Cut the slices 1 inch thick, and season them with pepper and salt;
butter a sheet of white paper, lay each slice on a separate piece, with
their ends twisted; broil gently over a clear fire, and serve with
anchovy or caper sauce. When higher seasoning is required, add a few
chopped herbs and a little spice. _Time._—5 to 10 minutes.
SALMON, Pickled.
_Ingredients._—Salmon, ½ oz. of whole pepper, ½ oz. of whole allspice,
1 teaspoonful of salt, 2 bay-leaves, equal quantities of vinegar and
the liquor in which the fish was boiled. _Mode._—After the fish comes
from table, lay it in a nice dish with a cover to it, as it should be
excluded from the air, and take away the bone; boil the liquor and
vinegar with the other ingredients for 10 minutes, and let it stand to
get cold; pour it over the salmon, and in 12 hours this will be fit for
the table. _Time._—10 minutes.
SALMON, Potted.
_Ingredients._—Salmon, pounded mace, cloves, and pepper to taste;
3 bay-leaves, ¼ lb. butter. _Mode._—Skin the salmon, and clean it
thoroughly by wiping with a cloth (water would spoil it); cut it into
square pieces, which rub with salt; let them remain till thoroughly
drained, then lay them in a dish with the other ingredients, and bake.
When quite done, drain them from the gravy, press into pots for use,
and, when cold, pour over it clarified butter. _Time._—½ hour.
SALMON, to Cure.
This process consists in splitting the fish, rubbing it with salt, and
then putting it in to pickle in tubs provided for the purpose. Here it
is kept for about six weeks, when it is taken out, pressed and packed
in casks, with layers of salt.
SALMON, to Help.
First run the knife quite down to the bone, along the side of the fish,
from _a_ to _b_, and also from _c_ to _d_. Then help the thick part
lengthwise, that is, in the direction of the lines from _a_ to _b_; and
the thin part breadthwise, that is, in the direction of the lines from
_e_ to _f_, as shown in the engraving. A slice of the thick part should
always be accompanied by a smaller piece of the thin from the belly,
where lies the fat of the fish.
[Illustration]
_Note._—Many persons, in carving salmon, make the mistake of slicing
the thick part of this fish in the opposite direction to that we have
stated; and thus, by the breaking of the flakes, the beauty of its
appearance is destroyed.
SALSIFY, to Dress.
_Ingredients._—Salsify; to each ½ gallon of water allow 1 heaped
tablespoonful of salt, 1 oz. of butter, 2 tablespoonfuls of
lemon-juice. _Mode._—Scrape the roots gently, so as to strip them
only of their outside peel; cut them into pieces about 4 inches long,
and, as they are peeled, throw them into water with which has been
mixed a little lemon-juice, to prevent their discolouring. Put them
into boiling water, with salt, butter, and lemon-juice in the above
proportion, and let them boil rapidly until tender; try them with a
fork; and, when it penetrates easily, they are done. Drain the salsify,
and serve with a good white sauce or French melted butter. _Time._—30
to 50 minutes. _Seasonable_ in winter.
_Note._—This vegetable may be also boiled, sliced, and fried in batter
of a nice brown. When crisp and a good colour, they should be served
with fried parsley in the centre of the dish, and a little fine salt
sprinkled over the salsify.
SANDWICHES, Victoria.
_Ingredients._—4 eggs; their weight in pounded sugar, butter, and
flour; ¼ saltspoonful of salt, a layer of any kind of jam or marmalade.
_Mode._—Beat the butter to a cream; dredge in the flour and pounded
sugar; stir these ingredients well together, and add the eggs, which
should be previously thoroughly whisked. When the mixture has been
well beaten for about 10 minutes, butter a Yorkshire-pudding tin, pour
in the batter, and bake it in a moderate oven for 20 minutes. Let it
cool, spread one half of the cake with a layer of nice preserve, place
over it the other half of the cake, press the pieces slightly together,
and then cut it into long finger-pieces; pile them in cross-bars, on a
glass dish, and serve. _Time._—20 minutes. _Average cost_, 1_s._ 3_d._
_Sufficient_ for 5 or 6 persons. _Seasonable_ at any time.
