The Ideal cook book

Take one gill of good gravy, mix with it one tablespoonful of mushroom catchup, one of French mustard, a few chopped capers, a little grated lemon peel; add a thickening of butter and flour and a few drops of lemon juice, simmer till quite hot, and pour over the grill, and serve. Legs of chicken and game may be treated in the same way, but in making the sauce substitute a, tablespoonful of chutney for the chopped capers, / 86 THe Dominion Cook Book. and instead of lemon juice add a small quantity of Chili vinegar. 238. Mint Sauce—Ingredients—A quantity of mint leaves, equal quantities of wine-vinegar and water, and a small portion of sugar. Chop as finely as possible a quantity of mint leaves previ- - ously washed ; add to these sufficient wine-vinegar and water, in equal parts, to float them, and a small quantity of powdered sugar. Let the sauce stand for an hour before serving. 239. Sweet Sauce—Ingredients—1 tablespoonful of flour, 4 tablespoonfuls of water, 14 pt. of boiling water, sugar or treacle to taste, I oz. of butter, 1 tablespoonful of lemon juice. Mix a tablespoonful of flour quite smooth in four tablespoonfuls of water, then stir into it half a pint of boiling water, sugar or treacle to taste; stir over the fire until the saucé boils, when, if allowed, an ounce of butter may be added, with a tablespoonful of lemon juice. When sweetened with sugar, a little nutmeg or ground cinnamon may be used instead of lemon juice, if preferred. A tablespoonful of raspberry jam or any fruit syrup may be used to flavor the sauce, and is generally much liked. 240. Horse Radish Sauce. One teaspoonful of made mustard, one tablespoonful of vinegar, three tablespoonfuls of cream, a little salt, as much horse radish grated as will make it as thick as cream. 241. Mayonnaise Sauce—Ingredients—The yolks of 4 eggs, a teaspoonful of salt, salad oil, tarragon vinegar, white pepper. Carefully strain the yolks of four eggs into a basin, place it in a cool place, or, if necessary, on ice; add a teaspoonful of salt, mix well; then proceed to pour in, a few drops at a time, some salad oil, without ceasing to stir the mixture. When one spoonful of oil is well incorporated with the yolks of the eggs, put in, in the same mann«cr, a teaspoonful of tarragon vinegar ; keep on adding oil and vinegar in these proportions until the sauce becomes of the consistency of very thick cream ; then add white pepper to taste, and more salt if necessary. 242. Poor Man’s Sauce—Ingredients —A good sized onion, butter, ¥% pt. of common stock or water, a little vinegar, a little minced parsley, pepper and salt to taste, a tablespoonful of flour, Mince a good sized onion, not too finely, put it into a saucepan with a piece of butter equal to it in bulk. Fry till the SAUCES. 87 onion assumes a light brown color, add half a pint of common stock or water and a small quantity of vinegar, pepper and > salt to taste, and some minced parsley; then stir the sauce into another saucepan, in which a tablespoonful of flour and a small piece of butter have been mixed, over the fire. Let the sauce boil up, and it is ready. 243. Acheap brown Sauce—lIngredients—1 pt. of brown stock, 1% oz. of flour, 2 oz. of butter, 4 mushrooms, salt and pepper. Put the butter into a stewpan and put it on the fire to melt ; wash the mushrooms in cold water, cut off the stalks and peel them ; when the butter is melted stir in the flour and mix to a smooth paste ; then add the stock and mushrooms and stir the sauce smoothly until it boils and thickens; then remove the stewpan to the back of the stove, and let it simmer gently for eight or ten minutes ; season with pepper and salt: be careful to skim off the butter as it rises to the top of the sauce. Should the sauce be not brown enough, a teaspoonful of carmel might be stirred into it ; strain and serve.