|
Classic
Cook Books
< last page | next page >
page 117
The old Currant Sauce for Venison.
Boil an ounce of dried currants in half a pint of water, a few minutes; then add
a small tea-cupful of bread-crumbs, six cloves, a glass of port wine, and a bit
of butter. Stir it till the whole is smooth.
Lemon Sauce.
Cut thin slices of lemon into very small dice, and put them into melted butter;
give it one boil, and pour it over boiled fowls.
Carrier Sauce for Mutton.
Chop six shalots fine; and boil them up with a gill of gravy, a spoonful of
vinegar, some pepper and salt. Serve in a boat.
Ham Sauce.
When a ham is almost done with, pick all the meat clean from the bone, leaving
out any rusty part; beat the meat and the bone to a mash with a rolling-pin; put
it into a sauce-pan, with three spoonfuls of gravy; set it over a slow fire, and
stir it all the time, or it will stick to the bottom. When it has been on some
time, put to it a small bundle of sweet herbs, some pepper, and half a pint of
beef-gravy; cover it up, and let it stew over a gentle fire. When it has a good
flavour of the herbs, strain off the gravy. A little of this is an improvement
to all gravies.
A very fine Fish Sauce.
Put into a very nice tin sauce-pan a pint of fine port wine, a gill of mountain,
half a pint of fine walnut-ketchup, twelve anchovies, and the liquor that
belongs to them, a gill of walnut-pickle, the rind and juice of a large lemon,
four or five shalots, some Cayenne to taste, three ounces of scraped
horse-radish, three blades of mace, and two tea-spoonfuls of made mustard; boil
it all gently, till the rawness goes off; then put it into small bottles for
use. Cork them very close, and seal the top.
Another.--Chop twenty-four anchovies not washed, and ten shalots, and scrape
three spoonfuls of horse-radish;
< last page | next page >
Classic
Cook Books
|
