with a bit of butter; brown them well, cut the meat into squares, put
it into the pan, in which the fried onions are, and brown it also.
Then add the curry powder, a little salt, a small piece of coconut
grated, and a coffeepotful of rich milk or cream. Put the lid on the
pan, and let it stew 15-20 minutes, as the meat requires.
(_p_) 2½ large spoonfuls butter, simmer, and add 2 or 3 slices onion
to fry; when the onions are nicely browned take them out, and put
in a tablespoonful of curry powder, with an onion chopped, and 2 or
3 cloves garlic; fry for about 10 minutes longer, then put in the
meat, every now and then throwing in a little cold water to prevent
burning. When the meat is tolerably well done add a cupful of water,
cold or hot, and simmer gently; when all the water is evaporated and
the meat thoroughly cooked, the curry is done. The mixture should be
well stirred all the time, or it will stick to the bottom of the pan.
(_q_) Take 2 lb. meat of any sort; pass it through a sausage machine,
or mince it. Previous to doing this braise 2 onions in a stewpan with
a little butter and 2 tablespoons curry powder or paste. Then add the
minced meat and stir the whole together for about 1 hour over the
fire. Add a tablespoonful of vinegar and serve. The above quantity is
sufficient for 12 persons.
(_r_) Cut 1½ lb. chicken, or any meat or fish, into small pieces,
wash them well, and sprinkle 1 teaspoonful salt and 1 tablespoonful
curry powder (mixed) over them. Fry sliced onions (number according
to taste) in 3 tablespoonfuls fresh butter, put the meat in, and
fry for ¼ hour, pouring in at the same time 2 cups boiled gravy.
3 tablespoonfuls coconut milk should be added, or in its stead a
lump of fresh butter rolled in flour. Simmer for 10 minutes. Just
before serving add a squeeze from a lime. Rice should be served on a
separate dish.
(_s_) 2 large tablespoonfuls curry powder, 1 dessertspoonful salt,
the same of black pepper. Fry and chop very fine 4 onions, then
moisten the curry powder with water, and put it in a stewpan, with
all the above ingredients, and ¼ lb. butter. Let it stew for 20
minutes, stirring all the time to prevent burning, then add 1½ lb.
cold meat, or fresh meat or any fowl or rabbit, cut into short thick
pieces, without fat, add ½ pint milk or good stock to make the curry
thick. Boil all up at once, and then let it stew gently for 3-4
hours. When ready add lemon juice or chili vinegar.
(_t_) Make the stewpan very hot, and then put some butter into it;
when melted add onions cut into small pieces. When they are browned
add your raw meat, also cut small, and simmer for 3 hours. When the
meat is well cooked add 1 dessertspoonful curry powder (more if liked
very hot) and ½ teaspoonful curry paste, or less, mixed with a little
drop of water. Breast of mutton is best, and a little fat is an
improvement.
_Custard_ (à la crème).--Beat up the yolks of 2 eggs with powdered
sugar, according to taste; stir in ½ pint milk, and 1 or 2
teaspoonfuls orange flower water. Stir in a bain-marie on the fire,
and when the sauce thickens it is ready.
_Devil_ (à la diable).--(_a_) Take 2 tablespoonfuls black pepper, and
¼ spoonful cayenne; take some thick slices of meat, beef or mutton,
or some legs of chicken or other poultry; cut the meat several ways,
but not through, and put the pepper in the interstices; broil on a
clear fire. Sauce.--2 tablespoonfuls roast-meat gravy, 2 port wine,
½ lemon juice, ½ respectively anchovy sauce, Harvey sauce, Worcester
sauce, and Reading sauce, and a little shred lemon peel and some of
the stuffing of duck or goose (if the “devil” is made of either);
otherwise have a little chopped onion boiled tender in gravy, and put
it into the sauce, which is only to be made hot on the fire.
(_b_) Cut up cold meat or bones, lay them in a shallow dish, and
pour over them a mixture made thus: Take 1 teaspoonful powdered
mustard, 2 teaspoonfuls each Worcester sauce and mushroom ketchup,
1 teaspoonful chili vinegar, ¼ teaspoonful cayenne, 1 teaspoonful
salad oil, 1 of lemon juice, and 1 wineglassful claret. Put the dish
into the oven, stir the meat about in it for 10 minutes or a little
longer. This is very nice made of cold fowl or kidneys.
