Chapter IX: Made Dishes (7)

Put two ounces of fresh butter into a small frying-pan; when it becomes a dark brown colour, add to it a table-spoonful and a half of good vinegar, and a little pepper and salt.

_Obs._ This is used as sauce for boiled fish, or poached eggs.

_Oiled Butter._--(No. 260*.)

Put two ounces of fresh butter into a saucepan; set it at a distance from the fire, so that it may melt gradually, till it comes to an oil; and pour it off quietly from the dregs.

_Obs._ This will supply the place of olive oil; and by some is preferred to it either for salads or frying.

_Parsley and Butter._--(No. 261.)

Wash some parsley very clean, and pick it carefully leaf by leaf; put a tea-spoonful of salt into half a pint of boiling water: boil the parsley about ten minutes; drain it on a sieve; mince it quite fine, and then bruise it to a pulp.

The delicacy and excellence of this elegant and innocent relish depends upon the parsley being minced very fine: put it into a sauce-boat, and mix with it, by degrees, about half a pint of good melted butter (No. 256); only do not put so much flour to it, as the parsley will add to its thickness: never pour parsley and butter over boiled things, but send it up in a boat.

_Obs._ In French cookery-books this is called "melted butter, English fashion;" and, with the addition of a slice of lemon cut into dice, a little allspice and vinegar, "Dutch sauce."

N.B. To preserve parsley through the winter: in May, June, or July, take fine fresh-gathered sprigs; pick, and wash them clean; set on a stew-pan half full of water; put a little salt in it; boil, and skim it clean, and then put in the parsley, and let it boil for a couple of minutes; take it out, and lay it on a sieve before the fire, that it may be dried as quick as possible; put it by in a tin box, and keep it in a dry place: when you want it, lay it in a basin, and cover it with warm water a few minutes before you use it.

_Gooseberry Sauce._--(No. 263.)

Top and tail them close with a pair of scissors, and scald half a pint of green gooseberries; drain them on a hair-sieve, and put them into half a pint of melted butter, No. 256.

Some add grated ginger and lemon-peel, and the French, minced fennel; others send up the gooseberries whole or mashed, without any butter, &c.

_Chervil, Basil, Tarragon, Burnet, Cress, and Butter._--(No. 264.)

This is the first time that chervil, which has so long been a favourite with the sagacious French cook, has been introduced into an English book. Its flavour is a strong concentration of the combined taste of parsley and fennel, but more aromatic and agreeable than either; and is an excellent sauce with boiled poultry or fish. Prepare it, &c. as we have directed for parsley and butter, No. 261.

_Fennel and Butter for Mackerel, &c._--(No. 265.)

Is prepared in the same manner as we have just described in No. 261.

_Obs._ For mackerel sauce, or boiled soles, &c., some people take equal parts of fennel and parsley; others add a sprig of mint, or a couple of young onions minced very fine.

_Mackerel-roe Sauce._--(No. 266.)

Boil the roes of mackerel (soft roes are best); bruise them with a spoon with the yelk of an egg, beat up with a very little pepper and salt, and some fennel and parsley boiled and chopped very fine, mixed with almost half a pint of thin melted butter. See No. 256.

Mushroom catchup, walnut pickle, or soy may be added.

_Egg Sauce._--(No. 267.)

This agreeable accompaniment to roasted poultry, or salted fish, is made by putting three eggs into boiling water, and boiling them for about twelve minutes, when they will be hard; put them into cold water till you want them. This will make the yelks firmer, and prevent their surface turning black, and you can cut them much neater: use only two of the whites; cut the whites into small dice, the yelks into bits about a quarter of an inch square; put them into a sauce-boat; pour to them half a pint of melted butter, and stir them together.

_Obs._ The melted butter for egg sauce need not be made quite so thick as No. 256. If you are for superlative egg sauce, pound the yelks of a couple of eggs, and rub them with the melted butter to thicken it.

N.B. Some cooks garnish salt fish with hard-boiled eggs cut in half.

_Plum-pudding Sauce._--(No. 269.)

A glass of sherry, half a glass of brandy (or "cherry-bounce"), or Curaçoa (No. 474), or essence of punch (Nos. 471 and 479), and two tea-spoonfuls of pounded lump sugar (a very little grated lemon-peel is sometimes added), in a quarter of a pint of thick melted butter: grate nutmeg on the top.

See Pudding Catchup, No. 446.

_Anchovy Sauce._--(No. 270.)

Pound three anchovies in a mortar with a little bit of butter; rub it through a double hair-sieve with the back of a wooden spoon, and stir it into almost half a pint of melted butter (No. 256); or stir in a table-spoonful of essence of anchovy, No. 433. To the above, many cooks add lemon-juice and Cayenne.