SAUCES, General Remarks upon.
The preparation and appearance of sauces and gravies are of the highest
consequence, and in nothing does the talent and taste of the cook more
display itself. Their special adaptability to the various viands they
are to accompany cannot be too much studied, in order that they may
harmonize and blend with them as perfectly, so to speak, as does a
pianoforte accompaniment with the voice of the singer.
The general basis of most gravies and some sauces is the same stock as
that used for soups; and, by the employment of these, with, perhaps,
an additional slice of ham, a little spice, a few herbs, and a slight
flavouring from some cold sauce or ketchup, very nice gravies may be
made for a very small expenditure. A milt (either of a bullock or
sheep), the shank-end of mutton that has already been dressed, and the
necks and feet of poultry may all be advantageously used for gravy,
where much is not required. It may, then, be established as a rule,
that there exists no necessity for good gravies to be expensive, and
that there is no occasion, as many would have the world believe, to
buy ever so many pounds of fresh meat, in order to furnish an ever so
little quantity of gravy.
Brown sauces, generally speaking, should scarcely be so thick as white
sauces; and it is well to bear in mind, that all those which are
intended to mask the various dishes of poultry or meat, should be of a
sufficient consistency to slightly adhere to the fowls or joints over
which they are poured. For browning and thickening sauces, &c., browned
flour may be properly employed.
Sauces should possess a decided character; and whether sharp or sweet,
savoury or plain, they should carry out their names in a distinct
manner, although, of course, not so much flavoured as to make them too
piquant on the one hand, or too mawkish on the other.
Gravies and sauces should be sent to table very hot; and there is all
the more necessity for the cook to see to this point, as, from their
being usually served in small quantities, they are more liable to cool
quickly than if they were in a larger body. Those sauces, of which
cream or eggs form a component part, should be well stirred, as soon as
those ingredients are added to them, and must never be allowed to boil;
as, in that case, they would instantly curdle.
SAUCE à L’AURORE, for Trout, Soles, &c.
_Ingredients._—The spawn of 1 lobster, 1 oz. of butter, ½ pint of
Béchamel, the juice of ½ lemon, a high seasoning of salt and cayenne.
_Mode._—Take the spawn and pound it in a mortar with the butter, until
quite smooth, and work it through a hair sieve. Put the Béchamel into
a stewpan, add the pounded spawn, the lemon-juice, which must be
strained, and a plentiful seasoning of cayenne and salt; let it just
simmer, but do not allow it to boil, or the beautiful red colour of
the sauce will be spoiled. A small spoonful of anchovy essence may be
added at pleasure. _Time._—1 minute to simmer. _Average cost_, for this
quantity, 1_s._ _Sufficient_ for a pair of large soles. _Seasonable_ at
any time.
SAUCE à la MATELOTE, for Fish.
_Ingredients._—½ pint of Espagnole, 3 onions, 2 tablespoonfuls of
mushroom ketchup, ½ glass of port wine, a bunch of sweet herbs, ½
bay-leaf, salt and pepper to taste, 1 clove, 2 berries of allspice,
a little liquor in which the fish has been boiled, lemon-juice, and
anchovy sauce. _Mode._—Slice and fry the onions of a nice brown colour,
and put them into a stewpan with the Espagnole, ketchup, wine, and a
little liquor in which the fish has been boiled. Add the seasoning,
herbs, and spices, and simmer gently for 10 minutes, stirring well the
whole time; strain it through a fine hair sieve, put in the lemon-juice
and anchovy sauce, and pour it over the fish. This sauce may be very
much enriched by putting in a few small quenelles, or forcemeat balls
made of fish, and also glazed onions or mushrooms. These, however,
should not be added to the matelote till it is dished. _Time._—10
minutes. _Average cost_, 1_s._ 6_d._ _Seasonable_ at any time.
