_Essence of Anchovies._
Take two pounds of anchovies, one ounce of bay salt, three pints of
spring water, half a gill of red port, half a gill mushroom ketchup; put
them into a saucepan until the anchovies are all dissolved; let them
boil; strain off the liquor with a one hair sieve, and be careful not to
cork it until it is quite cold.
_Anchovy Pickle._
Take two pounds of bay salt, three quarters of a pound of saltpetre,
three pints of spring water, and a very little bole armeniac, to grate
on the liquor to give it a colour; it must not be put to the anchovies
until it is cold.
If anchovies are quite dry, put them into a jar, with a layer of bay
salt at the bottom, and a little on the top.
_Anchovy Sauce._
Take one or two anchovies; scale, split, and put them into a saucepan,
with a little water, or good broth, a spoonful of vinegar, and a small
round onion. When the anchovy is quite dissolved, strain off the liquor,
and put into your melted butter to your taste.
_To recover Anchovies._
When anchovies have, through the loss of the pickle, become rusty or
decayed, put two pounds of saltpetre to a gallon of water, and boil it
till reduced to a fourth part, continuing to skim it as it rises; then
add a quarter of an ounce of crystal tartar; mix these, and stir them
well. Take away the spoiled fish, put them together lightly, and pour in
the new pickle, mixed with a pint of good old pickle, and stop them up
close for twenty-four days. When you open them again, cover them with
fine beaten bay salt; let them remain about four days; and, as you take
them out for use, cover them carefully down.
_Bacchanalian Sauce._
Take a spoonful of sweet oil, a gill of good broth, and a pint of white
wine vinegar, adding two glasses of strong white wine: boil them
together till half is consumed; then put in some shalot, garden cresses,
tarragon, chervil, parsley, and scallions, all shred very fine, with
some large pepper. Let the whole boil up, and serve it. A little cullis
added will improve it.
_Bechamel, or White Sauce._ No. 1.
Take half a quarter of a pound of butter, three pounds of veal, cut into
small slices, a quarter of a pound of ham, some trimmings of mushrooms,
truffles, and morels, two white onions, a bunch of parsley, and thyme,
put the whole into a stewpan, and set it on the fire till the meat is
made firm; then put in three spoonfuls of flour, moistened with boiling
hot thin cream. Keep this sauce rather thin, so that while you reduce it
the ingredients may have time to be stewed thoroughly. Season with a
little salt and cayenne pepper, and strain it through a sieve. This is
excellent for pouring over roast veal instead of butter, and is a good
sauce for hashed veal, for any white meat, and for all sorts of
vegetables.
_Bechamel._ No. 2.
Two pounds of lean veal, cut in square pieces, half an inch thick; half
a pound of lean ham. Melt in your stewpan two ounces of butter; simmer
it until nearly ready to catch the stewpan, which must be avoided: add
three table-spoonfuls of flour. When well mixed, add three pints of
broth, or water, pouring in a little at a time that the thickening may
be smooth. Stir till it boils; set it on the corner of the hob to boil
gently for two hours. Season with an onion, twelve peppercorns, a few
mushrooms, a faggot of parsley, a sprig of thyme, and a bay-leaf. Let
the sauce be reduced to a quart; skim off the fat; and strain through a
tamis.
_Bechamel._ No. 3.
Proceed much in the same way as for the brown sauce, (see Cullis) only
it is not to be drawn down brown, but filled up and thickened with flour
and water, some good cream added to it, and then strained.
_Sauce for Beef Bouilli._
Four hard eggs well mixed up with half a table-spoonful of made mustard,
eight capers, and one table spoonful of Reading sauce.
_Sauce for boiled Beef a la Russe._
Scrape a large stick of horseradish, tie it up in a cloth, and boil it
with the beef; when boiled a little, put it into some melted butter;
boil it some time, and send it up in the butter. Some persons like to
have it sent up in vinegar.
_Bread Sauce._ No. 1.
Put into half a pint of water a good sized piece of bread-crumb, not
new, with an onion, a blade of mace, a few peppercorns, in a bit of
cloth; boil them a few minutes; take out the onion and spice, mash the
bread smooth, add a little salt and a piece of butter.
_Bread Sauce._ No. 2.
Take a French roll, or white bread crumb; set it on the fire, with some
good broth or gravy, a small bag of peppercorns, and a small onion; add
a little good cream, and a little pepper and salt; you may rub it
through a sieve or not.
_Bread Sauce._ No. 3.
Take the crumb of a French roll; put it into a saucepan, with two large
onions, some white peppercorns, and about a pint of water. Let it boil
over a slow fire till the onions are very tender; then drain off the
water; rub the bread and onions through a hair sieve; put the pulp into
a stewpan, with a bit of butter, a little salt, and a gill of cream; and
keep it stirring till it boils.
_Bread Sauce._ No. 4.
Put bread crumbs into a stewpan with as much milk as will soak them;
moisten with broth; add an onion and a few peppercorns. Let it boil or
simmer till it becomes stiff: then add two table-spoonfuls of cream,
melted butter, or good broth. Take out the onion and peppercorns when
ready to serve.
_Bread Sauce for Pig._
To the sauce made as directed in No. 1 add a few currants picked and
washed, and boil them in it.
_Browning for made dishes._
Beat four ounces of loaf sugar very fine: put it into an iron
frying-pan, with an ounce of butter; set it over a clear fire, mixing it
well all the time: when it begins to be frothy, the sugar is dissolving;
hold it high over the fire. When the butter and sugar is of a deep
brown, pour in a little white wine; stir it well; add a little more
wine, stirring it all the time. Put in the rind of a lemon, a little
salt, three spoonfuls of mushroom ketchup, half an ounce of whole
allspice, four shalots peeled; boil them slowly eight minutes, then pour
into a basin, cover it close, and let it stand till next day. Skim and
bottle it. A pint of white wine is the proper quantity for these
ingredients.
_Another._
Take some brown sugar, put a little water to it, set it on the fire, and
let it boil till it nearly comes to burning, but it must not quite burn,
as it would then be bitter: put some water to it, and when cold strain
it off, and put it in a bottle. When you want to give a higher colour to
gravy or sauce, you will find this very useful.
_Butter, to burn._
Put your butter into a frying-pan over a slow fire; when it is melted,
dust in some flour, and keep stirring it till it is thick and brown:
then thicken some with it.
_Butter, to clarify._
Let it slowly melt and then stand a little; and when it is poured into
pots, leave the milk, which will settle at the bottom.
_Another way._
Melt the butter, and skim it well before it is poured upon any thing.
_Plain melted Butter--very simple, but rarely well done._
Keep either a plated or tin saucepan for the sole purpose of melting
butter. Put into it a little water and a dust of flour, and shake them
together. Cut the butter in slices; as it melts, shake it one way; let
it boil up, and it will be smooth and thick.
_Another._
Mix a little flour and water out of the dredger, that it may not be
lumpy; then put in a piece of butter, set it over a quick fire; have it
on and off every instant to shake it, and it will not oil, but will
become thick and smooth.
_To thicken Butter for Peas, &c._
Put two or three spoonfuls of water in a saucepan, sufficient to cover
the bottom. When it boils, put half a pound of butter; when it is
melted, take off the saucepan, and shake it round a good while, till
very smooth.
_Caper Sauce._
Chop half of the capers, and the rest put in whole; chop also a little
parsley very fine, with a little bread grated very fine, and add salt:
put these into smooth melted butter.
_Carp Sauce._
One pint of Lisbon wine, with a small quantity of mace, cloves, and
cinnamon, three anchovies, a bit of bay-leaf, a little horseradish not
scraped, and a slice or two of onion; let the whole boil about a quarter
of an hour, and, when cold, mix as much flour with the sauce as will
make it of a proper thickness. Set it over the stove; keep it stirred
till it boils. Just before you serve up, put in a quarter of a pint of
cream, more or less according to the thickness of your sauce.
