The Pytchley book of refined cookery and bills of fare

chervil, three small button mushrooms (if to be had) chopped fine, and a little salt; let it stew for twenty minutes, but not boil , and it will be ready for use. FENNEL SAUCE FOR FISH. No. 36. To three-quarters of a pint of White Sauce (No. 77) add sufficient fennel to make the sauce quite green. The fennel must be boiled tender, pounded in a mortar and beaten through a wire and then a hair sieve ; add salt to taste. HORSERADISH SAUCE. No. 37. To three table-spoonfuls of horseradish grated fine add a tea-spoonful of sugar, salt, and vinegar, a dessert-spoonful of mixed mustard, and four table-spoonfuls of good cream. HAM SAUCE. No. 38. Chop fine one ounce of lean ham and half an ounce of chopped chives ; stew in a saucepan for five minutes in half an ounce of butter, beat through a wire and hair sieve, add a gill of Brown Sauce (No. 22) and a tea-spoonful of lemon ; boil up, and it is ready for use. HARE SAUCE. No. 39. Stew the rough parts of hare, having removed the fillets, legs, and shoulders, in a quart of Consomme (No. 2) and a dessert-spoonful of salt for two hours; reduce to a pint, which should be rather thick, strain and let it cool ; clear of all fat and if necessary clarify, add a table-spoonful of red currant jelly. SAUCES. 1x7 INDIAN SAUCE. No. 40. To half a pint of Brown Sauce (No. 22) add a tea- spoonful of chopped green capsicums, gherkins, chives, mixed pickles, curry paste (not powder), Worcestershire Sauce ; boil for one minute and serve. LOBSTER SAUCE. No. 41. Remove all the meat from a small lobster and cut it in square pieces about dice-size. Pound in a mortar the inside, *spawn, and coral, with half an ounce of butter, rub through a tammy. Add the whole to half a pint of White Sauce (No. 77), a tea-spoonful of lemon juice, a pinch of cayenne and salt ; let it stew for ten minutes, and serve. M ADIS RE SAUCE. No. 42. To one tumbler of sherry or Madeira, reduced to half by boiling, add one ounce of Espagnole Sauce (No. 34), one ounce of Brown Sauce (No. 22), a tea-spoonful of chopped parsley and chives, and Searcy Salt to taste. MAlTRE D' HOTEL SAUCE. No. 43. To half a pint of White Sauce (No. 77) add a table- spoonful of chopped parsley, a little pepper and salt, and juice of half a lemon. If for men, cayenne is much pre- ferable to black pepper. MAYONNAISE SAUCE. No. 44. To the yolk of one raw and one hard-boiled egg beaten through a wire sieve, add a tea-spoonful of mixed mustard, ditto of salt ; mix together in a basin or mortar and drop in at first by single drops the finest salad oil, T 1 8 THE PYTCHLEY COOKERY BOOK. incorporating the same by degrees with a wooden spoon and pestle. Continue dropping in oil until it becomes too thick ; add a tea-spoonful of Chili or tarragon vinegar and then incorporate oil again, repeating this until sufficient is made, and if for fish add a tea-spoonful of Anchovy Sauce, some chopped capers and chives ; if for salad, some chopped parsley, chives, and tarragon. Excellent oil can be obtained from Barto Valle & Co., in the Haymarket. GREEN MA YONNA1SE. No. 45. The above sauce can be made green by adding parsley boiled and beaten through a tammy to (No. 44). RED MA YONNAISE. No. 46. By adding red pounded lobster spawn to Sauce 44. MAYONNAISE FOR DRESSING CHAUDFROIDS. No. 47.