No. 156.--Sauce a la bonne femme.
2 tomatoes.
1 green apple.
1 leek.
2 ounces butter.
1 teaspoon lemon juice.
1/2 pint lentil or haricot bean stock.
1/2 teaspoon mixed herbs.
Salt and pepper to taste.
Dissolve the butter in a small stewpan, then place in the vegetables
sliced, and fry for twenty minutes, but do not allow to burn; add stock,
lemon juice, salt and pepper, and simmer for half an hour. Strain before
using. May be thickened if required.
Note.--This is a very suitable sauce for pouring over fried beans,
lentils, potatoes, etc.
No. 157.--Sauce a la petite cuisiniere.
1 pint haricot beans.
1 quart water.
1 teaspoon salt.
2 teaspoons lemon juice.
1/2 ounce brown flour.
1 ounce butter.
1 sprig parsley.
Boil the beans and parsley for two hours, add salt, strain, thicken with
the flour and butter well mixed, stir until it boils, add lemon juice.
No. 158.--Apple Sauce.
12 apples.
12 lumps of sugar.
1 pint water.
1 ounce fresh butter.
3 or 4 cloves, according to taste.
Peel, core, and slice the apples; dissolve the sugar in the water, using
an enamelled stewpan; place in the apples and cloves. Simmer gently
until the apples are quite tender. Rub through a hair sieve with a
wooden spoon, return to the stewpan, stir in the butter, and continue
stirring until thoroughly incorporated, when it is ready for serving.
No. 159.--Asparagus Sauce.
20 heads of asparagus.
1/2 pint white sauce.
Pepper and salt to taste.
Spinach colouring.
Cut away the white portion of the asparagus, and tie the green into a
bundle; boil in salted water for about thirty minutes or until tender,
but not broken; then lift out, and place on a board and cut off the
tips, rub the remainder through a hair sieve into the white sauce; then
stir in the tips, also a few drops of spinach colouring, and it is ready
for use.
Note.--When rubbing the asparagus through the sieve, it will be found
that it adheres to the outer side, whence it must be removed with a
spoon.
No. 160.--Bechamel Sauce.
1 shalot or small onion.
3 sprigs of parsley.
24 peppercorns.
1 pint milk.
1 ounce butter.
1 ounce flour.
1 bay leaf.
1 teaspoon sweet herbs.
A very little mace.
1/2 teaspoon salt.
2 yolks of eggs.
Simmer the seasonings in the milk for three-quarters of an hour, strain,
add the butter and flour, which have been previously mixed, stir until
the sauce thickens, add the beaten yolks of eggs, and it is ready for
use. Care must be taken not to allow the sauce to boil after the eggs
have been added.
No. 161.--Curry Sauce.
1/2 pint soaked lentils.
1 shalot or small onion.
1 small turnip.
1 teaspoon curry powder.
1 small carrot.
1 pint water.
1/2 teaspoon salt.
1 ounce each flour and butter.
Slice the vegetables and boil them with the lentils for one hour, add
salt and strain; mix the flour, butter, and curry powder well on a
plate, place in an enamelled saucepan, pour in the liquor, and stir
until it boils.
Note.--This sauce is suitable for curried eggs, savoury rice balls,
etc.
No. 162.--Curry Sauce.
Another way.
1 large onion.
2 ounces of butter.
1/2 ounce of flour.
1/2 pint water.
2 teaspoons of curry powder.
Salt to taste.
Slice and fry the onion in butter until nicely brown, then stir in the
flour and curry powder, and mix all well together; add water and salt,
and boil for ten or fifteen minutes, stirring very frequently. Strain
before serving.
No. 163.--Curry Sauce a Brazil.
2 ounces Brazil nuts.
2 ounces butter.
1/2 ounce brown flour.
3 ounces tomatoes.
1 teaspoon salt.
4 teaspoons curry powder.
1/2 pint brown stock.
3 onions sliced.
Shell the nuts and pound them in a mortar. Fry the onions in one and a
half ounces of butter until slightly brown; add the nuts, salt, curry
powder, stock, and tomatoes sliced; simmer for one hour. Strain and
thicken with half an ounce each of butter and brown flour mixed.
No. 164.--German Sauce.
1/2 pint sauce Tournee No. 182.
The yolks of 2 eggs.
Strain the yolks and add them to the sauce; stir carefully over a
moderate heat until it simmers, but on no account must it boil or the
eggs will curdle. When it thickens (about one minute) it is done. This
is a very rich sauce.
No. 165.--Haricot Bean Sauce.
1 pint soaked haricot beans.
1 1/2 pints water.
1 onion.
1/2 ounce each flour and butter.
3/4 teaspoon salt.
1/2 teaspoon mixed herbs.
1 inch cinnamon.
1 dozen peppercorns.
Boil altogether for two hours (excepting salt, which must be added
later), the seasonings being tied up in a little piece of muslin so as
to be easily removed; strain and thicken with the paste of flour and
butter, stirring over the fire until it boils.
No. 166.--Lentil Sauce.
1/2 pint soaked lentils.
1/2 pint water.
1/2 pint tomato juice.
