The household gas cookery book

Artichoke Sauce. — Put a quarter of a pound of butter into an enamelled saucepan. When melted, add a sliced onion, half a head of well-washed celery, a tablespoonful of finely-chopped ham (lean), a pinch of powdered cinnamon, a teaspoonful of salt, and a suggestion of cayenne. Stir all the ingredients over the gas for a quarter of an hour; then add one pound of Jerusalem artichokes, which have been boiled and mashed, and one pint of milk. Boil all together until the sauce is a little thicker than cream. Mayonnaise Sauce. — Beat the yolks of three eggs until thick, and add to it a saltspoonful of salt, half a [illustration: page header] pint of oil, and half a gill of malt, tarragon, and chili vinegar mixed. After adding salt, add the oil in drops — drop by drop — beating all the time ; after a little while add the vinegar drop by drop, beat¬ ing all the time. Vinegar must be added very sparingly. The sauce should have the appearance of cream when finished, and should be tasted before serving, and must not be too tart. It should be kept in a cool place. Egg Sauce is made by boiling an egg until quite hard, putting it into cold water until cold, and cutting it into little dice and placing it into half a pint of melted butter. Bordelaise, Sauce a la. — The essence in the making of this sauce is that it be composed chiefly of Bordeaux wine; without this it cannot be called Bordelaise. Chop finely together six shallots, one onion, one clove of garlic, and two or three small mushrooms. Place them all in a saucepan with an ounce of fresh butter, and let them cook for a few minutes. Now add half a cupful of good Bordeaux wine, let it all boil gently together; as soon as the onions, etc., are soft, add a few leaves of tarragon, chopped fine. This sauce should not be strained, but served as it is, with rump steak, or fillet steak, or pork chops. Port Wine Sauce. — Chop up three shallots and put them in a saucepan with a quartern of port wine, a sprig of thyme, some Crushed peppercorns, the juice and pulp of two oranges, the juice of one lemon, and a little salt ; thicken with a little rice powder, and, if you have it, a little meat juice. This sauce is usually served with water fowl. Mustard Sauce for fried fish, herrings, and grilled mackerel. Mix in a basin a tablespoonful of flour with water, add a teaspoonful of mustard powder, a little tarragon vinegar, or four teaspoonfuls of French or German mustard, whichever may be preferred, and a little pepper and salt. When all is well mixed, pour it into a saucepan and cook until it is of the consistency of thin cream. If too thick, add a little more water, with a teaspoonful of vinegar. Bread Sauce. — Put one pint of milk into a saucepan with half a pint of breadcrumbs, tie up in a little muslin some whole peppercorns, two cloves, one onion (chopped up), one ounce of butter, and one shallot. Place this in the saucepan, stir and cook until the bread is almost reduced to the consistency of thick cream. Remove the muslin bag, and serve.