The Pytchley book of refined cookery and bills of fare

Put one small glass of sherry, a gill of Espagnole Sauce (No. 34), ditto Brown Sauce (No. 22), into a saucepan and thicken by reducing, add a little Searcy Salt, two ounces of butter, the juice of half a lemon, a dessert- spoonful of chopped parsley, and a table-spoonful of mushroom catsup. Make very hot and serve. 1 THE PYTCHLEY COOKERY BOOK. 114 DUTCH SAUCE. No. 29. Put the yolks of two eggs, an ounce of butter, a gill of cream, the juice of one lemon, a pinch of Searcy Salt, and half a tea-spoonful of salt into one of Adams’ milk saucepans or an earthenware jar, put it in a stewpan in which there is sufficient boiling water to come about three parts of the way up the pot, let the water boil, and stir the ingredients with a whisk until the sauce becomes smooth and the substance of good cream. DEVIL SAUCE. No. 30. A table-spoonful of mustard, a tea-spoonful of cook’s curry paste, a table-spoonful of Worcestershire Sauce, two table-spoonfuls of mushroom catsup, a tea-spoonful of Anchovy Sauce, a tea-spoonful of salt, yolk of one egg, and half a pint of any soup which is at hand ; if a thin soup, thicken with a little Brown Roux (No. 4), boil up and pour over any broil. DEVIL SAUCE. No. 30A. Warm and mix together- a spoonful of mixed mustard, the yolk of one egg, a table-spoonful of Worcestershire Sauce, an ounce of glaze, ditto of butter, a pinch of salt and cayenne pepper, and rub the meat which is to be broiled with it, sprinkling the meat with bread-crumbs and chopped parsley ; add to what remains an equal part of butter and glaze, and a table-spoonful of chopped parsley; warm up and put in the dish. DUCK {WILD) SAUCE. No. 31. Large glass of port wine boiled in the room, a lemon, tea-spoonful of cayenne, ditto of salt, to be used as directed hereafter. SAUCES. 1 1 5 DOWNTON SAUCE FOR FISH. No. 32. To three-quarters of a pint of good White Sauce (No. 77) add a dessert-spoonful of Anchovy Sauce, and a small wine-glass of sherry ; mix well and serve. EGG SAUCE. No. 33. To three-quarters of a pint of White Sauce (No. 77) add a tea-spoonful of Anchovy Sauce and two hard-boiled eggs cut up in pieces about the size of a nut. If no White Sauce is at hand, to two ounces of butter add one and a half ounces of flour ; stir in the saucepan until smooth, add half a pint of new milk, a little red pepper and salt, three table-spoonfuls of good cream ; stir over the fire until it boils, and add the eggs. ESPAGNOLE SAUCE. No. 34. Cut small two carrots, two onions, half a pound of lean veal, a hock of ham, put these in a stewpan with a bunch of parsley, a few peppercorns, and two ounces of butter; stir over a quick fire until a light brown ; drain off the butter, and add three quarts of Stock (No. 1), half a pint of Tomato Sauce (No. 73), and a gill of sherry. Let the whole boil an hour, when stir in three table-spoonfuls of Brown Roux (No. 4) with a wooden spoon until it boils, and let it continue boiling for an hour, or until a nice brown. Add a little more stock if it becomes too thick, strain through a tammy cloth, remove all fat, and put it into a basin for use. FINE HERBS SAUCE. No. 35. To half a pint of Clear Brown Sauce (No. 22) add three small green onions or chives, two bunches of parsley, a table-spoonful of Tomato Sauce (No. 73) if liked, two of THE PYTCHLEY COOKERY BOOK. 1 16