Boil the carp in as much water as will cover them, with some wine, a
little vinegar, and slices of lemon and onion.
_Another._
Four large anchovies, eight spoonfuls of white wine, four of vinegar,
two onions, whole, a nutmeg quartered, some mace, whole pepper, two or
three cloves; boil it nearly half away, then strain it off, thicken it
with butter and flour, and three spoonfuls of thick cream; the sauce
should not be too thick.
_Light brown Sauce for Carp._
To the blood of the carp put thyme, parsley, onions, and anchovies; chop
all these small, and put them together in a saucepan. Add half a pint of
white wine, a quarter of a pint of elder vinegar, and a little tarragon
vinegar: mix all these together, set the pan on the fire, and boil till
it is almost dry. Mix some melted butter with the sauce, and pour it on
the fish, being plain boiled.
_Sauce for Carp and Tench._
Boil a pint of strong gravy drawn from beef, with three or four
anchovies, a small bit of lemon-peel and horseradish, a little mushroom
ketchup, and a great deal of black pepper. When boiled enough, strain it
off, and when it is cold take off all the fat. Then add nearly half a
pound of butter, well mixed with flour, to make it of a proper
thickness. When it boils, add a cupful of red wine and a little
lemon-juice.
_White Sauce for Carp._
Boil half a pint of white wine, a quarter of a pint of elder vinegar, a
little tarragon vinegar, half a pint of water, a bunch of sweet-herbs,
an onion stuck with cloves, and some mace, till the goodness is out of
the ingredients. Thicken with melted butter, the yolk of an egg beat,
and a quarter of a pint of good cream.
_Dutch Sauce for Carp or Tench._
Take six fine anchovies well washed and picked, put them in a stewpan,
add to them four spoonfuls of vinegar, eight spoonfuls of water, one
large onion sliced, two or three blades of mace, and four or five
cloves. Let them stand one hour before the sauce is wanted; set them on
the stove, and give them a boil up; strain the liquor into a clean
stewpan; then add the yolks of four eggs well beaten; put to it some
good thick melted butter; add half a pint of very nice thick cream. Mix
all these well together; put it on a slow fire; stir it till it boils;
season to your taste.
_Carp Sauce, for Fish._
Put a little lean bacon and some slices of veal at the bottom of a
stewpan, with three or four pieces of carp, four anchovies, an onion,
two shalots, and tarragon, or any root to flavour to your taste. Let it
remain over a very slow fire for half an hour, and, when it begins to
thicken, or to stick to the pan, moisten it with a large glass of white
wine, two spoonfuls of cullis, and the same quantity of broth. Skim and
strain it through a sieve; it will want no salt.
_Cavechi, an Indian Pickle._ No. 1.
This is excellent for sauce. Into a pint of vinegar put two cloves of
garlic, two spoonfuls of red pepper, two large spoonfuls of India soy,
and four of walnut pickle, with as much cochineal as will colour it, two
dozen large anchovies boned and dissolved in the juice of three lemons,
and one spoonful of mustard. Use it as an addition to fish and other
sauce, or in any other way, according to your palate.
_Cavechi._ No. 2.
Take three cloves, four scruples of coriander seed, bruised ginger, and
saffron, of each ten grains, three cloves of garlic, and one pint of
white wine vinegar. Infuse all together by the fireside for a fortnight.
Shake it every day; strain off the liquor, and bottle it for use. You
may add to it a pinch of cayenne.
_Cavechi._ No. 3.
One pint of vinegar, half an ounce of cayenne, two table-spoonfuls of
soy, two of walnut pickle, two of ketchup, four cloves of garlic, and
three shalots cut small; mix them well together.
_Celery Sauce, white._
Make some strong boiled gravy, with veal, a good deal of spice, and
sweet-herbs; put these into a stewpan with celery cut into pieces of
about two or three inches in length, ready boiled, and thicken it with
three quarters of a pound of butter rolled in flour, and half a pint of
cream. Boil this up, and squeeze in some lemon-juice; pour some of it
into the dish.
This is an excellent sauce for boiled turkey, fowl, or veal. When the
stuffing is made for turkey, make some of it into balls, and boil them.
_Celery Sauce, brown._
Put the celery, cut into pieces about an inch long, and the onions
sliced, with a small lump of butter; stew them on a slow fire till quite
tender; add two spoonfuls of flour, half a pint of veal or beef broth,
salt, pepper, and a little milk or cream. Boil it a quarter of an hour.
_Sauce for boiled Chickens._
Take the yolks of four eggs, three anchovies, a little of the middle of
bacon, and the inside of half a lemon; chop them all very fine; add a
little thyme and sweet marjoram; thicken them all well together with
butter, and pour it over the chickens.
_Another._
Shred some anchovies very fine, with the livers of the chickens and some
hard eggs; take a little of the boiling water in which the chickens were
boiled, to melt the butter. Add some lemon juice, with a little of the
peel cut small.
_Sauce for cold Chicken or Game._
Chop a boned anchovy or two, some parsley, and a small onion; add
pepper, oil, vinegar, mustard, and ketchup, and mix them all together.
_White Sauce for Chickens._
Half a pint of cream, with a little veal gravy, three tea-spoonfuls of
the essence of anchovies, half a tea-spoonful of vinegar, one small
onion, one dozen cloves: thicken it with flour and butter; rub it
through a sieve, and add a table-spoonful of sherry.
_Consomme._
To make this foundation of all sauces, take knuckle of veal and some new
ham. One pound of ham will be sufficient for six pounds of veal, with
onions and roots of different sorts, and draw it down to a light colour:
fill up with beef broth, if there is not enough. When the scum rises,
skim it well, and let it simmer gently for three or four hours, keeping
it well skimmed. Strain it off for use.
_Cream Sauce for White Dishes._
Put a bit of butter into a stewpan, with parsley, scallions, and
shalots, the whole shred fine, and a clove of garlic entire; turn it a
few times over the fire; shake in some flour, and moisten it with two or
three spoonfuls of good cream. Boil it a quarter of an hour, strain off
the sauce, and, when you are ready to use it, put in a little good
butter, with some parsley parboiled and chopped very fine, salt, and
whole pepper, thickening it over the fire.
_Cullis, to thicken Sauces._
Take carrot, turnip, onion; put them in the bottom of a stewpan; slice
some veal and ham, and lay over your carrot, with thyme, parsley, and
seasoning; put this over a fire gently; when it sticks to the bottom,
pour in some good stock, put in the crumb of some French rolls, boil
them up together, strain it through a sieve, and rub the bread through;
this will thicken any brown sauce.
Fish cullis must be as above, only with fish instead of meat.
_Brown Cullis._
Take two pounds of veal and half a pound of ham, with two or three
onions; put a little bit of butter in the bottom of your stewpan, and
lay in it the veal and ham cut small, with the onions in slices, a
little of the spices of different sorts, and a small piece of bay leaf.
Let it stew gently over the stove until it comes to a fine colour; then
fill it up with broth, but, if you have no broth, with water; then make
some smooth flour and water, and put it to it, until you find it thick
enough: let it boil gently half an hour; skim the grease from it, and
strain it.
_Another._
Put a piece of butter in a stewpan; set it over a fire with some flour
to it; keep it stirring till it is of a good colour; then put some gravy
to it; this cullis will thicken any sauce.
_Cullis a la Reine, or Queen's Stock._
Cut some veal into thin slices; beat them, and lay them in a stewpan,
with some slices of ham; cut a couple of onions small, and put them in;
cut to pieces half a dozen mushrooms and add them to the rest, with a
bunch of parsley; and set them on a very gentle stove fire to stew. When
they are quite done, and the liquor is rich and high tasted, take out
all the meat, and put in some grated bread; boil up once, stirring them
thoroughly.