(_c_) Fry the meat brown in butter. Have ready a mixture made as
follows: some good gravy or stock, a little Worcester and tomato
sauce and ketchup; chop very fine some mixed pickles, add them with
pepper and salt, and stir well; when you have taken up the meat out
of the pan, set the mixture in it to get hot, then pour it over the
meat, and serve on a hot-water dish. Cold fish cooked in this way is
also very good.
(_d_) The following is a most excellent devil mixture, which may be
used for every sort of wet devil; pigs’ feet, chicken legs, fish,
and indeed almost anything, is very good when cooked with it: 4
tablespoonfuls cold gravy, 1 of chutney paste, 1 of ketchup, 1 of
vinegar, 2 teaspoonfuls made mustard, 2 of salt, and 2 tablespoonfuls
butter. Mix all the above ingredients as smoothly as possible in a
soup plate; put with it the cold meat, or whatever you wish to devil,
and stew gently until thoroughly tender.
(_e_) Take 4 tablespoonfuls gravy, 1 of mushroom ketchup, 1 of
vinegar, 1 teaspoonful chutney or chowchow, 2 of made mustard, 1
of salt, and 2 tablespoonfuls butter. Mix all smoothly in a soup
plate, put it with the cold fowl or turkey, and stew gently until hot
through.
(_f_) Mix in a teacup equal quantities of mustard, ground pepper, and
vinegar (a little Watkin’s relish is an improvement when liked); take
the bones, slit the meat down to the bone, and fill the slits with
this mixture, rub it well in all over the meat, then broil over a
clear fire, and send to table at once.
_Dutch Sauce_ (Hollandaise).--(a) Put 3 tablespoonfuls vinegar in a
saucepan, and reduce it on the fire to one-third; add ¼ lb. butter
and the yolks of 2 eggs. Place the saucepan on a slow fire, stir the
contents continuously with a spoon, and as fast as the butter melts
add more, until 1 lb. is used. If the sauce becomes too thick at any
time during the process, add 1 tablespoonful cold water and continue
stirring. Then put in pepper and salt to taste, and take great care
not to let the sauce boil. When it is made--that is, when all the
butter is used and the sauce is of the proper thickness--put the
saucepan containing it into another filled with warm (not boiling)
water until the time of serving.
(_b_) Melt 2 oz. butter in a saucepan, mix with it the yolks of 3
eggs, a good spoonful of flour, a little salt and nutmeg, and about
3 tablespoonfuls cold water. Stir this over the fire till on the
point of boiling, when the sauce should be a little thick. Draw the
saucepan to the side of the stove, and stir in slowly 3 oz. more
butter, add the juice of a lemon, and serve hot.
(_c_) ½ lb. butter, 3 yolks eggs, 1 lemon, 10 whole grains black
pepper, pinch salt. Break yolks of eggs into a saucepan, add the
pepper, crushed but not powdered, the salt, the juice of lemon; whisk
it well. In another saucepan melt the butter to cream (taking care
not to boil), then with a spoon drop the butter slowly on to the
eggs, stirring all the time; beat it well together, strain through a
tammy cloth, and place the saucepan in a bain-marie until dinner is
served; add a small piece of butter the last moment.
(_d_) The yolks of 2 eggs raw, ½ teacupful cream, piece of butter
size of a walnut, 1 teaspoonful tarragon vinegar. Make the cream,
butter, and vinegar hot, and pour gently over the eggs, stirring one
way till well mixed.
(_e_) The yolks of 2 eggs, the juice of ½ lemon, ¼ lb. butter, 1
teaspoonful salt, and a little white pepper. Stir this in a clean
stewpan over the fire till the butter is melted (it must never boil),
then stir in a pint of melted butter, and strain through a silk
sieve. When wanted, stir it over the fire till hot.
_Egg Sauce_ (Béarnaise, Mousseuse).--(a) Grate 2 oz. vanilla
chocolate and stir into it ½ pint cream, and ½ pint milk with sugar
to taste; when it boils add the yolks of 3 or 4 eggs, whisk until it
froths well, return it to the stewpan, and stir until it thickens,
but do not let it boil. Whisk the whites of the eggs to a stiff
froth with a little sifted sugar, stir this to the rest, and serve at
once.
