil for a few minutes,
and serve up hot.
Miss C. Clements.
Eg’g* Sauce for Fish.
Four yolks of eggs, stir till quite thick, add i tea-
spoonful of flour, juice of I lemon, a pinch of sugar
and i teaspoonful of butter and |pt. of cold water.
Put to cook, stirring all the time until it begins to
boil. Serve at once.
Miss E. D. Cheshire.
Foam Sauce.
Beat the whites of 2 eggs lightly, mix with them 1
breakfastcupful of castor sugar, and beat again for a
few minutes. Then add the strained juice of a
lemon and ^ pint of boiling milk, and serve at once.
Miss M. Perkin.
Hollandaise Sauce.
102. Butter.
5OZ. Flour.
5 pint Milk.
Yolks of 2 Eggs.
Juice of | Lemon.
Melt the butter in a saucepan, add the flour and stir
them together until they become smooth, add the
milk, and continue to stir until the sauce boils, then
drop in the yolks of the eggs whole and beat well
and quickly; then add the strained juice of the
lemon and serve.
Miss M. Perkin.
KING'S COLLEGE HOSPITAL TO SOUTH LONDON.
Horseradish Sauce.
1 Egg.
2 tablespoonfuls Vinegar.
Mustard.
Horseradish.
Milk (or Cream).
To a teacupful of milk (or cream) add the yolk of
i egg, 2 tablespoonfuls of vinegar, very little
mustard, and as much grated horseradish as will
make it the consistency of onion sauce. It may be
used hot or cold.
Matrimony Sauce for Vegetables.
Make J pint of melted butter sauce, using plenty of
butter, season with a pinch of salt, and add sufficient
vinegar and crystallized sugar to give it piquancy.
Miss M. Perkin.
Mayonnaise Sauce.
Put the yolk of a fresh egg into a basin and add to it
drop by drop a small teacupful of salad oil, stirring
briskly all the time. When all the oil is used and
the sauce about the consistency of thick cream, add
a dessertspoonful of tarragon vinegar, the same of
plain vinegar, and about a tablespoonful of good
cream.
Miss H. Clements
Melted Butter.
ioz. Butter.
5OZ. Flour.
^ pint Milk
Melt the butter in a saucepan, add the flour and stir
well; then add the milk and stir till it boils and is
smooth; add seasoning.
Miss M. Perkin.
31
IN AID OF THE FUND FOR THE REMOVAL OF
Mushroom Ketchup.
Clear a peck or more of mushrooms from dirt, etc.,
and lay them in an earthen pan with plenty of salt
till morning, then break and put them in a stewpan
to boil some time, stirring with a silver spoon (which
should remain quite bright); strain through muslin,
leave to settle, then pour off clear; boil again with
ioz. of whole pepper, Joz. ginger ; boil quarter of an
hour, strain, and when cold put into pint bottles with
a bit of mace, 6 cloves. Cork well.
Mrs. Barnard.
Piquant Sauce.
(Excellent with Boiled Fish or Mutton.)
Put i oz. butter, i tablespoonful vinegar, 3 ozs.
water, J teaspoonful flour, yolk of 1 egg, and a little
salt into a saucepan; place on the fire and stir till
thick, but do not let it boil, then take off the fire and
slov.ly stir in a teaspoonful of lemon juice.
Miss Bircii.
Salad Sauce.
4 tablespoonfuls of Cream.
1 tablespoonful of Vinegar.
1 teaspoonful of made Mustard.
Mix all together and add a little salt, cayenne
pepper, and pounded lump sugar to taste.