The Ideal cook book

Take a fowl, cut up into small joints, and one pound of lean veal cut into small dice, put both into a saucepan with an onion sliced, an ounce of butter, and a cupful of white stock; keep tossing on the fire for half an hour, taking care that none of the contents take color ; then add as much white stock as will well cover them, together with a carrot cut into small pieces, a bundle of sweet herbs, some whole pepper, and a pinch of sugar, and let the whole gently simmer for a couple of hours or more. Melt a quarter pound of fresh butter in a saucepan, and amalgamate two ounces of flour with it without letting the mixture take any color; strain the above liquor gradually into it; set the saucepan at the edge of the fire to simmer for an hour anda half, skimming the contents carefully _ SAUCES. 83 from time to time. Lastly, turn out the sauce into a basin, keeping it stirred till wanted, or cold. This sauce will keep several days in a good larder, but it must be warmed up every day. 228. Liver Sauce—Ingredients—Livers of any kind of poultry, butter, flour, minced shallots, gravy stock, a small pinch of sweet herbs, and pepper, spices, and salt to taste, juice of a lemon. Take the livers of any kind of poultry, rabbits or hares; scald them and mince them finely. Melt a piece of butter in a saucepan, add a little flour to it and a small quantity of minced shallots. Let the whole fry for a minute or two, then add gravy stock in sufficient quantity to make a sauce, and a small pinch of powdered sweet herbs and pepper, spices and salt to taste. Put in the minced livers. Let the sauce boil for twenty minutes, and at the time of serving add a small piece of fresh butter and the juice of half a lemon. 229. Mange Chutney Sauce (Bengal Recipe)—Ingredients— Ib. of garlic, 114 lbs. of brown sugar, 3 Ib. of salt, 2 bottles of the best vinegar, &% lb. of onions, % Ib. of dried chilies, 3% |b. of mustard seed, 3¢ Ib. of stoned rasins, 2% doz. large unripe sour apples, 3¢ Ib. of powdered ginger. Reduce the sugar to a syrup. Pound the onions, garlic and ginger finely in a mortar ; wash the mustard seed in cold vinegar, and allow to dry in the sun ; peel, core and slice the apples, then boil them in a bottle and a half of vinegar. When this has been done, and the apples are quite cool, put them into a good sized pan, and mix the whole of the remaining ingredients (as well as the other half bottle of vinegar) gradually. Stir well until all are thoroughly mixed, and then put into bottles until wanted. Tie wet bladder over the bottles after they have been corked. This is a delicious chutney and has been well tried and proved. . 230. Ege Sauce. : Boil the eggs hard and cut them into small pieces ; then put them into melted butter. 231. Governor’s Sauce (A Canadian Recipe)—Ingredients —1 peck of green tomatoes, a cupful of salt, vinegar, 6 green or red chilies, a teacupful of brown sugar, 1 of scraped horse radish, a a tablespoonful each of cloves and allspice, a teaspoonful each of red and white pepper, 4 large onions. Slice a peck of green tomatoes. sprinkle them with a cupful of salt, and let them stand a night; in the morning pour off 34 . Tar i OMIMION Cock Book. FT Hae the liquor, and put them into a siucepan with vinegar en: ua to coverthem. Add six green or red chilies, four large onions chopped fine, a teacupful of brown sugar, one of scraped horse radish, a tablespoonful each of cloves and ailspice, and a tea- “spoonful each of red and white pepper. Let it simmer till soft, put into jars and keep it air-tight. gee: Caulifiower Sauce—Ingredients—Two small cauliflowers, 1% 02, of butter, 1 tablespoonful of flour, 14 pint of boiling water, pepper and salt to taste, yolks of 2 eggs, juice of a lemon,