(_b_) Flavour 1 pint milk with vanilla or any flavouring preferred,
add sugar to taste, let it nearly boil, then stir in off the fire
the yolks of 2 or 3 eggs and 2 teaspoonfuls flour; stir until it
thickens. Beat up the whites of the eggs to a stiff froth with a
little sifted sugar; at the moment of serving add the froth to the
sauce, and it is ready.
(_c_) Put 3 or 4 shallots and a little garlic, with some allspice,
roughly pounded, and a little mace, into a saucepan with a tumblerful
of water and half that quantity of tarragon vinegar. Let the whole
boil till reduced to one tumblerful; strain this liquor, and let it
get cold; strain the yolks of 3 eggs, mix gradually with them the
above liquor, salt to taste, and a 2 oz. pat of fresh butter; stir
the mixture over a slow fire until it thickens, then add a small
quantity of tarragon, finely minced, and serve.
(_d_) Egg Foam Sauce.--Rasp off the yellow rind of ½ lemon, with 1½
oz. loaf sugar. Put this, with 3 eggs and 1 teaspoonful arrowroot,
in an enamel stewpan. Stir in ¼ pint water, and a tablespoonful of
either brandy, rum, or maraschino. Set it over the fire, and whisk it
thoroughly till the froth fills the stewpan. This may be served with
either warm or cold dishes.
_Epicurean Sauce._--8 oz. each mushroom ketchup and walnut ketchup, 3
oz. shallots, 2 oz. each port wine and Indian soy, ½ oz. each cloves
and white pepper, ¼ oz. cayenne; macerate 14 days in warm place;
filter; add white wine vinegar to make 1 pint.
_Fairy Butter._--Take the yolks of 2 hard-boiled eggs and beat
them in a mortar with 2 tablespoonfuls pounded white sugar and 1
teaspoonful orange flower water, or any flavouring that is preferred.
When brought to a smooth paste add ¼ lb. fresh butter and mix all
well together. Then put it into a very coarse cloth and force it
through it (by squeezing and wringing it) on to a dish.
_Fennel Sauce_ (au Fenouil).--Blanch a small quantity of fennel in
boiling water and salt for a minute, take it out, dry it on a cloth,
and chop it finely; melt 2 oz. butter, add 1 tablespoonful flour to
it, mix well, put in pepper and salt to taste, and a little more than
a tumbler of hot water; stir on the fire until the sauce thickens and
begins to boil. Take the saucepan off the fire, stir into it the yolk
of an egg beaten up with the juice of half a lemon, and add plenty of
chopped fennel.
_Fine Herbs_ (Provençale).--Put into a saucepan 1 gill salad oil,
1 onion, 1 tomato, 3 or 4 button mushrooms, and a small piece of
garlic, all finely chopped. When the whole has been on the fire a
few minutes, add 1 tablespoonful flour and stir well; then pour in 1
glass white wine and ½ pint stock, add a bunch of sweet herbs; pepper
and salt to taste, 2 cloves, and a bit of nutmeg. Let the sauce boil
for ¼ hour, then strain and serve.
_Fish Sauce._--(_a_) 1 pint nasturtium blossoms to be gathered, and
put into a jar with 1 qt. good vinegar, 6 shallots, 3 teaspoonfuls
salt, 2 of cayenne pepper; let these stand together for 7-9 days,
then strain the liquid off, and to every pint of it add 2 oz. soy,
and the same of essence of anchovies. Bottle this and cork it well.
This sauce is also good with game.
(_b_) 2 oz. butter, 1 large dessertspoonful flour, 2 tablespoonfuls
mushroom ketchup, 1 dessertspoonful anchovy essence, 1 of chili
vinegar, 1 teaspoonful pounded sugar, 1 of Indian soy, 1 gill gravy,
1 wineglass sherry. Proceed thus: Put into a small copper stewpan the
butter, let it dissolve and stir into it with a wooden spoon a large
dessertspoonful of flour; stir this over the fire till it begins to
brown. Now put in the gravy and stir over the fire till it begins to
thicken; then add the other ingredients, leaving the sherry till the
last; it should be smooth and rather thick. The wine should never
boil long, as it loses its flavour.
