The Pytchley book of refined cookery and bills of fare

Melt and put into a basin half a pint of Aspic Jelly (No. 8), add two table-spoonfuls of best salad oil, one dessert-spoonful of Chili or tarragon vinegar, a little Searcy Salt; whisk the whole together until it becomes quite smooth, add juice of half a lemon. The above Mayonnaise Sauces are more easily mixed if placed on ice. MINT SAUCE. No. 48. Strip from the stalks leaves of young mint sufficient when chopped to fill three table-spoonfuls, put this in a sauce-boat and add two table-spoonfuls of brown sugar and four table-spoonfuls of vinegar. Stir together and it is fit for use. The author has given a smaller proportion of vinegar than is generally used, but it is quite enough for any one who knows what is good. SAUCES. 1 19 pur£e of mint. No. 48 A. Chop some mint finer than in the preceding receipt, and double the quantity. Add sufficient sugar to sweeten it and vinegar to make it a thick sauce. Beat it through a wire and hair sieve, warm it, and serve with lamb cutlets. MINT JELLY FOR MASKING CUTLETS. No. 49. If required for masking cutlets, to two table-spoonfuls of Espagnole Sauce (No. 35), add one table-spoonful of Aspic Jelly (No. 8), and one table-spoonful of Mint Sauce (No. 48). MUSHROOM SAUCE, WHITE. No. 50. Clean, peel, and remove the stalks from half a pint of button mushrooms, stew in half a pint of White Sauce (No. 77). When soft take them out, pound in a mortar, rub through a wire or hair sieve, and add to the purde sufficient White Sauce in which they were stewed to make it the substance of very thick cream, and pepper and salt to taste, and the juice of half a lemon. I think Searcy Salt is preferable to black pepper and salt. MUSHROOM SAUCE, BROWN. No. 51. The same as above, only the mushrooms need not be button ones, and Brown Sauce (No. 22) should be substituted for White Sauce (No. 77). 120 THE PYTCHLEY COOKERY BOOK. MUSTARD SAUCE. No. 52. To half a pint of Butter Sauce (No. 15) add a dessert- spoonful of Keen’s best mustard mixed, and a tea-spoonful of Anchovy Sauce (Burgess & Son’s). MUSTARD SAUCE. No. 52A. Mustard is frequently so badly made that I think I cannot do better than give Messrs. Keen’s directions for making up their mustard, which are : That the water with which it is made should be first boiled and allowed to get nearly cold ; that the quantity of mustard required should be put in a cup, and at first a very little water only be put to it and be thoroughly incorporated before any more is added ; water should then be added by degrees and well worked in until it becomes the substance of custard. NOR VE GIENNE SAUCE. No. 53. To about half a pint of Mayonnaise Sauce (No. 44), omitting the capers, add two table-spoonfuls of finely- grated horseradish. SAUCE A LA NORMANDE, BROWN. No. 54. To half a pint of Brown Sauce (No. 22) add one dozen button mushrooms sliced in half, one dozen oysters with beards removed, one dozen crayfish if to be had, or one gill of picked shrimps chopped small, one table-spoonful of Anchovy Sauce, and Searcy Salt to taste. SAUCES. 1 2 r SAUCE A LA NORMANDE, WHITE. No. 55. To half a pint of Cream Bechamel Sauce (No. 13), add everything the same as in Brown Normande Sauce, sub- stituting White Sauce for Brown. ONION SAUCE , WHITE. No. 56.