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Classic
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page 46
meat gravy; let them simmer, till nearly dry, then add half a pint of brown
gravy, left of cold meat, and let it cook twenty minutes. Strain and season with
cayenne pepper, salt and lemon juice. Tarragon vinegar may be used instead of
the lemon juice.
NO. 33.--CREAM SAUCE
Put a quarter of a pound of butter in a stew-pan, with a small tablespoonful of
wheat flour, a teaspoonful of chopped parsley, and the same of young onions, or
eschalots, chopped fine; add a saltspoonful of salt, and the same of pepper, and
a grated nutmeg. Mix these well together, then add a glass of cream, or rich
milk, set it over the fire, and stir it with a silver spoon until it is ready to
boil; if it is too thick, add more milk. This sauce should be stirred for
fifteen minutes. Extract of celery improves it. Serve with boiled rabbits, meat
or poultry.
NO. 34.--APPLE SAUCE
Peel, quarter, and core some rich, tart apples; add a very little water, cover
and set them over the fire; when tender, mash them smooth, and serve with
roasted pork, goose, or any other gross meat.
NO. 35.--CRANBERRY SAUCE
Wash and pick a quart of cranberries; put them into a stew-pan, with a teacupful
of water, and the same of brown sugar; cover the pan and let them stew gently
for one hour; then mash them smooth with a silver spoon; dip a quart bowl in
cold water, pour in the stewed cranberries, and leave till cold. Serve with
roast pork, ham, turkey or goose.
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