(_c_) Make ½ pint white sauce, add 1 tablespoonful curry powder, and
some pickles chopped up small with a little of the vinegar.
(_d_) The yolks of 2 eggs, ½ teacupful cream, a little cayenne pepper
and salt. Mix them together and simmer in a pan, stirring all the
time till it thickens. When cold, add 2 tablespoonfuls vinegar.
_Forcemeat._--(_a_) Pound to a paste in a mortar slightly rubbed with
garlic equal parts veal and fat ham or bacon, then pass them through
a wire sieve, and return them to the mortar. Work into the paste
thus obtained ¼ its bulk of butter, and about the same quantity of
breadcrumbs, soaked in milk or in stock, with the yolks of one or
more eggs according to quantity. Add some minced parsley and pepper,
salt, spices, and powdered sweet herbs, to taste.
(_b_) Breadcrumbs, hare’s liver scalded and then minced fine, with ½
lb. ham, 1 anchovy, some lemon peel, sweet herbs, well seasoned by
salt, pepper, and nutmeg, if the flavour be liked will, when mixed
with 1 glass port and 2 eggs, make a good forcemeat for hare. Add a
little fresh butter to it if the ham be lean.
(_c_) ½ lb. breadcrumbs, ¼ lb. chopped suet, 1 teaspoonful white
pepper, 2 of salt, 1 tablespoonful chopped parsley, one of sweet
marjoram, one egg, and a little milk. Beat all together, and make
into small balls.
(_d_) Take 1 part finely shredded suet and 2 of breadcrumbs, season
with pepper, salt, powdered spices, sweet herbs, and finely minced
parsley; mix all well together, then add as many eggs as will bind
the ingredients together into a stiff paste.
_Gascony Butter._--Take equal quantities parsley picked from the
stalk and parboiled, anchovies washed, boned, and pounded, and fresh
butter. Mix the ingredients well together, and pass them through a
hair sieve; shape the butter into egg-shaped balls, ice them, and
serve with a piece of toast under each ball.
_Gherkin Sauce_ (aux Cornichons).--Put ½ pint vinegar into a
saucepan, with a clove of garlic, 2 shallots finely minced, a sprig
of thyme, a bay leaf, pepper and spices to taste, and, if liked, a
little cayenne; let the whole boil for ½ hour, then add ½ pint stock
or broth. Melt a piece of butter the size of an egg, mix a little
flour with it, then the above liquor carefully strained. Stir the
sauce till it boils, add salt if required, a little minced parsley,
and 2 or 3 pickled gherkins finely minced.
_Glaze._--(_a_) Take 4 lb. shin of beef, 4 lb. knuckle of veal, and
1 lb. lean ham, cut them into small pieces, and put them into a
stockpot with about 2 qt. cold water--enough to cover the meat--let
it come gradually to the boil, skim carefully, occasionally adding
a dash of cold water; when clear boil it for 8 hours more, and then
strain it through a sieve into a pan. Remove the fat when quite
cold. Pour it into a stewpan--be careful not to let the sediment go
in--with 1 oz. whole black pepper, ½ oz. of salt, and boil it over
a clear fire, leaving the pan uncovered. Skim, and when reduced
to 1 qt. strain it through a tammy into another stewpan; then let
it simmer till--on taking out some with a spoon and allowing it
to cool--it will set into a jelly; great care is required to keep
it from burning. It should be kept in earthenware pots, and when
required for use melted by putting the pots into saucepans of boiling
water. To glaze hams, tongues, &c., wash them over with the melted
glaze, using a brush which should be kept for that purpose.
(_b_) Melt 2 oz. butter and 2 oz. lump sugar in saucepan till brown,
add 2 spoonfuls jelly made from shank of mutton or gelatine; let all
boil up. Put it over the tongue or ham with a feather or brush.
_Governor’s Sauce._--The following is a Canadian recipe: Slice 1 peck
of green tomatoes, sprinkle them with a cupful of salt, and let them
stand a night; in the morning pour off the liquor, and put them into
a saucepan with vinegar enough to cover them. Add 6 green or red
chilies, 4 large onions chopped fine, 1 teacupful brown sugar, 1 of
scraped horseradish, 1 tablespoonful each cloves and allspice, and 1
teaspoonful each red and white pepper. Let it simmer till soft, put
into jars, and keep air-tight. (Bessie Tremaine.)
