The King's College Hospital book of cooking recipes

Miss C. Clements. Salad Dressing (1). Beat 3 eggs together, mix | teaspoonful dry mustard, pepper and salt to taste, 1 dessert-spoonful sugar, 1 tablespoonful butter, i cup vinegar together, and add to the eggs. Turn into a double boiler, and stir till thick. Cool, and thin with cream or milk when wanted. If using this hot for fish sauce, add the cream very carefully, or it will curdle. Salad Dressing (2). 2 cold boiled Potatoes. Yolks of 2 hard-boiled Eggs. i teaspoonful Salt. i teaspoonful dry Mustard. 1 teaspoonful Harvey's Sauce. 2 dessert-spoonfuls powdered Sugar. 3 tablespoonfuls Vinegar. \ pint Cream. i tablespoonful cold Water. Put the yolks of the eggs and the potatoes through a wire sieve, add the salt, mustard and sugar, and mix all smoothly with the water; add the Harvey’s sauce, and gradually mix in the vinegar; when all is settled, gradually add the cream, stirring sharply all the time. This makes about a pint, which if kept in a stoppered bottle, will keep good for a month. Sauce Bearnaise. Beat the yolks of 5 eggs in a saucepan, and add i tablespoonful of butter and a pinch of salt; stir the eggs over a slow fire till they begin to thicken, then take them off and stir in two more tablespoonfuls of butter; continue stirring at the side of the fire till the butter is dissolved. Season the sauce with a little chopped fine herbs and parsley, and then stir in i tablespoonful of French vinegar. Miss M. Perkin. Sauce for Cold Salmon. Beat the yolks of 2 eggs well with 3 tablespoonfuls of cream, season with salt and a small quantity of cayenne pepper; pour it into a lined saucepan and boil it over the fire until it thickens and is on the point of boiling; then take it off and leave the sauce until cold, stirring it occasionally. Mix with x wineglassful of vinegar and serve. Miss M. Perkin. A Good Sauce for Boiled Fish. i tablespoonful of Butter, i tablespoon ful of Flour. Grated yolk of a hard-boiled Egg. 3 drops of Lemon Juice. A little Cayenne. Clear Chicken Broth. Put the butter and flour into a saucepan and let them simmer for two minutes, then add the chicken broth, a little at a time, stirring constantly, the grated yolk of egg, lemon juice and cayenne. This should be the consistency of thick cream — serve hot. This * sauce can be served with any kind of white fish. Mrs. MacAluster, per Miss Monk. Sauce Flamande (for Cod Fish). Put from io to 12 ozs. of butter into a stewpan and let it melt; when it is quite hot add to it slowly three or four tablespoonfuls of mustard, the juice of a lemon, a pinch of finely chopped parsley, a little grated nutmeg, and a pinch of salt. Mix all well together. Miss M. Perkin. Sweet Sauce (1). £pt. boiling Milk. 1 Egg. 1 wineglassful of Sherry. Sugar to taste. Beat the egg well, beat in the sherry; pour on the milk (which must be almost boiling), and while doing so whisk the sauce quickly till it froths. It must be served immediately. Miss M. Perkin. Sweet Sauce (2). Boil ioz. of lump sugar in a tablespoonful of cold water until there is only one tablespoonful of thick syrup left. Add' to it a little sherry, one tablespoonful of marmalade (without chips) and a squeeze of lemon juice. Miss M. Perkin. Thick Sauce.