_Obs._ Foreigners make this sauce with good brown sauce (No. 329), or white sauce (No. 364); instead of melted butter, add to it catchup, soy, and some of their flavoured vinegars, (as elder or tarragon), pepper and fine spice, sweet herbs, capers, eschalots, &c. They serve it with most roasted meats.

N.B. Keep your anchovies well covered; first tie down your jar with bladder moistened with vinegar, and then wiped dry; tie leather over that: when you open a jar, moisten the bladder, and it will come off easily; as soon as you have taken out the fish, replace the coverings; the air soon rusts and spoils anchovies. See No. 433, &c.

_Garlic Sauce._--(No. 272.)

Pound two cloves of garlic with a piece of fresh butter, about as big as a nutmeg; rub it through a double hair-sieve, and stir it into half a pint of melted butter, or beef gravy or make it with garlic vinegar, Nos. 400, 401, and 402.

_Lemon Sauce._--(No. 273.)

Pare a lemon, and cut it into slices twice as thick as a half-crown piece; divide these into dice, and put them into a quarter of a pint of melted butter, No. 256.

_Obs._--Some cooks mince a bit of the lemon-peel (pared very thin) very fine, and add it to the above.

_Caper Sauce._--(No. 274. See also No. 295.)

To make a quarter of a pint, take a table-spoonful of capers, and two tea-spoonfuls of vinegar.

The present fashion of cutting capers is to mince one-third of them very fine, and divide the others in half; put them into a quarter of a pint of melted butter, or good thickened gravy (No. 329); stir them the same way as you did the melted butter, or it will oil.

_Obs._--Some boil, and mince fine a few leaves of parsley, or chervil, or tarragon, and add these to the sauce; others the juice of half a Seville orange, or lemon.

_Mem._--Keep the caper bottle very closely corked, and do not use any of the caper liquor: if the capers are not well covered with it, they will immediately spoil; and it is an excellent ingredient in hashes, &c. The Dutch use it as a fish sauce, mixing it with melted butter.

_Mock Caper Sauce._--(No. 275, or No. 295.)

Cut some pickled green pease, French beans, gherkins, or nasturtiums, into bits the size of capers; put them into half a pint of melted butter, with two tea-spoonfuls of lemon-juice, or nice vinegar.

_Oyster Sauce._--(No. 278.)

Choose plump and juicy natives for this purpose: don't take them out of their shell till you put them into the stew-pan, see _Obs._ to No. 181.

To make good oyster sauce for half a dozen hearty fish-eaters, you cannot have less than three or four dozen oysters. Save their liquor; strain it, and put it and them into a stew-pan: as soon as they boil, and the fish plump, take them off the fire, and pour the contents of the stew-pan into a sieve over a clean basin; wash the stew-pan out with hot water, and put into it the strained liquor, with about an equal quantity of milk, and about two ounces and a half of butter, with which you have well rubbed a large table-spoonful of flour; give it a boil up, and pour it through a sieve into a basin (that the sauce may be quite smooth), and then back again into the saucepan; now shave the oysters, and (if you have the honour of making sauce for "a committee of taste," take away the gristly part also) put in only the soft part of them: if they are very large, cut them in half, and set them by the fire to keep hot: "if they boil after, they will become hard."

If you have not liquor enough, add a little melted butter, or cream (see No. 388), or milk beat up with the yelk of an egg (this must not be put in till the sauce is done). Some barbarous cooks add pepper, or mace, the juice or peel of a lemon, horseradish, essence of anchovy, Cayenne, &c.: plain sauces are only to taste of the ingredient from which they derive their name.

_Obs._--It will very much heighten the flavour of this sauce to pound the soft part of half a dozen (unboiled) oysters; rub it through a hair-sieve, and then stir it into the sauce: this essence of oyster (and for some palates a few grains of Cayenne) is the only addition we recommend. See No. 441.

_Preserved Oysters._[234-*]--(No. 280.)

Open the oysters carefully, so as not to cut them except in dividing the gristle which attaches the shells; put them into a mortar, and when you have got as many as you can conveniently pound at once, add about two drachms of salt to a dozen oysters; pound them, and rub them through the back of a hair-sieve, and put them into a mortar again, with as much flour (which has been previously thoroughly dried) as will make them into a paste; roll it out several times, and, lastly, flour it, and roll it out the thickness of a half-crown, and divide it into pieces about an inch square; lay them in a Dutch oven, where they will dry so gently as not to get burnt: turn them every half hour, and when they begin to dry, crumble them; they will take about four hours to dry; then pound them fine, sift them, and put them into bottles, and seal them over.

N.B. Three dozen of natives required 7-1/2 ounces of dried flour to make them into a paste, which then weighed 11 ounces; when dried and powdered, 6-1/4 ounces.

