Jelly Sauce

Ingredients

• Two heaped tablespoonfuls of currant jelly
• one-half of a lemon
• one wineglassful of sherry
• one ounce of sugar
• six drops of cochineal
• one saltspoonful of mace

Method

1. 1

   Combine jelly, lemon juice, sugar, and sherry in a saucepan.

2. 2

   Heat until jelly melts, then add cochineal and mace.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 73. The excerpt below is the record exactly as published.

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 saucapan, 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 the milk. Throw into the bowl also the onion, pepper corns and salt, together with the stock. Stir all together, after which, pouring the mixture I^ S WEE T AND SA VOR Y SA UCES. 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, one tablespoonful of mushroom catsup, six drops of caramel, two 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 SAVCES. Qerman Sweet Sauce. — Yolks 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 over 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- BRAND Y SA UCE. 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- ful of cold water, six drops of cochineal. Place the jam in a small saucepan, pour over it the sherry and water, add to these the sugar and stir all over a brisk fire until the mixture boils. When boiling drop in the cochineal and the sauce is ready for serving: Ijemon Sauce. — One lemon, six pieces of cut loaf sugar, one teacupful of cold water. Pare the rind from the lemon and cut this into strips the size of a straw. Put these straws of lemon-rind into a small saucepan together with the lumps of sugar and covering these with the cold water squeeze into the mix.- ture the juice of the lemon. Put the saucepan over the fire and stir the contents until boiling ; when this takes place cover the saucepan, and drawing it to one side of the fire, let all simmer slowly for twenty minutes. This sauce should be poured over the pudding with which it is served, in order that the straws of lemon-rind may garnish the top of the pudding. Brandy Sauce. — One ounce of butter, one-half ounce of flour, one-half pint of cold water, one wine- glassful of brandy, one ounce of sugar. The butter must first be melted in a small saucepan, the flour stirred into it, and the water then added. When this comes to the boiling point let it continue to boil for two minutes, add the brandy and sugar, and when all is well stirred together, it is ready for serving. l68 • SWEET AND SA FOR Y SA UCES, Hard Sauce. — One-quarter pound of sugar, one^ quarter pound of butter, one-quarter of a nutmeg, white of one egg. Put the sugar and butter together in a bowl and beat them to a cream, taking care that the butter does not oil, which may be prevented by keeping it cool. Whip the white of egg to a stiff froth, and mix this lightly into the bowl. When this is done put the sauce into a crystal dish for serving, and grate over it the nut- meg. Oufftard Sauce. — Two eggs, three gills of milk, one dessert spoonful of sugar, one saltspoonful of grated nut- meg. Place the eggs in a bowl and beat them until very light. Pour them into a quart pitcher, place the pitcher into a saucepan of boiling water, and throwing in the milk, stir it together with the eggs until they begin to thicken. Take the pitcher from the boiling water, stir the sugar and nutmeg into its contents, and pour the sauce around the pudding, with which it is to be served. Jelly Sauce. — Two heaped tablespoonfuls of cur- rant jelly, one-half of a lemon, one wineglassful of sherry, one ounce of sugar, six drops of cochineal

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