_Turkey Cullis._
Roast a large turkey till it is brown; cut it in pieces; put it into a
marble mortar, with some ham, parsley, chives, mushrooms, a handful of
each, and a crust of bread; beat them up into a paste. Take it out, and
put it into a deep stewpan, with a pint of veal broth; stir it all well
together; cover it, and set it over the stove; turn it constantly,
adding more veal broth. When thoroughly dissolved, pass it through a
hair sieve, and keep it for use. It will give any sauce a fine flavour;
but cullises are generally used for the sorts of meat of which they are
made. Some of the above, for instance, would make an excellent sauce for
a turkey, added to any other gravy; then put them over a slow fire to
stew gently. Take the flesh of a fine fowl, already roasted, from the
bones; beat it in a marble mortar; add this to the cullis in the
stewpan. Stir it well together, but take great care that it does not
boil; pound three dozen of sweet almonds blanched to a thin paste, in a
marble mortar, with a little boiled milk; add it to the cullis, and,
when the whole is dissolved, it is fit for use. This is good for all
white sauces and white soups.
_Cullis of Veal, or any other Meat._
Put some small pieces of veal into a stewpan, with the like quantity of
ham, about a pound to a quarter of a pint of water. Stew gently with
onions and different herbs, till all the juice of the meat is extracted;
then boil it quicker, till it begins to stick to the dish. Take the meat
and vegetables out of the pan; add a little butter and flour to the
gravy; boil it till it becomes of a good colour; then add, if you like,
some good broth; put the meat in again to simmer for two hours; skim it
well; strain through a sieve, and keep it for use.
_Dandy Sauce, for all sorts of Poultry and Game._
Put a glass of white wine into a stewpan, with half a lemon cut in
slices, a little rasped bread, two spoonfuls of oil, a bunch of parsley
and scallions, a handful of mushrooms, a clove of garlic, a little
tarragon, one clove, three spoonfuls of rich cullis, and a thin slice of
fine smoked ham. Let the whole boil together till it is of a fine rich
consistency; pass it through the sieve; then give it another turn over
the fire, and serve it up hot.
_Devonshire Sauce._
Cut any quantity of young walnuts into small pieces; sprinkle a little
salt on them; next day, pound them in a mortar and squeeze the juice
through a coarse thin cloth, such as is used for cheese. To a pint of
juice add a pound of anchovies, and boil them slowly till the anchovies
are dissolved. Strain it; add half a pint of white wine vinegar, half an
ounce of mace, half an ounce of cloves, and forty peppercorns; boil it a
quarter of an hour, and, when cold, rack it off and bottle it. A quarter
of a pint of vinegar put to the dregs that have been strained off, and
well boiled up, makes an excellent seasoning for the cook's use in
hashes, fish sauce, &c.
_Sauce for Ducks._
Stew the giblets till the goodness is extracted, with a small piece of
lean bacon, either dressed or not, a little sprig of lemon-thyme, some
parsley, three or four sage leaves, a small onion quartered, a few
peppercorns, and plenty of lemon-peel. Stew all these well together;
strain and put in a large spoonful of port wine, a little cayenne pepper
and butter, and flour it to thicken.
_Dutch Sauce._
Put into a saucepan some vinegar and water with a piece of butter;
thicken it with the yolks of two eggs; squeeze into it the juice of a
lemon, and strain it through a sieve.
_Dutch Sauce for Fish._
Slice a little horseradish, and put it into a quarter of a pint of
water, with five or six anchovies, half a handful of white peppercorns,
a small onion, half a bay-leaf, and a very little lemon peel, cut as
thin as possible. Let it boil a quarter of an hour; then strain and
thicken with flour and butter and the yolk of an egg. Add a little elder
vinegar, and then squeeze it through a tamis. It must not boil after
being strained, or it will curdle.
_Dutch Sauce for Meat or Fish._
Put two or three table-spoonfuls of water, as many of vinegar, and as
many of broth, into a saucepan, with a piece of butter; thicken it with
the yolks of two eggs. If for fish, add four anchovies; if not, leave
them out. Squeeze into it the juice of a lemon, and strain it through a
sieve.
_Dutch Sauce for Trout._
Put into a stewpan a tea-spoonful of floor, four of vinegar, a quarter
of a pound of butter, the yolks of five eggs, and a little salt. Set it
on the fire, and keep continually stirring. When thick enough, work it
well that you may refine it; pass it through a sieve; season with a
little cayenne pepper, and serve up.
_Egg Sauce._
Take two or three eggs, or more if you like, and boil them hard; chop
the whites first and then the yolks with them, and put them into melted
butter.
_The Exquisite._
Put a little cullis into a stewpan, with a piece of butter the size of a
walnut rolled in twice as much flour, salt, and large pepper, the yolks
of two eggs, three or four shalots cut small, and thicken it over the
fire. This sauce, which should be very thick, is to be spread over meat
or fish, which is afterwards covered with finely grated bread, and
browned with a hot salamander.
_Fish Sauce._ No. 1.
One pound of anchovies, stripped from the salt, and rinsed in a little
port wine, a quarter of an ounce of mace, twelve cloves, two races of
ginger sliced, a small onion or shalot, a small sprig of thyme, and
winter savory, put into a quart of port wine, and half a pint of
vinegar. Stew them over a slow fire covered close; strain the liquor
through a hair sieve, cover it till cold, and put it in dry bottles. By
adding a pint of port wine and the wine strained that the anchovies were
rinsed in you may make an inferior sort. When used, shake it up: take
two spoonfuls to a quarter of pound of butter; if not thick enough add a
little flour.
_Fish Sauce._ No. 2.
Take a pint of red wine, twelve anchovies, one onion, four cloves, a
nutmeg sliced, as much beaten pepper as will lie upon a half-crown, a
bit of horseradish sliced, a little thyme, and parsley, a blade of mace,
a gill of vinegar, two bay-leaves. Simmer these all together until the
anchovies are dissolved; then strain it off, and, when cold, bottle it
up close. Shake the bottle up when you use it; take two table-spoonfuls
to a quarter of a pound of butter, without flour and water, and let it
boil.
_Fish Sauce._ No. 3.
Take chili pods, bruise them well in a marble mortar, strain off the
juice. To a pint bottle of juice add a table-spoonful of brandy and a
spoonful of salt. The refuse put into vinegar makes good chili vinegar.
This is an excellent relishing sauce.
_Fish Sauce._ No. 4.
Take some gravy, an onion sliced, some anchovies washed, thyme, parsley,
sliced horseradish, and seasoning; boil these together. Strain off the
liquor; put into it a bit of thickening and some butter. Draw this up
together, and squeeze in a lemon. You may add shrimps or oysters. If for
lobster sauce, you must cut your lobster in slices, and beat the spawn
in a mortar, with a bit of lobster, to colour your sauce.
_Fish Sauce._ No. 5.
A faggot of sweet-herbs, some onion, and anchovy, with a slice of lemon,
boiled in small gravy or water; strain, and thicken it with butter and
flour, adding a spoonful of soy, or more, if agreeable to your taste.
_Fish Sauce._ No. 6.
Take some of the liquor in which you boil the fish; add to it mace,
anchovies, lemon-peel, horseradish, thyme, a little vinegar, and white
wine; thicken it up with butter, as much as will serve for the fish. If
it is for salmon, put in oysters, shrimps, and cockles; take away the
liquor, and boil the whole in vinegar.
_Fish Sauce._ No. 7.
Take a quarter of a pint of vinegar, the same of white wine, a quarter
of an ounce of mace, the same of cloves, pepper, and six large
anchovies, a stick of horseradish, an onion, a sprig of thyme, and a bit
of lemon-peel; boil all together over the fire; strain it off, and melt
your butter for the sauce.
_Fish Sauce._ No. 8.
Take half a pint of cream and half a pint of strong broth; thicken them
with flour and butter, and when it boils put in it a little anchovy and
lemon-juice, and put it over your fish.
_Fish Sauce._ No. 9.