To make half a pint of sauce, put one ounce of butter into a stew-pan with three drachms of oyster powder, and six table-spoonfuls of milk; set it on a slow fire; stir it till it boils, and season it with salt.

This powder, if made with plump, juicy natives, will abound with the flavour of the fish; and if closely corked, and kept in a dry place, will remain good for some time.

_Obs._--This extract is a welcome succedaneum while oysters are out of season, and in such inland parts as seldom have any, is a valuable addition to the list of fish sauces: it is equally good with boiled fowl, or rump steak, and sprinkled on bread and butter makes a very good sandwich, and is especially worthy the notice of country housekeepers, and as a store sauce for the army and navy. See Anchovy Powder, No. 435.

_Shrimp Sauce._--(No. 283.)

Shell a pint of shrimps; pick them clean, wash them, and put them into half a pint of good melted butter. A pint of unshelled shrimps is about enough for four persons.

_Obs._--Some stew the heads and shells of the shrimps, (with or without a blade of bruised mace,) for a quarter of an hour, and strain off the liquor to melt the butter with, and add a little lemon-juice, Cayenne, and essence of anchovy, or soy, cavice, &c.; but the flavour of the shrimp is so delicate, that it will be overcome by any such additions.

MEM.--If your shrimps are not quite fresh, they will eat tough and thready, as other stale fish do. See _Obs._ to No. 140.

_Lobster Sauce._--(No. 284.)

Choose a fine spawny hen lobster;[236-*] be sure it is fresh, so get a live one if you can, (one of my culinary predecessors says, "let it be heavy and lively,") and boil it as No. 176; pick out the spawn and the red coral into a mortar, add to it half an ounce of butter, pound it quite smooth, and rub it through a hair-sieve with the back of a wooden spoon; cut the meat of the lobster into small squares, or pull it to pieces with a fork; put the pounded spawn into as much melted butter (No. 256) as you think will do, and stir it together till it is thoroughly mixed; now put to it the meat of the lobster, and warm it on the fire; take care it does not boil, which will spoil its complexion, and its brilliant red colour will immediately fade.

The above is a very easy and excellent manner of making this sauce.

Some use strong beef or veal gravy instead of melted butter, adding anchovy, Cayenne, catchup, cavice, lemon-juice, or pickle, or wine, &c.

_Obs._--Save a little of the inside red coral spawn, and rub it through a sieve (without butter): it is a very ornamental garnish to sprinkle over fish; and if the skin is broken, (which will sometimes happen to the most careful cook, when there is a large dinner to dress, and many other things to attend to,) you will find it a convenient and elegant veil, to conceal your misfortune from the prying eyes of piscivorous _gourmands_.

N.B. Various methods have been tried to preserve lobsters, see No. 178, and lobster spawn, for a store sauce. The live spawn may be kept some time in strong salt and water, or in an ice-house.

The following process might, perhaps, preserve it longer. Put it into a saucepan of boiling water, with a large spoonful of salt in it, and let it boil quick for five minutes; then drain it on a hair-sieve; spread it out thin on a plate, and set it in a Dutch oven till it is thoroughly dried; grind it in a clean mill, and pack it closely in well-stopped bottles. See also Potted Lobsters, No. 178.

_Sauce for Lobster, &c._--(No. 285. See also No. 372.)

Bruise the yelks of two hard-boiled eggs with the back of a wooden spoon, or rather pound them in a mortar, with a tea-spoonful of water, and the soft inside and the spawn of the lobster; rub them quite smooth, with a tea-spoonful of made mustard, two table-spoonfuls of salad oil, and five of vinegar; season it with a very little Cayenne pepper, and some salt.

_Obs._--To this, elder or tarragon vinegar (No. 396), or anchovy essence (No. 433), is occasionally added.

_Liver and Parsley Sauce_,--(No. 287.) _or Liver and Lemon Sauce._

Wash the liver (it must be perfectly fresh) of a fowl or rabbit, and boil it five minutes in five table-spoonfuls of water; chop it fine, or pound or bruise it in a small quantity of the liquor it was boiled in, and rub it through a sieve: wash about one-third the bulk of parsley leaves, put them on to boil in a little boiling water, with a tea-spoonful of salt in it; lay it on a hair-sieve to drain, and mince it very fine; mix it with the liver, and put it into a quarter pint of melted butter, and warm it up; do not let it boil. _Or_,

_To make Lemon and Liver Sauce._

Pare off the rind of a lemon, or of a Seville orange, as thin as possible, so as not to cut off any of the white with it; now cut off all the white, and cut the lemon into slices, about as thick as a couple of half-crowns; pick out the pips, and divide the slices into small squares: add these, and a little of the peel minced very fine to the liver, prepared as directed above, and put them into the melted butter, and warm them together; but do not let them boil.