1 onion.
1 teaspoon salt.
24 peppercorns.
A pinch of mixed herbs.
1/2 ounce flour.
1/2 ounce butter.
Simmer the lentils with the peppercorns, herbs, and onion sliced, for
about twenty minutes; add the tomato juice and salt; simmer for another
twenty minutes. Strain, and thicken with the flour and butter.
No. 167.--Lentil Sauce.
1 pint soaked lentils.
1 1/2 pints water.
1 small onion.
1/2 ounce flour.
3/4 ounce butter.
1/2 teaspoon salt.
1 dozen peppercorns.
1 small blade of mace.
Place the lentils in a stewpan with the water and the onion (cut in
four), peppercorns, and mace, tied up in a small piece of muslin. Boil
three-quarters of an hour, remove the flavourings, add salt, and simmer
for another quarter of an hour. Strain, rinse the stewpan, pour back the
sauce, and thicken with the butter and flour.
Note.--The lentils should not be thrown away, but are just ready for
converting into sausages, etc.
No. 168.--Lentil Sauce.
1 1/2 pints water.
1/2 pint soaked lentils.
3 carrots.
1 turnip.
3 onions.
2 tomatoes.
1/2 teaspoon salt.
1 ounce butter.
1/2 ounce flour.
Slice the vegetables, and boil with the lentils for two hours. Strain
and thicken with the flour and butter.
No. 169.--Mint Sauce.
4 tablespoons of chopped mint.
2 tablespoons of sugar (or a little less).
1 gill vinegar.
Wash and pick over the mint, which must be quite fresh, and chop it
rather fine; then place in a mortar, add the sugar, and pound well
together until thoroughly incorporated; stir in the vinegar, and pour
into the sauce-boat or jar.
Note.--A covered receptacle should be used, and the sauce is improved
by being made some hours before required.
No. 170.--Parsley Sauce.
1 tablespoon of parsley after chopping.
1/2 pint white sauce.
Take a handful of parsley; and after washing it tie in a bunch and throw
into boiling salted water for two or three minutes, then well drain and
chop very fine. Have ready the sauce, stir in the parsley, and pour into
a hot tureen.
No. 171.--Sauce Piquante.
1 ounce butter.
1 ounce flour.
1 gill water.
Pepper and salt to taste.
Melt the butter in a small saucepan, and when dissolved shake in the
flour, stirring all the time until the paste is quite smooth; add a
little salt and pepper, and then pour in gradually the water and
vinegar; stir well until the sauce has boiled for a few minutes. It
will then be quite ready.
No. 172.--Sauce Royale.
1 turnip.
1 carrot.
1 onion.
1 tomato.
1/2 ounce flour.
2 ounces butter.
1 pint water.
1/2 teaspoon salt.
Prepare the vegetables, slice them, and fry in an ounce of butter for
five minutes; add water and salt, and simmer gently for one and a half
hours. Strain and thicken with one ounce of butter and the flour.
No. 173.--Salad Sauce.
1/2 pint soaked haricot beans.
1 onion.
1 ounce butter.
1/2 teaspoon salt.
1 tablespoon vinegar.
1 strip lemon peel.
A tiny piece of mace.
1 pint water.
1/2 dozen peppercorns.
Dissolve the butter in a saucepan, then place in it the haricot beans,
onion sliced, mace, lemon peel, peppercorns and water. Boil two hours,
rub through a sieve and allow to cool; then strain again to remove scum,
add vinegar, and pour over salad.
No. 174.--Salad Sauce.
1 small onion.
8 slices of beetroot.
2 tablespoons of vinegar.
1/2 pint haricot bean stock.
1 ounce butter.
1/2 teaspoon Worcester sauce.
1/4 teaspoon mustard.
1 teaspoon lemon juice.
2 teaspoons browned flour.
Pepper and salt to taste.
Dissolve the butter in a small stewpan, place in the onion sliced and
fry ten minutes; then add stock and beetroot, and simmer for twenty
minutes; add the mustard, sauce, lemon juice, and flour, and simmer five
minutes, stirring all the time; rub through a sieve, and when cold stir
in the vinegar.
This quantity is only sufficient for a small salad.
No. 175.--Salad Sauce.
1 pint tomato juice.
1 carrot.
1 turnip.
1 onion.
A very small piece each of mace and cinnamon.
2 tablespoons cooked haricot beans.
2 tablespoons vinegar.
1 teaspoon salt.
1/4 teaspoon pepper.
1 ounce butter.
Slice the vegetables and fry in the butter for ten minutes; then place
in a stewpan with the tomato juice (tinned will answer the purpose),
mace, cinnamon, salt and pepper. Boil for half an hour, then place in
the beans and simmer for twenty minutes; rub through a sieve, and when
cold stir in the vinegar. It is then ready for use.
No. 176.--Salad Sauce.
The yolks of two eggs.
1 gill of milk.
1/2 gill of vinegar.
A large pinch of salt.
The same of pepper.
