The Lady's Own Cookery Book, and New Dinner-Table Directory Part 42

This is excellent for sauce. Into a pint of vinegar put two cloves of garlic, two spoonfuls of red pepper, two large spoonfuls of India soy, and four of walnut pickle, with as much cochineal as will colour it, two dozen large anchovies boned and dissolved in the juice of three lemons, and one spoonful of mustard. Use it as an addition to fish and other sauce, or in any other way, according to your palate.

_Cavechi._ No. 2.

Take three cloves, four scruples of coriander seed, bruised ginger, and saffron, of each ten grains, three cloves of garlic, and one pint of white wine vinegar. Infuse all together by the fireside for a fortnight.

Shake it every day; strain off the liquor, and bottle it for use. You may add to it a pinch of cayenne.

_Cavechi._ No. 3.

One pint of vinegar, half an ounce of cayenne, two table-spoonfuls of soy, two of walnut pickle, two of ketchup, four cloves of garlic, and three shalots cut small; mix them well together.

_Celery Sauce, white._

Make some strong boiled gravy, with veal, a good deal of spice, and sweet-herbs; put these into a stewpan with celery cut into pieces of about two or three inches in length, ready boiled, and thicken it with three quarters of a pound of b.u.t.ter rolled in flour, and half a pint of cream. Boil this up, and squeeze in some lemon-juice; pour some of it into the dish.

This is an excellent sauce for boiled turkey, fowl, or veal. When the stuffing is made for turkey, make some of it into b.a.l.l.s, and boil them.

_Celery Sauce, brown._

Put the celery, cut into pieces about an inch long, and the onions sliced, with a small lump of b.u.t.ter; stew them on a slow fire till quite tender; add two spoonfuls of flour, half a pint of veal or beef broth, salt, pepper, and a little milk or cream. Boil it a quarter of an hour.

_Sauce for boiled Chickens._

Take the yolks of four eggs, three anchovies, a little of the middle of bacon, and the inside of half a lemon; chop them all very fine; add a little thyme and sweet marjoram; thicken them all well together with b.u.t.ter, and pour it over the chickens.

_Another._

Shred some anchovies very fine, with the livers of the chickens and some hard eggs; take a little of the boiling water in which the chickens were boiled, to melt the b.u.t.ter. Add some lemon juice, with a little of the peel cut small.

_Sauce for cold Chicken or Game._

Chop a boned anchovy or two, some parsley, and a small onion; add pepper, oil, vinegar, mustard, and ketchup, and mix them all together.

_White Sauce for Chickens._

Half a pint of cream, with a little veal gravy, three tea-spoonfuls of the essence of anchovies, half a tea-spoonful of vinegar, one small onion, one dozen cloves: thicken it with flour and b.u.t.ter; rub it through a sieve, and add a table-spoonful of sherry.

_Consomme._

To make this foundation of all sauces, take knuckle of veal and some new ham. One pound of ham will be sufficient for six pounds of veal, with onions and roots of different sorts, and draw it down to a light colour: fill up with beef broth, if there is not enough. When the sc.u.m rises, skim it well, and let it simmer gently for three or four hours, keeping it well skimmed. Strain it off for use.

_Cream Sauce for White Dishes._

Put a bit of b.u.t.ter into a stewpan, with parsley, scallions, and shalots, the whole shred fine, and a clove of garlic entire; turn it a few times over the fire; shake in some flour, and moisten it with two or three spoonfuls of good cream. Boil it a quarter of an hour, strain off the sauce, and, when you are ready to use it, put in a little good b.u.t.ter, with some parsley parboiled and chopped very fine, salt, and whole pepper, thickening it over the fire.

_Cullis, to thicken Sauces._

Take carrot, turnip, onion; put them in the bottom of a stewpan; slice some veal and ham, and lay over your carrot, with thyme, parsley, and seasoning; put this over a fire gently; when it sticks to the bottom, pour in some good stock, put in the crumb of some French rolls, boil them up together, strain it through a sieve, and rub the bread through; this will thicken any brown sauce.

