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Classic
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page 39
a quarter of an hour, pass the sorrel, with the back of a wooden spoon, through
a sieve, season it with pepper, salt, and a tea-spoon barely full of sugar, make
it hot, and serve it up under lamb, veal, or sweetbreads. It is quite a domestic
sauce, and very good.
ONION SAUCE.
Peel some onions and lay them in salt and water for at least an hour, then wash
them and put them in a kettle with plenty of water; boil them until they are
very tender, pass them through a sieve, add a little butter, pepper, and a small
quantity of made mustard.
OYSTER CATSUP.
Take fresh oysters, if you can get them, scald them in their own liquor, pound
them in a mortar. To a pint of oysters add a pint of wine, an ounce of cayenne;
let it boil up, skim it, and rub through a sieve; when cold, bottle it, and seal
it with wax.
INDIANA SAUCE.
One ounce of scraped horseradish, one ounce of mustard, one of salt, half an
ounce of celery seed, two minced onions, and a half ounce of cayenne, add a pint
of vinegar; let it stand in a jar a week, then pass it through a sieve, and
bottle it up securely.
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Classic
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