_Note._—This sauce originally took its name as being similar to that
which the French sailor (_matelot_) employed as a relish to the fish he
caught and ate. In some cases cider and perry were substituted for the
wine. The Norman _matelotes_ were very celebrated.
SAUCE ALLEMANDE,or German Sauce.
_Ingredients._—½ pint of sauce tournée, the yolks of 2 eggs.
_Mode._—Put the sauce into a stewpan, heat it, and stir to it the
beaten yolks of 2 eggs, which have been previously strained. Let it
just simmer, but not boil, or the eggs will curdle; and after they are
added to the sauce, it must be stirred without ceasing. This sauce is a
general favourite, and is used for many made dishes. _Time._—1 minute
to simmer. _Average cost_, 6_d._
SAUCE ARISTOCRATIQUE (a Store Sauce).
_Ingredients._—Green walnuts. To every pint of juice, 1 lb. of
anchovies, 1 drachm of cloves, 1 drachm of mace, 1 drachm of Jamaica
ginger bruised, 8 shalots. To every pint of the boiled liquor, ½ pint
of vinegar, ¼ pint of port wine, 2 tablespoonfuls of soy. _Mode._—Pound
the walnuts in a mortar, squeeze out the juice through a strainer, and
let it stand to settle. Pour off the clear juice, and to every pint of
it, add anchovies, spices, and cloves in the above proportion. Boil
all these together till the anchovies are dissolved, then strain the
juice again, put in the shalots (8 to every pint), and boil again. To
every pint of the boiled liquor add vinegar, wine, and soy, in the
above quantities, and bottle off for use. Cork well and seal the corks.
_Seasonable._—Make this sauce from the beginning to the middle of July,
when walnuts are in perfection for sauces and pickling. _Average cost_,
3_s._ 6_d._ for a quart.
SAUCE, Benton (to serve with Hot or Cold Roast Beef).
_Ingredients._—1 tablespoonful of scraped horseradish, 1 teaspoonful
of made mustard, 1 teaspoonful of pounded sugar, 4 tablespoonfuls of
vinegar. _Mode._—Grate or scrape the horseradish very fine, and mix it
with the other ingredients, which must be all well blended together;
serve in a tureen. With cold meat, this sauce is a very good substitute
for pickles. _Average cost_ for this quantity, 2_d._
SAUCE, Mango Chetney, Bengal Recipe for Making.
_Ingredients._—1½ lb. of moist sugar, ¾ lb. of salt, ¼ lb. of garlic, ¼
lb. of onions, ¾ lb. of powdered ginger, ¼ lb. of dried chilies, ¾ lb.
of mustard-seed, ¾ lb. of stoned raisins, 2 bottles of best vinegar,
30 large unripe sour apples. _Mode._—The sugar must be made into
syrup; the garlic, onions, and ginger be finely pounded in a mortar;
the mustard-seed be washed in cold vinegar, and dried in the sun; the
apples be peeled, cored, and sliced, and boiled in a bottle and a half
of the vinegar. When all this is done, and the apples are quite cold,
put them into a large pan, and gradually mix the whole of the rest of
the ingredients, including the remaining half-bottle of vinegar. It
must be well stirred until the whole is thoroughly blended, and then
put into bottles for use. Tie a piece of wet bladder over the mouths of
the bottles, after they are well corked. This chetney is very superior
to any which can be bought, and one trial will prove it to be delicious.
_Note._—This recipe was given by a native to an English lady, who
had long been a resident in India, and who, since her return to her
native country, has become quite celebrated amongst her friends for the
excellence of this Eastern relish.
SAUCE, Bread (to serve with Roast Turkey, Fowl, Game, &c).
_Ingredients._—1 pint of milk, ¾ lb. of the crumb of a stale loaf, 1
onion; pounded mace, cayenne, and salt to taste; 1 oz. of butter.
_Mode._—Peel and quarter the onion, and simmer it in the milk till
perfectly tender. Break the bread, which should be stale, into small
pieces, carefully picking out any hard or side pieces; put it in a
very clean saucepan, strain the milk over it, cover it up, and let it
remain for an hour to soak. Now beat it up with a fork very smoothly,
add a seasoning of pounded mace, cayenne, and salt, with 1 oz. of
butter; give the whole one boil, and serve. To enrich this sauce, a
small quantity of cream may be added just before sending it to table.
