Sea Cookery

Wash and scrape and grate the horseradish, mix with it the salt, pepper, mustard, and sugar. Put the yolk into a basin and beat into it, a drop at a time, the oil, then the vinegar, gradually. Stir in the horseradish and seasonings, keep as cool as possible, and serve in small glass dishes. If you are using cream instead of the yolk and oil, whisk it until it commences to thicken before adding the vinegar, &c. APPLE SAUCE. f lb. apples \ oz. butter 1 tablespoonful of water \ oz. sugar Peel, core, and slice the apples, put them in a clean saucepan with water only, and stew them to a pulp. Remove them from the fire, add the butter and sugar, and stir them in thoroughly. Serve in a sauce boat. This sauce must not boil after the butter is added. TOMATO SAUCE. 1 lb. tomatoes 1 tablespoonful butter 1 tablespoonful flour 1 shallot 1 clove pinch of sugar cayenne pepper salt £ pint water \ teaspoonful vinegar Put the butter into a pan, when melted stir in the flour until slightly browned. Add the water, the tomatoes, cut into slices, shallot, and all the remaining ingredients. Simmer for thirty minutes. Rub the tomatoes through a wire sieve, throw out the clove and onion, season to taste, re-boil for five minutes. Pour this into a sauce boat, and serve. If a rich colour is required, stir in one or two drops of cochineal. PIQUANT £ oz. butter \ oz. flour \ pint stock \ teaspoonful meat extract 1 tablespoonful chopped onion SAUCE. \ teaspoonful anchovy essence 1 tablespoonful chopped capers 1 tablespoonful chopped gherkins 3 tablespoonfuls vinegar pepper and salt Put the butter into a pan, when hot, add the minced onion and. fry it brown. Remove the onion and add the flour, and stir this until browned. Then add the stock, meat extract, and browned onion, and allow to simmer until the onion is quite soft. Season to taste with pepper and salt. Add the remaining ingredients but do not boil them, and serve. Put the water, milk, sugar, and lemon essence into a stewpan, bring to a boil. Mix the cornflour with a little water, stir into the milk and simmer for 5 minutes. CORNFLOUR SAUCE + pint water 2 drops essence of lemon 2 oz. white sugar 1 dessertspoonful cornflour 1 tablespoonful Fussell’s un- sweetened milk MEATS. GRILLED BONES. 2 lbs. cold meat bones 1 dessertspoonful dripping 1 dessertspoonful flour pepper salt cayenne % pint good stock Chop the bones into neat pieces, taking care to have plenty of meat attached to each. Grill them over a clear fire. Put them on a hot dish. Make a gravy by putting the dripping into a pan over the fire and stirring in the flour until a nice brown, add the stock and season highly, simmer for five minutes, pour this over the bones, and serve very hot. Proceed as directed in Cui'ried Salt Beef when making the curry, then break the preserved meat into small lumps, add it to the curry, but do not allow to boil. Let the meat stand in the curry for twenty minutes, dish up without breaking the meat any smaller, and serve. Fry the bacon and cut it into two inch lengths. Mix the flour salt, and baking powder together. Stir in the water to make into a smooth batter. Dip each piece of bacon in the batter, so as to completely cover it, and fry until a nice brown in deep hot fat. Turn out on paper to absorb the grease. Pile the fritters on a dish and serve very hot. CURRIED PRESERVED MEAT.