N.B. The poulterers can always let you have fresh livers, if that of the fowl or rabbit is not good, or not large enough to make as much sauce as you wish.

_Obs._--Some cooks, instead of pounding, mince the liver very fine (with half as much bacon), and leave out the parsley; others add the juice of half a lemon, and some of the peel grated, or a tea-spoonful of tarragon or Chili vinegar, a table-spoonful of white wine, or a little beaten mace, or nutmeg, or allspice: if you wish it a little more lively on the palate, pound an eschalot, or a few leaves of tarragon or basil, with anchovy, or catchup, or Cayenne.

_Liver Sauce for Fish._--(No. 288.)

Boil the liver of the fish, and pound it in a mortar with a little flour; stir it into some broth, or some of the liquor the fish was boiled in, or melted butter, parsley, and a few grains of Cayenne, a little essence of anchovy (No. 433), or soy, or catchup (No. 439); give it a boil up, and rub it through a sieve: you may add a little lemon-juice, or lemon cut in dice.

_Celery Sauce, white._--(No. 289.)

Pick and wash two heads of nice white celery; cut it into pieces about an inch long; stew it in a pint of water, and a tea-spoonful of salt, till the celery is tender;[238-*] roll an ounce of butter with a table-spoonful of flour; add this to half a pint of cream, and give it a boil up.

N.B. See No. 409.

_Celery Sauce Purée, for boiled Turkey, Veal, Fowls, &c._ (No. 290.)

Cut small half a dozen heads of nice white celery that is quite clean, and two onions sliced; put in a two-quart stew-pan, with a small lump of butter; sweat them over a slow fire till quite tender, then put in two spoonfuls of flour, half a pint of water (or beef or veal broth), salt and pepper, and a little cream or milk; boil it a quarter of an hour, and pass through a fine hair-sieve with the back of a spoon.

If you wish for celery sauce when celery is not in season, a quarter of a drachm of celery-seed, or a little essence of celery (No. 409), will impregnate half a pint of sauce with a sufficient portion of the flavour of the vegetable.

See _Obs._ to No. 214.

_Green or Sorrel Sauce._--(No. 291.)

Wash and clean a large ponnet of sorrel; put it into a stew-pan that will just hold it, with a bit of butter the size of an egg; cover it close, set it over a slow fire for a quarter of an hour, pass the sorrel with the back of a wooden spoon through a hair-sieve, season with pepper, salt, and a small pinch of powdered sugar, make it hot, and serve up under lamb, veal, sweetbreads, &c. &c. Cayenne, nutmeg, and lemon-juice are sometimes added.

_Tomata, or Love-apple Sauce._--(No. 292. See also No. 443.)

Have twelve or fifteen tomatas, ripe and red; take off the stalk; cut them in half; squeeze them just enough to get all the water and seeds out; put them in a stew-pan with a capsicum, and two or three table-spoonfuls of beef gravy; set them on a slow stove for an hour, or till properly melted; then rub them through a tamis into a clean stew-pan, with a little white pepper and salt, and let them simmer together a few minutes.

[_Love-apple Sauce according to Ude._

Melt in a stew-pan a dozen or two of love-apples (which, before putting in the stew-pan, cut in two, and squeeze the juice and the seeds out); then put two eschalots, one onion, with a few bits of ham, a clove, a little thyme, a bay-leaf, a few leaves of mace, and when melted, rub them through a tamis. Mix a few spoonfuls of good Espagnole or Spanish sauce, and a little salt and pepper, with this purée. Boil it for twenty minutes, and serve up. A.]

_Mock Tomata Sauce._--(No. 293.)

The only difference between this and genuine love-apple sauce, is the substituting the pulp of apple for that of tomata, colouring it with turmeric, and communicating an acid flavour to it by vinegar.

_Eschalot Sauce._--(No. 294.)

Take four eschalots, and make it in the same manner as garlic sauce (No. 272). _Or_,

You may make this sauce more extemporaneously by putting two table-spoonfuls of eschalot wine (No. 403), and a sprinkling of pepper and salt, into (almost) half a pint of thick melted butter.

_Obs._--This is an excellent sauce for chops or steaks; many are very fond of it with roasted or boiled meat, poultry, &c.

_Eschalot Sauce for boiled Mutton._--(No. 295.)

This is a very frequent and satisfactory substitute for "caper sauce."

Mince four eschalots very fine, and put them into a small saucepan, with almost half a pint of the liquor the mutton was boiled in: let them boil up for five minutes; then put in a table-spoonful of vinegar, a quarter tea-spoonful of pepper, a little salt, and a bit of butter (as big as a walnut) rolled in flour; shake together till it boils. See (No. 402) Eschalot Wine.

_Obs._--We like a little lemon-peel with eschalot; the _haut goût_ of the latter is much ameliorated by the delicate _aroma_ of the former.

