The Lady's Own Cookery Book, and New Dinner-Table Directory Part 43

Stew the giblets till the goodness is extracted, with a small piece of lean bacon, either dressed or not, a little sprig of lemon-thyme, some parsley, three or four sage leaves, a small onion quartered, a few peppercorns, and plenty of lemon-peel. Stew all these well together; strain and put in a large spoonful of port wine, a little cayenne pepper and b.u.t.ter, and flour it to thicken.

_Dutch Sauce._

Put into a saucepan some vinegar and water with a piece of b.u.t.ter; thicken it with the yolks of two eggs; squeeze into it the juice of a lemon, and strain it through a sieve.

_Dutch Sauce for Fish._

Slice a little horseradish, and put it into a quarter of a pint of water, with five or six anchovies, half a handful of white peppercorns, a small onion, half a bay-leaf, and a very little lemon peel, cut as thin as possible. Let it boil a quarter of an hour; then strain and thicken with flour and b.u.t.ter and the yolk of an egg. Add a little elder vinegar, and then squeeze it through a tamis. It must not boil after being strained, or it will curdle.

_Dutch Sauce for Meat or Fish._

Put two or three table-spoonfuls of water, as many of vinegar, and as many of broth, into a saucepan, with a piece of b.u.t.ter; thicken it with the yolks of two eggs. If for fish, add four anchovies; if not, leave them out. Squeeze into it the juice of a lemon, and strain it through a sieve.

_Dutch Sauce for Trout._

Put into a stewpan a tea-spoonful of floor, four of vinegar, a quarter of a pound of b.u.t.ter, the yolks of five eggs, and a little salt. Set it on the fire, and keep continually stirring. When thick enough, work it well that you may refine it; pa.s.s it through a sieve; season with a little cayenne pepper, and serve up.

_Egg Sauce._

Take two or three eggs, or more if you like, and boil them hard; chop the whites first and then the yolks with them, and put them into melted b.u.t.ter.

_The Exquisite._

Put a little cullis into a stewpan, with a piece of b.u.t.ter the size of a walnut rolled in twice as much flour, salt, and large pepper, the yolks of two eggs, three or four shalots cut small, and thicken it over the fire. This sauce, which should be very thick, is to be spread over meat or fish, which is afterwards covered with finely grated bread, and browned with a hot salamander.

_Fish Sauce._ No. 1.

One pound of anchovies, stripped from the salt, and rinsed in a little port wine, a quarter of an ounce of mace, twelve cloves, two races of ginger sliced, a small onion or shalot, a small sprig of thyme, and winter savory, put into a quart of port wine, and half a pint of vinegar. Stew them over a slow fire covered close; strain the liquor through a hair sieve, cover it till cold, and put it in dry bottles. By adding a pint of port wine and the wine strained that the anchovies were rinsed in you may make an inferior sort. When used, shake it up: take two spoonfuls to a quarter of pound of b.u.t.ter; if not thick enough add a little flour.

_Fish Sauce._ No. 2.

Take a pint of red wine, twelve anchovies, one onion, four cloves, a nutmeg sliced, as much beaten pepper as will lie upon a half-crown, a bit of horseradish sliced, a little thyme, and parsley, a blade of mace, a gill of vinegar, two bay-leaves. Simmer these all together until the anchovies are dissolved; then strain it off, and, when cold, bottle it up close. Shake the bottle up when you use it; take two table-spoonfuls to a quarter of a pound of b.u.t.ter, without flour and water, and let it boil.

_Fish Sauce._ No. 3.

Take chili pods, bruise them well in a marble mortar, strain off the juice. To a pint bottle of juice add a table-spoonful of brandy and a spoonful of salt. The refuse put into vinegar makes good chili vinegar.

This is an excellent relishing sauce.

_Fish Sauce._ No. 4.

Take some gravy, an onion sliced, some anchovies washed, thyme, parsley, sliced horseradish, and seasoning; boil these together. Strain off the liquor; put into it a bit of thickening and some b.u.t.ter. Draw this up together, and squeeze in a lemon. You may add shrimps or oysters. If for lobster sauce, you must cut your lobster in slices, and beat the sp.a.w.n in a mortar, with a bit of lobster, to colour your sauce.

_Fish Sauce._ No. 5.

A f.a.ggot of sweet-herbs, some onion, and anchovy, with a slice of lemon, boiled in small gravy or water; strain, and thicken it with b.u.t.ter and flour, adding a spoonful of soy, or more, if agreeable to your taste.

_Fish Sauce._ No. 6.

Take some of the liquor in which you boil the fish; add to it mace, anchovies, lemon-peel, horseradish, thyme, a little vinegar, and white wine; thicken it up with b.u.t.ter, as much as will serve for the fish. If it is for salmon, put in oysters, shrimps, and c.o.c.kles; take away the liquor, and boil the whole in vinegar.

_Fish Sauce._ No. 7.

Take a quarter of a pint of vinegar, the same of white wine, a quarter of an ounce of mace, the same of cloves, pepper, and six large anchovies, a stick of horseradish, an onion, a sprig of thyme, and a bit of lemon-peel; boil all together over the fire; strain it off, and melt your b.u.t.ter for the sauce.

_Fish Sauce._ No. 8.

Take half a pint of cream and half a pint of strong broth; thicken them with flour and b.u.t.ter, and when it boils put in it a little anchovy and lemon-juice, and put it over your fish.

_Fish Sauce._ No. 9.

To every pint of walnut liquor put one pound of anchovies; boil them till quite dissolved, and strain off the liquor. To a quart of the liquor put one pint of vinegar, a quarter of an ounce of a mixture of cloves, mace, allspice, and long pepper, and a dozen shalots. Boil again till they are very tender; strain off the liquor, and bottle it for use.

This is an excellent sauce.

_Fish Sauce._ No. 10.

Boil a bit of horseradish and anchovy in gravy with a little lemon-peel and mace; add some cream; thicken it with flour and b.u.t.ter. If you have no gravy, ketchup is a good subst.i.tute; but a little always put in is good.

_Fish Sauce._ No. 11.

Boil a piece or two of horseradish in gravy; put into it a bit of mace and lemon-peel; add a little anchovy, either before or after it has been boiled; thicken with cream, and add a spoonful of elderberry vinegar: let the acid be the last thing for fear of curdling it. If you have no gravy, ketchup and water is a good subst.i.tute.

_Fish Sauce._ No. 12.

Take a quarter of a pint of gravy, well boiled with a bit of onion, lemon-peel, and horseradish, four or five cloves, a blade of mace, and a spoonful of ketchup; boil it till it is reduced to four or five spoonfuls; then strain it off, and put to it four or five spoonfuls of cream; thicken it with b.u.t.ter, and put in a spoonful of elder vinegar or lemon-juice: anchovies are sometimes added.

_Fish Sauce._ No. 13.

Take two quarts of claret or port, a pint, or more, to your taste, of the best vinegar, which should be tart, one pound of anchovies unwashed, the pickle of them and all, half an ounce of mace, half a quarter of an ounce of cloves, six or eight races of ginger, a good piece of horseradish, a spoonful of cayenne pepper, half the peel of a lemon, a bunch of winter savory and thyme, and three or four onions, a piece of garlic, and one shalot. Stew all these over a slow fire for an hour; then strain the liquor through a coa.r.s.e sieve, and bottle it. You may stew the ingredients over again with more wine and vinegar for present use. When you use it, it must be put into the saucepan with the b.u.t.ter, instead of water, and melt it together. If you keep it close stopped, it will be good many years.