_Gravy_ (Jus).--(_a_) Cut up an onion, carrot, and turnip, and fry
them a nice brown in oil or butter; then dust in a tablespoonful
of flour, and brown that also. Add 1 pint boiling water, parsley,
herbs, a bay leaf, pepper and salt, and a little vinegar, and let
it simmer by the side of the fire for ½ hour or more. Just before
serving add a tiny piece of sugar and a little spice, a teaspoonful
of anchovy or other sauce, or a little lemon, should it be available.
If it is not a good colour, it must be coloured with burnt sugar; but
a few onion skins put in at first will probably make it dark enough.
(_b_) To Colour.--Burnt Spanish onions, to be obtained at any Italian
warehouse. Put a small piece into a basin, pour some boiling water on
it, and mash it with a spoon. Pour into and boil with the gravy.
(_c_) Ditto.--Make an iron spoon very hot, put into it some moist
sugar, and drop it into the gravy.
(_d_) Ditto.--A few bakers’ raspings will both thicken and brown
gravies.
(_e_) Ditto.--Flour, baked in a tin dish until it is well browned, is
a very good colouring to keep ready for use.
(_f_) Ditto.--Put a lump of butter and 1 tablespoonful flour into
a stewpan, stir, and let it get well browned; pour to it a little
water or meat broth; have ready some shallot, parsley, and onions
chopped very fine, throw all in the pan, with pepper and salt, and a
few drops of vinegar; put in your meat, but only let it get warmed
through.
(_g_) Put 1 slice of ham, 1 lb. gravy beef, 1 lb. veal, 1 onion, 1
clove, some celery, a faggot of herbs, a little lemon peel, 1 liqueur
glass sherry, and just enough water to cover them into a stewpan.
Cover it close and simmer till nearly dry, but do not let it burn,
turn the meat occasionally. Then pour over it 1½ pint boiling water,
and boil gently for 2 hours; skim and strain. Mix 1 oz. flour with
1 oz. butter, moisten it with a little of the gravy, then add it
gradually to the rest, simmer altogether for ½ hour, remove any scum
that may rise, strain again and serve.
_Green Butter._--(_a_) 4 sardines or anchovies, well washed, and
pounded in a mortar; 4 oz. parsley free from stalk, and boiled till
tender, the water to be well squeezed out, then chopped and rubbed
through a sieve with the anchovies, and 2 oz. fresh butter. Make it
up into shapes.
(_b_) Pick and boil 2 oz. parsley; wash and bone 2 oz. anchovies, and
pound them with the parsley; rub it all through a sieve; mix well
with 4 oz. fresh butter; shape it into one large or several small
pats, as you please, and serve it with a lump of ice and some hot dry
toast.
_Grill Sauce._--(_a_) 1 tablespoonful cream, 1 of vinegar, ketchup,
1 teaspoonful mustard, Harvey or Reading sauce, a little cayenne and
salt; warm in a saucepan, and pour over the grill.
(_b_) Take 1 oz. butter, and knead into it 1 teaspoonful mustard
flour, ½ saltspoonful cayenne pepper, and the same of white pepper.
When mixed put it into a small enamelled saucepan; stir until it is
melted, when add to it 1 wineglass port wine, 1 teaspoonful Worcester
sauce, the same of Harvey sauce, ½ teaspoonful soy, the same of
essence of anchovies, and 1 dessertspoonful mushroom ketchup. Stir
it over the fire until at boiling point, and send it to table in a
warmed butter boat. This sauce will be found good with any kind of
grilled bones.
_Harvey Sauce._--12 oz. quin sauce, 4 oz. soy, ¼ oz. cayenne.
_Horseradish Sauce_ (Raifort).--Grate a quantity of horseradish,
boil it in sufficient water to give it the consistency of sauce,
add a pinch of salt and 2 or 3 tablespoonfuls tarragon vinegar,
then stir in off the fire 1 gill cream beaten up with the yolk of
an egg; or, if a cold sauce is desired, make it as follows: Grate
a good-sized stick of horseradish very fine, take the yolks of 2
eggs, ½ gill cream, and mix them well together; add 2 tablespoonfuls
vinegar, by degrees to prevent it curdling; pour the mixture over
the horseradish, stir all well together, and serve in a small dish.