Some cooks add a little finely-chopped parsley.

_Young Onion Sauce._--(No. 296.)

Peel a pint of button onions, and put them in water till you want to put them on to boil; put them into a stew-pan, with a quart of cold water; let them boil till tender; they will take (according to their size and age) from half an hour to an hour. You may put them into half a pint of No. 307. See also No. 137.

_Onion Sauce._--(No. 297.)

Those who like the full flavour of onions only cut off the strings and tops (without peeling off any of the skins), put them into salt and water, and let them lie an hour; then wash them, put them into a kettle with plenty of water, and boil them till they are tender: now skin them, pass them through a colander, and mix a little melted butter with them.

N.B. Some mix the pulp of apples, or turnips, with the onions, others add mustard to them.

_White Onion Sauce._--(No. 298.)

The following is a more mild and delicate[240-*] preparation: Take half a dozen of the largest and whitest onions (the Spanish are the mildest, but these can only be had from August to December); peel them and cut them in half, and lay them in a pan of spring-water for a quarter of an hour, and then boil for a quarter of an hour; and then, if you wish them to taste very mild, pour off that water, and cover them with fresh boiling water, and let them boil till they are tender, which will sometimes take three-quarters of an hour longer; drain them well on a hair-sieve; lay them on the chopping-board, and chop and bruise them; put them into a clean saucepan, with some butter and flour, half a tea-spoonful of salt, and some cream, or good milk; stir it till it boils; then rub the whole through a tamis, or sieve, adding cream or milk, to make it the consistence you wish.

_Obs._--This is the usual sauce for boiled rabbits, mutton, or tripe. There must be plenty of it; the usual expression signifies as much, for we say, smother them with it.

_Brown Onion Sauces, or Onion Gravy._--(No. 299.)

Peel and slice the onions (some put in an equal quantity of cucumber or celery) into a quart stew-pan, with an ounce of butter; set it on a slow fire, and turn the onion about till it is very lightly browned; now gradually stir in half an ounce of flour; add a little broth, and a little pepper and salt; boil up for a few minutes; add a table-spoonful of claret, or port wine, and same of mushroom catchup, (you may sharpen it with a little lemon-juice or vinegar,) and rub it through a tamis or fine sieve.

Curry powder (No. 348) will convert this into excellent curry sauce.

N.B. If this sauce is for steaks, shred an ounce of onions, fry them a nice brown, and put them to the sauce you have rubbed through a tamis; or some very small, round, young silver button onions (see No. 296), peeled and boiled tender, and put in whole when your sauce is done, will be an acceptable addition.

_Obs._--If you have no broth, put in half a pint of water, and see No. 252; just before you give it the last boil up, add to it another table-spoonful of mushroom catchup, or the same quantity of port wine or good ale.

The flavour of this sauce may be varied by adding tarragon or burnet vinegar (Nos. 396 and 399).

_Sage and Onion, or Goose-stuffing Sauce._--(No. 300.)

Chop very fine an ounce of onion and half an ounce of green sage leaves; put them into a stew-pan with four spoonfuls of water; simmer gently for ten minutes; then put in a tea-spoonful of pepper and salt, and one ounce of fine bread-crumbs; mix well together; then pour to it a quarter of a pint of (broth, or gravy, or) melted butter, stir well together, and simmer it a few minutes longer.

_Obs._ This is a very relishing sauce for roast pork, poultry, geese, or ducks; or green pease on maigre days.

See also Bonne Bouche for the above, No. 341.

_Green Mint Sauce._--(No. 303.)

Wash half a handful of nice, young, fresh-gathered green mint (to this some add one-third the quantity of parsley); pick the leaves from the stalks, mince them very fine, and put them into a sauce-boat, with a tea-spoonful of moist sugar, and four table-spoonfuls of vinegar.

_Obs._--This is the usual accompaniment to hot lamb; and an equally agreeable relish with cold lamb.

If green mint cannot be procured, this sauce may be made with mint vinegar (No. 398).

_Apple Sauce._--(No. 304.)

Pare and core three good-sized baking apples; put them into a well-tinned pint saucepan, with two table-spoonfuls of cold water; cover the saucepan close, and set it on a trivet over a slow fire a couple of hours before dinner (some apples will take a long time stewing, others will be ready in a quarter of an hour): when the apples are done enough, pour off the water, let them stand a few minutes to get dry; then beat them up with a fork, with a bit of butter about as big as a nutmeg, and a tea-spoonful of powdered sugar.

N.B. Some add lemon-peel, grated, or minced fine, or boil a bit with the apples. Some are fond of apple sauce with cold pork: ask those you serve if they desire it.

_Mushroom Sauce._--(No. 305.)