_Time._—Altogether, 1¾ hour. _Average cost_ for this quantity, 4_d._
_Sufficient_ to serve with a turkey, pair of fowls, or brace of
partridges.
SAUCE, Bread (to serve with Roast Turkey, Fowl, Game, &c).
_Ingredients._—Giblets of poultry, ¾ lb. of the crumb of a stale
loaf, 1 onion, 12 whole peppers, 1 blade of mace, salt to taste, 2
tablespoonfuls of cream or melted butter, 1 pint of water. _Mode._—Put
the giblets, with the head, neck, legs, &c., into a stewpan; add the
onion, pepper, mace, salt, and rather more than 1 pint of water. Let
this simmer for an hour, when strain the liquor over the bread, which
should be previously grated or broken into small pieces. Cover up the
saucepan, and leave it for an hour by the side of the fire; then beat
the sauce up with a fork until no lumps remain, and the whole is nice
and smooth. Let it boil for 3 or 4 minutes; keep stirring it until it
is rather thick; when add 3 tablespoonfuls of good melted butter or
cream, and serve very hot. _Time._—2¼ hours. _Average cost_, 6_d._
SAUCE, Christopher North’s, for Meat or Game.
_Ingredients._—1 glass of port wine, 2 tablespoonfuls of Harvey’s
sauce, 1 dessertspoonful of mushroom ketchup, ditto of pounded white
sugar, 1 tablespoonful of lemon juice, ½ teaspoonful of cayenne pepper,
ditto of salt. _Mode._—Mix all the ingredients thoroughly together, and
beat the sauce gradually, by placing the vessel in which it is made
in a saucepan of boiling water. Do not allow it to boil, and serve
directly it is ready. This sauce, if bottled immediately, will keep
good for a fortnight, and will be found excellent.
SAUCE, Dutch, for Fish.
_Ingredients._—½ teaspoonful of flour, 2 oz. of butter, 2
tablespoonfuls of vinegar, 4 tablespoonfuls of water, the yolks of
2 eggs, the juice of ½ lemon; salt to taste. _Mode._—Put all the
ingredients, except the lemon-juice, into a stewpan; set it over the
fire, and keep continually stirring. When it is sufficiently thick,
take it off, as it should not boil. If, however, it happens to curdle,
strain the sauce through a tammy, add the lemon-juice, and serve.
Tarragon vinegar may be used instead of plain, and, by many, is
considered far preferable. _Average cost_, 6_d._
_Note._—This sauce may be poured hot over salad, and left to get quite
cold, when it should be thick, smooth, and somewhat stiff. Excellent
salads may be made of hard eggs, or the remains of salt fish flaked
nicely from the bone, by pouring over a little of the above mixture
when hot, and allowing it to cool.
SAUCE, Green Dutch, or Hollandaise Verte.
_Ingredients._—6 tablespoonfuls of Béchamel, seasoning to taste of salt
and cayenne, a little parsley-green to colour, the juice of ½ a lemon.
_Mode._—Put the Béchamel into a saucepan with the seasoning, and bring
it to a boil. Make a green colouring by pounding some parsley in a
mortar, and squeezing all the juice from it. Let this just simmer, when
add it to the sauce. A moment before serving, put in the lemon-juice,
but not before; for otherwise the sauce would turn yellow, and its
appearance be thus spoiled. _Average cost_, 4_d._
SAUCE, Epicurean, for Steaks, Chops, Gravies, or Fish.
_Ingredients._—¼ pint of walnut ketchup, ¼ pint of mushroom ditto, 2
tablespoonfuls of Indian soy, 2 tablespoonfuls of port wine; ¼ oz. of
white pepper, 2 oz. of shalots, ¼ oz. of cayenne, ¼ oz. of cloves,
¾ pint of vinegar. _Mode._—Put the whole of the ingredients into a
bottle, and let it remain for a fortnight in a warm place, occasionally
shaking up the contents. Strain, and bottle off for use. This sauce
will be found an agreeable addition to gravies, hashes, stews, &c.
