Fried Crumb Sauce

Ingredients

• 2 ozs. Ham (chopped)
• 1 Shalot (chopped)
• a little grated Nutmeg
• Mignonette Pepper
• 1/2 pint Brown Sauce
• 4 tablespoonsful fried Bread Crumbs
• juice of 1/2 a Lemon
• small piece of Glaze
• 1 dessert spoonful chopped Parsley
• Salt

Method

1. 1

   Put ham, shalot, nutmeg, seasoning, and sauce into a stewpan, and simmer for twenty minutes; then strain into a stewpan with fried crumbs, add lemon, glaze, and parsley.

2. 2

   Stir well together, and it is ready for use.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 49. The excerpt below is the record exactly as published.

Salt, a little Nutmeg, Bouquet Garni, yz Carrot, i Onion, i Shalot, 6 Mushrooms, yz pint White Stock, i gill Cream. Method. — Put the butter and flour into a stewpan, mix it well together with a wooden spoon ; add the nutmeg, peppercorns, and salt, and melt over the fire, stirring all the time. Cut the carrot, onion, shalot, and mushrooms in small pieces ; add them to the butter and flour, moisten with the stock, and stir over the fire till thoroughly mixed together ; throw in the bouquet garni, add the cream, and let the sauce sim- mer by the side of the fire for half an hour ; strain through a tammy or hair sieve into a basin for use. JBueab Sauce. Ingredients. — yz oz. Butter, y pint Bread Crumbs, yz pint Milk, i small Onion, 2 Cloves, 1 blade of Mace, Cayenne, and Salt. Method. — Stick the cloves in the onion whole and boil in the milk adding the mace, pepper, and salt. 144 SAUCES. When it boils pour it on to the bread crumbs, turn it again into the saucepan and let it stand on the hot plate. Just before serving, take out the onion, cloves, and mace, and stir in the ]/2 oz. butter. Half a gill of cream is a great improvement. JBrown Sauce. Ingredients. — pint Stock or Water, i Carrot, i Onion, i oz. Butter, oz. Flour, a little Pepper and Salt, a little Browning. Method. — Mince about a teaspoonful each of onion and carrot. Put the butter into a small stewpan, and when melted stir in the flour quite smoothly, and let the flour cook well in the butter ; then add the minced vegetables and seasoning, and let all fry together until brown. Then add the half-pint of water or stock gradually, stirring well until it boils. Let it simmer for a quarter of an hour, skimming it well. Then strain it and it is ready to serve. This sauce may be varied in flavour by adding one tomato finely minced ; another time one mushroom, or a pickled gherkin, and so on, cooking them with the carrot and onion, add a few drops of browning. Cbateaubnant Sauce. Ingredients. — i oz. Butter, ]/z oz. Flour, i gill White Stock, yolks of 2 Eggs, 1/l teaspoonful Lemon Juice, I dessert spoonful chopped Parsley. SAUCES. 145 Method. — Melt the butter, add flour, and cook well, but do not let it brown, then add the stock gradually. Let it boil well for five minutes. Strain in the yolks of eggs ; add lemon juice and parsley, also salt and pepper. Note. — Be careful not to let sauce boil after adding eggs, but cook them well to remove raw taste. Chestnut Sauce. Ingredients. — % lb. Chestnuts, 2 tablespoonsful of Cream, % pint Milk, Pepper and Salt, 1 oz. Butter, % oz. Flour. Method. — Boil the chestnuts until tender and then pound them well in a mortar. Put the butter in a stewpan with three or four peppercorns, and when melted add the flour, then add the cream, salt and chestnuts, and by degrees y2 pint of boiling milk. Strain and serve with turkey. ]£qg Sauce. Ingredients. — 2 ozs. Butter, 2 ozs. Flour, ]/2 pint White Stock, y2 pint Milk, 6 White Peppercorns, y2 teaspoonlul of Salt, 2 hard-boiled Eggs. Method. — Melt the butter, add the flour and seasoning, and mix well. Then add the stock and K 146 SAUCES. milk gradually, stirring well until it boils, and allow- ing to simmer for ten minutes. Then strain, and add the chopped-up whites of two eggs. The yolks should be passed through a wire sieve, and used to decorate the fish or fowl. Use fish stock if for fish, and meat stock if for meat. Bspagnole Sauce. Ingredients. — 3 ozs. Butter, \ l/z ozs. Flour, j_X pints good Stock, X lb. lean Veal or Beef, 2 ozs. lean Ham, 1 tablespoon- ful of Glaze, 6 Mushrooms, 1 Carrot, 1 small Onion, 2 Shalots, 1 glass Sherry, Bouquet Garni. Method. — Take one and a half ounces of the butter, spread it over the bottom of a stewpan ; then lay in the veal, cut in dice, also the ham ; pour into the stewpan half a pint of the stock, and set the pan on the fire to boil till nearly reduced to a glaze, then take it off the fire, add the lump of glaze, and reduce it again till a thick brown glaze ; add the pint of stock, also the carrot, onion, shalots, mushrooms, and a small bouquet garni. Set it by the side of the fire to simmer for two hours, and then strain through a tammy into a basin. Take another smaller stewpan, and mix in it the butter and flour ; pour upon it the stock, previously taking off all the fat, and mix well over the fire ; then let the sauce simmer again by the SAUCES. 147 side of the fire, to throw up all the butter that the roux is mixed with. Strain, and the sauce is ready for use. ffrtefc Crumb Sauce. Ingredients. — 2 ozs. Ham (chopped), 1 Shalot (chopped) a little grated Nutmeg and Mignonette Pepper, y2 pint Brown Sauce, 4 tablespoonsful fried Bread Crumbs, juice of X a Lemon, small piece of Glaze, 1 dessert spoonful chopped Parsley, Salt. Method. — Put the ham, shalot, nutmeg, seasoning, and sauce into a stewpan, and simmer by the fire for twenty minutes ; then strain it into a stewpan con- taining the fried crumbs, add the lemon, glaze, and parsley. Stir all well together, and it is ready for use. (Note. — The brown sauce should be thinner than for ordinary use. (Berman Sauce. Ingredients. — 1 oz. Castor Sugar, 1 gill of Water, y2 a ■wineglassful of Sherry or Brandy, the yolks ol 2 Eggs. Method.— Place all these ingredients in a stewpan and whisk to a stiff froth over just a glimmer of gas. Take care the sauce does not boil, but cook the eggs well. 1 48 SAUCES. Jtalienne Sauce. Ingredients. — 2 Shalots, 6 Mushrooms, 1 dessert spoonful Salad Oil, wine-glass Sherry, 1 sprig Thyme, 1 Bay Leaf, pint Espagnole Sauce. Method. — Chop the shalots and mushrooms and put them into a stewpan with the thyme, bay leaf, and oil ; fry them, without burning, until a good brown ; then add the sherry and reduce to half the quantity. Then add the espagnole sauce, and simmer by the fire, and as the oil is thrown to the surface, free the sauce from it by skimming. When the sauce is cleared, strain, and it is ready for use. Note. — Espagnole is the same as good brown sauce. If the use of oil is objected to, substitute butter. Jam Sauce. Ingredients. — 1 gill of cold Water, 2 large tablespoonsful of Jam, 2 ozs. Loaf Sugar. Method. — Put these all into a stewpan and boil rapidly for ten minutes. Strain it round the pudding. Xemon Sauce. Ingredients.— 2 ozs. Loaf Sugar, 1 gill of Water, juice of y2 a Lemon,

Cook this with the app: pantry check, scaling, and the assistant.