The cutlets, I need not say,
should be well cooked — that is, black
outside and red in. There are few
tilings that test a really good cook’s
ability so much as cooking a good cut-
let. Captain White’s Oriental pickle is
made from a very famous Indian receipt.
I would strongly recommend any person
who suffers from indigestion to make a
trial of these pickles, which are exceed-
ingly nice, not merely when eaten with
cold meat, but with chops and steaks,
in addition to imparting zest to hashes
and stews of all kinds.
OSBORNE SAUCE. — Osborne sauce,
which is probably better known by the
name of “ Payne’s Royal Osborne
Sauce,” is an exceedingly nice sauce,
manufactured by Mr. G. Payne, m.p.s.,
Her Majesty’s chemist on the establish-
ment at Osborne. The sauce is bright
in colour, and is of the same order of
sauces as Reading, Harvey, etc. It is
admirably adapted for all kinds of meat,
fish, hashes, chops, steaks, cutlets, hot
and cold meats, etc., and can be used to
give an additional zest to gravies,
curries, and salads. I would recom-
mend those housekeepers whq, have a
bottle of Royal Osborne sauce open in
the house to make use of it on the first
occasion on which they have a Welsh
rabbit. Suppose you are making, say,
a small Welsh rabbit enough for one
person. Add a teaspoonful of this
sauce, and stir it in with the cheese
when it is in a melted state✪ Osborne Sauce. It imparts
a very agreeable relish.
OUDE SAUCE.— The King of Oude’s
sauce is, as its name implies, an Indian
sauce, and consequently a hot one. It
is prepared from a receipt that is the
exclusive property of Samuel Hickson,
and his name on the label of the bottle
is essential to guarantee its genuineness.
This sauce is well adapted for almost
all purposes of ordinary use, and it can
be eaten with chops, steaks, or fish. It
has somewhat of a chutney flavour, and
where Indian chutney itself cannot be
obtained it is a very good addition to
curry, especially where curry paste is
not obtainable.
OX-TONGUES, VARIOUS. —See
Tongues.
OX-CHEEK SOU?. — Ox-cheek soup is
now supplied in tins. It is verj7
nourishing, and like all other tinned
soup it is a very convenient form of
having soup always in the house. It
can be warmed up by simply immers-
ing the tin in a saucepan of boiling
water and keeping it there for about a
quarter of an hour or twenty minutes,
when the tin can be opened and the
contents turned out. It is exceed-
ingly good as it is, but of course the
flavour can be altered after the soup is
warmed up. I think a little cayenne
pepper is an improvement, especially
for those who are fond of pepper. It
can also be improved by the addition of
little of Crosse and Blackwell’s ex-
tract or beef, and thickened with a
little brown roux {see Roux, Bkown),
and when thickened a dessert-spoonful
of sherry, or still better maderia, helps
to give a superior tone.
OX-TAIL SOUP. — Ox-tail soup is al-
ways popular, and one or two tins of
ox-tail soup will be found very conve-
nient by housekeepers, as they will bear
the addition of some more stock. When
fresh ox-tail cannot be obtained a good
ox-tail soup containing the meat of the
tail can always be made with the assist-
ance of these tins. Suppose we want
HOUSEKEEPERS GUIDE. 117
✪ Ox-Tail Soup
Page 171 · 2 recipe records on this page
Presented as published in 1880. 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
The cutlets, I need not say, should be well cooked — that is, black outside and red in. There are few things that test a really good cook’s ability so much as cooking a good cutlet. Captain White’s Oriental pickle is made from a very famous Indian receipt. I would strongly recommend any person who suffers from indigestion to make a trial of these pickles, which are exceedingly nice, not merely when eaten with cold meat, but with chops and steaks, in addition to imparting zest to hashes and stews of all kinds.
OSBORNE SAUCE. — Osborne sauce, which is probably better known by the name of “ Payne’s Royal Osborne Sauce,” is an exceedingly nice sauce, manufactured by Mr. G. Payne, m.p.s., Her Majesty’s chemist on the establishment at Osborne. The sauce is bright in colour, and is of the same order of sauces as Reading, Harvey, etc. It is admirably adapted for all kinds of meat, fish, hashes, chops, steaks, cutlets, hot and cold meats, etc., and can be used to give an additional zest to gravies, curries, and salads. I would recommend those housekeepers who have a
bottle of Royal Osborne sauce open in the house to make use of it on the first occasion on which they have a Welsh rabbit. Suppose you are making, say, a small Welsh rabbit enough for one person. Add a teaspoonful of this sauce, and stir it in with the cheese when it is in a melted state. It imparts a very agreeable relish.
OUDE SAUCE.— The King of Oude’s sauce is, as its name implies, an Indian sauce, and consequently a hot one. It is prepared from a receipt that is the exclusive property of Samuel Hickson, and his name on the label of the bottle is essential to guarantee its genuineness. This sauce is well adapted for almost all purposes of ordinary use, and it can be eaten with chops, steaks, or fish. It has somewhat of a chutney flavour, and where Indian chutney itself cannot be obtained it is a very good addition to curry, especially where curry paste is not obtainable.
OX-TONGUES, VARIOUS. —See Tongues.
OX-CHEEK SOU?. — Ox-cheek soup is now supplied in tins. It is verj7 nourishing, and like all other tinned soup it is a very convenient form of having soup always in the house. It can be warmed up by simply immersing the tin in a saucepan of boiling water and keeping it there for about a quarter of an hour or twenty minutes, when the tin can be opened and the contents turned out. It is exceedingly good as it is, but of course the flavour can be altered after the soup is warmed up. I think a little cayenne pepper is an improvement, especially for those who are fond of pepper. It can also be improved by the addition of
little of Crosse and Blackwell’s extract or beef, and thickened with a little brown roux {see Roux, Bkown), and when thickened a dessert-spoonful of sherry, or still better maderia, helps to give a superior tone.
OX-TAIL SOUP. — Ox-tail soup is always popular, and one or two tins of ox-tail soup will be found very convenient by housekeepers, as they will bear the addition of some more stock. When fresh ox-tail cannot be obtained a good ox-tail soup containing the meat of the tail can always be made with the assistance of these tins. Suppose we want
Records on this page
Osborne SauceOx-Tail Soup