Buckmasters Cookery .
2 1 8
into a clean quart stewpan, with one ounce and a half
of butter and one ounce of flour. 3. Mix by stirring
well with a wooden spoon. 4. Add the mushrooms.
5. Season with a little salt✪ Mushroom Sauce. 6. Add one pint of cream.
Boil for ten or fifteen minutes, stirring.
Precautions. — This sauce requires almost constant
stirring.
LEMON AND LIVER SAUCE,
Ingredients.
Liver. Lemon. Melted Butter.
1. Wash and score the liver of a fowl or a rabbit.
2. Blanch it for five minutes. 3. Cut half a lemon
into small slices. 4. Remove all the white and seeds.
5. Take a quarter of the lemon-rind and mince it and
the liver finely. 1. Prepare half a pint of melted
butter. 2. Add the minced liver and lemon. 3.
Season with a little salt✪ Lemon and Liver Sauce. 4. Let it come gradually to
a good temperature without boiling, and then serve.
Precautions. — Be sure the livers are fresh and
healthy.
LIVER AND PARSLEY SAUCE.
Ingredients.
Liver. Parsley. Melted Butter.
Proceed as in the last recipe by blanching the parsley
and liver, mincing them separately, and stirring the
melted butter.
Precautions. — The same as the preceding.
Sauces.
ROUX.
Ingredients.
Stock. Flour. 3 oz. of Butter.
1. Melt three ounces of butter. 2. Stir in one
ounce of flour over the fire until it becomes of a. light
brown colour. 3. Cover the stewpan, and let it re-
main for half an hour on the stove, then add half a
pint of boiling water. 4. Season with pepper and
salt. 5. Stir gently till well mixed. . 6. Continue the
stirring five minutes after it comes to the boil. Stock,
as I have before explained, is better than water.
Roux is used for thickening sauces and gravies ; when
wanted white it must not remain on the fire long
enough to brown. The difference between brown
roux and white roux is simply in the browning of the
butter. It can be kept for some days in a clean
earthenware jar in a cool place.
Precautions. — Great care must be given to the
preparation of roux, for if the butter and flour are not
good, or allowed to become too brown, the flavour of
the sauce is strong and acrid.
GERMAN SAUCE.
Ingredients.
Eggs. Sugar. Sherry.
1. Put the yolks of two eggs into a stewpan with
one teaspoonful of castor sugar. 2. Add one glass of
sherry✪ German Sauce. 3. Put the stewpan on the fire, and whisk the
mixture vigorously until it becomes a stiff froth (about
two minutes). 4. Pour round the pudding immediately.
220
Buck-masters Cookery.
APRICOT SAUCE.
Ingredients.
Jam. Sugar. Lemon. Sherry.
1. Put half a gill of water in a small stewpan with
one dessertspoonful of castor sugar. 2. Boil five
minutes. 3. Add two tablespoonfuls of apricot jam,
a good squeeze of lemon-juice and a glass of sherry✪ Apricot Sauce.
4. Boil ten minutes, then strain round the pud-
ding.
GRAVY SOUP (FROM TINNED MEAT).
Page 97 · 7 recipe records on this page
Presented as published in 1887. 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
Buckmaster's Cookery.
2 1 8
into a clean quart stewpan, with one ounce and a half of butter and one ounce of flour. 3. Mix by stirring well with a wooden spoon. 4. Add the mushrooms. 5. Season with a little salt. 6. Add one pint of cream. Boil for ten or fifteen minutes, stirring.
Precautions. — This sauce requires almost constant stirring.
LEMON AND LIVER SAUCE,
Ingredients.
Liver. Lemon. Melted Butter.
1. Wash and score the liver of a fowl or a rabbit. 2. Blanch it for five minutes. 3. Cut half a lemon into small slices. 4. Remove all the white and seeds. 5. Take a quarter of the lemon-rind and mince it and the liver finely. 1. Prepare half a pint of melted butter. 2. Add the minced liver and lemon. 3. Season with a little salt. 4. Let it come gradually to a good temperature without boiling, and then serve.
Precautions. — Be sure the livers are fresh and healthy.
LIVER AND PARSLEY SAUCE.
Ingredients.
Liver. Parsley. Melted Butter.
Proceed as in the last recipe by blanching the parsley and liver, mincing them separately, and stirring the melted butter.
Precautions. — The same as the preceding.
Sauces.
ROUX.
Ingredients.
Stock. Flour. 3 oz. of Butter.
1. Melt three ounces of butter. 2. Stir in one ounce of flour over the fire until it becomes of a. light brown colour. 3. Cover the stewpan, and let it remain for half an hour on the stove, then add half a pint of boiling water. 4. Season with pepper and salt. 5. Stir gently till well mixed. . 6. Continue the stirring five minutes after it comes to the boil. Stock, as I have before explained, is better than water. Roux is used for thickening sauces and gravies ; when wanted white it must not remain on the fire long enough to brown. The difference between brown roux and white roux is simply in the browning of the butter. It can be kept for some days in a clean earthenware jar in a cool place.
Precautions. — Great care must be given to the preparation of roux, for if the butter and flour are not good, or allowed to become too brown, the flavour of the sauce is strong and acrid.
GERMAN SAUCE.
Ingredients.
Eggs. Sugar. Sherry.
1. Put the yolks of two eggs into a stewpan with one teaspoonful of castor sugar. 2. Add one glass of sherry. 3. Put the stewpan on the fire, and whisk the mixture vigorously until it becomes a stiff froth (about two minutes). 4. Pour round the pudding immediately.
Buck-masters Cookery.
APRICOT SAUCE.
Ingredients.
Jam. Sugar. Lemon. Sherry.
1. Put half a gill of water in a small stewpan with one dessertspoonful of castor sugar. 2. Boil five minutes. 3. Add two tablespoonfuls of apricot jam, a good squeeze of lemon-juice and a glass of sherry. 4. Boil ten minutes, then strain round the pudding.
GRAVY SOUP (FROM TINNED MEAT).
Records on this page
Mushroom SauceRouxGravy Soup (from Tinned Meat)Croquettes of Tinned MeatLemon and Liver SauceGerman SauceApricot Sauce