_Average cost_, for this quantity, 1_s._ 6_d._
SAUCE, Genévése, for Salmon, Trout, &c.
_Ingredients._—1 small carrot, a small faggot of sweet herbs, including
parsley, 1 onion, 5 or 6 mushrooms (when obtainable), 1 bay-leaf, 6
cloves, 1 blade of mace, 2 oz. of butter, 1 glass of sherry, 1½ pint
of white stock, thickening of butter and flour, the juice of half a
lemon. _Mode._—Cut up the onion and carrot into small rings, and put
them into a stewpan with the herbs, mushrooms, bay-leaf, cloves, and
mace; add the butter, and simmer the whole very gently over a slow fire
until the onion is quite tender. Pour in the stock and sherry, and stew
slowly for 1 hour, when strain it off into a clean saucepan. Now make
a thickening of butter and flour, put it to the sauce, stir it over
the fire until perfectly smooth and mellow, add the lemon-juice, give
one boil, when it will be ready for table. _Time._—Altogether 2 hours.
_Average cost_, 1_s._ 3_d._ per pint. _Sufficient_, half this quantity
for two slices of salmon.
SAUCE, Green, for Green Geese or Ducklings.
_Ingredients._—¼ pint of sorrel-juice, 1 glass of sherry, ½ pint of
green gooseberries, 1 teaspoonful of pounded sugar, 1 oz. of fresh
butter. _Mode._—Boil the gooseberries in water until they are quite
tender; mash them and press them through a sieve; put the pulp into a
saucepan with the above ingredients; simmer for 3 or 4 minutes, and
serve very hot. _Time._—3 or 4 minutes.
_Note._—We have given this recipe as a sauce for green geese, thinking
that some of our readers might sometimes require it; but, at the
generality of fashionable tables, it is now seldom or never served.
SAUCE, Indian Chetney.
_Ingredients._—8 oz. of sharp, sour apples, pared and cored; 8 oz. of
tomatoes, 8 oz. of salt, 8 oz. of brown sugar, 8 oz. of stoned raisins,
4 oz. of cayenne, 4 oz. of powdered ginger, 2 oz. of garlic, 2 oz. of
shalots, 3 quarts of vinegar, 1 quart of lemon juice. _Mode._—Chop the
apples in small square pieces, and add to them the other ingredients.
Mix the whole well together, and put in a well-covered jar. Keep this
in a warm place, and stir every day for a month, taking care to put on
the lid after this operation; strain, but do not squeeze it dry; store
it away in clean jars or bottles for use, and the liquor will serve as
an excellent sauce for meat or fish. _Seasonable._—Make this sauce when
tomatoes are in full season, that is, from the beginning of September
to the end of October.
SAUCE, Italian (Brown).
_Ingredients._—A few chopped mushrooms and shalots, ½ pint of stock,
½ glass of Madeira, the juice of ½ lemon, ½ teaspoonful of pounded
sugar, 1 teaspoonful of chopped parsley. _Mode._—Put the stock into a
stewpan with the mushrooms, shalots, and Madeira, and stew gently for ¼
hour, then add the remaining ingredients, and let them just boil. When
the sauce is done enough, put it in another stewpan, and warm it in a
_bain marie_. The mushrooms should not be chopped long before they are
wanted, as they will then become black. _Time._—¼ hour. _Average cost_,
for this quantity, 7_d._ _Sufficient_ for a small dish.
SAUCE, Italian (White).
_Ingredients._—½ pint of white stock, 2 tablespoonfuls of chopped
mushrooms, 1 dessertspoonful of chopped shalots, 1 slice of ham, minced
very fine; ¼ pint of Béchamel; salt to taste, a few drops of garlic
vinegar, ½ teaspoonful of pounded sugar, a squeeze of lemon-juice.
