SAUCE (BECHAMEL). — Put into a stew-pan a slice or two of
ham, a couple of shallots, a few mushrooms, two cloves, a bay leaf, and a
bit of butter. Let stand a few hours, then add a little water, flour, and
milk, and simmer for three-quarters of an hour. This sauce should always
be made rather thick.
SAUCE (BREAD), for Fowls or Game. — Grate some stale bread
into a basin, add an onion, a few peppercorns, three or four cloves, a little
salt, and sufficient boiling milk to cover the whole. Simmer in a slow oven
till all the milk is soaked up by the bread, then remove the onion, add a
little cream, rub through a sieve, add a little melted butter✪ Sauce (Bread) for Fowls or Game, and serve very
hot.
SAUCE (BROWN ITALIAN). — Take two tablespoonfuls of
chopped mushrooms, one spoonful of shallots, and one of parsley. Put
them into a stew-pan with a cupful of good stock and a glass of sherry.
Boil up ; add clove, lemon, nutmeg and sugar. Boil again with a little
more stock✪ Sauce (Brown Italian), skim carefully so as not to take off the parsley, and season
with pepper and salt. This sauce should not be made too thick.
SAUCE (CAPER), for Boiled Mutton. — Stir two tablespoonfuls
of minced capers into a third of a pint of melted butter ; add a little of the
vinegar✪ Sauce (Caper) for Boiled Mutton, and serve at once. Pickled nasturtiums are a good substitute for
capers.
SAUCE (CARRIER). — Cut into shreds half a dozen shallots, and
boil them with half a pint of beef gravy, and two tablespoonfuls of vinegar✪ Sauce (Carrier).
Season with pepper and salt.
SAUCE (CELERY). — Cut off the stalks of a dozen heads of
celery. Pare the heads, wash and blanch them in hot water, then stew
them with some beef suet and bacon fat, a little butter and salt, and some
lemon juice. When done, drain them well, cut them into pieces an inch
long, and put them into some bechamel. The sauce should be made thick,
but not too highly seasoned.
i73
SAUCE (CREAM), for Fish. — Take a quarter of a pound of
butter, a little flour, some cream, and a pinch of salt ; stir it over the fire
until it nearly boils.
SAUCE (CURRANT), for Roast Sucking Pig. — Take a pint
of water, put in two ounces of currants, a good piece of bread crumb, a
blade of mace, and a little whole pepper ; the spice should be tied up in a
piece of muslin ; boil together for about six minutes, and then pour off the
water, take out the spice, and beat up the bread with a good piece of
butter and a little cream ; add a glass of wine, and sweeten with loaf
sugar. Stir all together and serve hot.
SAUCE D’ATTELETS.— Take a spoonful of fine herbs, such
as parsley, shallots, and mushrooms, and fry them lightly in a little butter,
add a little flour, and moisten with broth or bechamel. Reduce over a
good fire, without skimming off the fat ; season with pepper, salt, and a
little mixed spice, and thicken with the yolks of two or three well-beaten
eggs . This sauce is used for attelets of palates of beef, sweetbreads, fillets
of rabbits, oysters, &c., and is poured over whatever it is intended
for.
SAUCE (DUTCH). — Put into a saucepan a sliced onion, some
scraped horseradish, a couple of anchovies, two tablespoonfuls of elder
vinegar, and some thin stock ; boil for ten minutes, strain through a sieve,
add a couple of well-beaten eggs, and place over the fire till it boils. ✪ Sauce (Celery)
Page 192 · 9 recipe records on this page
Presented as published in 1891. 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
SAUCE (BECHAMEL). — Put into a stew-pan a slice or two of ham, a couple of shallots, a few mushrooms, two cloves, a bay leaf, and a bit of butter. Let stand a few hours, then add a little water, flour, and milk, and simmer for three-quarters of an hour. This sauce should always be made rather thick.
SAUCE (BREAD), for Fowls or Game. — Grate some stale bread into a basin, add an onion, a few peppercorns, three or four cloves, a little salt, and sufficient boiling milk to cover the whole. Simmer in a slow oven till all the milk is soaked up by the bread, then remove the onion, add a little cream, rub through a sieve, add a little melted butter, and serve very hot.
SAUCE (BROWN ITALIAN). — Take two tablespoonfuls of chopped mushrooms, one spoonful of shallots, and one of parsley. Put them into a stew-pan with a cupful of good stock and a glass of sherry. Boil up ; add clove, lemon, nutmeg and sugar. Boil again with a little more stock, skim carefully so as not to take off the parsley, and season with pepper and salt. This sauce should not be made too thick.
SAUCE (CAPER), for Boiled Mutton. — Stir two tablespoonfuls of minced capers into a third of a pint of melted butter ; add a little of the vinegar, and serve at once. Pickled nasturtiums are a good substitute for capers.
SAUCE (CARRIER). — Cut into shreds half a dozen shallots, and boil them with half a pint of beef gravy, and two tablespoonfuls of vinegar. Season with pepper and salt.
SAUCE (CELERY). — Cut off the stalks of a dozen heads of celery. Pare the heads, wash and blanch them in hot water, then stew them with some beef suet and bacon fat, a little butter and salt, and some lemon juice. When done, drain them well, cut them into pieces an inch long, and put them into some bechamel. The sauce should be made thick, but not too highly seasoned.
SAUCE (CREAM), for Fish. — Take a quarter of a pound of butter, a little flour, some cream, and a pinch of salt ; stir it over the fire until it nearly boils.
SAUCE (CURRANT), for Roast Sucking Pig. — Take a pint of water, put in two ounces of currants, a good piece of bread crumb, a blade of mace, and a little whole pepper ; the spice should be tied up in a piece of muslin ; boil together for about six minutes, and then pour off the water, take out the spice, and beat up the bread with a good piece of butter and a little cream ; add a glass of wine, and sweeten with loaf sugar. Stir all together and serve hot.
SAUCE D’ATTELETS.— Take a spoonful of fine herbs, such as parsley, shallots, and mushrooms, and fry them lightly in a little butter, add a little flour, and moisten with broth or bechamel. Reduce over a good fire, without skimming off the fat ; season with pepper, salt, and a little mixed spice, and thicken with the yolks of two or three well-beaten eggs . This sauce is used for attelets of palates of beef, sweetbreads, fillets of rabbits, oysters, &c., and is poured over whatever it is intended for.
SAUCE (DUTCH). — Put into a saucepan a sliced onion, some scraped horseradish, a couple of anchovies, two tablespoonfuls of elder vinegar, and some thin stock ; boil for ten minutes, strain through a sieve, add a couple of well-beaten eggs, and place over the fire till it boils.
Records on this page
Sauce (Bread) for Fowls or GameSauce (Brown Italian)Sauce (Caper) for Boiled MuttonSauce (Carrier)Sauce (Celery)Sauce (Cream) for FishSauce (Currant) for Roast Sucking PigSauce D'AttelettsSauce (Dutch)