Domestic and economical cookery recipes

2 tablespoonsful cream | sauce Add the anchovy and cream after the melted butter has boiled. No. 268. GOOSEBERRY SAUCE. 1 lb. green gooseberries | Sugar to taste £ pint melted butter | Stew the gooseberries until they are quite tender, but not overdone. Rub them through a sieve, then add them to the melted butter and sugar. This is an old-fashioned sauce, which is sometimes served with mackerel, boiled lamb, and roast goose. No. 269. CRAB SAUCE. 1 moderate sized crab 1 oz. butter f oz. flour 2 tablespoonsful cream 1 dessertspoonful anchovy sauce Milk, rather more than b pint Lemon juice, a few drops Cayenne This may sometimes be used as a substitute for lobster sauce, and is less expensive. Take the flesh from the body and claw of the crab, cut it into small pieces, stew the shell of the crab in milk till it is reduced to half a pint. Work the flour into the butter, add the milk (strained). Put it into a saucepan and stir over the fire till it has boiled 3 or 4 minutes. Add the cream, crab, anchovy sauce, and cayenne, heat thoroughly, last of all stir in the lemon juice. No. 270. TOMATO SAUCE (for keeping). 1 dozen tomatoes 1 teaspoonful ground ginger ^ oz. salt 1 head garlic 1 tablespoonful vinegar A small quantity cayenne Put the tomatoes in a stew jar and stew in the oven (which must not be too hot) until tender; rub through a fine sieve, add the other ingredients (the garlic finely chopped), and boil half an hour. Put into well-sealed bottles, and if put in a dry place will keep for years. No. 271. SALAD DRESSING (very good). 4 pint of thick cream 2 hard-boiled eggs l dessertspoonful salt 1 tablespoonful brown sugar 1 teaspoonful mustard 1 tablespoonful tarragon vinegar 3 table-poonful malt vinegar 1 teaspoonful of pepper A little cayenne pepper Put the salt, sugar, mustard, pepper, and cayenne into a mortar, and pound it well, then add the yolks of the eggs, and pound these ; add the cream and the vinegar gradually ; mix thoroughly, and strain into a salad bottle. No. 272. CHUTNEY SAUCE. 3 tablespoonsful chutney | 1 onion \ pint thick gravy j 1 oz. butter Chop the onion finely, and fry it in the butter, add the Chutney and gravy. Boil five minutes. ~1 SWEET SAUCES. No. 273. SABAYON SAUCE. 2 eggs I 1£ ozs. castor sugar J pint sherry Beat the eggs in a stewpan, then beat in the sugar and sherry. Put the sauce upon the simmering burner, and whisk until the eggs are cooked, but not curdled. No. 274. MARMALADE SAUCE. \ pint water | 1 wineglassful sherry 2 tablespoonsful marmalade | Sugar to taste 1 teaspoonful lemon juice Stir the marmalade, water, and lemon juice in a pan until it boils. Add the sugar and then the sherry. No. 275. MARMALADE SAUCE (No. 2). ^ tablespoonful corn flour 2 tablespoonsful marmalade ½ pint water Rind of 4 a lemon 1 tablespoonful sugar Boil the water and lemon rind together; mix the corn flour with a little cold water, strain to it the boiling water, return to the saucepan with the marmalade and sugar, and let it boil well. No. 276. No. 276. GERMAN SAUCE Yolks of 3 eggs j 1 oz. castor sugar ^ pint sherry