Wine Sauce (for Sweet Pudding)
From The Apsley cookery book, 1905
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 93. The excerpt below is the record exactly as published.
castor Sugar. Boil the water and stir in the sugar, then add the vinegar. Let it cool, then pour it over the mint, which must be chopped very finely. It should stand for half an hour before serving. SAUCES, &c. 217 436. Onion Sauce. Ingredients] Half a pound of Onions. I One dessertspoonful of Flour. Half a pint of Milk. | One ounce of Butter. Pepper. Slice the onions and put them in cold water. Let them boil up quickly and skim them. They must boil until tender, which will be in fifteen or twenty minutes, according to age. Drain and chop them, but not too finely. Take from the milk enough to mix the flour very smoothly, and boil the rest. As soon as it boils pour it slowly into the mixed flour and milk, stirring all the time. Return it to the saucepan, add the chopped onions and the butter, and season nicely with pepper. Boil it up again, stirring all the time. 437. Parsley Sauce. Ingredients. Two tablespoonfuls of chopped Parsley. Half a pint of Milk. One dessertspoonful of Flour. One ounce of Butter. Pepper. Pick and wash the parsley very carefully, throw it into fast-boiling water for one minute, drain it, and chop finely. Take from the milk enough to mix the flour very smoothly and boil the rest. As soon as it boils pour it very slowly into the mixed flour and milk, stirring all the time. Return it to the saucepan, add two table- spoonfuls of the chopped parsley, also the butter, and season nicely with pepper. Boil it up quickly, stirring all the time. THE APSLEY COOKERY BOOK 21 8 438. Plain White Sauce. Ingredients . Half a pint of Milk. I One dessertspoonful of Flour. One ounce of Butter. | Pepper. Take from the milk as much as will mix the flour very smoothly; boil the rest, and when it has boiled stir it slowly into the mixed flour and milk. Return it to the saucepan, stir in the batter, and season with pepper. Boil up again, stirring all the time. 439. Savoury White Sauce. Ingredients . Half a pint of Milk. Half an ounce of Butter. One heaped dessertspoonful of white Roux. Two ounces of Onion, Two ounces of Carrot. A small stick of Celery. Six white Peppercorns. Put the milk with the cloves and peppercorns to boil, and when it has boiled set it aside. Cut up the onions, carrot, and celery in small pieces, and add them to the milk ; boil up again, then stew gently for half an hour. Strain out the vegetables and return the milk to the saucepan ; stir in the butter, and thicken with white roux. Boil up and stir all the time. 440. Tomato Sauce. Ingredients. Half a pound of Tomatoes. Four ounces of Onions. A gill of Water. One ounce of Butter. One teaspoonful of white Roux. Pepper. Slice the onions and throw them into cold water, bring them cjuickly to boiling-point, and then drain 219 SAUCES, &c. them ; now fry them a very pale yellow in the butter. Add the water, which must be boiling, and let them simmer very slowly for ten minutes. Slice the tomatoes and put them with the onion and water, let them boil up, and then simmer again for another ten minutes. Now pour into a sieve and rub the tomato and onion through. Return to the saucepan ; season nicely with pepper, thicken with white roux, and boil up, stirring all the time. 441. White Sweet Sauce. Ingi'edients. Half a pint of Milk. A teaspoonful of Corn Flour. Half an ounce of Butter. A dessertspoonful of castor Sugar. A strip of Lemon-peel. Mix the corn flour smoothly with a little milk ; boil the rest with the sugar and lemon-peel. When boiled mix slowly with the corn flour, stirring all the time. Add the butter and boil up, still stirring. Remove the lemon-peel before serving. 442. Wine Sauce (for Sweet Pudding). Ingredients . Half a gill of Sherry. I A dessertspoonful of castor A gill and a half of Water. | Sugar. A small teaspoonful of Corn Flour
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