'wo oz. currants, 1 tablespoonfuil of breadcrumbs, 6 8, 1 oz. butter, 1 glass of port me. Y>& Vcl *. *»asfe\iu&. 100 MISS CAMERON'S COOKERY BOOK. and simmer for fifteen minutes, stirring till smooth, and » in a tureen. The cloves ✪ Currant Sauce for Venisonshould be tied in muslin and renw before the sauce is served. Sauce au Jus d'Orange. Put \ pint of good stock, and the same of brown grav a saucepan, the grated peel of a Seville orange, a piec butter mixed with flour about half the size of an egg., a ] salt and pepper, stir it till it thickens, then squeeze in juice of a Seville orange. This is a good 1 sauce for wild d game, and poultry. Sorrel Sauce. One quart fresh sorrel leaves, 2 oz. butter, 1 teaspoc salt, \ teaspoonful white pepper, \ pint of cream or bi sauce. Cook the sorrel with the butter, salt, and pe over the fire for twenty minutes ; rub it through a sieve a wooden spoon, mix it into the cream or sauce ; add \ spoonful castor sugar, heat up, and serve with lamb or f< Chestnut Sauce. Twelve chestnuts, 1 teaspoonful salt, \ teaspoonful ? pepper, a tiny dust of cayenne, two tablespoonfuls of cr \ pint boiling milk. Roast or boil the chestnuts till tei rub them through a wire sieve, add to them the seasoning the cream; put them into a saucepan, and pour on to i the boiling milk ; stir over the fire till smooth, and serve turkey or fowls. This sauce is very good. Mackerel Sauce. Two mackerel roes, 3 tablespoonfuls water, 2 yolk eggs, 1 teaspoonful salt, \ teaspoonful pepper, 1 teaspoc chopped fennel, f pint white sauce. Put the roes in saucepan with the water, and simmer ten minutes; them and beat to a paste with. & -woodsi* s^oqki, TDsx/Ts&a MISS CAM EBON'S COOKERY BOOK. 101 the yolks, salt and pepper and fennel, stir this into the white sauce, and serve very hot. Bearnaise Sauce. Four yolks of eggs, 4 oz. butter. Put the yolks into a saucepan, with one ounce of butter and a little salt and pepper. Stir over the fire till they begin to thicken; take off the fire, add a second ounce of butter, and stir over the fire for two minutes ; repeat this till the four ounces are all in; lastly, add a tablespoonful of chopped tarragon and one teaspoonful of tarragon vinegar. Mayonnaise Sauce. TVo yolks of eggs (either raw or hard-boiled), \ pint of good salad oil, 3 tablespoonfuls of vinegar, salt and pepper to taste✪ Sauce au Jus d'Orange, 2 teaapoonfuls of cream. Put the yolks of eggs into a basin, add salt and pepper, and stir with a wooden spoon ; drop the oil in slowly, stirring all the time till thick, then gently add the vinegar, still stirring, lastly the cream. If the sauce curdles stir in a raw yolk of egg, which will bring it right again. N.B. — The cream can be omitted, but it is a great im- provement. Oazanova Sauce. To one pint of mayonnaise sauce add four truffles chopped fine, as much shalot as will rest upon the point of a knife, the whites of three hard-boiled eggs shred fine, and three yolks nibbed through a wire sieve✪ Oazanova Sauce. Mix and serve with any kind of salad. Tartar Sauce. Prepare the same mayonnaise, and mix with it 1 table- spoonful of mustard, I chopped-up spring onion, some chopped ohervil and tarragon✪ Tartar Sauce. 102 If 13* CaME toys COOKERY BOOK. post nukyo*nL»2« a»nw- 1 iltiwi nqiooofnl finely <i£*>pp«d tim^o. 1 <knngi uyojtifgl Knrfr-diopped gherkins, 1 deaserapoociol tarragon Tinegar.. f tablespoonfuls of cream, fait and pepper to taste. Stir into the mayonnaise the gherkin*, tarragon vinegar- seasonings, and cream. Beat till it looks white and creamy, and serve with any fish, hot or cold.