To every pint of walnut liquor put one pound of anchovies; boil them
till quite dissolved, and strain off the liquor. To a quart of the
liquor put one pint of vinegar, a quarter of an ounce of a mixture of
cloves, mace, allspice, and long pepper, and a dozen shalots. Boil again
till they are very tender; strain off the liquor, and bottle it for use.
This is an excellent sauce.
_Fish Sauce._ No. 10.
Boil a bit of horseradish and anchovy in gravy with a little lemon-peel
and mace; add some cream; thicken it with flour and butter. If you have
no gravy, ketchup is a good substitute; but a little always put in is
good.
_Fish Sauce._ No. 11.
Boil a piece or two of horseradish in gravy; put into it a bit of mace
and lemon-peel; add a little anchovy, either before or after it has been
boiled; thicken with cream, and add a spoonful of elderberry vinegar:
let the acid be the last thing for fear of curdling it. If you have no
gravy, ketchup and water is a good substitute.
_Fish Sauce._ No. 12.
Take a quarter of a pint of gravy, well boiled with a bit of onion,
lemon-peel, and horseradish, four or five cloves, a blade of mace, and a
spoonful of ketchup; boil it till it is reduced to four or five
spoonfuls; then strain it off, and put to it four or five spoonfuls of
cream; thicken it with butter, and put in a spoonful of elder vinegar or
lemon-juice: anchovies are sometimes added.
_Fish Sauce._ No. 13.
Take two quarts of claret or port, a pint, or more, to your taste, of
the best vinegar, which should be tart, one pound of anchovies unwashed,
the pickle of them and all, half an ounce of mace, half a quarter of an
ounce of cloves, six or eight races of ginger, a good piece of
horseradish, a spoonful of cayenne pepper, half the peel of a lemon, a
bunch of winter savory and thyme, and three or four onions, a piece of
garlic, and one shalot. Stew all these over a slow fire for an hour;
then strain the liquor through a coarse sieve, and bottle it. You may
stew the ingredients over again with more wine and vinegar for present
use. When you use it, it must be put into the saucepan with the butter,
instead of water, and melt it together. If you keep it close stopped, it
will be good many years.
_Fish Sauce._ No. 14.
Take twenty-four large anchovies, bones and all, ten or twelve shalots,
a handful of horseradish, four blades of mace, one quart of Rhenish, or
any white wine, one pint of water, one lemon cut in slices, half a pint
of anchovy liquor, one pint of claret, twelve cloves, half a
tea-spoonful of cayenne pepper: boil them till reduced to a quart;
strain off and bottle the liquor. Two spoonfuls will be sufficient to
one pound of butter.
_Fish Sauce._ No. 15.
A spoonful of red wine, and the same of anchovy liquor, put into melted
butter.
_An excellent white Fish Sauce._
An anchovy, a glass of white wine, a bit of horseradish, two or three
blades of mace, an onion stuck with cloves, a piece of lemon-peel, two
eggs, a quarter of a pint of good broth, two spoonfuls of cream, a large
piece of butter, with some flour mixed well in it; keep stirring it till
it boils; add a little ketchup, and a small dessert spoonful of the
juice of a lemon, and stir it the whole time to prevent curdling. Serve
up hot.
_Another._
Take eight spoonfuls of white wine, three of vinegar, one of soy or
ketchup, three anchovies, one onion, a few sweet-herbs, a little mace,
cloves, and white pepper; let it stew gently till it is reduced to six
spoonfuls; then strain it off, and add half a pound of fresh butter
rolled in a little flour, and six spoonfuls of cream. Let it boil after
the cream and butter are added.
_White Sauce, with Capers and Anchovies, for any White Fish._
Put a bit of butter, about the size of an egg, rolled in flour, into a
stewpan; dilute it with a large wine glass of veal broth, two anchovies,
cut fine, minced parsley, and two spoonfuls of cream. Stew it slowly,
till it is of the proper consistency.
_Fish Stock._
Put into a pot a scate, cut in pieces, with turnips, carrots, thyme,
parsley, and onion. Cut in pieces an eel or two, and some flounders; put
them into a stewpan with a piece of butter; stew them down till they go
to pieces; put them to your scate; boil the whole well, and strain it
off.
_Forcemeat Balls, for Sauces._
To make forcemeat balls for soups, without grease, commonly called
_quenelles_, soak the crumb of two penny rolls in milk for about half an
hour; take it out, and squeeze out the milk; put the bread into a
stewpan, with a little white sauce, made of veal jelly, a little butter,
flour, and cream, seasoned, a spoonful of beef or mutton jelly, some
parsley, shalots, and thyme, minced very fine. Stew these herbs in a
little butter, to take off their rawness. Set them to reduce the panada
of bread and milk, which you must keep constantly stirring with a wooden
spoon, when the panada begins to get dry in the pan, which prevents its
sticking; when quite firm, take it from the fire, and mix with it the
yolks of two eggs. Let it cool, and use when wanted.
This panada must always be prepared beforehand, in order to have it
cold, for it cannot be used warm; when cold, roll it into balls, but let
them be small; pound the whole as large as possible in a mortar, for the
more they are pounded the more delicate they are. Then break two eggs,
and pound them likewise; season with a pinch of cayenne pepper, salt,
and spices, in powder. When the whole is well mixed together, try a
small bit, rolling it with a little flour, then putting it into boiling
water with a little salt; if it should not be firm enough, add another
egg, without beating the white. When the whole is mixed once more, rub
it through a sieve, roll it into balls, and serve up hot in sauces.
_White Sauce, for Fowls._
Some good veal gravy, boiled with an anchovy or onion, some lemon-peel,
and a very little ketchup. Put in it the yolk of hard egg to thicken it,
and add what cream you think proper.
_Another._
Take a pint of milk, the yolks of two eggs, well beaten, a spoonful of
mushroom pickle, a little salt, nutmeg, a small piece of butter, rolled
in flour; stir all together till thick. Pour it over the fowls, and
garnish with lemon or parsley.
_White Sauce, for boiled Fowls._
Have ready a sauce, made of one pint of veal jelly, half a quarter of a
pound of butter, two small onions, and a bunch of parsley; then put
three table-spoonfuls of flour, half a pint of boiling hot cream, the
yolks of three eggs, a pinch of cayenne pepper, and the same of salt;
boil all up together, till of a tolerable thickness; keep it hot, and
take care that it does not curdle. Make ready some slices of truffles,
about thirty-four, the size and thickness of a shilling, boil them in a
little meat jelly; strain them, and add the truffles to the sauce
previously made. When ready to serve, pour the sauce and truffles over
whatever meat they are destined for.
_Sauce, for roasted Fowls of all kinds, or roasted Mutton._
Cut some large onions into square pieces; cut some fat bacon in the same
manner, and a slice of lean ham; put them in a stewpan; shake them round
constantly, to prevent their burning. When they are of a fine brown
colour, put in some good cullis, more or less, according to the quantity
you want to make. Let them stew very gently, till the onions are
tender; then put in two tea-spoonfuls of mustard, and one table-spoonful
of vinegar. Serve it hot.
_A very good general Sauce._
Take some mint, balm, basil, thyme, parsley, and sage; pick them from
the stalks, cut them very fine, slice two large onions very thin; then
put all the ingredients into a marble mortar, and beat them till they
are quite mixed; add some cayenne pepper and salt; beat all these well
together, and mix them by degrees in some good cullis, till it is of the
thickness of cream. Put them in a stewpan, boil them up; strain the
gravy from the herbs, pressing it from them very hard with the back of a
spoon; add to the gravy half a glass of wine, half a spoonful of salad
oil, the squeeze of a lemon, and a pinch of sugar. This sauce is
excellent for most dishes.
