Jam Sauce

Ingredients

• One heaped tablespoonful of jam
• one-half ounce of sugar
• one gill of sherry
• one tablespoonful of cold water
• six drops of cochineal

Method

1. 1

   Place the jam in a small saucepan, pour over it the sherry and water, add the sugar, and stir over a brisk fire until boiling.

2. 2

   Drop in the cochineal when boiling.

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 73. The excerpt below is the record exactly as published.

wo tablespoonfuls of cold water, three tablespoonfuls of sugar. The mint before beipg chbpped should be thoroughly washed, and when washed and chopped it must be placed in a gravy boat, the vinegar and water poured over it, and throvi^ing the sugar in to this, all should be stirred until the sugar melts. This sauce is designed for roast spring lamb. •I"" "' Note. — Two tablespoonfuls of white wine are sometimes substitu- ted for the cold water in preparing this sauce. Tartare Sauce. — ^Yolks of two eggs, one gill of salad oil, one saltspoonful of salt, one-half saltspoonful of pepper, one tablespoonful of white wine vinegar, one- half teaspoonful of French mustard, one tablespoonful of gherkins. The vinegar and yolks of eggs must first be slightly beaten together in a small bowl. Add to these drop by drop the salad oil, taking^ care to stir one way all the BREAD SAUCE. 165 time. When this is done, season the mixture with the pepper, salt and mustard, add also the gherkins, finely chopped, and serve in a gravy boat with boiled salmon or cold meats. Nof E. — Capers may be used for this sauce if preferred, or if the < gherkins are not obtainable. Onion Sauce. — Two Spanish onions, one ounce of butter, one-half ounce of flour, three gills of milk, one saltspoonful of salt, one-half saltspoonful of pepper. Preparatory to making this sauce, soak the onions over night in water which must have been poured over them boiling. When required, take the onions from the soak, put them into a saucepan, and covering them with boiling water let them boil therein for half an hour. When boiled, take them from the water, chop them finely, and placing them in a bowl, cover them at once with the milk, in order to preserve their color. Melt the butter in a small saucepan, add the flour, and into this pour the onion and milk, when all must be allowed to come to the boiling point, and the pepper and salt then being added, the sauce must be permitted to boil thereafter for two minutes when it will be ready to serve. Bread Sauce. — Two ounces of bread, one-half pint of milk, one Bermuda onion, six pepper corns, one salt- spoonful of salt, one-half gill of white stock. Put the bread broken into convenient pieces into a bowl and cover it with jthe milk. Throw into the bowl also the onion, pepper corns and salt, together with the stock. Stir all together, after which, pouring the mixture l66 SWEET AND SAVORY SAUCfiS. into a small saucepan and placing this over the fire, allow all to cook slowly for half an hour. Skim out at the end of this time the pepper corns and onion, and serve the sauce in a gravy boat with roast fowl. Brown Sauce. — One carrot, one turnip, one-half stalk of celery, 6ne tablespponful of mushroom catsup, six drops of caramel, |wo ounces of butter, three quarter ounces of flour, three gills of second stock, one saltspoon- ful of salt, one-half saltspoonful of pepper. Melt the butter in a frying pan, and washing and paring the turnip and carrot, slice these into the melted butter, also the celery. Brown the vegetables well upon both sides and when this is done stir in the flour. Add by degrees the stock, stirring all constantly ; when the mixture boils, season it with the salt and pepper, and flavor with the catsup. Let all cook for two minutes, then drop in the caramel, and strain the sauce into a gravy boat for serving. This gravy is served with fried meats or 'fish, or broiled steak and cutlets. SWEET AND SAVORY SAUCES, SWEET SAUCES. German Street Sauce. — Yo^lks of two eggs, one gill of sherry, one tablespoonful of sugar, one tablespoon- ful of cream. Put the yolks of eggs into a small saucepan, pour dver them the sherry and whisk these slightly with an egg- whisk. Add the' cream and sugar and placing the saucepan over a very slow fire, continue to use the egg- BRANDY SAUCE. 167 whisk until the froth arises and from it the escaping steam. Remove the sauce from the fire and serve. Jam Sauce. — One heaped tablespoonful of jam, one-half ounce of sugar, one gill of sherry, one tablespoon- ul of cold water, six drops of cochineal

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