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Classic
Cook Books
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page 116
the onions in it, and give it another fry: then put four spoonfuls of gravy, and
some pepper and salt, and boil it gently ten minutes; skim off the fat; add a
tea-spoonful of made mustard, a spoonful of vinegar, and the juice of half a
lemon; boil it all, and pour it round the steaks. They should be of a fine
yellow brown, and garnished with fried parsley and lemon.
Benton Sauce, for hot or cold roast Beef.
Grate, or scrape very fine, some horse-radish, a little made mustard, some
pounded white sugar, and four large spoonfuls of vinegar. Serve in a saucer.
Sauce for Fish Pies, where Cream in not ordered.
Take equal quantities of white wine not sweet, vinegar, oyster-liquor, and
mushroom-ketchup; boil them up with an anchovy; strain; and pour it through a
funnel into the pie after it is baked.
Another.-Chop an anchovy small, and boil it up with three spoonfuls of gravy, a
quarter of a pint of cream, and a bit of butter and flour.
Tomata Sauce, for hot or cold Meats.
Put tomatas, when perfectly ripe, into an earthen jar; and set it in an oven,
when the bread is drawn, till they are quite soft; then separate the skins from
the pulp; and mix this with capsicum-vinegar, and a few cloves of garlick
pounded, which must both be proportioned to the quantity of fruit. Add powdered
ginger and salt to your taste. Some white-wine vinegar and Cayenne may be used
instead of capsicum-vinegar. Keep the mixture in small wide-mouthed bottles,
well corked, and in a dry cool place.
Apple Sauce, for Goose and roast Pork.
Pare, core, and slice, some apples; and put them in a stone jar, into a
sauce-pan of water, or on a hot hearth. It on a hearth, let a spoonful or two of
water be put in, to hinder them from burning. When they are done, bruise them to
a mash, and put to them a bit of butter the size of a nutmeg, and a little brown
sugar. Serve it in a sauce-tureen.
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Classic
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