ASPIC JELLY — Take a tablespoon of good extract of meat add 2 quarts of water, a small onion cut finely, or a bit of garlic, a pinch of celery-seed, a sprig of thyme, a carrot cut finely, with the rind of a lemon, and a few drops of tarragon vinegar. Let all boil slowly together until the vegetables are soft. Have 2 large table- spoons of gelatine soaking in cold water enough to cover, and add when the vegetables are done. Stir in the softened gelatine until it is dissolved, and add the juice of the lemon, with the whites of 2 eggs✪ Aspic Jelly slightly beaten; now let come to a boil, then set back on the range for 15 minutes. Strain through a jelly^bag until clear, pour into a mould and place on ice. Aspic jelly is used as a garnish for various meat dishes, A plain lemon jelly made with gelatine, an- swers every purpose for decorations, instead of this elaborate jelly. BOKDEAUX SAUCE. 2 quarts of cider vinegar. 2 quarts finely chopped green tomatoes. 2 quarts finely chopped cabbage 1 ounce of turmeric. 1 teaspoon celery seed. 1 teaspoon ground ginger. 1 teaspoon ground cloves. 1 heaping teaspoon of salt. 1 teaspoon of ground mustard. 1 teaspoon of ground black pepper. 1 heaping teaspoon of sugar✪ Bordeaux Sauce. Mix all together and cook until soft, stirring often to prevent sticking to the sauce=pan. Cork tightly in wide mouthed bottles, and keep in a dry, cool place. A good meat sauce. Cloves are the dried flower buds of the clove tree, an evergreen tree belonging to the myrtle order. Our supplies come principally from Zanzibar and the West Indies. They contain a considerable quantity of a pungent oil which is aromatic and stimulant. BREAD SAUCE — Dry white bread or rolls thoroughly in the oven, but do not brown them; then roll on the moulding board, put it in the fine colander, and sift through the finer crumbs. Put the fine crumbs in a sauce=pan, and for each cup, add 2 cups stock or water, a slice of onion, with pepper and salt; simmer 20 minutes. In the meantime put a piece of butter the size of an egg✪ Bread Sauce in the small THE CLOVE. SAUCES FOR FISH, SHELL^FISH AND MEATS 99 frying=pan, and when melted add the coarser crumbs of bread; stir continually until they are a nice golden brown. Take the onion from the sauce, add the browned bread crumbs, and serve in a sauce= boat. This sauce can be made with fresh sweet milk instead of stock, and is served with game. ANCHOVY SAUCE. — Take 1 cup of drawn butter sauce, and add 1 tablespoon of anchovy paste or extract✪ Anchovy Sauce. BECHAMEL OR WHITE SAUCE— Put | a cup of butter in a sauce-pan and let it soften; mix with it 2 tablespoons of flour, then add 1 pint of milk; set the sauce^pan in a larger one containing hot water, stir constantly until it thickens, and let it scald; rub out the lumps, and season with pepper and salt. This can be used as a foundation for many other sauces. A few bits of celery, sprigs of parsley and a little nutmeg can be added, with a sliced onion✪ Bechamel or White Sauce, if desired, for flavor; scald 15 minutes, strain through cloth to remove onion, etc., and send to the table. It is often made with ^ milk and ^ stock.

AI-modernized reading of the original text

ASPIC JELLY — Take a tablespoon of good extract of meat add 2 quarts of water, a small onion cut finely, or a bit of garlic, a pinch of celery-seed, a sprig of thyme, a carrot cut finely, with the rind of a lemon, and a few drops of tarragon vinegar. Let all boil slowly together until the vegetables are soft. Have 2 large tablespoons of gelatine soaking in cold water enough to cover, and add when the vegetables are done. Stir in the softened gelatine until it is dissolved, and add the juice of the lemon, with the whites of 2 eggs slightly beaten; now let come to a boil, then set back on the range for 15 minutes. Strain through a jelly bag until clear, pour into a mould and place on ice. Aspic jelly is used as a garnish for various meat dishes, A plain lemon jelly made with gelatine, answers every purpose for decorations, instead of this elaborate jelly. BORDEAUX SAUCE. 2 quarts of cider vinegar. 2 quarts finely chopped green tomatoes. 2 quarts finely chopped cabbage 1 ounce of turmeric. 1 teaspoon celery seed. 1 teaspoon ground ginger. 1 teaspoon ground cloves. 1 heaping teaspoon of salt. 1 teaspoon of ground mustard. 1 teaspoon of ground black pepper. 1 heaping teaspoon of sugar. Mix all together and cook until soft, stirring often to prevent sticking to the saucepan. Cork tightly in wide mouthed bottles, and keep in a dry, cool place. A good meat sauce. Cloves are the dried flower buds of the clove tree, an evergreen tree belonging to the myrtle order. Our supplies come principally from Zanzibar and the West Indies. They contain a considerable quantity of a pungent oil which is aromatic and stimulant. BREAD SAUCE — Dry white bread or rolls thoroughly in the oven, but do not brown them; then roll on the moulding board, put it in the fine colander, and sift through the finer crumbs. Put the fine crumbs in a saucepan, and for each cup, add 2 cups stock or water, a slice of onion, with pepper and salt; simmer 20 minutes. In the meantime put a piece of butter the size of an egg in the small THE CLOVE. frying pan, and when melted add the coarser crumbs of bread; stir continually until they are a nice golden brown. Take the onion from the sauce, add the browned bread crumbs, and serve in a sauce boat. This sauce can be made with fresh sweet milk instead of stock, and is served with game. ANCHOVY SAUCE. — Take 1 cup of drawn butter sauce, and add 1 tablespoon of anchovy paste or extract. BECHAMEL OR WHITE SAUCE— Put | a cup of butter in a sauce-pan and let it soften; mix with it 2 tablespoons of flour, then add 1 pint of milk; set the saucepan in a larger one containing hot water, stir constantly until it thickens, and let it scald; rub out the lumps, and season with pepper and salt. This can be used as a foundation for many other sauces. A few bits of celery, sprigs of parsley and a little nutmeg can be added, with a sliced onion, if desired, for flavor; scald 15 minutes, strain through cloth to remove onion, etc., and send to the table. It is often made with 1/2 milk and 1/2 stock.

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Aspic JellyBordeaux SauceBread SauceAnchovy SauceBechamel or White Sauce

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