Pick and peel half a pint of mushrooms (the smaller the better); wash them very clean, and put them into a saucepan, with half a pint of veal gravy or milk, a little pepper and salt, and an ounce of butter rubbed with a table-spoonful of flour; stir them together, and set them over a gentle fire, to stew slowly till tender; skim and strain it.

_Obs._--It will be a great improvement to this, and the two following sauces, to add to them the juice of half a dozen mushrooms, prepared the day before, by sprinkling them with salt, the same as when you make catchup; or add a large spoonful of good double mushroom catchup (No. 439).

See Quintessence of Mushrooms, No. 440.

N.B. Much as we love the flavour of mushrooms, we must enter our protest against their being eaten in substance, when the morbid effects they produce too often prove them worthy of the appellations Seneca gave them, "voluptuous poison," "lethal luxury," &c.; and we caution those who cannot refrain from indulging their palate with the seducing relish of this deceitful fungus, to masticate it diligently.

We do not believe that mushrooms are nutritive; every one knows they are often dangerously indigestible; therefore the rational epicure will be content with extracting the flavour from them, which is obtained in the utmost perfection by the process directed in No. 439.

_Mushroom Sauce, brown._--(No. 306.)

Put the mushrooms into half a pint of beef gravy (No. 186, or No. 329); thicken with flour and butter, and proceed as above.

_Mushroom Sauce, extempore._--(No. 307.)

Proceed as directed in No. 256 to melt butter, only, instead of two table-spoonfuls of milk, put in two of mushroom catchup (No. 439 or No. 440); or add it to thickened broth, gravy, or mock turtle soup, &c. or put in No. 296.

_Obs._ This is a welcome relish with fish, poultry, or chops and steaks, &c. A couple of quarts of good catchup (No. 439,) will make more good sauce than ten times its cost of meat, &c.

Walnut catchup will give you another variety; and Ball's cavice, which is excellent.

_Poor Man's Sauce._--(No. 310.)

Pick a handful of parsley leaves from the stalks, mince them very fine, strew over a little salt; shred fine half a dozen young green onions, add these to the parsley, and put them into a sauce-boat, with three table-spoonfuls of oil, and five of vinegar; add some ground black pepper and salt; stir together and send it up.

Pickled French beans or gherkins, cut fine, may be added, or a little grated horseradish.

_Obs._--This sauce is in much esteem in France, where people of taste, weary of rich dishes, to obtain the charm of variety, occasionally order the fare of the peasant.

_The Spaniard's Garlic Gravy._--(No. 311. See also No. 272.)

Slice a pound and a half of veal or beef, pepper and salt it, lay it in a stew-pan with a couple of carrots split, and four cloves of garlic sliced, a quarter pound of sliced ham, and a large spoonful of water; set the stew-pan over a gentle fire, and watch when the meat begins to stick to the pan; when it does, turn it, and let it be very well browned (but take care it is not at all burned); then dredge it with flour, and pour in a quart of broth, a bunch of sweet herbs, a couple of cloves bruised, and slice in a lemon; set it on again, and let it simmer gently for an hour and a half longer; then take off the fat, and strain the gravy from the ingredients, by pouring it through a napkin, straining, and pressing it very hard.

_Obs._--This, it is said, was the secret of the old Spaniard, who kept the house called by that name on Hampstead Heath.

Those who love garlic, will find it an extremely rich relish.

_Mr. Michael Kelly's[244-*] Sauce for boiled Tripe, Calf-head, or Cow-heel._--(No. 311*.)

Garlic vinegar, a table-spoonful; of mustard, brown sugar, and black pepper, a tea-spoonful each; stirred into half a pint of oiled melted butter.

_Mr. Kelly's Sauce piquante._

Pound a table-spoonful of capers, and one of minced parsley, as fine as possible; then add the yelks of three hard eggs, rub them well together with a table-spoonful of mustard; bone six anchovies, and pound them, rub them through a hair-sieve, and mix with two table-spoonfuls of oil, one of vinegar, one of eschalot ditto, and a few grains of Cayenne pepper; rub all these well together in a mortar, till thoroughly incorporated; then stir them into half a pint of good gravy, or melted butter, and put the whole through a sieve.

_Fried Parsley._--(No. 317.)

Let it be nicely picked and washed, then put into a cloth, and swung backwards and forwards till it is perfectly dry; put it into a pan of hot fat, fry it quick, and have a slice ready to take it out the moment it is crisp (in another moment it will be spoiled); put it on a sieve, or coarse cloth, before the fire to drain.

_Crisp Parsley._--(No. 318.)

Pick and wash young parsley, shake it in a dry cloth to drain the water from it; spread it on a sheet of clean paper in a Dutch oven before the fire, and turn it frequently until it is quite crisp. This is a much more easy way of preparing it than frying it, which is not seldom ill done.

