Peel two lemons and squeeze the juice from
them. Place the rind with half a pint of water
and four ounces of lump sugar, to boil in a
saucepan. When the goodness has been ex-
tracted, remove the rind, stir in a teaspoonful
of corn flour previously wetted with cold
water, the lemon juice, and an ounce of butter✪ Sauce aux Citrons;
boil up once and serve in a tureen.
Sauce au Confiture.
Mix smoothly together an ounce of dissolved
butter and the same quantity of flour; stir in
half a pint of warm water with a pinch of salt.
Boil this sauce well, then add to it three or
four spoonfuls of nice jam✪ Sauce au Confiture, free from stones.
74 SA UCES.
Flavoured Vineg-ars.
One or two small bottlesful of viuegai's of
different flavours will be found most useful for
sauces and gravies.
As a rule, steep the herbs or roots in plain
vinegar for about a fortniglit_, then strain the
latter, put it on in a pan to boil for a short
space, and when cold bottle for use.
Horse-radish, celery, chili, garlic, mushroom,
and walnut vinegars are made from roots;
tarragon, mint, sage, nasturtium, basil, etc., from
herbs.
Fruit vinegars for sweet sauces, such as rasp-
berry, blackberry, plum, etc., are made by
steeping the fruit in the vinegar until all the
colour and flavour of it has been drawn out,
then straining the vinegar into an enamelled
pan and boiling it with half its proportion of
sugar. Boil for ten minutes, and bottle up
well.
A very small quantity of flavoured vinegar is
sufficient ; it must not be used as freely as
plain vinegar.
CHAPTER VI.
Zbc ''IDaubieve'' ov ''IJISvaisiere/'
THERE is a kind of stew very popular in
France whicli is known as a " danbe/'
" Bceuf a la daube '^ is a favourite dish^ but veal,
mutton^ and particularly poultr}^, all lend them-
selves admirably to being treated in this way.
One great advantage it has is that inferior
cuts of meat, or elderly (consequently tough)
denizens of the poultry yard, are quite as eli-
gible for use in this way as the finest and most
tender ; if anything', they are, indeed, prefer-
able, as they are found to contain more flavour
if they can be made tender, and the object of
this process is to make them tender, in spite of
all resistance they may offer.
The daubiere is a close-covered stewing-pot
of glazed earthenware, with a deep rim round
the top for holding charcoal. It is put either
in a corner of the oven, or placed over the
grating on the charcoal stove, with more hot
-jd THE '' DAUBIERE'' OR '' BRAISlkRE^
coals round the brim. The latter way is the
true method of braising.
For cooking a large piece of meat — a leg of
mutton, for instance, which can be leffc until
cold before it is cut — it is a mode of cooking
truly beyond compare. Most people remember
the old rhyme anent the turkey : —
" Turkey boiled is turkey spoiled,
Turkey roast is turkey lost ;
But for turkey braised, the Lord be praised ! "
Any one who has once tasted turkey done in
this way will well understand how it is so much
superior.
This mode of cooking has for its special
object to cause as little evaporation as possible,
and thus to retain all the natural juices and
flavour of the meat. What is not left in the
meat is fixed in the jelly produced by it.
Page 25 · 2 recipe records on this page
Presented as published in 1894. 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
Peel two lemons and squeeze the juice from them. Place the rind with half a pint of water and four ounces of lump sugar, to boil in a saucepan. When the goodness has been extracted, remove the rind, stir in a teaspoonful of corn flour previously wetted with cold water, the lemon juice, and an ounce of butter; boil up once and serve in a tureen.
Sauce au Confiture.
Mix smoothly together an ounce of dissolved butter and the same quantity of flour; stir in half a pint of warm water with a pinch of salt. Boil this sauce well, then add to it three or four spoonfuls of nice jam, free from stones.
Flavoured Vinegars.
One or two small bottlesful of vinegars of different flavours will be found most useful for sauces and gravies.
As a rule, steep the herbs or roots in plain vinegar for about a fortnight, then strain the latter, put it on in a pan to boil for a short space, and when cold bottle for use.
Horse-radish, celery, chili, garlic, mushroom, and walnut vinegars are made from roots; tarragon, mint, sage, nasturtium, basil, etc., from herbs.
Fruit vinegars for sweet sauces, such as raspberry, blackberry, plum, etc., are made by steeping the fruit in the vinegar until all the colour and flavour of it has been drawn out, then straining the vinegar into an enamelled pan and boiling it with half its proportion of sugar. Boil for ten minutes, and bottle up well.
A very small quantity of flavoured vinegar is sufficient ; it must not be used as freely as plain vinegar.
CHAPTER VI.
The "Daubière" or "Braisière"
There is a kind of stew very popular in France which is known as a "daube." "Boeuf à la daube" is a favourite dish,but veal, mutton, and particularly poultry, all lend themselves admirably to being treated in this way.
One great advantage it has is that inferior cuts of meat, or elderly (consequently tough) denizens of the poultry yard, are quite as eligible for use in this way as the finest and most tender; if anything, they are, indeed, preferable, as they are found to contain more flavour if they can be made tender, and the object of this process is to make them tender, in spite of all resistance they may offer.
The daubiere is a close-covered stewing-pot of glazed earthenware, with a deep rim round the top for holding charcoal. It is put either in a corner of the oven, or placed over the grating on the charcoal stove, with more hot
-jd THE '' DAUBIERE'' OR '' BRAISlkRE^
coals round the brim. The latter way is the true method of braising.
For cooking a large piece of meat — a leg of mutton, for instance, which can be leffc until cold before it is cut — it is a mode of cooking truly beyond compare. Most people remember the old rhyme anent the turkey : —
" Turkey boiled is turkey spoiled, Turkey roast is turkey lost ; But for turkey braised, the Lord be praised ! "
Any one who has once tasted turkey done in this way will well understand how it is so much superior.
This mode of cooking has for its special object to cause as little evaporation as possible, and thus to retain all the natural juices and flavour of the meat. What is not left in the meat is fixed in the jelly produced by it.
Records on this page
Sauce aux CitronsSauce au Confiture