Evans' recipe cookery book

| Pint Stock, i Oz. Butter, i Oz. Flour. BROWN SAUCE (PIQUANTE). 1 Oz. Lean Ham. 2 Tomatoes, i Onion. i Bunch Herbs. Few Drops Lemon Juice, Salt, Pepper. Small Piece Carrot, Turnip, Celery. Method. Make butter quite hot ; fry the onion a pale brown ; add the vegetables, also ham and tomatoes ; fry all well ; stir in the flour, and fry it slightly ; add the stock gradually, and stir till boiling ; allow all to simmer gently for fifteen minutes and Extract Beef ; browning may be added to imProve colour, or half a teaspoonful of Ingredients. TOMATO SAUCE. Method. 5 Large Tomatoes, ij Gill Stock, i Onion. Salt, Pepper. i Carrot. Juice \ Lemon, ij Teaspoonful Extract Beef. Cut the tomatoes in slices, and stew with the onion and carrot, cut up in the S ' j^df Extract Beef and allow it to dissolve ; rub through a sieve ; season weil ; add lemon juice ; heat thoroughly, and serve very hot. DUTCH SAUCE. Ingredients. i Oz Flour. 4 Pint Milk. Pepper and Salt. . i Oz. Butter. i Egg (Yolk). Few Drops Lemon Juice. Method. . , Put the butter and flour into a pan, and stir over the fire till quite mixed add the milk gradually, stirring all the time till it boils ; when thick, drop m yolk and beat well ; season with salt, pepper, and lemon juice. OYSTER Ingredients. 6 Oysters. J Pint Milk. Few Drops Lemon Juice. Method. Scald the oysters in their own liquor over the fire ; add milk gradually, stirring anchovy essence, and the seasoning ; cut allow all to heat through. SAUCE. i Oz. Flour. i Oz. Butter, i Teaspoonful Anchovy Essence. Salt and Pepper. mix butter and flour in small saucepan till it boils ; add liquor of oysters, the up the oysters and stir in last of all ; RUSSIAN TOFFEE. Ingredients. 3 Lbs. Brown Sugar. 3 Tabiespoonfuls Syrup. 2 Tablespoonfuls Vinegar. i Tin Swiss Milk. i Lb- Fresh Butter. i Breakfastcupful Cream. Flavouring— Almond or Vanilla to taste. Method. Put cream in saucepan ; add butter ; when melted add sugar gradually , add syrup ; add vinegar ; when all is boiling pour in Swiss milk , boil till it hardens when dropped in cold water : remove from hre ; stir in flavouring quickly ; pour on to greased dish ; cut into squares whilst warm. CHOCOLATE TOFFEE. Ingredients. i Lb. White Sugar. 4 Ozs, Butter. 1 Teacupful Milk. 3 Penny Sticks 1 Teaspoonful Vanilla. Chocolate (grated). Method. Place all the ingredients in a pan on a slow fire ; simmer slowly, stirring all the time until the mixture leaves the side of the pan, when it will be sufficiently boiled ; add vanilla ; pour into buttered dish ; cut into small squares whilst cooling. LEMON SYRUP A Summer Drink). Ingredients. i Lb. Lump Sugar. i Oz. Essence Lemon, i Drachm Tartaric Acid. i Pint Water. Method. Dissolve sugar in boiling water; add other ingredients. Bottle, and use to taste with cold water* CARAMEL WALNUTS. Ingredients. J Lb. Walnuts. 2 Ozs. Ground Almonds. J Lb. Icing Sugar. J Teaspoonful i Egg (White only). J Lb. Granulated Sugar. J Teacupful Water. Cream of Tartar.