Berridge House recipe book

Simmer together till well flavoured. Strain. Add one chopped gherkin, a few chopped capers, half a teaspoonful of chopped parsley, one dessertspoonful of vinegar. Tomato Sauce | lb. tomatoes, \ pint light stock, \ o z. butter, pinch sugar, i onion, small teaspoonful of cornflour, small piece carrot, small piece turnip, seasonings. Method. — Slice the tomatoes and onion. Place in a pan with stock, butter, vegetables, and seasonings. Simmer for half an hour. Pass through a hair sieve or strainer. Mix cornflour smoothly with a little cold stock. Add the sauce. Stir till it boils. Season. Add a drop of carmine if necessary. 6 1 Mayonnaise Sauce i yolk of egg, 1 gill salad oil, teaspoonful of dry mustard 2 tablespoonsful of cream, i tablespoonful of tarragon vinegar, i tablespoonful of vinegar. Mix mustard with yolk. Add oil drop by drop, stirring constantly. Add vinegar in same way. Season, and add the cream. Tartare Sauce Mayonnaise sauce. Add chopped parsley, chopped gherkins and chopped capers. German Egg Sauce 2 yolks of eggs, i gill sherry, or sherry i dessertspoonful of and water, sugar (large), Method. — Heat the wine. Beat the yolks and sugar together. Whisk the wine over. Return to pan and whisk over a gentle heat till set, and frothy. Use at once. Custard Sauce i egg, sugar and vanilla, i gill milk, Heat milk. Beat egg, sugar and vanilla together. Pour milk over. Return to pan, and stir till it thickens and coats the spoon. The custard may be made with the yolk and the white whipped stiffly added after it thickens. LESSON II Soups White Stock 2 lbs. knuckle of veal, | lb. lean ham, 5 pints cold water, 2 onions, 4 inches lemon-rind, 2 pieces celery, 20 peppercorns, | blade mace, i teaspoonful of salt, | turnip, bunch of herbs. Method. — Cut veal and ham into small pieces. Add salt and cold water. Bring slowly to the boil. Skim carefully. Simmer for three hours. Add vegetables, &c. Simmer for two hours longer. Strain through a wire sieve. When cold, use, after removing the fat. Note. — Use the meat and bones for second stock. Brown Stock 2 lbs. shin of beef, | lb. knuckle of veal or chicken bones, 1 lb, raw ham, 2 quarts cold water, i teaspoonful of salt, i carrot, \ turnip, bunch of herbs, Blade of mace, 2 onions, 1 oz. butter, 2 sticks celery. Method. — Cut the meat and ham finely and remove marrow from bone. Add cold water and salt. Simmer gently for three hours, skimming as it comes to the boil. Cut onions into fine rings. Fry a very dark brown in the butter (do not burn them). Drain and add with vegetables and seasonings. Simmer for two hours longer. Strain through a hair sieve. When cold, remove the fat and use. Note. — A good household stock can be made as above by using half meat and half bones, the veal and ham being omitted. Fish Stock 1 cod’s head, or a few cold water to cover, fish trimmings, slice crumb of bread, bunch herbs, salt. a few vegetables, Method. — Wash the fish well. Simmer all together from half to three-quarters of an hour. Strain and use. Good Gravy Soup 1 quart good brown seasoning, stock, l lb. shredded beef. I oz. macaroni. Method. — Free the stock from fat, season. Boil the macaroni in boiling salted water till tender — about twenty minutes. Cut it into short lengths. When soup is boiling add the macaroni. Bisque