Take half a pint of melted butter (see undet
‘ Melted Butter ’) and put into it the liquor of the
oysters, and in which liquor the beards of the
oysters should be scalded and then strained ; add a
few drops of essence of anchovy, a teaspoonful of
lemon-juice, and a dash of cayenne ; boil up, and
then put in the oysters uncooked, but cut in half.
A tablespoon ful of cream is a great improvement.
TEMPTING DISHES.
69
Parsley Sauce.
Take one ounce of butter and one and a half
ounces of flour, and fry them until they become a
pale gold colour ; then add, by degrees, half a pint
of boiling water, and stir the sauce over the fire
till it boils, then strain the sauce through a tammy.
Then add the parsley, which has been made thus.
Take a good handful of parsley and branch itf
press out all the water, mix a little butter with it
and a little green colouring, and then rub through
a hair sieve ; then mix it with the sauce and add a
tablespoonful of cream✪ Oyster Sauce.
Parsley Sauce.
Take a handful of parsley and put it into a
stewpan, and cover it with cold water ; add a little
soda and a pinch of salt, and bring the water
quickly to the boil ; strain it off and press the
water well from the parsley. Mix an ounce of
butter with the parsley and rub it through a hair
sieve. Fry an ounce of butter and an ounce and
a half of flour together till a pale gold colour ;
then pour on rather more than half a pint of boil-
ing water, and stir over the fire till the sauce boils ;
then strain it, and afterwards add the parsley
and two tablespoon fuls of cream. If the parsley
is a bad colour, a little green colouring may be
added.
Piquante Sauce (another way).
Take a dessertspoonful of chopped shalot, one
of capers, and one of pickled gherkins. Put these
into a saucepan with a tablespoonful of vinegar
and a bay leaf, and let all simmer till the vinegar
70
TEMPTING DISHES.
has evaporated very nearly away ; then add half a
pint of good brown gravy, and add a little salt.
If required thick, add some brown thickening, and
skim the sauce to get rid of any grease.
Corn-flour Cake.
Beat a quarter of a pound of outter, and the
same of sugar, to a cream ; add the yolks of two
eggs, beating all the time, and the grated rind of
a lemon ; stir in six ounces of corn-flour, which
should be warmed and sifted, and then the whites
stiffly whipped. Bake in a buttered and papered
tin for an hour.
Crisp Biscuits.
Make a pound of flour, the yolk of one egg,
and some milk, into a very stiff paste, beat it well,
knead it smooth, roll very thin, and cut into
biscuits. Bake in a slow oven till quite dry and
crisp.
Drop Cakes.
Put one pound of flour into a basin, and rub
into it half a pound of butter ; add a quarter of
a pound of castor sugar ; grate the peel from one
lemon, and add to it. Mix in a quarter of a pound
of currants, and two eggs, well beaten ; stir well
all together, and drop this mixture on to a floured
baking-tin in lumps, and bake in a moderate oven
from a quarter to half an hour.
Gingerbread Cake.
Take a pound and a half of flour, one pound
of treacle, a quarter of a pound of butter✪ Corn-flour Cake, one tea-
spoonful of carbonate of soda, the same of ground
TEMPTING DISHES.
71
Page 31 · 6 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
Take half a pint of melted butter (see undet
‘ Melted Butter ’) and put into it the liquor of the
oysters, and in which liquor the beards of the
oysters should be scalded and then strained ; add a
few drops of essence of anchovy, a teaspoonful of
lemon-juice, and a dash of cayenne ; boil up, and
then put in the oysters uncooked, but cut in half.
A tablespoon ful of cream is a great improvement.
TEMPTING DISHES.
69
Parsley Sauce.
Take one ounce of butter and one and a half
ounces of flour, and fry them until they become a
pale gold colour ; then add, by degrees, half a pint
of boiling water, and stir the sauce over the fire
till it boils, then strain the sauce through a tammy.
Then add the parsley, which has been made thus.
Take a good handful of parsley and branch itf
press out all the water, mix a little butter with it
and a little green colouring, and then rub through
a hair sieve ; then mix it with the sauce and add a
tablespoonful of cream.
Parsley Sauce.
Take a handful of parsley and put it into a
stewpan, and cover it with cold water ; add a little
soda and a pinch of salt, and bring the water
quickly to the boil ; strain it off and press the
water well from the parsley. Mix an ounce of
butter with the parsley and rub it through a hair
sieve. Fry an ounce of butter and an ounce and
a half of flour together till a pale gold colour ;
then pour on rather more than half a pint of boil-
ing water, and stir over the fire till the sauce boils ;
then strain it, and afterwards add the parsley
and two tablespoon fuls of cream. If the parsley
is a bad colour, a little green colouring may be
added.
Piquante Sauce (another way).
Take a dessertspoonful of chopped shalot, one
of capers, and one of pickled gherkins. Put these
into a saucepan with a tablespoonful of vinegar
and a bay leaf, and let all simmer till the vinegar
70
TEMPTING DISHES.
has evaporated very nearly away ; then add half a
pint of good brown gravy, and add a little salt.
If required thick, add some brown thickening, and
skim the sauce to get rid of any grease.
Corn-flour Cake.
Beat a quarter of a pound of outter, and the
same of sugar, to a cream ; add the yolks of two
eggs, beating all the time, and the grated rind of
a lemon ; stir in six ounces of corn-flour, which
should be warmed and sifted, and then the whites
stiffly whipped. Bake in a buttered and papered
tin for an hour.
Crisp Biscuits.
Make a pound of flour, the yolk of one egg,
and some milk, into a very stiff paste, beat it well,
knead it smooth, roll very thin, and cut into
biscuits. Bake in a slow oven till quite dry and
crisp.
Drop Cakes.
Put one pound of flour into a basin, and rub
into it half a pound of butter ; add a quarter of
a pound of castor sugar ; grate the peel from one
lemon, and add to it. Mix in a quarter of a pound
of currants, and two eggs, well beaten ; stir well
all together, and drop this mixture on to a floured
baking-tin in lumps, and bake in a moderate oven
from a quarter to half an hour.
Gingerbread Cake.
Take a pound and a half of flour, one pound
of treacle, a quarter of a pound of butter, one tea-
spoonful of carbonate of soda, the same of ground
TEMPTING DISHES.
71