Cassell's dictionary of cookery

AND Venison Ravigote, Green, for Salads Reading Red Mullet, Sauce FOR Regent's, for Sweet Puddings Regent's Store' Relishing RiCARDo, FOR Game, &c Rice Flour, for Thickening Sauces Rice, Substitute for Bread Sauce SAT! (831 ) SAU Roasted Meat, Gkavy FOK Robert Robert, Ude's >vay Root Gravy Rose, for Sweet Puddings Roux Roux, Brown Roux, White Royal, for Fish Royal, for Turkeys, &c. Russian- Sago St. Menehould Salad Salmi Salmon, Sauce for Shallot Sharp Shikaree Shrimp SounisE Sorrel Spanish Spinach Store Supreme S\veet Sweet Herb Tarragon Tartar Thickening for Tomato TOURNEE Truffle Universal Vegetable Marrow Veloute Venison Walnut Ketchup White Wild Duck Wine Worcester Sauces and Gravies, Dr. Kitchiner on. — It is of as much importance that the cook should know how to make a boat of good gravy for her poultry, &c., as that it should be sent up of proper complexion and nicely frothed. A great deal of the elegance of cookery depends upon the accompaniments to each dish being appropriate and well adapted to it. The most homely fare may be made relishing, and the most excellent and independent improved by a •well-made sauce — as the most perfect picture may by being well varnished. " It is the duty of a good sauce," says the editor of the Almanach d^s Gourmands, "to insinuate itself all round and about the maxillary glands, and imperceptibly awaken into activity each ramification of the organs of taste; if not sufficiently savoury, it cannot produce this effect, and if too piquant, it will paralyse, instead of exciting, those delicious titillations of tongue and vibrations of palate that only the most accomplished philosophers of the mouth can produce on the highly-educated palates of thrice happy grands gourmands." Let your sauces each display a decided character ; send up your plain sauces (oyster, lobster, &c.) as pure as possible ; they should only taste of the materials from which they take their name. The imagination of most cooks is so incessantly on the hunt for a relish, that they seem to think they cannot make sauce sufficiently savoury without putting into it everything that ever was eaten ; and supposing every addition must be an improvement, they frequently overpower the natural flavour of their plain sauces by overloading them with salt and spices, &c. But remember, these will be deteriorated by any addition, save only just salt enough to awaken the palate. The lover of "piquance" and compound flavours may have recourse to " the magazine of taste." On the contrary, of compound sauces, the ingredients should be so nicely proportioned that no one be predominant ; so that, from the equal union of the combined flavours, such a fine mellow mixture may be produced whose very novelty cannot fail of being acceptable to the persevering gourmand, if it has not pretensions to a permanent place at his table.