The Pytchley book of refined cookery and bills of fare

Boil the livers of as many pigeons as are to be dressed, chop them very fine, put them in a small saucepan with a tea-spoonful of chopped parsley, two or three mushrooms chopped in a gill of Brown Sauce (No. 22), half an ounce of butter, a salt-spoonful of pepper and salt mixed, stir it over the fire until it boils, and use it with roast pigeon, or if rabbit, using rabbit livers instead of pigeon livers. RABBIT SAUCE. No. 67. Same as Pigeon. REFORM SAUCE. No. 68. Shred as for Julienne soup the white of one egg, the red part of one carrot (three truffles if to be had), three 124 THE PYTCHLEY COOKERY BOOK. button mushrooms, one gherkin, an ounce of lean ham, a dessert-spoonful of currant jelly, ditto of Tomato Sauce (No. 73), and half a pint of Brown Sauce (No. 22), warm up for ten minutes ; add Searcy Salt to taste. SPICE MIXTURE. No. 69. One and a half ounces of dry mustard, allspice, black pepper, ginger, one dram of mace and of cayenne pepper ; reduce all to fine powder, and keep air-tight in a bottle. STAMFORD SAUCE {WHITE) FOR FISH. No. 70. Chop very fine and fry for three minutes, in an ounce of butter, one shalot, one ounce of ham, six button mushrooms, one truffle, add half a pint of good White Sauce (No. 77), one tea-spoonful of Burgess & Son's Anchovy Sauce, one tea-spoonful of lemon juice, one tea-spoonful of Tomato Sauce (if open), and half a tea-spoonful of Searcy Salt, mix well and simmer for five minutes. STAMFORD SAUCE {BROWN). No. 71. Same proportions as above of everything, only Brown Sauce (No. 22) should be used instead of White Sauce (No. 77). SALAD DRESSING {FRENCH). No. 72. To three table-spoonfuls of best salad oil add a dessert- spoonful of tarragon vinegar, a salt-spoonful of salt, half a salt-spoonful of pepper. Chop finely some tarragon, parsley, chives (or a taste of onions), and mix well ; it should be made half an hour before the lettuce is added. SAUCES. 125 TOMATO SAUCE. No. 73. Cut in half, squeeze the seeds out of six ripe tomatoes, stew with one sweet shalot, three chilies, in a gill of good Brown Sauce (No. 22), or the same quantity of Espagnole Sauce (No. 34), until quite tender ; beat the whole through a wire and then a hair sieve, and add half a tea-spoonful of Searcy Salt and serve. TARTAR SAUCE. No. 74. The same as Mayonnaise (No. 44), only use hard-boiled eggs, and add gherkins and pickles chopped, and put more mustard. TRUFFLE SAUCE. No. 75. Slice and simmer in a small glass of sherry six or seven truffles for five minutes, beat through a wire and then a haii sieve, add a gill of Brown Sauce (No. 22), let it simmer for five minutes, and add a pinch of salt. If preferred, chop the truffles very fine instead of beating them through a sieve. ^ TARRAGON SAUCE. No. 76. Simmer in half a pint of Clear Brown Sauce (No. 22), iree small sprays of green tarragon for five minutes, take them out, and shred a dozen leaves of fresh, and it is ready to serve. ^ 126 THE PYTCHLEY COOKERY BOOK. WHITE SAUCE. No. 77. Put into a saucepan two ounces of butter, let it melt, add one and a half ounces of sifted flour, stir over fire until well mixed. Add half a pint of new milk and three table- spoonfuls of thick cream ; let it boil, stirring all the time. Add salt to taste. WHIP SAUCE FOR PUDDINGS. No. 78.