Fish cullis must be as above, only with fish instead of meat.

_Brown Cullis._

Take two pounds of veal and half a pound of ham, with two or three onions; put a little bit of b.u.t.ter in the bottom of your stewpan, and lay in it the veal and ham cut small, with the onions in slices, a little of the spices of different sorts, and a small piece of bay leaf.

Let it stew gently over the stove until it comes to a fine colour; then fill it up with broth, but, if you have no broth, with water; then make some smooth flour and water, and put it to it, until you find it thick enough: let it boil gently half an hour; skim the grease from it, and strain it.

_Another._

Put a piece of b.u.t.ter in a stewpan; set it over a fire with some flour to it; keep it stirring till it is of a good colour; then put some gravy to it; this cullis will thicken any sauce.

_Cullis a la Reine, or Queen's Stock._

Cut some veal into thin slices; beat them, and lay them in a stewpan, with some slices of ham; cut a couple of onions small, and put them in; cut to pieces half a dozen mushrooms and add them to the rest, with a bunch of parsley; and set them on a very gentle stove fire to stew. When they are quite done, and the liquor is rich and high tasted, take out all the meat, and put in some grated bread; boil up once, stirring them thoroughly.

_Turkey Cullis._

Roast a large turkey till it is brown; cut it in pieces; put it into a marble mortar, with some ham, parsley, chives, mushrooms, a handful of each, and a crust of bread; beat them up into a paste. Take it out, and put it into a deep stewpan, with a pint of veal broth; stir it all well together; cover it, and set it over the stove; turn it constantly, adding more veal broth. When thoroughly dissolved, pa.s.s it through a hair sieve, and keep it for use. It will give any sauce a fine flavour; but cullises are generally used for the sorts of meat of which they are made. Some of the above, for instance, would make an excellent sauce for a turkey, added to any other gravy; then put them over a slow fire to stew gently. Take the flesh of a fine fowl, already roasted, from the bones; beat it in a marble mortar; add this to the cullis in the stewpan. Stir it well together, but take great care that it does not boil; pound three dozen of sweet almonds blanched to a thin paste, in a marble mortar, with a little boiled milk; add it to the cullis, and, when the whole is dissolved, it is fit for use. This is good for all white sauces and white soups.

_Cullis of Veal, or any other Meat._

Put some small pieces of veal into a stewpan, with the like quant.i.ty of ham, about a pound to a quarter of a pint of water. Stew gently with onions and different herbs, till all the juice of the meat is extracted; then boil it quicker, till it begins to stick to the dish. Take the meat and vegetables out of the pan; add a little b.u.t.ter and flour to the gravy; boil it till it becomes of a good colour; then add, if you like, some good broth; put the meat in again to simmer for two hours; skim it well; strain through a sieve, and keep it for use.

_Dandy Sauce, for all sorts of Poultry and Game._

Put a gla.s.s of white wine into a stewpan, with half a lemon cut in slices, a little rasped bread, two spoonfuls of oil, a bunch of parsley and scallions, a handful of mushrooms, a clove of garlic, a little tarragon, one clove, three spoonfuls of rich cullis, and a thin slice of fine smoked ham. Let the whole boil together till it is of a fine rich consistency; pa.s.s it through the sieve; then give it another turn over the fire, and serve it up hot.

_Devonshire Sauce._

Cut any quant.i.ty of young walnuts into small pieces; sprinkle a little salt on them; next day, pound them in a mortar and squeeze the juice through a coa.r.s.e thin cloth, such as is used for cheese. To a pint of juice add a pound of anchovies, and boil them slowly till the anchovies are dissolved. Strain it; add half a pint of white wine vinegar, half an ounce of mace, half an ounce of cloves, and forty peppercorns; boil it a quarter of an hour, and, when cold, rack it off and bottle it. A quarter of a pint of vinegar put to the dregs that have been strained off, and well boiled up, makes an excellent seasoning for the cook's use in hashes, fish sauce, &c.

_Sauce for Ducks._