_Mode._—Put the shalots and mushrooms into a stewpan with the stock
and ham, and simmer very gently for ½ hour, when add the Béchamel. Let
it just boil up, and then strain it through a tammy; season with the
above ingredients, and serve very hot. If this sauce should not have
retained a nice white colour, a little cream may be added. _Time._—½
hour. _Average cost_, for this quantity, 10_d._ _Sufficient_ for a
moderate-sized dish.
_Note._—To preserve the colour of the mushrooms after pickling, throw
them into water to which a little lemon-juice has been added.
SAUCE, Leamington (an Excellent Sauce for Flavouring Gravies, Hashes,
Soups, &c.—Author’s Recipe).
_Ingredients._—Walnuts. To each quart of walnut-juice allow 3 quarts
of vinegar, 1 pint of Indian soy, 1 oz. of cayenne, 2 oz. of shalots,
¾ oz. of garlic, ½ pint of port wine. _Mode._—Be very particular in
choosing the walnuts as soon as they appear in the market; for they are
more easily bruised before they become hard and shelled. Pound them in
a mortar to a pulp, strew some salt over them, and let them remain thus
for two or three days, occasionally stirring and moving them about.
Press out the juice, and to _each quart_ of walnut-liquor allow the
above proportion of vinegar, soy, cayenne, shalots, garlic, and port
wine. Pound each ingredient separately in a mortar, then mix them well
together, and store away for use in small bottles. The corks should be
well sealed. _Seasonable._—This sauce should be made as soon as walnuts
are obtainable, from the beginning to the middle of July.
SAUCE, Maître d’Hôtel (Hot), to serve with Calf’s Head, Boiled Eels,
and different Fish.
_Ingredients._—1 slice of minced ham, a few poultry-trimmings, 2
shalots, 1 clove of garlic, 1 bay-leaf, ¾ pint of water, 2 oz. of
butter, 1 dessertspoonful of flour, 1 heaped tablespoonful of chopped
parsley; salt, pepper, and cayenne, to taste; the juice of ½ large
lemon, ¼ teaspoonful of pounded sugar. _Mode._—Put at the bottom of a
stewpan the minced ham, and over it the poultry-trimmings (if these are
not at hand, veal should be substituted), with the shalots, garlic,
and bay-leaf. Pour in the water, and let the whole simmer gently for
1 hour, or until the liquor is reduced to a full ½ pint. Then strain
this gravy, put it in another saucepan, make a thickening of butter and
flour in the above proportions, and stir it to the gravy over a nice
clear fire, until it is perfectly smooth and rather thick, care being
taken that the butter does not float on the surface. Skim well, add the
remaining ingredients, let the sauce gradually heat, but do not allow
it to boil. If this sauce is intended for an entrée, it is necessary to
make it of a sufficient thickness, so that it may adhere to what it is
meant to cover. _Time._—1½ hour. _Average cost_, 1_s._ 2_d._ per pint.
_Sufficient_ for re-warming the remains of ½ calf’s head, or a small
dish of cold flaked turbot, cod, &c.
SAUCE, Maigre Maître d’Hôtel (Hot.—Made without Meat).
_Ingredients._—½ pint of melted butter, 1 heaped tablespoonful of
chopped parsley, salt and pepper to taste, the juice of ½ large lemon;
when liked, 2 minced shalots. _Mode._—Make ½ pint of melted butter,
stir in the above ingredients, and let them just boil; when it is ready
to serve. _Time._—1 minute to simmer. _Average cost_, 9_d._ per pint.
SAUCE PIQUANTE, for Cutlets, Roast Meat, &c.
