Harper's cook book encyclopædia

East India Sauce. — One quart very ripe currant - juice, one quart red raspberry - juice, 1 lb. sultana raisins, seeded and halved, juice and grated rind of three oranges; cook the juices for twenty minutes, counting from time it commences to boil ; then add 5 lbs. of sugar and boil for Egg Sauce Horseradish Sauce five minutes; then add the raisins and rind ; pour into tumblers, and, when cold, seal securely. Serve with roast meats. Egg Sauce. — Blend 2 ozs. of butter with a dessert-spoonful of flour ; put the mixture into a small saucepan with a wineglassful of water, or, if the sauce be intended for salt fish, of the liquor in w'hich the fish was boiled ; see that it is not too salt, a fault which a little milk or water will remedy. Simmer, but do not boil. When ready to boil, draw the saucepan from the fire, and stir in 2 ozs. more of butter and two or three hard-boiled eggs cut small. Time, one minute to simmer. Espagnole Sauce (for chops, cutlets, etc., and also for seasoning other sauces). — Butter a stewpan, and lay in the bottom of it a couple of slices of lean ham and I lb. of lean beef or veal, or lb. of each cut into small pieces. Pour upon the meat as much stock or water as will barely cover its surface, and boil it until it becomes thick like gum. Check the heat of the fire a little, and simmer the preparation until it is brightly colored, taking care that it does not burn. Add gradually a pint of stock or water, and put into the saucepan with the liquor a sliced carrot, a bunch of parsley, a sprig of thyme, half a bay-leaf, an onion stuck with two cloves, two shallots, a quarter of a blade of mace, and four or five peppercorns. Simmer the sauce for about an hour, or till it is strong and agreeably flavored, strain it, and let it stand till cold. When wanted, remove the cake of fat from the top, heat the sauce, thicken with a spoonful of brown thickening, and simmer till it is of the consistency of cream. Remove the fat as it is thrown up, add a glassful of sherry or Madeira, and serve. Time, altogether, an hour and a half. Giblet Sauce. — Boil giblets until tender (with or without the liver). Put a little flour in the pan in which the poultry was roasted, stirring until brown, add salt and pepper, strain, and add the giblets minced together with a cupful of the water in which the giblets were boiled. Serve in a boat. Glaze is made from clear stock boiled down until it is a stiff jelly. If kept dry in a glass jar it will keep some time. It is used to improve the appearance of many dishes. Gooseberry Sauce (to serve with roast meats). — Measure the fruit, and have two-thirds of a bowl of sugar for every bowl of fruit ; put in a porcelain-lined kettle and pour over them a cup of cold water; put over the fire and allow them to cook very slowly until every berry is soft. This sauce will make delicious pies. In making with a lower crust only, cover the top when baked with a meringue.