|
Classic
Cook Books
< last page | next page >
page 90
SAUCES.
FISH SAUCE, TO KEEP A YEAR.
CHOP twenty-four anchovies, bones and all, ten shallots, a handful of scraped
horse radish, four blades of mace, one quart of white wine, one pint of anchovy
liquor, one pint of claret, twelve cloves, and twelve pepper corns; boil them
together till reduced to a quart, then strain it off into a bottle for use. Two
spoonsful will be sufficient for a pound of butter.
SAUCE FOR WILD FOWL.
TAKE a gill of claret, with as much water, some grated bread, three heads of
shallots, a little whole pepper, mace, grated nutmeg, and salt; let them stew
over the fire, then beat it up with butter, and put it under the wild fowl,
which being a little roasted, will afford gravy to mix with this sauce.
SAUCE FOR BOILED RABBITS.
BOIL the livers, and shred them very small, chop two eggs not boiled very hard,
a large spoonful of grated white bread, some broth, sweet herbs, two spoonsful
of white wine, one of vinegar, a little salt, and some butter; stir all
together, and take care the butter does not oil.
GRAVY,
TAKE a rasher or two of bacon, and lay it at the bottom of a stew pan, putting
either veal, mutton, or
< last page | next page >
Classic
Cook Books
|
