Domestic and economical cookery recipes

Chutney and red currant jelly may be added if liked. Milk may be used instead of stock, if the sauce is for curried eggs, but stock is better. t- Note. — If the sauce is liked smooth, it may be rubbed through a sieve. No. 258. CUCUMBER SAUCE. 2 young cucumbers | Pepper and salt 3 ozs. of butter A little flour 1 pint of good vinegar Pare and slice the cucumbers and gently stew in the butter for about half an hour. Put in about a teaspoonful of flour. Add the vinegar, bring it to the boil, and the sauce is ready. No. 259. SHRIMP SAUCE. Remove the heads, tails and skin from i pint of shrimps ; prepare a sauce as directed for lobster sauce, substituting the shrimps for the lobster. No. 260. ONION SAUCE. 4 or 5 fair-sized onions j \ pint of plain white sauce or melted butter (1st recipe) First blanch the onions by putting them in cold water and bringing it to the boil. Throw the water away. Put the onions in fresh water and boil for an hour or an hour-and-a-half, until quite tender. Chop them finely and add them to the sauce or melted butter. No. 261. BREAD SAUCE. ^ pint milk 1 onion 2 ozs. bread crumbs 2 tablespoonsful cream 3 peppercorns Salt to taste. Boil the onion and peppercorns for 20 minutes. Strain over the bread crumbs. Stir over the fire till thickened, add the cream and salt, and serve If no cream can be had, half an ounce of butter may be stirred in at last. No. 262. BROWN GRAVY FOR POULTRY OR GAME. Take the neck, gizzard, heart, and (if not otherwise wanted) the livers of the poultry or game, wash well in salt and water, put them into a saucepan with threequarters of a pint of cold water or weak stock, three peppercorns, a small piece of onion. Put on the lid and stew gently for at least two hours. Strain away the stock, which should be now about half a pint. Heat one ounce of butter in a pan, when it bubbles put in a very little sliced onion, and when this is brown, but not burnt, one teaspoonful of flour ; let “this brown, then add the stock ; let it boil. Stir all the time, add pepper, salt, and (if liked) catsup or Harvey’s sauce to taste. Strain and serve in a tureen. This gravy must be slightly thickened, but not thick. No. 263. LIVER SAUCE FOR HARES OR RABBITS. \ pint white sauce The liver of one hare or two rabbits Wash the liver in salt and water, put it into boiling water and boil it till quite done. Drain it well, then pound it in a mortar and mix it thoroughly with the white sauce. Re-lieat and serve. No. 264. CAPER SAUCE. To half a pint of melted butter sauce (p. 99) add one tablespoonful (or more) of capers. The capers must not be added till the sauce is ready to serve. No. 265. APPLE SAUCE. 1 lb. apples 1 Water, if the fruit be dry or Sugar to taste j old Reel, core, and slice the apples, put into a clean pan, add sugar, and a little water if needed. Keep on the lid, and cook gently till quite tender. No. 266. FENNEL SAUCE. Pick the fennel from the stalks, put into boiling water and boil till tender. Drain, chop, and add to melted butter sauce, allowing two tablespoonsful of chopped fennel to half-pint of sauce. No. 267. ANCHOVY SAUCE. J, pint English melted butter | 1 dessertspoonful anchovy