_Genoese Sauce for stewed Fish._
This sauce is made by stewing fish. Make marinade of carrots, parsley
roots, onions, mushrooms, a bay-leaf, some thyme, a blade of mace, a few
cloves, and some spices: fry the whole white in butter; pour in a pint
of white wine, or less, according to the quantity of sauce required; put
in the fish, and let it stew thoroughly to make the sauce. Then take a
little browned flour and butter, and mix it with the reserved liquor;
add three or four spoonfuls of gravy from veal jelly; let these stew
very gently on the corner of the stove; skim off the grease; put in a
little salt and cayenne pepper, and add two spoonfuls of the essence of
anchovy and a quarter of a pound of butter kneaded with flour. Squeeze
in the juice of a whole lemon, and cover the stewed fish with this
sauce, which ought to be made thick and mellow.
_German Sauce._
Put the same quantity of meat jelly and fresh made broth into a stewpan,
with a little parsley parboiled and chopped, the livers of two roasted
or boiled fowls, an anchovy, and some capers, the whole shred very fine,
a bit of butter about the size of an egg, half a clove of garlic, salt,
and a little cayenne pepper. Thicken it over the fire.
Exceedingly good with poultry, pigeons, &c.
_Beef Gravy._
Cut in pieces some lean beef, according to the quantity of gravy you may
want; put it into a stewpan, with an onion or two, sliced, and a little
carrot; cover it close, set it over a gentle fire, and pour off the
gravy as it draws from it. Then let the meat brown; keep turning it to
prevent its burning, pour over some boiling water, and add a few cloves,
peppercorns, a bit of lemon, and a bunch of sweet-herbs. Gently simmer
it, and strain it with the gravy that was drawn from the meat, some
salt, and a spoonful of ketchup.
_Beef Gravy, to keep for use._
Cover a piece of six or eight pounds with water; boil it for twenty
minutes or half an hour: then take out the meat, beat it thoroughly, and
cut it in pieces, to let out the gravy. Put it again into the water,
with a bunch of sweet-herbs, an onion stuck with cloves, a little salt,
and some whole pepper. Let it stew, but not boil, till the meat is quite
consumed; pass it through a sieve, and let it stand in a cool place. It
will keep for a week, if the weather is not very hot. If you want to use
this for a hash of brown meat, put a little butter in your frying-pan,
shake in a little flour as it boils, and add a glass of claret: if for a
white sauce to fowls or veal, melt the butter in the gravy, with a glass
of white wine, two spoonfuls of cream, and the yolks of four or six
eggs, according to the quantity of sauce required.
_Brown Gravy._
Put a piece of butter, about the size of a hen's egg, into a saucepan;
when it is melted, shake in a little flour, and let it brown; then by
degrees stir in the following ingredients: half a pint of small beer,
the same quantity of water, an onion, a piece of lemon-peel cut small,
three cloves, a blade of mace, some whole pepper, a spoonful of
mushroom-pickle, the same quantity of ketchup, and an anchovy. Let the
whole boil together a quarter of an hour; strain it off, and it will be
a good sauce.
_Another._
Take the glaze that remains at the bottom of the pot after you have
stewed any thing a la braise, provided it be not tainted game; skim it,
and strain it through a sieve; then put in a bit of butter about the
size of a walnut, mixed with flour; thicken it over the fire, and add
the juice of a lemon, and a little salt and cayenne pepper.
_Green Sauce for Green Geese, or Ducklings._
Half a pint of the juice of sorrel, with a little grated nutmeg, some
bread crumb, and a little white wine; boil it a quarter of an hour, and
sweeten with sugar, adding scalded gooseberries and a piece of butter.
_Another._
Pound a handful of spinach and another of sorrel together in a mortar;
squeeze and put them into a saucepan; warm, but do not let it boil.
_Ham Sauce._
When your ham is almost done, let the meat be picked clean from the
bone, and mash it well; put it into a saucepan with three spoonfuls of
gravy; set it over a slow fire, stirring it all the while, otherwise it
will stick to the bottom. When it has been on for some time, add a small
bundle of sweet-herbs, pepper, and half a pint of beef gravy; cover it
up; stew it over a gentle fire, and when quite done strain off the
gravy.
This is very good for veal.
_Sauce for Hare or Venison._
In a little port wine and water melt some currant jelly, or send in the
jelly only; or simmer port wine and sugar for twenty or thirty minutes.
_Harvey's Sauce._
Three table-spoonfuls of walnut ketchup, two of essence of anchovies,
one tea-spoonful of soy, and one of cayenne pepper. Mix these together;
put them, with a clove of garlic, into a pint bottle, and fill it up
with white wine vinegar.
_Sauce for Hashes or Fish, and good with any thing and every thing._
Take two or more spoonfuls of good cullis, according to the quantity you
intend to make, a glass of white wine, a shalot, a small onion, a few
mushrooms, truffles, morels, and a bunch of sweet-herbs, with a little
grated lemon-peel, a slice of ham, and the yolk of an egg. Thicken it
with a bit of butter rolled in flour, and let it stew till the
ingredients are quite soft.
_Sauce for White Hashes or Chickens._
A pint of new milk, the yolk of two eggs, well beaten, two ounces of
butter, well mixed with flour; mix it all together in a saucepan, and,
when it boils, add two spoonfuls of mushroom ketchup; it must be stirred
all the time, or it will not do. If used for cold veal or lamb, the meat
must be cut as thin as possible, the sauce made first to boil, and then
the meat put into it, till it is hot enough for table.
_Horseradish Sauce._
A tea-spoonful of mustard, one table-spoonful of vinegar, three of thick
cream, and a little salt; grate as much horseradish into it as will
make it as thick as onion sauce. A little shalot may be added.
_Italian Sauce._
Put into a stewpan two spoonfuls of sweet oil, a handful of mushrooms
cut small, a bunch of parsley, scallions, and half a laurel-leaf, two
cloves, and a clove of garlic; turn the whole a few times over the fire,
and shake in a little flour. Moisten it with a glass of white wine and
twice as much good cullis; let it boil half an hour; skim away the fat,
allowing it to cool a little for that purpose; set it on again, and
serve it; it will be found to eat well with any white meat.
_Ketchup._
Put a pint of the best white wine vinegar into a wide-mouthed quart
bottle; add twelve cloves of shalots, peeled and bruised; take a quarter
of a pint of the strongest red wine and boil it a little; wash and bone
about a dozen anchovies, let them dissolve in the wine, and, when cold,
put them into the vinegar bottle, stopping it close with a cork, and
shaking it well. Into the same quantity of wine put a spoonful of pepper
bruised, a few races of split ginger, half a spoonful of cloves bruised,
and a few blades of large mace, and boil them till the strength of the
spice is extracted. When the liquor is almost cold, cut in slices two
large nutmegs, and when quite cold put into it some lemon-peel. Put that
into the bottle, and scrape thin a large, sound horseradish root, and
put that also into the bottle; stop it down close; shake it well
together every day for a fortnight, and you may then use it.
_Lemon Sauce._
Pare a lemon, and cut it in slices; pick out the seeds and chop them
small: then boil the lemon and bruise it. Mix these in a little gravy;
and add it to some melted butter, with a little lemon-peel chopped fine.
_Liver Sauce for boiled Fowls._
Boil the liver just enough to spread; add a little essence of anchovy
and grated lemon-peel, the yolk of a hard egg, and the juice of a lemon:
mix it well together, and stir it into some butter.
_Lobster Sauce._ No. 1.
Pull the lobster to pieces with a fork; do not chop it; bruise the body
and the spawn with the back of a spoon; break the shell; boil it in a
little water to give it a colour; strain it off. Melt some butter in it
very smooth, with a little horseradish, and a little cayenne pepper;
mix the body of the lobster well with the butter; then add the meat, and
give it a boil, with a spoonful of ketchup and a spoonful of gravy.
_Lobster Sauce._ No. 2.
Put the red spawn of a hen lobster in a mortar; add half an ounce of
butter; pound it smooth, and run it through a hair sieve with the back
of a spoon. Cut the meat of the lobster into small pieces, and add as
much melted butter to the spawn as will suffice; stir it till thoroughly
mixed; then put to it the meat of the lobster, and warm it on the fire;
but do not let it boil.
_Lobster Sauce._ No. 3.
