in a stewpan with sufficient water to cover, boil for five
minutes, and drain on a sieve. Put in a stewpan balf-
a-pint of Espagnole sauce, half-pint rich stock or roast
meat gravy, and half the juice of the orange. A.II0W
all to reduce to half its quantity, strain, and add the
orange peel, a teaspoonful of lemon juice, a teaspoonful
of red currant jelly, season with pepper and salt, boil up
again, and serve with roast wild duck, wild boar, or
other game.
208. Sauce Big-arade. — Proceed the same as before,
but substitute a Seville orange for the sweet one. Use
only half the peel, and boil for ten minutes at least.
Omit red currant jelly, and add a glass of port wine
instead.
209. Sauce Indienne.— 1^ oz. butter, 1 oz. flour,
^ small onion, 1 tablespoonful curry powder, | pint good
fish stock, salt, 1 tomato, a few savoury herbs, i glass
Marsala wine.
Melt the butter, add the onion, finely chopped ; when
of a nice light brown stir in the flour and curry powder,
blend well, and cook for five minutes ; pour in gradually
the fish stock, add the tomato, cut into slices, and the
herbs ; bring it to the boil whilst stirring, then add the
wine, season to taste, cook for twenty minutes, strain,
and serve.
210. Champagne Sauce. — Put two cloves, half-a-dozen
peppercorns, a bayleaf, and three-quarters of a pint of
Espagnole sauce into a stewpan on the fire ; let it reduce
a little, add a gla.ss of champagne, and the essence re-
maining from the braised ham. Reduce the whole for
ten minutes, or longer if found too thin. Strain through
a pointed strainer and serve with braised ham.
211. Sauce Poivrade (Pepper Sauce). — f pint of
Espagnole sauce, ^ oz. of bucter, ^ small carrot, i small
onion, 18 peppercorns, 1 bayleaf, 1 sprig thyme, 2 cloves,
^ oz. of raw ham or bacon.
Mince the onion and carrot, cut the, ham or bacon into
small pieces ; fry the above in the butter for three minutes,
add the peppercorns (crushed), herbs, &c. ; skim off the
SAUCES AND FORCEMEATS. 437
fat, moisten with the sauce, and boil for ten minutes or
longer ; skim, strain, and serve as required.
212. Sauce Mayonnaise. — 2 yolks of eggs, 1 teaspoon-
ful of French mustard, ^ teaspoonful salt, a pinch of
pepper, 1 tablespoonf ul tarragon vinegar, about | pint best
salad oil, 1 table- spoonful cream.
Put the yolks into a basin, add the mustard (raw, not
mixed), salt and pepper, stir quickly with a wooden spoon,
adding drop by drop at first, and gradually more, the
salad oil, and at intervals a few drops of vinegar ; the
vinegar is added when the sauce appears too thick. By
stirring well the mixture should become the consistency
of very thick cream. At last add the raw cream, stirring-
all the while. A little cold water may be added if found
too thick. In hot weather the basin in which the
mayonnaise is made should be placed in a vessel of
crushed ice.
Page 172
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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in a stewpan with sufficient water to cover, boil for five
minutes, and drain on a sieve. Put in a stewpan balf-
a-pint of Espagnole sauce, half-pint rich stock or roast
meat gravy, and half the juice of the orange. A.II0W
all to reduce to half its quantity, strain, and add the
orange peel, a teaspoonful of lemon juice, a teaspoonful
of red currant jelly, season with pepper and salt, boil up
again, and serve with roast wild duck, wild boar, or
other game.
208. Sauce Big-arade. — Proceed the same as before,
but substitute a Seville orange for the sweet one. Use
only half the peel, and boil for ten minutes at least.
Omit red currant jelly, and add a glass of port wine
instead.
209. Sauce Indienne.— 1^ oz. butter, 1 oz. flour,
^ small onion, 1 tablespoonful curry powder, | pint good
fish stock, salt, 1 tomato, a few savoury herbs, i glass
Marsala wine.
Melt the butter, add the onion, finely chopped ; when
of a nice light brown stir in the flour and curry powder,
blend well, and cook for five minutes ; pour in gradually
the fish stock, add the tomato, cut into slices, and the
herbs ; bring it to the boil whilst stirring, then add the
wine, season to taste, cook for twenty minutes, strain,
and serve.
210. Champagne Sauce. — Put two cloves, half-a-dozen
peppercorns, a bayleaf, and three-quarters of a pint of
Espagnole sauce into a stewpan on the fire ; let it reduce
a little, add a gla.ss of champagne, and the essence re-
maining from the braised ham. Reduce the whole for
ten minutes, or longer if found too thin. Strain through
a pointed strainer and serve with braised ham.
211. Sauce Poivrade (Pepper Sauce). — f pint of
Espagnole sauce, ^ oz. of bucter, ^ small carrot, i small
onion, 18 peppercorns, 1 bayleaf, 1 sprig thyme, 2 cloves,
^ oz. of raw ham or bacon.
Mince the onion and carrot, cut the, ham or bacon into
small pieces ; fry the above in the butter for three minutes,
add the peppercorns (crushed), herbs, &c. ; skim off the
SAUCES AND FORCEMEATS. 437
fat, moisten with the sauce, and boil for ten minutes or
longer ; skim, strain, and serve as required.
212. Sauce Mayonnaise. — 2 yolks of eggs, 1 teaspoon-
ful of French mustard, ^ teaspoonful salt, a pinch of
pepper, 1 tablespoonf ul tarragon vinegar, about | pint best
salad oil, 1 table- spoonful cream.
Put the yolks into a basin, add the mustard (raw, not
mixed), salt and pepper, stir quickly with a wooden spoon,
adding drop by drop at first, and gradually more, the
salad oil, and at intervals a few drops of vinegar ; the
vinegar is added when the sauce appears too thick. By
stirring well the mixture should become the consistency
of very thick cream. At last add the raw cream, stirring-
all the while. A little cold water may be added if found
too thick. In hot weather the basin in which the
mayonnaise is made should be placed in a vessel of
crushed ice.