The "A1" cookery book

Jam Sauce. — 5 lb. of any kind of jam, water enough to make it liquid. Simmer the jam and water together, rub it through a hair sieve, add a few drops of lemon juice or wine, and serve very hot. A teaspoon of arrowroot may be used to thicken it ; only in that case it must be boiled. Lobster Butter. — Pound together in a mortar the spawn and coral of a boiled hen lobster, add to it double its weight of butter and a pinch of cayenne. Pass through a sieve, and keep in a jar in a cool place. Lobster Sauce. — Make half a pint of white sauce (page 91). Cut up about a quarter of the white meat of a lobster into small square pieces. Put these into the white sauce with enough lobster butter (see above) to colour it, and a pinch of cayenne, and heat without allowing it to boil. Maitre d’Hotel Butter. — Equal quantities of butter and chopped parsley, cayenne, salt, a little lemon juice. The butter and parsley must be measured by bulk, not by weight. Mix them together with the point of a knife till the mixture is quite smooth like thick cream. Add the seasoning and lemon juice. Mayonnaise Sauce.— The yolks of two raw eggs in a large bowl, stir the eggs round and round, add nearly h a pint of salad oil drop by drop at first, afterwards a few drops at a time. When the oil and eggs are mixed stir in slowly 2 tablespoons of Tarragon vinegar and a little cayenne and salt. Be sure your sauce is as thick as paste before adding the Tarragon vinegar. It should take at least half an hour to make ; to hurry is to spoil it, and it must be made in a cold place. ' Melted Butter. — 1 oz. flour, 2 oz. butter, £ pint milk and £ pint water, r teaspoon of lemon juice, small pinch of salt. Melt the butter in a saucepan and mix in the flour, make it quite smooth with the back of a wooden spoon, and gradually add the milk, water, and salt, and let all boil together about a quarter of an hour, then stir in the lemon juice and serve. Mint Sauce. — Pick the leaves from the stalks, wash well and dry them in a cloth. Chop as finely as possible, and for every spoonful of mint allow half as much castor sugar. Mix the mint and sugar and leave it some time to bring out the flavour of the mint, then add twice as much vinegar as you have mint. Mustard Sauce. — 2 oz. butter, £ oz. of browned flour, £ oz. dry mustard, cayenne, x teaspoon of lemon juice, salt. Mix these ingredients thoroughly, and then stir into them a quarter of a pint of boiling water and simmer for five minutes. Oiled Butter. — This is butter that is melted for sauce to serve with fish or asparagus, and poured off from the curd that settles at the bottom. It is slightly salted. The tureen in which it is served must be well heated before the oiled butter is put into it. Or the tureen can be made very hot and a slice of butter put into it, and it can be set in front of the fire or for a minute in the oven, and the butter will very readily melt. A teaspoon of lemon juice greatly improves this sauce when it is used for fish.