Take the spawn of one large lobster, and bruise it well in a mortar:
take a sufficient quantity of strong veal gravy, the yolk of an egg, and
a little cream, and thicken with flour and butter.
_The Marchioness's Sauce._
Put as much bread rasped very fine as you can take at two handfuls into
a stewpan, with a bit of butter of the size of a walnut, a
kitchen-spoonful of sweet oil, a shalot cut small, salt and large
pepper, with a sufficient quantity of lemon-juice to lighten the whole.
Stir it over the fire till it thickens. This sauce may be served with
all sorts of meat that require a sharp relishing sauce.
_Meat Jelly for Sauces._
Every sort of dish requires good sauce, and for every sauce it is
absolutely necessary to have a good meat jelly. The following may be
depended upon as being excellent: a shin of beef, about eight pounds,
rather more than less; a knuckle of veal, about nine pounds; a neck of
mutton, about nine pounds; two fowls; four calves' feet: carefully cut
off all fat whatever, and stew over a stove as slowly as possible, till
the juice is entirely extracted. This will produce about seven quarts of
jelly. No pepper, salt, or herbs of any kind. These should be added in
using the jelly, whether for soups, broths, or sauces; but the pure
jelly is the thing to have as the foundation for every species of
cookery.
_Another._
Three shanks, or two pounds, of mutton in two quarts of water; stew down
to a pint and a half, with a carrot, and an onion.
_A Mixed Sauce._
Take parsley, scallions, mushrooms, and half a clove of garlic, the
whole shred fine; turn it a few times over the fire with butter; shake
in a little flour, and moisten it with good broth: when the sauce is
consumed to half the original quantity, add two pickled gherkins cut
small, and the yolks of three eggs beaten up with some more broth; a
little salt and cayenne will complete the sauce.
_Mushroom Ketchup._ No. 1.
Take a bushel of the large flaps of mushrooms, gathered dry, and bruise
them with your hands. Put some of them into an earthen pan; throw some
salt over them; then put in more mushrooms, then more salt, till you
have done. Add half an ounce of beaten mace and cloves, and the same
quantity of allspice; and let them stand five or six days, stirring them
every day. Tie a paper over and bake for four hours in a slow oven;
strain out the liquor through a cloth, and let it stand to settle. Pour
it off clear from the sediment: to every gallon of liquor put a quart of
red wine; if not salt enough, add a little more salt, with a race of
ginger cut small, and half an ounce of cloves and mace, and boil till
reduced nearly one third. Strain it through a sieve into a pan; next day
pour it from the settlings, and bottle it for use.
_Mushroom Ketchup._ No. 2.
Mash your mushrooms with a great deal of salt; let them stand two days;
strain them, and boil the liquor once or twice, observing to scum it
well. Then put in black pepper and allspice, a good deal of each, and
boil them together. Bottle the liquor, and put five or six cloves into
each bottle.
_Mushroom Ketchup._ No. 3.
Pick the mushrooms clean, but by no means wash them; put them into an
earthen pipkin with salt, cover them close with a coarse paste, and put
them in the oven for seven hours or thereabout. Squeeze them a little,
and pour off the liquor, which must be put upon fresh mushrooms, and
bake these as long as the first. Then pour off the liquor, after
pressing, and boil it well with salt sufficient to keep. Boil it half
away till it appears clammy. When cold, bottle it up.
_Mushroom Ketchup._ No. 4.
Into a quart of red wine put some flaps of mushrooms, half a pound of
anchovies, some thyme, two onions sliced, parsley, cloves, and mace. Let
them stew gently on the fire; then strain off the liquor, a spoonful of
which, with a little gravy, butter, and lemon, will make excellent fish
sauce, and be always ready.
_Mushroom Sauce._
Mix a little flour with a good piece of butter; boil it up in some
cream, shaking the saucepan; then throw in some mushrooms with a little
salt and nutmeg: boil this up; or, if you like it better, put the
mushrooms in butter melted with a little veal gravy, some salt, and
grated nutmeg.
_Sauce for roasted Mutton._
Wash an anchovy clean; put to it a glass of red wine, some gravy, a
shalot cut small, and a little lemon-juice. Stew these together; strain
them, and mix the liquor with the gravy that runs from the mutton.
_Onion Sauce._
Let the onions be peeled; boil them in milk and water, and put a turnip
into the pot; change the water twice: pulp them through a colander, or
chop them as you please; then put them into a saucepan, with butter,
cream, a little flour, and some pepper and salt.
_Brown Onion Sauce._
Peel and slice the onions, to which put an equal quantity of cucumber or
celery, with an ounce of butter, and set them on a slow fire; turn the
onions till they are highly browned; stir in half an ounce of flour; add
a little broth, pepper, and salt; boil it up for a few minutes; add a
spoonful of claret or port, and some mushroom ketchup. You may sharpen
it with a little lemon-juice. Rub through a tamis.
_Oyster Sauce._ No. 1.
Take two score of oysters, put them, with their own liquor, a few
peppercorns, and a blade of mace, into a saucepan, and let them simmer a
little over the fire, just to plump them; then with a fork shake each in
the liquor so as to take off all the grit; strain the liquor, add to it
a little good gravy and two anchovies, and thicken it with flour and
butter, nearly as thick as custard.
_Oyster Sauce._ No. 2.
Wash the oysters from their liquor; strain it, and put that and the
oysters into a little boiled gravy and just scald them: add a piece of
butter mixed with flour, cream, and ketchup. Shake all up; let it boil,
but not much, lest the oysters grow hard and shrink; but be very careful
they are enough done, as nothing is more disagreeable than the oysters
tasting raw.
_Pepper-pot._
A good stock made with beef bones or mutton, one small carrot, one
onion, three turnips, two heads of celery, a little thyme and
sweet-herbs; season to your taste; boil these, and put them through a
tamis; then add a little flour and butter; make up some flour and water
in little balls, and boil them in the pepper-pot.
_Sauce for Pike, or any other fresh-water Fish._
Take half a pint of good beef broth, three table-spoonfuls of cream, one
onion sliced fine, a middling sized stick of horseradish scraped, seven
or eight peppercorns, three or four cloves, two anchovies; boil well in
a piece of butter as big as a walnut well rolled in flour.
Pike should be boiled with the scales on.
_Sauce Piquante._
Pound a table-spoonful of capers and one pound of minced parsley as fine
as possible, add the yolks of three hard eggs; rub them together with a
table-spoonful of mustard. Bone six anchovies, pound them, and rub them
through a hair sieve; mix with these two spoonfuls of oil, one of
vinegar, one of shalot, and a few grains of cayenne pepper. Rub all
together in a mortar till thoroughly incorporated; then stir them into
half a pound of good gravy, or melted butter, and pass the whole through
a sieve.
_Sauce Piquante, to serve hot._
Put into a stewpan a bit of butter, with two onions sliced, a carrot, a
parsnip, a little thyme, laurel, basil, two cloves, two shalots, a clove
of garlic, parsley, and scallions; turn the whole over the fire till it
is well coloured; then shake in some flour, and moisten it with some
broth, a spoonful of white wine vinegar, and a squeeze of a lemon, and
strain it through a sieve, adding a little cayenne and salt. It is good
with every thing.
_Another._
Simmer a gill of white wine with as much broth, and, when it is consumed
to half, put in a shalot, a little garlic, and some salad herbs shred
very fine; let it boil, and then add a bit of butter of the size of a
walnut, mixed with flour, salt, and whole pepper, thickening the whole
over the fire.
_Sauce Piquante, to serve cold._
Shred very fine all sorts of garden-herbs, thyme, sage, parsley,
chervil, half a clove of garlic, and two shalots; dilute the whole with
a small tea-spoonful of mustard, salad oil, a little vinegar, the
squeeze of a lemon; add a little salt and cayenne. You may add an
anchovy: this is excellent with cold partridge or game, or any hot or
cold veal.
