5. We also add one sprig of thyme, a bay leaf, and one
tablespoonful of Harvey Sauce and stir the sauce well until
it boils.
6. We then move the stewpan to the side of the fire, and
let it simmer for twenty minutes.
7. We season the sauce with salt according to taste,
Cayenne pepper (enough to cover very thinly half the top of
a threepenny piece), and add two tablespoonsful of vinegar.
8. We strain the sauce and it is then ready for use.
d.
I
o't
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2 J2 National Training School for Cookery.
SAUCES.
Lesson No. 5.
DUTCH SAUCE.
Average cost of "Dutch Sauce"
INGREDIENTS.
d.
Half a pint of melted butter „ 3
5 yolks of eggs 5
Salt and Cayenne pepper \
2 teaspoonsful of lemon juice J 1
9
N.B. — If liked, a more economical Dutch sauce can be made.
Ingredients reqtiired.
d.
\ a teaspoonful of flour \
1 oz. of butter J 1
2 tablespoonsful of vinegar \
2 tablespoonsful of water > 2J
The yolks of 2 eggs
The juice of half a lemon✪ Dutch Sauce .
Salt and pepper
Time required > about twenty minutes, ^
Mix the flour and butter together, in a stewpan over the fire, then add the
eggs, vinrgar% and water, and proceed in the same way as below, from note four.
Great care should be taken to mix it smoothly and not let it curdle.
Time required, about ten minutes.
Now we will show you how to make Dutch Sauce.
1. We take half a pint of melted butter and put it into a
stewpan.
2. We add the yolks of five eggs.
3. We stand the stewpan in a saucepan of hot water over
the fire, and stir well with a whisk.
4. We season it with salt according to taste, and Cayenne
pepper (enough to cover very thinly half the top of a three-
penny piece).
5. We must stir continually until it thickens, and we
must not let the sauce boil or it will curdle.
6. Just before the sauce is finished we stir in two tea-
spoonsful of lemon jui✪ Dutch Saucece.
7. We pour the sauce into a hot sauce-boat and it is then
ready for serving.
Lessons on Making Sauce. — Tomato Sauce. 273
SAUCES.
Lesson No. 6.
INGREDIENTS.
6 tomatos
3 shalots
1 tablespoonful of vinegar .
2 oz. of lean ham ,
1 bayleaf and sprig of thyme
12 peppercorns and salt . . .
1 oz. of butter✪ Tomato Sauce
s. d.
1 6
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1
1
10
Time required, about twenty minutes.
Now we will show you how to make Tomato Saut*,.
1. We take a saute-pan, and butter it well inside, with one
ounce of butter.
2. We take six tomatoes, wipe them in a clean cloth, put
them on a plate, cut them in slices ; and put them into the
saute-pan.
3. We take two ounces of lean hamy and chop it up finely.
4. We take three shalots, peel them, chop them up
finely on a board, and put them into the saute-pan, we also
add the chopped ham, twelve peppercorns, half a teaspoonful
of salt, a tablespoonful of vinegar, a sprig of thyme and a
bayleaf, tied together.
5. We put the saute-pan over the fire, and stir the contents
well, with a spoon, until they are reduced ; it will take about
fifteen minutes.
6. We place a hair sieve over a basin, pour the contents
of the saute-pan on to it, and rub them through, with a
wooden spoon ; when it has all passed through into the
basin, we return it to the saute-pan and let it warm through
over the fire : It is now ready for use, to be served with
cutlets or with Brown sauce for Calf's-head.
s
Page 105 · 3 recipe records on this page
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
5. We also add one sprig of thyme, a bay leaf, and one tablespoonful of Harvey Sauce and stir the sauce well until it boils.
6. We then move the stewpan to the side of the fire, and let it simmer for twenty minutes.
7. We season the sauce with salt according to taste, Cayenne pepper (enough to cover very thinly half the top of a threepenny piece), and add two tablespoonsful of vinegar.
8. We strain the sauce and it is then ready for use.
d.
o't 3§
2 J2 National Training School for Cookery.
Lesson No. 5.
DUTCH SAUCE.
Average cost of "Dutch Sauce"
d.
Half a pint of melted butter „ 3
5 yolks of eggs 5
Salt and Cayenne pepper \
2 teaspoonsful of lemon juice J 1
N.B. — If liked, a more economical Dutch sauce can be made.
Ingredients reqtiired.
d.
\ a teaspoonful of flour \
1 oz. of butter J 1
2 tablespoonsful of vinegar \
2 tablespoonsful of water > 2J
The yolks of 2 eggs
The juice of half a lemon . Salt and pepper
Time required > about twenty minutes, ^
Mix the flour and butter together, in a stewpan over the fire, then add the eggs, vinegar and water, and proceed in the same way as below, from note four. Great care should be taken to mix it smoothly and not let it curdle.
Time required, about ten minutes.
Now we will show you how to make Dutch Sauce.
1. We take half a pint of melted butter and put it into a stewpan.
2. We add the yolks of five eggs.
3. We stand the stewpan in a saucepan of hot water over the fire, and stir well with a whisk.
4. We season it with salt according to taste, and Cayenne pepper (enough to cover very thinly half the top of a threepenny piece).
5. We must stir continually until it thickens, and we must not let the sauce boil or it will curdle.
6. Just before the sauce is finished we stir in two teaspoonsful of lemon juice.
7. We pour the sauce into a hot sauce-boat and it is then ready for serving.
Lessons on Making Sauce. — Tomato Sauce. 273
Lesson No. 6.
6 tomatos
3 shalots
1 tablespoonful of vinegar .
2 oz. of lean ham ,
1 bayleaf and sprig of thyme 12 peppercorns and salt . . . 1 oz. of butter
s. d. 1 6 o ii
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o
Time required, about twenty minutes.
Now we will show you how to make Tomato Sauce.
1. We take a saute-pan, and butter it well inside, with one ounce of butter.
2. We take six tomatoes, wipe them in a clean cloth, put them on a plate, cut them in slices ; and put them into the saute-pan.
3. We take two ounces of lean ham and chop it up finely.
4. We take three shalots, peel them, chop them up finely on a board, and put them into the saute-pan, we also add the chopped ham, twelve peppercorns, half a teaspoonful of salt, a tablespoonful of vinegar, a sprig of thyme and a bayleaf, tied together.
5. We put the saute-pan over the fire, and stir the contents well, with a spoon, until they are reduced ; it will take about fifteen minutes.
6. We place a hair sieve over a basin, pour the contents of the saute-pan on to it, and rub them through, with a wooden spoon ; when it has all passed through into the basin, we return it to the saute-pan and let it warm through over the fire : It is now ready for use, to be served with cutlets or with Brown sauce for Calf's-head.
s
Records on this page
Dutch SauceDutch SauceTomato Sauce