If made in very hot weather, it is better for standing on the ice a
little while before serving.
_Jam Sauce_--Mix ½ pot apricot jam with a cupful of water; warm it
on the fire, add a wineglassful of sherry, pass through a fine hair
sieve.
_Liver Sauce._--Take the livers of any kind of poultry, rabbits, or
hares; scald them and mince them finely. Melt a piece of butter in
a saucepan, add a little flour to it and a small quantity of minced
shallots. Let the whole fry for a minute or two, then add gravy stock
in sufficient quantity to make a sauce, a small pinch of powdered
sweet herbs and pepper, spices and salt to taste. Put in the minced
livers and a glass of port wine. Let the sauce boil for 20 minutes,
and at the time of serving add a small piece of fresh butter and the
juice of half a lemon.
_Lobster Sauce_ (Homard).--Take a hen lobster, pick out the meat, and
break it into pieces, not too small; pound the shell of the lobster
and the spawn with some butter till a smooth paste, pass it through a
sieve; make 1 pint melted butter, put the meat from the lobster into
it, add a dust of cayenne, and when the sauce boils stir into it the
lobster butter that has come through the sieve, and ½ pint cream.
_Maître d’Hôtel Butter._--(_a_) Put 2 oz. fresh butter into a
basin, with the juice of a lemon, pepper and salt to taste, and a
small quantity of parsley freed from moisture and finely minced.
Incorporate the whole well together, and keep it in a cool place till
wanted.
(_b_) Melt ¼ lb. butter in a clean saucepan with some very finely
minced shallot (or chives) and parsley, pepper, salt, and the juice
of 1 lemon. Stir it well till done, and pour over, or round, the fish
or meat with which it is to be served. This recipe is improved by the
addition of a couple of spoonfuls of béchamel, or rich white sauce
and the yolk of one egg.
_Marmalade Sauce_ (Orange).--Dilute ½ or ¼ pot marmalade--according
to amount of sauce required--with half the quantity of water. Boil it
up, strain, and pour over the pudding. White wine may be substituted
for the water, or a little brandy may be added to the water.
_Melted Butter_ (au Beurre).--(_a_) Put a piece of butter half the
size of an egg into a stewpan; when melted add ½ tablespoonful flour;
and stir over the fire a few minutes; add 1 gill hot water, and stir
until boiling, then add a good pinch of salt and the yolk of 1 egg
previously beaten up with 1 tablespoonful milk, stir it into the
butter; strain and serve. (Jane Burtenshaw.)
(_b_) Melt 1 oz. butter, and add to it 1 dessertspoonful flour, salt,
and white pepper to taste; stir on the fire for a minute, then put in
a little more than a tumblerful of boiling water; keep on stirring
for 5 minutes, but do not let the sauce boil.
_Mint Sauce_ (Menthe).--Chop as finely as possible a quantity of mint
leaves, previously washed. Add to them sufficient white wine vinegar
and water in equal parts to float them, and a small quantity of
powdered sugar. Let the sauce stand for an hour before serving.
_Mustard._--(_a_) 9 oz. water, 8 oz. mustard flour, 2 oz. salt; mix
smooth; add 6 oz. more water, mix.
(_b_) Take a good heaped handful of salt, put it into a jug, pour
1 pint boiling water; let this get cold, then mix it with as much
mustard as it will use up, and put the mixed mustard in a jar and
cover it; it will keep good, and not dry and discolour in the
mustard-pot.
(_c_) Mix 1 qt. brown mustard seed with a handful each of parsley,
chervil, tarragon, and burnet, a teaspoonful of celery seed, and
cloves, mace, garlic, and salt according to taste. Put the whole into
a basin, with enough wine vinegar to cover the mixture. Let it steep
24 hours, then pound it in a marble mortar. When thoroughly pounded
pass it through a fine sieve; add enough vinegar to make the mustard
of the desired consistency, and put into jars for use.
(_d_) Take mixed whole spices, and boil in vinegar with 2 lumps
sugar; then mix mustard into a stiff paste with cold vinegar. With a
red-hot Italian iron heater stir quickly while you mix the boiling
vinegar after straining the spices. This will keep for years, well
corked in a wide-necked bottle.