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'wo oz. currants, 1 tablespoonfuil of breadcrumbs, 6 8, 1 oz. butter, 1 glass of port me. Y>& Vcl *. *»asfe\iu&. 100 MISS CAMERON'S COOKERY BOOK. and simmer for fifteen minutes, stirring till smooth, and » in a tureen. The cloves should be tied in muslin and renw before the sauce is served. Sauce au Jus d'Orange. Put \ pint of good stock, and the same of brown grav a saucepan, the grated peel of a Seville orange, a piec butter mixed with flour about half the size of an egg., a ] salt and pepper, stir it till it thickens, then squeeze in juice of a Seville orange. This is a good 1 sauce for wild d game, and poultry. Sorrel Sauce. One quart fresh sorrel leaves, 2 oz. butter, 1 teaspoc salt, \ teaspoonful white pepper, \ pint of cream or bi sauce. Cook the sorrel with the butter, salt, and pe over the fire for twenty minutes ; rub it through a sieve a wooden spoon, mix it into the cream or sauce ; add \ spoonful castor sugar, heat up, and serve with lamb or f< Chestnut Sauce. Twelve chestnuts, 1 teaspoonful salt, \ teaspoonful ? pepper, a tiny dust of cayenne, two tablespoonfuls of cr \ pint boiling milk. Roast or boil the chestnuts till tei rub them through a wire sieve, add to them the seasoning the cream; put them into a saucepan, and pour on to i the boiling milk ; stir over the fire till smooth, and serve turkey or fowls. This sauce is very good. Mackerel Sauce. Two mackerel roes, 3 tablespoonfuls water, 2 yolk eggs, 1 teaspoonful salt, \ teaspoonful pepper, 1 teaspoc chopped fennel, f pint white sauce. Put the roes in saucepan with the water, and simmer ten minutes; them and beat to a paste with. & -woodsi* s^oqki, TDsx/Ts&a MISS CAM EBON'S COOKERY BOOK. 101 the yolks, salt and pepper and fennel, stir this into the white sauce, and serve very hot. Bearnaise Sauce. Four yolks of eggs, 4 oz. butter. Put the yolks into a saucepan, with one ounce of butter and a little salt and pepper. Stir over the fire till they begin to thicken; take off the fire, add a second ounce of butter, and stir over the fire for two minutes ; repeat this till the four ounces are all in; lastly, add a tablespoonful of chopped tarragon and one teaspoonful of tarragon vinegar. Mayonnaise Sauce. TVo yolks of eggs (either raw or hard-boiled), \ pint of good salad oil, 3 tablespoonfuls of vinegar, salt and pepper to taste, 2 teaapoonfuls of cream. Put the yolks of eggs into a basin, add salt and pepper, and stir with a wooden spoon ; drop the oil in slowly, stirring all the time till thick, then gently add the vinegar, still stirring, lastly the cream. If the sauce curdles stir in a raw yolk of egg, which will bring it right again. N.B. — The cream can be omitted, but it is a great im- provement. Oazanova Sauce. To one pint of mayonnaise sauce add four truffles chopped fine, as much shalot as will rest upon the point of a knife, the whites of three hard-boiled eggs shred fine, and three yolks nibbed through a wire sieve. Mix and serve with any kind of salad. Tartar Sauce. Prepare the same mayonnaise, and mix with it 1 table- spoonful of mustard, I chopped-up spring onion, some chopped ohervil and tarragon. 102 If 13* CaME toys COOKERY BOOK. post nukyo*nL»2« a»nw- 1 iltiwi nqiooofnl finely <i£*>pp«d tim^o. 1 <knngi uyojtifgl Knrfr-diopped gherkins, 1 deaserapoociol tarragon Tinegar.. f tablespoonfuls of cream, fait and pepper to taste. Stir into the mayonnaise the gherkin*, tarragon vinegar- seasonings, and cream. Beat till it looks white and creamy, and serve with any fish, hot or cold.

Miss Cameron's cookery book