Cassell's dictionary of cookery

Sassafras Cordial. — Take half-a-pound of sassafras chips, two ounces of compound extract of sarsaparilla, one ounce of gum arable dissolved in white wine, one ounce of juniper berries bruised, two ounces of pistachio nuts blanched and beaten, one ounce of syrup of lemons, two ounces of rosemary leaves shred fine, one ounce of sweet marjoram shred fine, one ounce each of candied lemon and citron, nine ounces of sugar candy beaten fine, twelve ounces of stoned and cut muscatel raisins, three quarts of sherry wine, and two quarts of proof spirit of wine. Beat the nuts with a little of the wine, and put all the above ingredients into a jar, which cork and seal. Set the jar in a hot water bath, and let the cordial infuse eight hours every day for a week. Keep it two months ; then strain ,and filter, and use the cordial when wanted. Sassafras cordial is greatly improved by age. Saubaglione. — This delicious preparation should be put into glasses, and may be served hot or cold. Put three or four yolks of eggs into a chocolate pot with an equal number of glasses of Frontignac or other sweet wine and a few spoonfuls of finely-powdered loaf sugar. Place the mixture on a clear gentle fire, and whisk it to the consistency of thick cream. Pour it out, and serve. It is usual to allow an egg and a glass of wine for each guest. Sauce, Fish and (a Scotch dish).— Take a sufficient number of fresh haddocks, clean them, and cut off the heads, tails, and fins. Boil the latter thoroughly to make stock. When done, strain it, and take the liquid part, adding a little flour mixed with cold water, butter, salt, and some chopped parsley, SAIT (828) SAU and pour it over the fish, which has been previously cut in pieces. Boil the whole till sufficiently cooked. The result is said to he much more savoury if the fish are simply boiled in water. Sauce for Bouilli {see Pot-au-Feu).— When the bouilli or boiled beef which has been stewed in a pot-au-feu is to be served, a sauce made as follows may be poured over it, or sent to table in a tureen as an accompaniment : — Mince a boiled carrot, and put it into a stewpan with a table-spoonful of chopped parsley, half a dozen button onions, two or three pickled cucumbers, some pickled walnuts if hked, and a little pepper, salt, and cayenne. Pour over these ingredients a pint of good stock, simmer all very gently together till the liquor is considerably reduced and flavoured pleasantly. Add thickened brown gravy to make the requisite quantity of sauce, let the preparation boil up, and serve. If more convenient, mushroom ketchup may be substituted for the mushrooms and walnut pickle for the walnuts. Time to prepare, about three-quarters of an hour. Sauce for Freshwater Pish.— Mince half a dozen mushrooms, half a dozen onions, and a clove of garlic. The latter may be omitted. Put the vegetables into a saucepan, pour over them as much stock as will cover them, and simmer gently till the sauce is pleasantly flavoured. Strain the liquor through a jelly-bag, and press with the back of a wooden spoon to obtain as much sauce as possible. Add a glass of claret, boil up once more, and serve." A few drops of anchovy essence may be added or not, as preferred, and the sauce may be thickened with brown thickening.