Buckmaster's cookery

Parsley. Melted Butter or Stock. Capers. Gherkin. Worcester Sauce. Eschalots. 6 Anchovies. Oil. Dry Mustard. Vinegar. 3 Eggs. 1. Take a small bunch of fresh parsley, wash it and dry it in a cloth. 2. Remove the stalks. 3. Put a tablespoonful of the leaves into a mortar, the same quantity of capers and dry mustard, the yolks of three hard-boiled eggs, and half a teaspoonful of Worcester sauce or ketchup. 4. Bone six anchovies and pass them through a sieve (puree). - Add one tablespoonful of vinegar, two of oil and one finely minced eschalot, and work all together in the mortar until thoroughly well mixed. 6. Stir the mixture into half a pint of melted butter, or good beef stock, season with salt and pepper, and serve hot. Precautions. — All the ingredients must be thoroughly mixed in the mortar. DUTCH SAUCE, OR SAUCE HOLLANDAISE. Ingredients. 2 Eggs. 4 oz. of Fresh Butter. White Pepper. Vinegar. When well made this is the first and best of white sauces. 1. Reduce two tablespoonfuls of vinegar to one tablespoonful in a clean stewpan, with a little salt and coarsely ground white-pepper (mignonette). 2. Remove the stewpan from the fire. 3. Add two tablespoonfuls of cold water and the yolks of two eggs. Sauces. 4. Put the stewpan on the fire and stir, but do not boil. 5. Divide four ounces of sweet fresh butter into six parts. 6. Take the stewpan off the fire. 7. Stir in till melted one part only of the butter. 8. Place the stewpan again on the fire for about a minute, constantly stirring. 9. Remove it again from the fire. 10. Add another part of the butter and repeat in the same way till all the butter has been used. It will be necessary to add at intervals a tablespoonful of cold water, to prevent the sauce from thickening. Season with pepper and salt and serve hot. Precautions. — The yolks of the eggs are to be •well freed from the white, and constant attention is necessary in the preparation of this sauce. MAITRE D’HOTEL BUTTER. TO MAKE SEVEN OUNCES. Ingredients. I oz. of Parsley. 6 oz. of Butter. Lemon. 1. Take some fresh parsley and wash it in plenty of water, then dry it. 2. Remove the stalks. 3. Mince it. 4. Take a clean cloth and secure the parsley in one corner and dip it two or three times in cold water, then wring out the water. This second washing greatly removes the acrid flavour of the parsley. The parsley is now ready, and there should be about one ounce. 5. Take six ounces of fresh butter. 6. Put it in a basin. 7. Add the parsley, a little salt and pepper, and a tablespoonful of lemon-juice. 8. Work all together with a clean hand or a wooden spoon near the fire till it comes to the consistency of a very thick cream, and it is now ready. 2 IO Buckmaster's Cookery. Precautions. — Do not mix too near the fire, or the butter becomes oily. When well made this butter will keep for a week. MAITRE D’HOTEL SAUCE, OR WHITE SAUCE. Ingredients. Butter. Eggs. Lemon. Parsley.