The Ocklye cookery book

Half a pint of gravy or stock. Two mushrooms. Two tablespoonfuls of fish stock. Browning. Melt the butter, and fry the finely chopped eschalot and mushrooms for about five minutes, without letting them brown; then stir in the flour, add the gravy, fish stock, two or three drops of Harvey sauce, and a little browning; let it simmer for about twenty minutes. WHITE FISH SAUCE Ingredients Gravy. A blade of mace. Half a teaspoonful of anchovy Cream. sauce. The yolks of two eggs. Take a little strong gravy, mace, anchovy sauce, and some thick cream. Boil these together. Mix up the SAUCES, ETC. 63 yolks of eggs with some cream (cold) and add it to the rest when boiled. This sauce is good with fillets of lemon sole, etc., tied in curls, and boiled; remove the thread, dish them up, and pour the sauce round them. SAUCE FOR QREY MULLET Ingredients One glass of port wine. Cinnamon. Three mushrooms or truffes. Brown sauce. Parsley. Make a brown sauce; add the port wine, the mushrooms or truffles finely chopped, a sprig of parsley and a taste of cinnamon. Simmer for half an hour. MAYONNAISE SAUCE Ingredients The yolks of two eggs (raw). Two tablespoonfuls of salad oil. One dessertspoonful of Tarragon Salt and pepper, yinegar. Chives and mustard. Put the yolks of egg into a basin, with a pinch of salt and a little pepper; stir this well with a wooden spoon, dropping the oil in carefully, drop by drop; when this is as thick as butter, add the Tarragon vinegar, half a saltspoonful of mustard, and a little chives cut very small. This sauce should be quite thick. SAUCE SUPREME Ingredients One ounce of flour. Half a gill of cream. One ounce of butter. Lemon juice. One gill and a half of good veal Salt, or chicken stock. Put the butter into a stewpan, and when melted add the flour; stir it over a slow fire for ten minutes, taking care it does not brown; add the stock, and stir till it is well boiled and very smooth; add the cream, a few drops of lemon juice, a pinch of salt, and it is ready for use. This is the foundation of all good white sauces; if it is not perfectly smooth after the stock has been added, it should be passed through a tammy before adding the cream. VEAL STUFFING Ingredients Four ounces of beef suet. Half a teaspoonful of chopped Six ounces of breadcrumbs. thyme, and marjoram. Two eggs. A small quantity of grated lemon One small tablespoonful of peel. chopped parsley. Salt and pepper. Chop the suet very fine, put it into a basin, add all the other ingredients, mix well together and use. To steam puddings, place them in a saucepan of boiling water, sufficient to come half way up the mould or basin, and draw it to the side of the stove; the water must be kept just below boiling point, but it must not be allowed to boil, or the pudding will be spoilt. APPLE CAPAN Ingredients Three apples. Butter. Orange marmalade. Castor sugar. One ounce and a hall of arrow= One pint of milk, root. Peel and core the apples, slice them into a pie-dish, shake some sugar over them, spread a thin layer of orange marmalade over them, and put some little slices of fresh butter on the top. Mix the arrowroot smoothly with the milk, add enough sugar to sweeten it, stir it over the fire till It boils and thickens, pour it over the apples, and bake in a moderate oven for about half an hour. If the apples are hard, stew them first, and let them get quite cold before adding the marmalade and arrowroot. Stewed apple rings may be used. APPLE CHARLOTTE Ingredients Apples. Half a wineglass of sherry. Bread. One egg. Sugar. Breadcrumbs. Lemon peel. F 65