The book of plain cooking

mix with it a little salt, pepper, and mustard, and about a teaspoonful of castor sugar, also vinegar according to the amount of horseradish, and a good quantity of cream. Stir them well together so that they are about the consistency of double cream. Do not put too much vinegar. If preferred, the sauce can be warmed to serve with the hot joint by placing it in a jar in a saucepan of warm water, gently stirring until it is well heated ; but on no account let it boil. 227. Chestnut Sauce Split the chestnuts, and throw into boiling water, in which there is a little salt; when sufficiently cooked remove the husks. Then boil in milk until tender enough to rub through a sieve ; season with salt, pepper, and mace, and warm up again with either milk or cream. It takes very little cream, which is far preferable. 228. Celery Sauce This sauce is very nice with boiled turkey or fowls. It can be prepared beforehand, so that there is nothing to do but to warm it up. After the celery is washed, cut it into pieces. and put on a saucepan of milk and water, into which throw the pieces of celery. Let them simmer until tender enough to rub through a sieve ; when required for use, return to the saucepan and thicken. 229. Gooseberry Sauce Top and tail some green gooseberries, and put them in a saucepan with sufficient water to cover them, and cook till tender. Then mash them with a small piece of butter and a squeeze of lemon juice. 230. Mushroom Sauce With chops or steaks, or even for breakfast with bacon, this sauce will be found a delicious accompaniment. Peel the mushrooms, and place them in a saucepan with a large piece of butter, pepper and salt, a dusting of flour, and a little water, and let them simmer very gently until quite soft. Then mash with a fork, add a little more water, and boil up. 231. Lobster Sauce Make an ordinary white sauce, allowing a larger piece of butter, cut the lobster into pieces, and add a little cayenne pepper. Boil all together, well stirring the while. Should the lobster have coral, it can be pounded and pressed through a hair sieve as colouring if liked. 232. Oyster Sauce Strain the liquor from the oysters, and mix it with the cornflour and milk, as for white sauce. Make the white sauce, pour over and stir thoroughly well together, putting in the . oysters, which must not be let to boil, or they will harden. 233. Shrimp Sauce Pick the shrimps — they may be obtained already picked — mix some flour with milk and butter, and a little pepper and salt. Boil some milk, and pour over ; and boil up, stirring all the while, again adding the shrimps. If liked, a little anchovy sauce may be mixed with the sauce. 234. Lemon Sauce for Boiled Poultry Pare a lemon very finely and place in milk, which put into a saucepan, and simmer for a few minutes, so as to obtain the flavour of the lemon. Let this stand for about an hour. Make a thickening as for white sauce, strain the n6 milk on to it, and when just upon the boil, add the yolk of an egg and the juice of half a lemon. Stir well, and when just upon the boil put into a tureen. A FEW JEWISH RECIPES 235. Peas and Beans Soup