Berridge House recipe book

i oz. butter, or milk and stock, salt and pepper, Method. — Melt the butter in a lined pan. Cook the flour well in it, but do not let it brown. Remove from fire and add liquid gradually. Boil well — stirring all the time. When thoroughly cooked add seasoning, and if too thick a little more liquid. A squeeze of lemon juice may also be added. Parsley Sauce Above sauce made with stock and milk, plus one dessertspoonful of finely chopped parsley. IO Caper Sauce Add to white sauce one tablespoonful of chopped capers, and one tablespoonful of liquor from capers. Anchovy Sauce White sauce made with fish stock and milk, with one dessertspoonful of anchovy essence and one drop of carmine, if necessary. Brown Sauce i oz. butter, i tomato or small piece i oz. flour, of carrot, i small onion, \ pt. brown stock, seasoning. Method. — Make a brown roux by frying the flour in the butter. Add the vegetables and the brown stock. Stir till boiling. Simmer at least half an hour. Season and strain. Note. — If the stock is not a good colour the onion should first be fried in the butter and removed before the roux is made. A little lemco or bovril may be added, or a drop of browning. Mint Sauce i tablespoonful of i dessertspoonful of chopped mint, water, i teaspoonful of sugar, i gill of vinegar. Method. — Wash and pick the mint. Dry, shred and chop the leaves. Dissolve sugar in water. Mix all together. 1 1 Apple Sauce 4 apples, 2 tablespoonsful of 2 tablespoonsful of water, sugar, \ oz. butter. Method. — Pare, core, and quarter the apples. Stew them in the water and sugar till a pulp. Stir frequently and beat till smooth when cooked. Add the butter and serve very hot. Jam Sauce 2 tablespoonsful of jam, i tablespoonful of 1 gill of water, sugar, Carmine, if necessary. Method. — Boil sugar, jam and water together till a syrup. Strain, colour if necessary. Treacle Sauce 2 tablespoonsful of A squeeze of lemon syrup or treacle, juice. i gill of water, Method. — Boil together for io minutes. Custard Sauce i egg, i teaspoonful of corn- \ pt. milk, flour, i teaspoonful of sugar. Method. — Blend the cornflour with a little cold milk. Bring the remainder of the milk to the boil. Pour it over the cornflour, and return to the pan. Boil well. Allow to cool a little, add the sugar and egg. Cook till egg thickens. LESSON II Bone Stock 4 lbs. bone, 5 pts. of cold water, i dozen peppercorns, Small carrot, i teaspoonful of salt, bunch herbs, i onion, small turnip. 2 stalks of celery, Method. — Place water and salt in a large pan or stock-pot. Wash bones well, removing all fat and marrow. Place them in the water. Bring slowly to the boil. Remove scum just before boiling. Boil for three hours. Add herbs, peppercorns, and vegetables cut roughly. Simmer two or three hours longer. Strain. Remove fat the following day and use. 2 sheep’s or i ox melt, i dessertspoonful of Method. — Wash the melt and cut up into small pieces. Put into a pan with the water or stock and salt. Bring slowly to the boil. Remove scum. Simmer about two hours, after the vegetables, &c,., have been added. Strain. Return to the pan and sprinkle in the sago. Boil till clear. .Season, if necessary, and serve. Melt Soup 1 onion, 2 cloves, i carrot, i qrt. stock or water, salt and pepper. sago, 1.3 Mutton Broth