Supreme Sauce. — Supreme sauce is very
highly esteemed, yet cooks do not always agi-ee
as to the mode of preparing it. Two methods
are here given: — No. 1. Take half a pint of stock
which has been made with veal and chicken-bones.
Thicken this with white roux, and stir it until
it is smooth and coats the spoon. Take equal
portions of parsley, cress, and tarragon-leaves.
Put these into scalding water for two minutes;
then drain and mince them finely. Stii- a
dessei-t-spoonful of the chopped herbs into the
sauce, and add salt and white pepper. Care-
fully add a dessert-spoonful of strained lemon-
juic✪ Supreme Sauce No. 1e to the sauce before serving. No. 2. Put
the bones of a dressed chicken into a sauce-
pan with an onion, a small bunch of sweet
herbs, and a little pepper, salt, and grated
nutmeg. Pour upon them a pint of good
veal stock, and simmer this till it is strong
and pleasantly flavoured. Strain it, thicken it
with white roux, and boil it till the sauce coats
the spoon. Pour it out, stir into it a small slice
of fresh butter✪ Supreme Sauce No. 2 until dissolved, and add a flavour-
ing of milk of almonds. This sauce is generally
poured over the fish or meat vsdth which it is
served.
Susie's Pudding [see Aunt Susie's
Pudding).
Sussex Pudding. — jMix a pinch of salt
•with a pound of flour✪ Sussex Pudding. Make it into a stiff
paste with cold water, and knead it well. Roll
it to the shape of a bolster, tie it in a cloth,
plunge it into boiling water, and let it boil
quickly for an hour. Take it up, cut it into
slices the third of an inch thick, and put these
into the dripping-tin under a roasting joint.
When they are slightly browned and soaked
■with dripping, serve them with the meat. Time
to soak in the dripping, about twenty minutes.
Sufiicient for four or five persons. Probable
cost, 2d.
Swan. — Two or three hundred years ago
the swan was looked upon as an elegant
fashionable dish. Now swans are but seldom
dressed for the table, though their flesh is said
to be both tender and dehcious. Occasionally
at special dinners a swan makes part of the bill
of fare, and is always highly appreciated. The
young birds or cygnets only are chosen. If
any feel inclined to experiment upon this im-
usual dish, they will find, in addition to the
following recipe, full directions given under
the heading Cygnet.
Swan, Potted. — Skin the swan, and take
out all the bones ; cut the flesh into small pieces,
and pound it in a mortar. Pound also with it
some clean fat bacon, adding a little at a time.
Beat this up with the flesh of the swan, so as to
incorporate the two like an amalgam. When
the mass has assumed a light flesh-colour, no
more bacon need be added. Contiaue to beat
the meat until it is of the consistence of dough.
Season it with salt, pepper, cloves, mace, and
nutmeg, all finely powdered and well mixed
and beaten up with it. Put the mass now into a
baking-pan with a good glassful of port wine and
the same quantity of water ; cover the top with
two pounds of cold fresh butter. Cover the pan
-with a coarse paste of flour and water. Bake it
in an oven heated as for bread. When it is
done, take off the crust, turn out the meat into
a dish, gently squeeze out the moisture, and
put it into pots. When cold pour over it
clarified butter.
Swans' Eggs [see Eggs, Swans').
Page 1941 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Supreme Sauce. — Supreme sauce is very highly esteemed, yet cooks do not always agree as to the mode of preparing it. Two methods are here given: — No. 1. Take half a pint of stock which has been made with veal and chicken-bones. Thicken this with white roux, and stir it until it is smooth and coats the spoon. Take equal portions of parsley, cress, and tarragon-leaves. Put these into scalding water for two minutes; then drain and mince them finely. Stir a dessert-spoonful of the chopped herbs into the sauce, and add salt and white pepper. Carefully add a dessert-spoonful of strained lemonjuice to the sauce before serving. No. 2. Put the bones of a dressed chicken into a saucepan with an onion, a small bunch of sweet herbs, and a little pepper, salt, and grated nutmeg. Pour upon them a pint of good veal stock, and simmer this till it is strong and pleasantly flavoured. Strain it, thicken it with white roux, and boil it till the sauce coats the spoon. Pour it out, stir into it a small slice of fresh butter until dissolved, and add a flavouring of milk of almonds. This sauce is generally poured over the fish or meat with which it is served.
Susie's Pudding [see Aunt Susie's Pudding].
Sussex Pudding. — Mix a pinch of salt •with a pound of flour. Make it into a stiff paste with cold water, and knead it well. Roll it to the shape of a bolster, tie it in a cloth, plunge it into boiling water, and let it boil quickly for an hour. Take it up, cut it into slices the third of an inch thick, and put these into the dripping-tin under a roasting joint. When they are slightly browned and soaked ■with dripping, serve them with the meat. Time to soak in the dripping, about twenty minutes. Sufiicient for four or five persons. Probable cost, 2d.
Swan. — Two or three hundred years ago the swan was looked upon as an elegant fashionable dish. Now swans are but seldom dressed for the table, though their flesh is said to be both tender and delicious. Occasionally at special dinners a swan makes part of the bill of fare, and is always highly appreciated. The young birds or cygnets only are chosen. If any feel inclined to experiment upon this unusual dish, they will find, in addition to the following recipe, full directions given under the heading Cygnet.
Swan, Potted. — Skin the swan, and take out all the bones ; cut the flesh into small pieces, and pound it in a mortar. Pound also with it some clean fat bacon, adding a little at a time. Beat this up with the flesh of the swan, so as to incorporate the two like an amalgam. When the mass has assumed a light flesh-colour, no more bacon need be added. Continue to beat the meat until it is of the consistence of dough. Season it with salt, pepper, cloves, mace, and nutmeg, all finely powdered and well mixed and beaten up with it. Put the mass now into a baking-pan with a good glassful of port wine and the same quantity of water ; cover the top with two pounds of cold fresh butter. Cover the pan -with a coarse paste of flour and water. Bake it in an oven heated as for bread. When it is
done, take off the crust, turn out the meat into a dish, gently squeeze out the moisture, and put it into pots. When cold pour over it clarified butter.
Swans' Eggs [see Eggs, Swans').
Records on this page
Supreme Sauce No. 1Supreme Sauce No. 2Sussex Pudding