_Obs._ A very pretty garnish for lamb chops, fish, &c.

_Fried Bread Sippets._--(No. 319.)

Cut a slice of bread about a quarter of an inch thick; divide it with a sharp knife into pieces two inches square; shape these into triangles or crosses; put some very clean fat into an iron frying-pan: when it is hot, put in the sippets, and fry them a delicate light brown; take them up with a fish slice, and drain them well from fat, turning them occasionally; this will take a quarter of an hour. Keep the pan at such a distance from the fire that the fat may be hot enough to brown without burning the bread; this is a requisite precaution in frying delicate thin things.

_Obs._ These are a pretty garnish, and very welcome accompaniment and improvement to the finest made dishes: they may also be sent up with pease and other soups; but when intended for soups, the bread must be cut into bits, about half an inch square.

N.B. If these are not done very delicately clean and dry, they are uneatable.

_Fried Bread-crumbs._--(No. 320.)

Rub bread (which has been baked two days) through a wire sieve, or colander; or you may rub them in a cloth till they are as fine as if they had been grated and sifted; put them into a stew-pan, with a couple of ounces of butter; place it over a moderate fire, and stir them about with a wooden spoon till they are the colour of a guinea; spread them on a sieve, and let them stand ten minutes to drain, turning them frequently.

_Obs._ Fried crumbs are sent up with roasted sweetbreads, or larks, pheasants, partridges, woodcocks, and grouse, or moor game; especially if they have been kept long enough,

_Bread Sauce._--(No. 321.)

Put a small tea-cupful of bread-crumbs into a stew-pan, pour on it as much milk as it will soak up, and a little more; or, instead of the milk, take the giblets, head, neck, and legs, &c. of the poultry, &c. and stew them, and moisten the bread with this liquor; put it on the fire with a middling-sized onion, and a dozen berries of pepper or allspice, or a little mace; let it boil, then stir it well, and let it simmer till it is quite stiff, and then put to it about two table-spoonfuls of cream or melted butter, or a little good broth; take out the onion and pepper, and it is ready.

_Obs._ This is an excellent accompaniment to game and poultry, &c., and a good vehicle for receiving various flavours from the Magazine of Taste (No. 462).

_Rice Sauce._--(No. 321*.)

Steep a quarter of a pound of rice in a pint of milk, with onion, pepper, &c. as in the last receipt; when the rice is quite tender (take out the spice), rub it through a sieve into a clean stew-pan: if too thick, put a little milk or cream to it.

_Obs._ This is a very delicate white sauce; and at elegant tables is frequently served instead of bread sauce.

_Browning_,--(No. 322.)

Is a convenient article to colour those soups or sauces of which it is supposed their deep brown complexion denotes the strength and savouriness of the composition.

Burned sugar is also a favourite ingredient with the brewers, who use it under the name of "essentia bina" to colour their beer: it is also employed by the brandy-makers, in considerable quantity, to colour brandy; to which, besides enriching its complexion, it gives that sweetish taste, and fulness in the mouth, which custom has taught brandy drinkers to admire, and prefer to the finest Cognac in its genuine state.

When employed for culinary purposes, this is sometimes made with strong gravy, or walnut catchup. Those who like a _goût_ of acid may add a little walnut pickle.

It will hardly be told from what is commonly called "genuine Japanese soy"[246-*] (for which it is a very good substitute). Burned treacle or sugar, the peels of walnut, Cayenne pepper, or capsicums, or Chilies, vinegar, garlic, and pickled herrings (especially the Dutch), Sardinias, or sprats, appear to be the bases of almost all the sauces which now (to use the maker's phrase) stand unrivalled.

Although indefatigable research and experiment have put us in possession of these compositions, it would not be quite fair to enrich the cook at the expense of the oilman, &c.; we hope we have said enough on these subjects to satisfy "the rational epicure."

Put half a pound of pounded lump-sugar, and a table-spoonful of water, into a clean iron saucepan, set it over a slow fire, and keep stirring it with a wooden spoon till it becomes a bright brown colour, and begins to smoke; then add to it an ounce of salt, and dilute it by degrees with water, till it is the thickness of soy; let it boil, take off the scum, and strain the liquor into bottles, which must be well stopped: if you have not any of this by you, and you wish to darken the colour of your sauces, pound a tea-spoonful of lump-sugar, and put it into an iron spoon, with as much water as will dissolve it; hold it over a quick fire till it becomes of a very dark brown colour; mix it with the soup, &c. while it is hot.

_Obs._ Most of the preparations under this title are a medley of burned butter, spices, catchup, wine, &c. We recommend the rational epicure to be content with the natural colour of soups and sauces, which, to a well-educated palate, are much more agreeable, without any of these empyreumatic additions; however they may please the eye, they plague the stomach most grievously; so "open your mouth and shut your eyes."