_Ingredients._—2 oz. of butter, 1 small carrot, 6 shalots, 1 small
bunch of savoury herbs, including parsley, ½ a bay-leaf, 2 slices of
lean ham, 2 cloves, 6 peppercorns, 1 blade of mace, 3 whole allspice,
4 tablespoonfuls of vinegar, ½ pint of stock, 1 small lump of sugar,
¼ saltspoonful of cayenne, salt to taste. _Mode._—Put into a stewpan
the butter, with the carrots and shalots, both of which must be cut
into small slices; add the herbs, bay-leaf, spices, and ham (which
must be minced rather finely), and let these ingredients simmer over
a slow fire, until the bottom of the stewpan is covered with a brown
glaze. Keep stirring with a wooden spoon, and put in the remaining
ingredients. Simmer very gently for ¼ hour, skim off every particle of
fat, strain the sauce through a sieve, and serve very hot. Care must be
taken that this sauce be not made too acid, although it should possess
a sharpness indicated by its name. Of course the above quantity of
vinegar may be increased or diminished at pleasure, according to taste.
_Time._—Altogether ½ hour. _Average cost_, 10_d._ _Sufficient_ for a
medium-sized dish of cutlets. _Seasonable_ at any time.
SAUCE, a Good, for Various Boiled Puddings.
_Ingredients._—¼ lb. of butter, ¼ lb. of pounded sugar, a wineglassful
of brandy or rum. _Mode._—Beat the butter to a cream, until no lumps
remain; add the pounded sugar, and brandy or rum; stir once or twice
until the whole is thoroughly mixed, and serve. This sauce may either
be poured round the pudding or served in a tureen, according to the
taste or fancy of the cook or mistress. _Average cost_, 8_d._ for this
quantity. _Sufficient_ for a pudding.
SAUCE, Plum-Pudding.
_Ingredients._—1 wineglassful of brandy, 2 oz. of very fresh butter,
1 glass of Madeira, pounded sugar to taste. _Mode._—Put the pounded
sugar in a basin, with part of the brandy and the butter; let it stand
by the side of the fire until it is warm and the sugar and butter are
dissolved; then add the rest of the brandy, with the Madeira. Either
pour it over the pudding, or serve in a tureen. This is a very rich
and excellent sauce. _Average cost_, 1_s._ 3_d._ for this quantity.
_Sufficient_ for a pudding made for 6 persons.
SAUCE, Quin’s, an Excellent Fish Sauce.
_Ingredients._—½ pint of walnut pickle, ½ pint of port wine, 1 pint
of mushroom ketchup, 1 dozen anchovies, 1 dozen shalots, ¼ pint of
soy, ½ teaspoonful of cayenne. _Mode._—Put all the ingredients into
a saucepan, having previously chopped the shalots and anchovies very
small; simmer for 15 minutes, strain, and, when cold, bottle off for
use; the corks should be well sealed to exclude the air. _Time._—¼
hour. _Seasonable_ at any time.
SAUCE, Reading.
_Ingredients._—2½ pints of walnut pickle, 1½ oz. of shalots, 1 quart
of spring water, ¾ pint of Indian soy, ½ oz. of bruised ginger, ½ oz.
of long pepper, 1 oz. of mustard-seed, 1 anchovy, ½ oz. of cayenne, ¼
oz. of dried sweet bay-leaves. _Mode._—Bruise the shalots in a mortar,
and put them in a stone jar with the walnut-liquor; place it before
the fire, and let it boil until reduced to 2 pints. Then, into another
jar, put all the ingredients except the bay-leaves, taking care that
they are well bruised, so that the flavour may be thoroughly extracted;
put this also before the fire, and let it boil for 1 hour, or rather
more. When the contents of both jars are sufficiently cooked, mix them
together, stirring them well as you mix them, and submit them to a
slow boiling for ½ hour; cover closely, and let them stand 24 hours
in a cool place; then open the jar and add the bay-leaves; let it
stand a week longer closed down, when strain through a flannel bag,
and it will be ready for use. The above quantities will make ½ gallon.
_Time._—Altogether, 3 hours. _Seasonable._—This sauce may be made at
any time.
SAUCE, Robert, for Steaks, &c.
