The Lady's Own Cookery Book, and New Dinner-Table Directory Part 45

_Another._

Pound a handful of spinach and another of sorrel together in a mortar; squeeze and put them into a saucepan; warm, but do not let it boil.

_Ham Sauce._

When your ham is almost done, let the meat be picked clean from the bone, and mash it well; put it into a saucepan with three spoonfuls of gravy; set it over a slow fire, stirring it all the while, otherwise it will stick to the bottom. When it has been on for some time, add a small bundle of sweet-herbs, pepper, and half a pint of beef gravy; cover it up; stew it over a gentle fire, and when quite done strain off the gravy.

This is very good for veal.

_Sauce for Hare or Venison._

In a little port wine and water melt some currant jelly, or send in the jelly only; or simmer port wine and sugar for twenty or thirty minutes.

_Harvey's Sauce._

Three table-spoonfuls of walnut ketchup, two of essence of anchovies, one tea-spoonful of soy, and one of cayenne pepper. Mix these together; put them, with a clove of garlic, into a pint bottle, and fill it up with white wine vinegar.

_Sauce for Hashes or Fish, and good with any thing and every thing._

Take two or more spoonfuls of good cullis, according to the quant.i.ty you intend to make, a gla.s.s of white wine, a shalot, a small onion, a few mushrooms, truffles, morels, and a bunch of sweet-herbs, with a little grated lemon-peel, a slice of ham, and the yolk of an egg. Thicken it with a bit of b.u.t.ter rolled in flour, and let it stew till the ingredients are quite soft.

_Sauce for White Hashes or Chickens._

A pint of new milk, the yolk of two eggs, well beaten, two ounces of b.u.t.ter, well mixed with flour; mix it all together in a saucepan, and, when it boils, add two spoonfuls of mushroom ketchup; it must be stirred all the time, or it will not do. If used for cold veal or lamb, the meat must be cut as thin as possible, the sauce made first to boil, and then the meat put into it, till it is hot enough for table.

_Horseradish Sauce._

A tea-spoonful of mustard, one table-spoonful of vinegar, three of thick cream, and a little salt; grate as much horseradish into it as will make it as thick as onion sauce. A little shalot may be added.

_Italian Sauce._

Put into a stewpan two spoonfuls of sweet oil, a handful of mushrooms cut small, a bunch of parsley, scallions, and half a laurel-leaf, two cloves, and a clove of garlic; turn the whole a few times over the fire, and shake in a little flour. Moisten it with a gla.s.s of white wine and twice as much good cullis; let it boil half an hour; skim away the fat, allowing it to cool a little for that purpose; set it on again, and serve it; it will be found to eat well with any white meat.

_Ketchup._

Put a pint of the best white wine vinegar into a wide-mouthed quart bottle; add twelve cloves of shalots, peeled and bruised; take a quarter of a pint of the strongest red wine and boil it a little; wash and bone about a dozen anchovies, let them dissolve in the wine, and, when cold, put them into the vinegar bottle, stopping it close with a cork, and shaking it well. Into the same quant.i.ty of wine put a spoonful of pepper bruised, a few races of split ginger, half a spoonful of cloves bruised, and a few blades of large mace, and boil them till the strength of the spice is extracted. When the liquor is almost cold, cut in slices two large nutmegs, and when quite cold put into it some lemon-peel. Put that into the bottle, and sc.r.a.pe thin a large, sound horseradish root, and put that also into the bottle; stop it down close; shake it well together every day for a fortnight, and you may then use it.

_Lemon Sauce._

Pare a lemon, and cut it in slices; pick out the seeds and chop them small: then boil the lemon and bruise it. Mix these in a little gravy; and add it to some melted b.u.t.ter, with a little lemon-peel chopped fine.

_Liver Sauce for boiled Fowls._

Boil the liver just enough to spread; add a little essence of anchovy and grated lemon-peel, the yolk of a hard egg, and the juice of a lemon: mix it well together, and stir it into some b.u.t.ter.

_Lobster Sauce._ No. 1.

Pull the lobster to pieces with a fork; do not chop it; bruise the body and the sp.a.w.n with the back of a spoon; break the sh.e.l.l; boil it in a little water to give it a colour; strain it off. Melt some b.u.t.ter in it very smooth, with a little horseradish, and a little cayenne pepper; mix the body of the lobster well with the b.u.t.ter; then add the meat, and give it a boil, with a spoonful of ketchup and a spoonful of gravy.

_Lobster Sauce._ No. 2.

Put the red sp.a.w.n of a hen lobster in a mortar; add half an ounce of b.u.t.ter; pound it smooth, and run it through a hair sieve with the back of a spoon. Cut the meat of the lobster into small pieces, and add as much melted b.u.t.ter to the sp.a.w.n as will suffice; stir it till thoroughly mixed; then put to it the meat of the lobster, and warm it on the fire; but do not let it boil.

_Lobster Sauce._ No. 3.

Take the sp.a.w.n of one large lobster, and bruise it well in a mortar: take a sufficient quant.i.ty of strong veal gravy, the yolk of an egg, and a little cream, and thicken with flour and b.u.t.ter.

_The Marchioness's Sauce._

Put as much bread rasped very fine as you can take at two handfuls into a stewpan, with a bit of b.u.t.ter of the size of a walnut, a kitchen-spoonful of sweet oil, a shalot cut small, salt and large pepper, with a sufficient quant.i.ty of lemon-juice to lighten the whole.

Stir it over the fire till it thickens. This sauce may be served with all sorts of meat that require a sharp relishing sauce.

_Meat Jelly for Sauces._

Every sort of dish requires good sauce, and for every sauce it is absolutely necessary to have a good meat jelly. The following may be depended upon as being excellent: a shin of beef, about eight pounds, rather more than less; a knuckle of veal, about nine pounds; a neck of mutton, about nine pounds; two fowls; four calves' feet: carefully cut off all fat whatever, and stew over a stove as slowly as possible, till the juice is entirely extracted. This will produce about seven quarts of jelly. No pepper, salt, or herbs of any kind. These should be added in using the jelly, whether for soups, broths, or sauces; but the pure jelly is the thing to have as the foundation for every species of cookery.

_Another._

Three shanks, or two pounds, of mutton in two quarts of water; stew down to a pint and a half, with a carrot, and an onion.

_A Mixed Sauce._

Take parsley, scallions, mushrooms, and half a clove of garlic, the whole shred fine; turn it a few times over the fire with b.u.t.ter; shake in a little flour, and moisten it with good broth: when the sauce is consumed to half the original quant.i.ty, add two pickled gherkins cut small, and the yolks of three eggs beaten up with some more broth; a little salt and cayenne will complete the sauce.

_Mushroom Ketchup._ No. 1.

Take a bushel of the large flaps of mushrooms, gathered dry, and bruise them with your hands. Put some of them into an earthen pan; throw some salt over them; then put in more mushrooms, then more salt, till you have done. Add half an ounce of beaten mace and cloves, and the same quant.i.ty of allspice; and let them stand five or six days, stirring them every day. Tie a paper over and bake for four hours in a slow oven; strain out the liquor through a cloth, and let it stand to settle. Pour it off clear from the sediment: to every gallon of liquor put a quart of red wine; if not salt enough, add a little more salt, with a race of ginger cut small, and half an ounce of cloves and mace, and boil till reduced nearly one third. Strain it through a sieve into a pan; next day pour it from the settlings, and bottle it for use.

_Mushroom Ketchup._ No. 2.