It is much better not to follow the
advice given in most cookery books and to “ wring ” Sauces
SAUCES
127
through a tamis-cloth. Soups must be passed through a cloth,
and jellies must be strained through a jelly-bag, but a hair
sieve and a few finely-perforated tin strainers answer much
better for Sauces.
The articles used in Saucemaking should be kept by them-
selves, and ought to be used for nothing else. The pans can
easily be marked by tying a piece of pink tape to the handles.
The sieves can be marked on their wooden frames, and the
smaller things are easily kept apart.
For Saucemaking the cook will require a small mortar and
pestle, a small pair of scales, a quart stewpan, three small
saucepans in sizes for the bain-marie, a flour dredger, a pepper-
mill for black pepper, and another, distinguished from it in
some way, for white pepper, two earthenware basins, and a
third of a different colour to be used for Fish Sauces only, two
block-tin perforated strainers of different sizes, and a pointed
strainer (all three with handles), a hair sieve, a wire sieve,
two plated teaspoons, dessertspoons, and tablespoons, at least
three small wooden spoons of different sizes, and a small salt-
cellar.
Before the cook begins to make a Sauce she must see that
everything she is likely to require is ready to her hand. Many
of the requisites can be most conveniently used if placed on a
low shelf within easy reach. Broth will be wanted, and in
most cases this can be made from any scraps and trimmings of
meat, or scraps and giblets of poultry or game. For all Fish
Sauces fish broth, made from fish cuttings, must be used. For
some Sauces a little wine is necessary ; either Marsala or
Sauteme is quite sufficient. A supply of the best flour, well
dried and sifted, butter, and eggs, must be at hand. In using
the eggs the germ should always be removed.
Besides these main requirements the cook will need onions,
parsley, shallots and herbs, either dried or fresh according to
the time of year. Fresh herbs should always be used if
possible. She will also need mustard and mustard flour, mush-
room ketchup (freshly made if possible, see Mushrooms),
tomato conserve, good French vinegar, anchovy- vinegar, tarragon
vinegar, spiced or herb pepper, lemons, and red currant jelly.
Only a small quantity of these articles need be provided, but
128
SAUCES
they will probably all be wanted. One or two small knives,
and an onion knife, should be at hand for mincing vegetables,
and a plated saltspoon of the size used in the dining-room.
Kitchen saltspoons hold double the proper quantity. A little
pounded and sifted sugar must be ready in a cup if the Sauce
is to be white, for a pinch of sugar is considered an improve-
ment in all White Sauces.
Page 82
Presented as published in 1898. 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
It is much better not to follow the advice given in most cookery books and to “ wring ” Sauces
through a tamis-cloth. Soups must be passed through a cloth, and jellies must be strained through a jelly-bag, but a hair sieve and a few finely-perforated tin strainers answer much better for Sauces.
The articles used in Saucemaking should be kept by themselves, and ought to be used for nothing else. The pans can easily be marked by tying a piece of pink tape to the handles. The sieves can be marked on their wooden frames, and the smaller things are easily kept apart.
For Saucemaking the cook will require a small mortar and pestle, a small pair of scales, a quart stewpan, three small saucepans in sizes for the bain-marie, a flour dredger, a peppermill for black pepper, and another, distinguished from it in some way, for white pepper, two earthenware basins, and a third of a different colour to be used for Fish Sauces only, two block-tin perforated strainers of different sizes, and a pointed strainer (all three with handles), a hair sieve, a wire sieve, two plated teaspoons, dessertspoons, and tablespoons, at least three small wooden spoons of different sizes, and a small saltcellar.
Before the cook begins to make a Sauce she must see that everything she is likely to require is ready to her hand. Many of the requisites can be most conveniently used if placed on a low shelf within easy reach. Broth will be wanted, and in most cases this can be made from any scraps and trimmings of meat, or scraps and giblets of poultry or game. For all Fish Sauces fish broth, made from fish cuttings, must be used. For some Sauces a little wine is necessary ; either Marsala or Sauteme is quite sufficient. A supply of the best flour, well dried and sifted, butter, and eggs, must be at hand. In using the eggs the germ should always be removed.
Besides these main requirements the cook will need onions, parsley, shallots and herbs, either dried or fresh according to the time of year. Fresh herbs should always be used if possible. She will also need mustard and mustard flour, mushroom ketchup (freshly made if possible, see Mushrooms), tomato conserve, good French vinegar, anchovy- vinegar, tarragon vinegar, spiced or herb pepper, lemons, and red currant jelly. Only a small quantity of these articles need be provided, but
they will probably all be wanted. One or two small knives, and an onion knife, should be at hand for mincing vegetables, and a plated saltspoon of the size used in the dining-room. Kitchen saltspoons hold double the proper quantity. A little pounded and sifted sugar must be ready in a cup if the Sauce is to be white, for a pinch of sugar is considered an improvement in all White Sauces.