_Poivrade Sauce._
Boil half a pint of the best vinegar, half a pint of water, two large
onions, half a handful of horseradish, and a little pounded white
pepper, some salt and shalot, all together a quarter of an hour. If you
would have it clear, strain and bottle it: if you chuse, add a little
gravy when you use it.
_Poor Man's Sauce._
A handful of parsley leaves picked from the stalks, shred fine, and a
little salt strewed over; shred six young green onions, put them to the
parsley, with three table-spoonfuls of oil, and five of vinegar, some
ground black pepper, and salt. Pickled French beans or gherkins, cut
fine, may be added, or a little grated horseradish.
_Quin's Fish Sauce._
A pint of old mushroom ketchup, a pint of old walnut pickle, six
anchovies finely pounded, six cloves of garlic, three pounded, three
not, and half a tea-spoonful of cayenne pepper.
_Ragout Sauce._
One ounce of salt; half an ounce of mustard; a quarter of an ounce of
allspice; black pepper ground, and lemon-peel grated, half an ounce
each; of ginger and nutmeg grated, a quarter of an ounce each; cayenne
pepper two drachms. Pound all these, and pass them through a sieve,
infused in a quart of vinegar or wine, and bottle them for use.
Spice in ragout is indispensable to give it a flavour, but not a
predominating one.
_Sauce de Ravigotte._
Pick some parsley, sage, mint, thyme, basil, and balm, from the stalks,
and cut them fine; slice two large onions very thin: put all these into
a mortar, beat them thoroughly, and add pepper and salt, some rocambole,
and two blades of mace cut fine. Beat these well, and mix them by
degrees with gravy till of the thickness of butter; put them into a
stewpan, and boil them up. Strain the gravy from the herbs; add to it a
glass of wine and a spoonful of oil; beat these together, and pour it
into a sauce-boat.
_Sauce Ravigotte a la Bourgeoise._
Tie some parsley, sage, mint, thyme, and basil, in a bunch; put them
into a saucepan of boiling water, and let them boil about a minute;
take them out, squeeze the water from them, chop them very fine, and add
a clove of garlic and two large onions minced very fine. Put the whole
into a stewpan, with half a pint of broth, some pepper, and salt; boil
it up, and add a spoonful of vinegar.
_Relishing Sauce._
Put a wine glass of good stock jelly, made into broth, into a stewpan,
half a spoonful of the best white wine vinegar, a little salt, a few
whole peppercorns, and a bit of butter, the size of a walnut, mixed up
with a little flour in balls, some tarragon, chervil, pimpernel, thyme,
and shalot, with garden cresses; boil these herbs in water, having cut
them very small; put them into the sauce, and thicken it to a thin
creamy consistency over the fire. This sauce is good with any thing,
fish, flesh, or fowl.
_Sauce a-la-Remoulade._ No. 1.
Take two large spoonfuls of capers cut fine, as much parsley, two
anchovies, washed and boned, two cloves of garlic, and a little shalot;
cut them separately, and then mix them together; put a little rich gravy
into a stewpan, with two spoonfuls of oil, one of mustard, and the juice
of a large lemon. Make it quite hot, and put in your other ingredients,
with salt, pepper, and the leaves of a few sweet-herbs, picked from
their stalks. Stir it well together, and let it be four minutes over a
brisk fire.
_Sauce a-la-Remoulade._ No. 2.
Put into a stewpan a shalot, parsley, scallions, a little bit of garlic,
two anchovies, some capers, the whole shred very fine. Dilute it with a
little mustard, oil, and vinegar, and two table-spoonfuls of good
cullis.
_Sauce a-la-Remoulade._ No. 3.--_For cold Chicken, or Lobster Salad._
Two yolks of eggs boiled hard must be bruised very fine, with a
tea-spoonful of cold water; add a tea-spoonful of mustard, and two
table-spoonfuls of salad oil. When these are well mixed, add a
tea-spoonful of chopped parsley, one clove of shalot, and a little
tarragon; these must be chopped very fine, and well mixed; then add
three table-spoonfuls of vinegar and one of cream. The chicken or
lobster should be cut in small thick pieces (not sliced) and placed,
with small quarters of lettuces and hard eggs quartered, alternately, so
as to fill the dish in a varied form. The sauce is then poured over it.
_Rice Sauce._
Steep a quarter of a pound of rice in a pint of milk, with onion,
pepper, &c. When the rice is boiled quite tender, take out the spice,
rub it through a sieve, and add to it a little milk or cream. This is a
very delicate white sauce.
_Richmond Sauce, for boiled Chicken._
Half a pint of cream, the liver of the chicken, a little parsley, an
anchovy, some caper liquor, the yolks of two hard-boiled eggs, a little
pepper, salt, nutmeg, and juice of lemon, with a piece of butter, about
the size of a walnut, to thicken it. Send it up hot, with the chicken.
_Sauce for any kind of roasted Meat._
While the mutton, beef, hare, or turkey, is roasting, put a plate under
it, with a little good broth, three spoonfuls of red wine, a slice of
onion, a little grated cheese, an anchovy, washed and minced, and a bit
of butter; let the meat drop into it. When it is taken up, put the sauce
into a pan that has been rubbed with onion; give it a boil up; strain it
through a sieve, and serve it up under your roast, or in a boat.
_Sauce Robert._
Melt an ounce of butter, and put to it half an ounce of onion, mixed
fine; turn it with a wooden spoon till it takes a light brown colour;
stir into it a table-spoonful of mushroom ketchup, and the same quantity
of port wine. Add half a pint of broth, a quarter of a tea-spoonful of
pepper, and the same of salt; give them a boil; add a tea-spoonful of
mustard, the juice of half a lemon, and one or two tea-spoonfuls of
vinegar or tarragon.
_Another._
Cut a few large onions and some fat bacon into square pieces; put these
together into a saucepan over a fire, and shake them well to prevent
their burning. When brown, put in some good veal gravy, with a little
pepper and salt; let them stew gently till the onions are tender; then
add a little salt, vinegar, and mustard, and serve up.
_Sauce for Salad._
The yolk of one egg, one tea-spoonful of mustard, one tea-spoonful of
tarragon vinegar, three table-spoonfuls of oil, one table-spoonful of
common vinegar, chives, according to taste.
_Shalot Sauce, for boiled Mutton._
Mince four shalots fine, put them into a stewpan, with about half a pint
of the liquor in which the mutton is boiled; put in a table-spoonful of
vinegar, a quarter of a tea-spoonful of pepper, a little salt, a bit of
butter, of the size of a walnut, rolled in flour; shake them together,
and boil.
_Spanish Sauce._
Put a cullis (that is always the stock or meat jelly,) in good quantity
into a stewpan, with a glass of white wine, the same quantity of fresh
made broth, a bunch of parsley, and shalots, one clove of garlic, half a
laurel leaf, parsley, scallions, onions, any other root you please for
the sake of flavour, such as celery or carrots. Boil it two hours over a
slow fire, take the fat off, and strain it through a sieve; and then add
salt, large pepper, and the least sprinkle of sugar.
This is very good with beef, mutton, and many sorts of game, venison and
hare in particular; for which substitute a glass of red wine instead of
white.
_Sauce for Steaks._
A glass of small beer, two anchovies, a little thyme, parsley, an onion,
some savory, nutmeg, and lemon-peel; cut all these together, and, when
the steaks are ready, pour the fat out of the pan, and put in the small
beer, with the other ingredients and a piece of butter rolled in flour:
let it simmer, and strain it over the steaks.
_Sultana Sauce._
Put a pint of cullis into a stewpan with a glass of white wine, two
slices of peeled lemons, two cloves, a clove of garlic, half a
laurel-leaf, parsley, scallions, onions, and turnip. Boil it an hour and
a half over a slow fire, reducing it to a creamy consistency; strain it
very carefully through a sieve, and then add a little salt, the yolk of
an egg boiled hard and chopped, and a little boiled parsley shred fine.
This sauce is very good with poultry.
