Domestic cookery

MELTED BUTTER. 3 oz. butter Salt and pepper, or sngar and flavouring essence i pint milk or water 1 oz. flour Dissolve the butter with the flour, add the milk or water, just allow it to boil ; add the pepper and salt if for a savoury, sugar and essence if for a sweet. No. 260. MARMALADE SAUCE. 1 tablespoonful marmalade 2 tablespoonfuls brown sugar pint water Boil the sugar and water 10 minutes, stir in the marmalade and serve. No. 261. OYSTER SAUCE AND SHRIMP SAUCE. i pint milk ^ pint cream i score oysters i oz. flour ^ pint stock A dust of cayenne A few drops of lemon juice 1 oz. butter Beard the oysters, put the heards, with the liquid and enough water to make J pint, into a pan, simmer slowly 10 minutes ; put the butter and flour into a saucepan, and when dissolved add the milk and the stock from the oyster beards, beat until quite smooth, and boil five minutes ; add the seasonings, lemon juice, and cream, strain and add the oysters (which must first be dropped into boiling water for half a minute), and be divided into two or four according to size. On no account must the sauce be boiled after the oysters are added. Shrimp Sauce may be made as above by substituting ^pint of picked shrimps for oysters and milk for stock. No. 262. ORANGE SAUCE. Rind and juice of 2 oranges 2 tablcspoonfuls brown sugar Rind of ^ lemon ^ pint water Put all into a pan and boil 10 minutes, pass through a fine sieve, and serve. No. 263. PARSLEY SAUCE AND FENNEL SAUCE. 1 oz. butter pint stock ^ teaspoonful salt A dust of cayenne Put the butter 1 oz. flour i pint milk teaspoonful pepper 1 dessertspoonful minced parsley and flour into a saucepan, and when dissolved, add the stock and milk, also the seasonings, beat untd quite smooth, and boil six minutes ; mince the parsley veiy fine, put it in the corner of a towel, and dip in boiling water, wring out, and stir into sauce ; serve. If for fish, the stock should be made from the bones and trimmings. For Fennel Sauce, scald, pick and chop the fennel, and add to white sauce instead of parsley. No. 264. RASPBERRY SAUCE. 2 tablespoonfuls raspberry jam I pint water 2 tablespoonfuls brovra sugar | Boil these all together for 20 minutes, pass through a hair sieve. If fresh fruit is in season, half a pint of raspberries may be used instead of the jam. No. 265. ROBERT SAUCE. 2 small onions 1 oz. flour 4 teaspoonful salt ^ teaspoonful pepper 1 teaspoonful French mustard pint brown stock i 2 tablespoonfuls vinegar 1^ oz. butter 2 mushrooms 1 teaspoonful anchovy 1 tomato, small Put the butter into a saucepan, heat until brown, add the onions, sliced, and brown also ; stir in the stock until quite smooth ; add all the above ingredients, and simmer slowly 30 to 40 minutes ; pass through a hair sieve, rubbing as much of the pulp through as possible. Re-heat and seiwe. No. 267. SOUTHPOET SAUCE, 1 oz. butter I 1 oz. flour 4 pint water 2 medium apples A strip of lemon rind | 2 cloves 2 tablespoonfuls sugar | Peel, core, and cut in small quarters the apples, put into a pan with the water, sugar, cloves, and lemon rind ; boil until soft, pass through a wire sieve, rubbing the pulp through with a wooden spoon ; dissolve the butter with the flour, and add the pulp from the apples, stir until smooth ; boil five minutes, and serve. No. 268. TOMATO SAUCE. ^ lb. tomatoes 1 onion