|
Classic
Cook Books
< last page | next page >
page 94
in a larger one of boiling water; shake it constantly till completely melted,
and beginning to boil. If the pan containing the butter be set on coals, it will
oil the butter and spoil it. This quantity is sufficient for one sauce-boat. A
great variety of delicious sauces can be made, by adding different herbs to
melted butter, all of which are excellent to eat with fish, poultry, or boiled
butchers' meat. To begin with parsley--wash a large bunch very clean, pick the
leaves from the stems carefully, boil them ten minutes in salt and water, drain
them perfectly dry, mince them exceedingly fine, and stir them in the butter
when it begins to melt. When herbs are added to butter, you must put two
spoonsful of water instead of one.
Chervil, young fennel, burnet, tarragon, and cress, or pepper-grass, may all be
used, and must be prepared in the same manner as the parsley.
CAPER SAUCE,
Is made by mixing a sufficient quantity of capers, and adding them to the melted
butter, with a little of the liquor from the capers; where capers cannot be
obtained, pickled nasturtiums make a very good substitute, or even green pickle
minced and put with the butter.
OYSTER CATSUP.
GET fine fresh oysters, wash them in their own liquor, put them in a marble
mortar with salt, pounded mace, and cayenne pepper, in the proportions of one
ounce salt, two drachms mace, and one of cayenne to each pint of oysters; pound
them together, and add
< last page | next page >
Classic
Cook Books
|
