Vegetable Sauce (Jus Maigre de Hacines)

Ingredients

• a piece of butter
• a carrot
• a turnip
• an onion
• two heads of celery

Method

1. 1

   In a saucepan, combine butter and diced vegetables.

2. 2

   Brown them, then moisten with pea-soup or boiling water.

3. 3

   Season with salt, boil for a few minutes, and pass through a sieve.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 189. The excerpt below is the record exactly as published.

a piece of butter. Moisten with a little consomme (see p. 77) and a little gravy, or with the liquor in which you have boiled a fowl, or with some clarified jelty, also mixed with a small quantity of gravy. Moisten so that the sauce remains thick. Stir it round, take it off, and add the yolks of three eggs beaten in boiling milk ; then place it again on the fire for three minutes. If the sauce is too thick, thin it with a little beef broth, the juice of mushrooms, and some boiled milk. Salt according to taste. Add a small pinch of pepper, and a piece of butter, which you should stir into the sauce so that it holds together. Then pour into a jar ready for use. 64. Spanish (Espagnole). Put into a saucej^an four ounces of butter and two small spoonfuls of flour. Warm these till the butter is melted ; then moisten with a little gravy and boil for a quarter of an hour or twenty minutes, stirring all the while Pass the sauce through a sieve, if necessary ; leave the spoon in it, so as to stir from time to time until it has cooled. 348 THE THOBOUGH GOOD COOK. This sauce is the basis of all brown sauces. The evening before a grand dinner it is as well to prepare a sufficient quantity of it, so as to have plenty for mixing pur}; o.ses. 65. Steward's (Maitre d'Hotel). Take three ounces of fresh butter and a teaspoonful of flour, which knead well together in a stew-pan ; add two ragoiit-spoonfuls of consomme (p. 77), and a teaspoonful of chopped parsle}^ Put it on the tire, and stir it till it nearly boils, after which take it off, and work in a small piece of fresh butter and a little lemon-juice, seasoned with pepper and salt. 66. Sweet. Put some cinnamon into a saucepan with as much water as will cover it ; set it on the fire, and when it has boiled up once or twice, add two teaspoonfuls of j^owderecl sugar, a quarter of a pint of white wine, and two baj^-leaves ; give the whole one boil, then strain it for table. 67. Tartar. Rub the yolk of a cold, hard-boiled egg through a hair- sieve into a basin, and add the 3'olks of two raw eggs, with a little salt and pepper. Most carefully mix together with a wooden spoon ; have a pint of good salad oil — you onust have oil in this case — in a bottle ; hold it in your left hand over the basin, dropping it in very, very gradually, and with your right continue stirring till the mixture becomes a thick paste; then moisten with a little tarragon vinegar, still stirring, stirring, stirring. Then more oil, and so forth, SA UCES. 3-40 till you have used all the oil ; still keeping the sauce rather thick, but not stiff. Add a teaspoonful of gherkins, chopped fine, half a dozen chopped capers, the same of chopped shallots and parsley ; two teaspoonfuls of French mustard of the lightest colour, a dust of cayenne pepper, a tiny bit of sugar, and more salt if required. As for salt and pepper, I conceive it to be impertinent and useless to prescribe the exact quantities to be used. A cook who knoAvs her business is quite aware of what is meant by a " dust " or a " pinch " of this or that condiment. If she does not know her business, let her go and excel somewhere else. I need only say that tartar sauce should be rather highly seasoned. If, Lady Housekeeper, you are rebellious against oil, as many ladies are, send U]3 your fried fish with shrimp sauce, which will be pink and light enough to present a contrast to the black butter, or any dark sauce, which may precede it. 68. Tomato. Crush half a dozen (more or less, as required) very ripe tomatoes, and put them into a stew-pan over a quick fire, so as to sweat the water from them; then put them on a sieve, that the water may drain from them ; slice three or four shallots, and put them into the stew-pan with an ounce of ham and a dozen peppercorns ; fry these a few minutes, then add the tomatoes ; stir over a brisk fire till the moisture has evaporated ; then add half a pint of brown sauce (No. 14), with a Httle consomme (p. 77) : let this simmer a quarter of an hour ; rub it through a tammy and put it into a stew-pan, thinning it sufiiciently with consomme for the scum and butter to rise. When well skimmed, season with a little glaze and a little lemon-juice. 350 THE THOBOUGH GOOD COOK. 69. Toulouse. Mix a dessertspoonful of flour witli a little butter till quite smooth. Add some good gravy, and let it boil for ten minutes, taking care to stir all the time. Add some mushrooms lightly fried in butter; some truffles cut up in small pieces, morels, cocks'-combs and cocks' kidneys, a little parsley chopped very line, a pinch of pepper, and the juice of a lemon. 70. "Turned" (Tournee). Put three or four pieces of ham into a stew-pan with a little butter and some champignons ; set it on a moderate fire, stirring till the butter begins to look clear ; add some brown sauce (No. 14); put to it three tablespoonfuls of strained consomme (p. 77), stir in, and keep addmg more, at intervals, until you have as much as you require. Set it on the fire and let it boil slowly, stirring constantly. When reduced to the proper thickness (which is that of good melted butter), strain it through a tammy, to use when wanted. 71. Universal. Into a pint of broth put a glass of white wine, salt, pepper, a little zest {i.e. the grated peel of a lemon), a bay-leaf, and a dash of lemon-juice; let this macerate by the side of the fire for eight hours, and serve, poured over meat, game, fish, or vegetables. It will keep good for many days. 72. Vegetable (Jus Maigre de Hacines). Put in a saucepan a piece of butter or a little oil, a carrot, a turnip and an onion all cut into dice, two heads of celery

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