The Pytchley book of refined cookery and bills of fare

Skin, slice, and boil until tender, four large onions, put them through a strainer and press all water from them. Rub them through a wire and then a hair sieve, and add to them sufficient White Sauce (No. 77) to make the same the substance of thick cream, a tea-spoonful of sugar, half a tea-spoonful of Searcy Salt. ONION SA UCE, BRO WN. No. 57. The same process and proportions, only Brown Sauce (No. 22). ORANGE SAUCE. No. 58. To half a pint of Brown Sauce (No. 22), made rather thick, add the juice of three sweet oranges (if sour, they must be sweetened with sugar), half a tea-spoonful of Searcy Salt, and the peel of one of the oranges, peeled very thin so as not to have any white pulp on it, shredded as vegetables in Julienne soup; simmer for five minutes. OYSTER SAUCE. No. 59. Stew one dozen and a half oysters in their liquor for two minutes, remove the oysters, cut off the beards and hard substance and cut the oysters in half. 1 22 THE PYTCHLEY COOKERY BOOK. To the liquor in which they were stewed add two ounces of butter, one ounce of flour, stir in until well mixed, when add half a pint of new milk or cream, boil up, stirring it all the time, add the oysters, a squeeze of lemon and half a tea-spoonful of Searcy Salt. PARMESAN SAUCE. No. 60. Dissolve two ounces of butter in a stewpan, mix in an ounce of flour and add a tumbler of new milk ; then add four ounces of grated Parmesan cheese and mix well. If too thick add more milk until the consistency of thick cream, and stir in two eggs and a little more cheese. Simmer until it thickens. PICKLE FOR CURING BEEF, PORK, ETC. No. 61. Put half a pound of salt, two ounces of saltpetre, eight ounces of sugar, twelve peppercorns into a gallon of water, boil for five minutes and put into a salting-pan for use. PICKLE FOR CURING BEEF OR PORK IN WARM WEATHER. No. 62. Four pounds of salt, three ounces of saltpetre, one pound of brown sugar, one gallon of water, twenty pepper- corns, boil and skim, and when cold put it in a pipkin for use. TO CURE HAMS OR TONGUES. No. 63. Half a pound of table salt, one pound of bay salt, two ounces of saltpetre, two ounces of black pepper, mix the above ingredients, rub the hams or tongues with the mixture and let them lie in it a fortnight, turning anc rubbing every day, then add four pounds of tieacle, baste SAUCES. 123 them all over with it, and turn and baste daily for six weeks. The above proportion is sufficient for fifty-five pounds; if smoked hams are preferred, they should be smoked immediately after they come out of pickle. Hams should be kept at least six months before using. In damp weather they require wiping and putting in a dry place, in hot weather in a cool place. P1QUANTE. No. 64. Same as Indienne. PLUM PUDDING SAUCE. No. 65. Two ounces of butter, two ounces of white pounded sugar, two table-spoonfuls of brandy and one of sherry. Beat the butter with a fork until quite soft, in a basin placed in cold water or ice if to be had. Incorporate the sugar by degrees, and then the brandy and sherry mixed. This sauce should be thick and smooth like good iced cream. PIGEON SAUCE. No. 66.