Drop the yolks into a small enamelled stewpan, add the pepper and salt,
and stir well with a wooden spoon; pour in the milk, which should be
just at boiling point, then stir briskly over a gentle heat for about
ten minutes, or until the sauce thickens, but it must on no account be
allowed to boil, or it will curdle. When sufficiently thick, remove from
the fire, stir in the vinegar, and stand on one side to get thoroughly
cold. It is then ready for use.
No. 177.--Sauce Superbe.
1 large turnip.
1 large carrot.
1 large onion.
1 large tomato.
1 small stick of celery.
1 teaspoon salt.
2 tablespoons pearl barley.
2 ounces butter.
1 1/2 pints water.
{ 12 peppercorns.
{ 2 cloves.
{ A very little each of mace and cinnamon, tied in muslin.
Slice the vegetables, except the tomato, and fry in the butter until a
nice brown; place in a stewpan together with the water, barley, salt and
flavourings, and boil three-quarters of an hour. Add tomato sliced,
simmer half an hour, stirring frequently, and strain. If required for
masking, thicken with one ounce each of brown flour and butter.
Note.--The vegetables and barley may be served as a stew, or used in
various ways.
No. 178.--Tomato Sauce.
1 pound tomatoes.
1 carrot.
1 turnip.
1 onion.
A few peppercorns.
1/4 pint water.
1/2 teaspoon salt.
2 ounces butter.
1 ounce flour.
Scald and peel the tomatoes, and slice them (or half a pint of tinned
tomato juice may be used); also slice the carrot, turnip and onion, and
fry altogether in one and a half ounces of butter for ten minutes. Add
water, peppercorns and salt, and stew gently for half an hour. Strain
into a small enamelled saucepan, put in the flour and half an ounce of
butter mixed together, and stir over a moderate heat until it boils.
No. 179.--Tomato Sauce.
Another way.
1/2 pint tomato juice.
1 small onion.
1/2 teaspoon salt.
6 peppercorns.
1 ounce flour.
1 ounce butter.
Slice the onion, and boil it in the tomato juice with the peppercorns
and salt for one hour; strain. Mix the flour and butter on a plate with
a knife; when thoroughly incorporated, place in the tomato juice and
stir until it boils.
No. 180.--Tomato and Haricot Bean Sauce.
1 pint soaked haricot beans.
1 onion.
Tomato liquor.
The seeds of vegetable marrow, if handy, or any odd pieces of vegetable.
1 ounce flour.
1 ounce butter.
1 1/2 pints water.
3/4 teaspoon salt.
Boil altogether for about two hours; strain, rubbing the beans through
a sieve with a wooden spoon. Add to this an equal quantity of cooked
tomato liquor, which is already seasoned with butter, pepper and salt.
Thicken with the paste of flour and butter, stirring over the fire until
it boils. Be sure that the sauce is sufficiently seasoned before sending
to table.
No. 181.--Tomato Sauce Piquante.
1 1/2 pounds tomatoes.
3 middling-sized apples.
2 small onions.
1/2 gill vinegar.
1 gill water.
Pepper and salt to taste.
Slice the tomatoes, onions, and apples into a small stewpan, add water
and vinegar and a little pepper and salt, simmer gently until tender,
rub through a hair sieve, re-warm and serve.
Note.--Should the liquor boil away too soon, a little more water may be
added as required.
No. 182.--Sauce Tournee.
1 pint white stock.
A large sprig of parsley.
6 button mushrooms chopped.
1 large onion.
Simmer altogether for half an hour, then strain very carefully. If
desired very rich, a dessertspoonful of cream may be placed in the
tureen and the sauce poured over gradually, stirring all the time.
No. 183.--Vegetable Sauce.
1 carrot.
1 onion.
1 turnip.
A little celery.
1 ounce flour.
1 ounce butter.
1 1/2 pints water.
1/2 teaspoon salt.
{ 1 dozen peppercorns.
{ 1 inch stick of cinnamon.
{ 1 teaspoon mixed herbs.
Prepare the vegetables, cut them up in small pieces, place in a saucepan
with the water, salt and flavourings, simmer for one hour; strain,
replace in the saucepan, which should have been rinsed, and thicken with
flour and butter, or if a little cold boiled rice is handy it may be
substituted for the flour, and should be added with one ounce of butter
to the sauce five minutes before it is strained. A teaspoonful of lemon
juice added the last thing will give additional piquancy to the sauce.
Note.--This quantity will make about three-quarters of a pint of sauce.
No. 184.--White Sauce.
1 ounce butter.
1/2 ounce flour.
1/4 pint each milk and water.
A pinch of salt.
Mix the flour and butter well together on a plate with a knife, place
this paste in a small enamelled saucepan, add salt and milk, and stir
over the fire until it is perfectly smooth and has boiled for one
minute. It is then ready for use.
No. 185.--Rich White Sauce.
1 1/2 ounces butter.
1/2 ounce flour.
Yolk of one egg.
1/4 pint each milk and water.
A pinch of salt.
Prepare sauce same as No. 184, and stand the saucepan on one side for
ten minutes, then drop into it the yolk of an egg, and stir over a
gentle heat for a few minutes, but on no account allow it to boil again,
or the sauce will curdle.