Cassell's dictionary of cookery

sieve. Softness and smoothness to the salad give ; Of mordant mustard add a single spoon. Distrust the condiment which bites too soon; Yet deem it not, thou man of taste, a fault To add a double quantity of salt ; POI ( 595 ) POL Four times the spoon with oil of Lucca crown, And twice with vinegar procured from town ; The flavour needs it, and your poet begs The pounded yellow of two well-boiled eggs ; Let onions' atoms lurk within the bowll. And, scarce suspected, animate the whole ; And, lastly, in the flavoured compound toss A magic tea-spoon of anchovy sauce. Oh, great and glorious I Oh, herbaceous meat I 'T would tempt the dying anchoret to eat ; Back to the world he'd turn his weary soul, And dip his finger in the salad-bowl. Then, though green turtle fail, though venison's tough, And ham and turkey are not boiled enough, Serenely full, the epicure may say, 'Fate cannot harm me — I have dined today.' " Poivrade Sauce (a very good sharp sauce). — Dissolve two ounces of butter over a gentle fire, and put with it a small slice ,of ham cut into dice, a scraped carrot, a turnip, an onion, a shallot, a bay-leaf, a blade of mace, a small sprig of thyme, a stick of celery cut small, and twenty peppercorns. Stir these ingredients over the fixe till thej^ are nicely browned, then add gradually a wine-glassful of vinegar, a table-spoonful of mushroom ketchup, a glass of port or sherry, a tea-spoonful of powdered sugar, and half a pint of good brown sauce. Simmer gently by the side of the fire, and carefully remove the scum as it rises. Strain, and serve hot. When thick brown sauce is not at hand, dissolve one ounce of butter in a saucepan, mix an ounce of flour smoothly with it, and stir quickly over a slow fire for three or four minutes, or until it is nicely browned. Moisten gradually with a little broth, or failing this, water, until the sauce is of the consistency of thick cream. Boil it a minute or two, and it is ready for use. The quantity of vinegar used in this recipe may be increased or diminished, according to taste. Time, half an hour to simmer the sauce. Probable cost, 8d. for this quantity. Sufiicient for six or eight persons. Poivrade Sauce (another way). — Take a slice of lean ham, and cut it into dice. Put it into a stewpan with two ounces of fresh butter, and add a carrot, a turnip, a shallot, and two yoimg onions, all finely sliced, together with a blade of mace and six or eight peppercorns. Stir these over a gentle fii-e until they are slightly browned, then add very gradually four table-spoonfuls of vinegar, three table-spoonfuls of port, a lump of sugar, and a quarter of a pint of good brown sauce. Simmer all gentlj' together until the sauce is smooth, thick, and nicely flavoured, then strain, and serve immediately. When brown sauce is not at hand it may be easily made by mixing over a gentle fire equal proportions of butter and flour, stirring the mixture constantly until it is slightly browned, and then moistening it with boiling stock or even water. Time to boil the sauce, half an hour. Probable cost, lOd., exclusive of the port. Sufficient for five or six persons. Poivrade Sauce, Easily made.— Put