_Ingredients._—2 oz. of butter, 3 onions, 1 teaspoonful of flour,
4 tablespoonfuls of gravy or stock, salt and pepper to taste, 1
teaspoonful of made mustard, 1 teaspoonful of vinegar, the juice of
½ lemon. _Mode._—Put the butter into a stewpan, set it on the fire,
and, when browning, throw in the onions, which must be cut into small
slices. Fry them brown, but do not burn them; add the flour, shake
the onions in it, and give the whole another fry. Put in the gravy
and seasoning, and boil it gently for 10 minutes; skim off the fat,
add the mustard, vinegar, and lemon-juice; give it one boil, and pour
round the steaks, or whatever dish the sauce has been prepared for.
_Time._—Altogether, ½ hour. _Average cost_, for this quantity, 6_d._
_Sufficient_ for about 2 lbs. of steak. _Seasonable_ at any time.
_Note._—This sauce will be found an excellent accompaniment to roast
goose, pork, mutton cutlets, and various other dishes.
SAUCE, Soyer’s, for Plum-Pudding.
_Ingredients._—The yolks of 3 eggs, 1 tablespoonful of powdered sugar,
1 gill of milk, a very little grated lemon-rind, 2 small wineglassfuls
of brandy. _Mode._—Separate the yolks from the whites of 3 eggs,
and put the former into a stewpan; add the sugar, milk, and grated
lemon-rind, and stir over the fire until the mixture thickens; but
do _not_ allow it to _boil_. Put in the brandy; let the sauce stand
by the side of the fire, to get quite hot; keep stirring it, and
serve in a boat or tureen separately, or pour it over the pudding.
_Time._—Altogether, 10 minutes. _Average cost_, 1_s._ _Sufficient_ for
6 or 7 persons.
SAUCE, a Good, for Steaks.
_Ingredients._—1 oz. of whole black pepper, ½ oz. of allspice, 1 oz.
of salt, ½ oz. grated horseradish, ½ oz. of pickled shalots, 1 pint of
mushroom ketchup or walnut pickle. _Mode._—Pound all the ingredients
finely in a mortar, and put them into the ketchup or walnut-liquor.
Let them stand for a fortnight, when strain off the liquor and bottle
for use. Either pour a little of the sauce over the steaks, or mix it
in the gravy. _Seasonable._—This can be made at any time.
_Note._—In using a jar of pickled walnuts, there is frequently left a
large quantity of liquor. This should be converted into a sauce like
the above, and will be found a very useful relish.
SAUCE, Sweet, for Puddings.
_Ingredients._—½ pint of melted butter made with milk, 3 teaspoonfuls
of pounded sugar, flavouring of grated lemon-rind or cinnamon.
_Mode._—Make ½ pint of melted butter, omitting any salt; stir in the
sugar, add a little grated lemon-rind, nutmeg, or powdered cinnamon,
and serve. Previously to making the melted butter, the milk can be
flavoured with bitter almonds, by infusing about half a dozen of them
in it for about ½ hour; the milk should then be strained before it is
added to the other ingredients. This simple sauce may be served for
children with rice, batter, or bread pudding. _Time._—Altogether, 15
minutes. _Average cost_, 4_d._ _Sufficient_ for 6 or 7 persons.
SAUCE, Sweet, for Venison.
_Ingredients._—A small jar of red-currant jelly, 1 glass of port wine.
_Mode._—Put the above ingredients into a stewpan, set them over the
fire, and, when melted, pour in a tureen and serve. It should not be
allowed to boil. _Time._—5 minutes to melt the jelly. _Average cost_,
for this quantity, 1_s._
SAUCE, Tournée.
_Ingredients._—1 pint of white stock, thickening of flour and butter,
or white roux, a faggot of savoury herbs, including parsley, 6 chopped
mushrooms, 6 green onions. _Mode._—Put the stock into a stewpan with
the herbs, onions, and mushrooms, and let it simmer very gently for
about ½ hour; stir in sufficient thickening to make it of a proper
consistency; let it boil for a few minutes, then skim off all the fat,
strain and serve. This sauce, with the addition of a little cream, is
now frequently called velouté. _Time._—½ hour. _Average cost_, for this
quantity, 6_d._
_Note._—If poultry trimmings are at hand, the stock should be made of
these. The above sauce should not be made too thick, as it does not
then admit of the fat being nicely removed.