_Tomata Ketchup._
Take a quart of tomata pulp and juice, three ounces of salt, one ounce
of garlic pounded, half an ounce of powdered ginger, and a quarter of an
ounce of cloves; add two ounces of anchovies or a wine-glassful of the
essence, as sold in the shops. Boil all in a tin saucepan half an hour;
strain it through a fine hair sieve. To the strained liquor add a
quarter of a pint of vinegar, half a pint of white wine, half a quarter
of an ounce of mace, which is to be pounded, and a tea-spoonful of
cayenne pepper. Let the whole simmer together over a gentle fire twenty
minutes; then strain it through fine lawn or muslin. When cold bottle it
up, and be careful to keep it close corked. It is fit for use
immediately.
The best way to obtain the pulp and juice free from the skin and seeds
is to rub it through a hair sieve.
_Tomata Sauce._ No. 1.
Roast the tomatas before the fire till they are very tender; save all
the liquor that runs from them while roasting; then with a spoon gently
scoop out the pulp from the skins; avoid touching them with your
fingers: add to the pulp a small quantity of shred ginger, and a few
young onions cut very small. Salt it well, and mix the whole together
with vinegar, or the best common wine. Put it into pint bottles, as it
keeps best with only a bladder tied over.
This is to mix with all other sauces in the small cruet for fish.
_Tomata Sauce._ No. 2.
Take twelve or fifteen tomatas, ripe and red; cut them in half, and
squeeze out all the water and seeds; add capsicums, and two or three
table-spoonfuls of beef gravy; set them on a slow fire or stove, for an
hour, till melted; rub them through a tamis into a clean stewpan, with a
little white pepper and salt; then simmer for a few minutes. The French
cooks add a little tarragon vinegar, or a shalot.
_Tomata Sauce._ No. 3.
When the fruit is ripe, bake it tender, skin, and rub the pulp through a
sieve. To every pound of pulp add a quart of chili vinegar, one ounce of
garlic, one of shalots, both sliced, half an ounce of salt, a little
cayenne pepper, and the juice of three lemons. Boil all together for
twenty minutes.
_Savoury Jelly for a Turkey._
Spread some slices of veal and ham in the bottom of a stewpan, with a
carrot and turnip, and two or three onions. Stew upon a slow fire till
the liquor is of as deep a brown as you wish. Add pepper, mace, a very
little isinglass, and salt to your taste. Boil ten minutes; strain
through a French strainer; skim off all the fat; put in the whites of
three eggs, and pass all through a strainer till it is quite clear.
_Sauce for Turkey or Chicken._
Boil a spoonful of the best mace very tender, and also the liver of the
turkey, but not too much, which would make it hard; pound the mace with
a few drops of the liquor to a very fine pulp; then pound the liver, and
put about half of it to the mace, with pepper, salt, and the yolk of an
egg, boiled hard, and then dissolved; to this add by degrees the liquor
that drains from the turkey, or some other good gravy. Put these liquors
to the pulp, and boil them some time; then take half a pint of oysters
and boil them but a little, and lastly, put in white wine, and butter
wrapped in a little flour. Let it boil but a little, lest the wine make
the oysters hard; and just at last scald four spoonfuls of good cream,
and add, with a little lemon-juice, or pickled mushrooms will do better.
_Sauce for boiled Turkey or Fowl._
Take an anchovy, boil it in a quarter of a pint of water; put to it a
blade of mace and some peppercorns; strain it off; then put to it two
spoonfuls of cream, with butter and flour.
_Venison Sauce._
Take vinegar, water, and claret, of each a glassful, an onion stuck with
cloves, salt, anchovies, pepper and cloves, of each a spoonful; boil all
these together, and strain through a sieve.
_Sweet Venison Sauce._
Take a small stick of cinnamon, and boil it in half a pint of claret;
then add as much finely grated bread-crumbs as will make a thick pap;
and, after it has boiled thoroughly, sweeten it with the powder of the
best sugar.
_Walnut Ketchup._ No. 1.
Take walnuts when they are fit to pickle, beat them in a mortar, press
out the juice through a piece of cloth, let it stand one night, then
pour the liquor from the sediment, and to every pint put one pound of
anchovies; let them boil together till the anchovies are dissolved; then
skim, and to every pint of liquor add an eighth of an ounce of mace, the
same of cloves and Jamaica pepper, half a pint of common vinegar, half a
pound of shalots, with a few heads of garlic, and a little cayenne. Boil
all together till the shalots are tender, and when cold bottle up for
use.
A spoonful of this ketchup put into good melted butter makes an
excellent fish-sauce; it is equally fine in gravy for ducks or
beef-steaks.
_Walnut Ketchup._ No. 2.
Take half a bushel of green walnuts, before the shell is formed, and
grind them in a crab-mill, or beat them in a marble mortar. Squeeze out
the juice, through a coarse cloth, wringing the cloth well to get out
all the juice, and to every gallon put a quart of wine, a quarter of a
pound of anchovies, the same quantity of bay salt, one ounce of
allspice, half an ounce of cloves, two ounces of long pepper, half an
ounce of mace, a little ginger, and horseradish, cut in slices. Boil all
together till reduced to half the quantity; pour it into a pan, when
cold, and bottle it. Cork it tight, and it will be fit for use in three
months.
If you have any pickle left in the jar after the walnuts are used, put
to every gallon two heads of garlic, a quart of red wine, and of cloves,
mace, long, black, and Jamaica pepper, one ounce each; boil them all
together till reduced to half the quantity; pour the liquor into a pan;
bottle it the next day for use, and cork it tight.
_Walnut Ketchup._ No. 3.
Pound one hundred walnuts very fine, put them in a glazed pan with a
quart of vinegar; stir them daily for ten days; squeeze them very dry
through a coarse cloth. Boil the liquor, and skim it as long as any
thing will rise; then add spice, ginger, anchovies instead of salt, and
boil it up for use.
_Walnut Ketchup._ No. 4.
Take one hundred walnuts, picked in dry weather, and bruise them well in
a mortar. Squeeze out the juice; add a large handful of salt; boil and
skim it well; then put into the juice an equal quantity of white wine
vinegar, or the vinegar in which pickled walnuts have been steeped, a
little red wine, anchovies unwashed, four or five cloves of garlic, as
many blades of mace, two dozen cloves, and a little whole pepper. Boil
it six or seven minutes, and when cold bottle it. If higher spiced the
better.
_Walnut Ketchup._ No. 5.
Pound your walnuts; strew some salt upon them, and let them stand a day
or two; strain them; to every pint of juice put half a pound of
anchovies, and boil them in it till they are dissolved. Then strain the
liquor, and to every pint add two drachms of mace, the same quantity of
cloves, some black pepper, one ounce of dried shalots, and a little
horseradish.
_White Sauce._
Put some good veal or fowl cullis into a stewpan, with a piece of crumb
of bread, about the size of a tea-cup, a bunch of parsley, thyme,
scallions, a clove of garlic, a handful of butter, mushrooms, and a
glass of white wine: let the whole boil till half the quantity is
consumed. Strain it through a coarse sieve, keeping the vegetables
apart; then add to it the yolks of three eggs beaten up in three
table-spoonfuls of cream, and thicken it over the fire, taking care to
keep it continually stirred lest the eggs should curdle. You may either
add your vegetables or not. This sauce may be used with all sorts of
meat or fish that are done white.
_Another._
Take some cream, a very little shalot, and a little salt; when warmed
upon the fire add a piece of butter rolled in flour; stir it gently one
way, and make it the consistency of cream. This sauce is excellent for
celery, chickens, veal, &c.
_White Wine sweet Sauce._
Break a stick of cinnamon, and set it over the fire in a saucepan, with
enough water to cover it; boil it up two or three times; add a quarter
of a pint of wine and about two spoonfuls of powdered sugar, and break
in two bay-leaves; boil all these together; strain off the liquor
through a sieve; put it in a sauceboat or terrine, and serve up.