Domestic and economical cookery recipes

2 wine glasses of port wine | 1 finely-chopped shallot Juice of half a lemon Boil together, and strain before serving. No. 243. TOMATO SAUCE. 1 lb. tomatoes (sliced) 1 shallot (sliced) 2 ozs. lean ham or bacon (cut into dice) 16 peppercorns Herbs (a small bunch) 1 tablespoonful vinegar 1 oz. butter 1 blade of mace Put all these ingredients into a saucepan, put on the lid ; simmer gently until all is quite tender. Rub through a sieve. Add a little cochineal to improve the colour if necessary. Remove any fat from the sauce. Re-heat and it is ready for use. If using tinned tomatoes, the purée must be reduced until the right consistency. No. 244. MINT SAUCE. 2 tablespoonsful of mint j 2 tablespoonsful of castor 1/2 pint of vinegar j sugar Mix together, and let it stand for a little time before serving. No. 245. LOBSTER SAUCE. 1 lobster 1 pint veloute, or Supreme sauce 1 oz. spawn or coral butter Boil the sauce with the spawn, or coral butter, till it is bright red, and add the best part of the lobster meat cut into small pieces. No. 246. OYSTER SAUCE. 2 1/2 ozs. of butter | 1 gill of cream 2 ozs. of flour j 2 doz. of oysters J pint of milk or white stock Remove the beards and hard white part, and cut each oyster in two pieces. Put the beards in the milk or stock, and simmer to extract the flavour. Melt the butter in a stewpan, mix in the flour smoothly ; strain in the stock or milk and oyster liquor, and stir until the sauce boils. Let it stand by the side of the fire until all the butter is thrown up ; remove it carefully as it rises. “ With what are you cooking-, my pretty maid ?” “ I’m using’ a ‘ Richmond, Sir ! she said Richmond’s Cookers- the Ideal Stove. Then strain through tammy, make hot again with the cream, and add the oysters and lemon juice. When for fish, fish stock may be used to make this sauce. When there is much liquor from the oysters, less stock or milk should be used. The sauce should be the consistency of a mayonnaise. No. 247. HORSE RADISH SAUCE. ^ pint of beaten cream | Pepper and salt 2 tablespoonsful of vinegar j 1 teaspoonful of castor sugar 2 teaspoonsful of mixed mus- j 1 stick of horse-radish tard Scrape the horse-radish and grate it finely, then mix with the other ingredients. No. 248. SUPREME SAUCE. 2 ozs. butter 1^ ozs. flour A pint chicken stock A pint cream Juice of ^ a lemon 1 doz. white button mushrooms Pepper to taste Salt to taste Melt the butter and mix in the flour smoothly. Add the stock and mushrooms. Cook the sauce well, then add the cream. The sauce should not boil after the cream is added. Strain, add lemon juice, and season to taste. (t No. 249. BEARNAISE SAUCE. 3 shallots 3 tablespoonsful tarragon vinegar 4 ozs. butter 3 tablespoonsful malt vinegar 1 gill white sauce Yolks of 2 eggs. Chop the shallots, and boil them in the vinegar for half an hour, then add the white sauce, put the eggs in one at a time, beating after each until quite smooth ; add the butter in small pieces, and still keep stirring ; do not let it boil. PLAIN SAUCES. No. 250. ENGLISH MELTED BUTTER. 2 ozs. batter J ozs. flour ^ pint water pepper and salt