For the sake of producing a pretty colour, "cheese," "Cayenne" (No. 404), "essence of anchovy" (No. 433), &c. are frequently adulterated with a colouring matter containing red lead!! See ACCUM _on the Adulteration of Food_, 2d edit. 12mo. 1820.

A scientific "_homme de bouche de France_" observes: "The generality of cooks calcine bones, till they are as black as a coal, and throw them hissing hot into the stew-pan, to give a brown colour to their broths. These ingredients, under the appearance of a nourishing gravy, envelope our food with stimulating acid and corrosive poison.

"Roux, or thickening (No. 257), if not made very carefully, produces exactly the same effect; and the juices of beef or veal, burned over a hot fire, to give a rich colour to soup or sauces, grievously offend the stomach, and create the most distressing indigestions.

"The judicious cook will refuse the help of these incendiary articles, which ignorance or quackery only employ; not only at the expense of the credit of the cook, but the health of her employers."

N.B. The best browning is good home-made glaze (No. 252), mushroom catchup (No. 439), or claret, or port wine. See also No. 257; or cut meat into slices, and broil them brown, and then stew them.

_Gravy for roast Meat._--(No. 326.)

Most joints will afford sufficient trimmings, &c. to make half a pint of plain gravy, which you may colour with a few drops of No. 322: for those that do not, about half an hour before you think the meat will be done, mix a salt-spoonful of salt, with a full quarter pint of boiling water; drop this by degrees on the brown parts of the joint; set a dish under to catch it (the meat will soon brown again); set it by; as it cools, the fat will float on the surface; when the meat is ready, carefully remove the fat, and warm up the gravy, and pour it into the dish.

The common method is, when the meat is in the dish you intend to send it up in, to mix half a tea-spoonful of salt in a quarter pint of boiling water, and to drop some of this over the corners and underside of the meat, and to pour the rest through the hole the spit came out of: some pierce the inferior parts of the joints with a sharp skewer.

The following receipt was given us by a very good cook: You may make good browning for roast meat and poultry, by saving the brown bits of roast meat or broiled; cut them small, put them into a basin, cover them with boiling water, and put them away till next day; then put it into a saucepan, let it boil two or three minutes, strain it through a sieve into a basin, and put it away for use. When you want gravy for roast meat, put two table-spoonfuls into half a pint of boiling water with a little salt: if for roasted veal, put three table-spoonfuls into half a pint of thin melted butter.

N.B. The gravy which comes down in the dish, the cook (if she is a good housewife) will preserve to enrich hashes or little made dishes, &c.

_Obs._ Some culinary professors, who think nothing can be excellent that is not extravagant, call this "Scots' gravy;" not, I believe, intending it, as it certainly is, a compliment to the laudable and rational frugality of that intelligent and sober-minded people.

N.B. This gravy should be brought to table in a sauce-boat; preserve the intrinsic gravy which flows from the meat in the Argyll.

_Gravy for boiled Meat_,--(No. 327.)

May be made with parings and trimmings; or pour from a quarter to half a pint of the liquor in which the meat was boiled, into the dish with it, and pierce the inferior part of the joint with a sharp skewer.

_Wow wow Sauce for stewed or bouilli Beef._--(No. 328.)

Chop some parsley-leaves very fine; quarter two or three pickled cucumbers, or walnuts, and divide them into small squares, and set them by ready: put into a saucepan a bit of butter as big as an egg; when it is melted, stir to it a table-spoonful of fine flour, and about half a pint of the broth in which the beef was boiled; add a table-spoonful of vinegar, the like quantity of mushroom catchup, or port wine, or both, and a tea-spoonful of made mustard; let it simmer together till it is as thick as you wish it; put in the parsley and pickles to get warm, and pour it over the beef; or rather send it up in a sauce-tureen.

_Obs._ If you think the above not sufficiently _piquante_, add to it some capers, or a minced eschalot, or one or two tea-spoonfuls of eschalot wine (No. 402), or essence of anchovy, or basil (No. 397), elder, or tarragon (No. 396), or horseradish (No. 399*), or burnet vinegar; or strew over the meat carrots and turnips cut into dice, minced capers, walnuts, red cabbage, pickled cucumbers, or French beans, &c.

_Beef-gravy Sauce_--(No. 329), _or Brown Sauce for Ragoût, Game, Poultry, Fish, &c._

If you want gravy immediately, see No. 307, or No. 252. If you have time enough, furnish a thick and well-tinned stew-pan with a thin slice of fat ham or bacon, or an ounce of butter, and a middling-sized onion; on this lay a pound of nice, juicy gravy beef, (as the object in making gravy is to extract the nutritious succulence of the meat, it must be beaten to comminute the containing vessels, and scored to augment the surface to the action of the water); cover the stew-pan, and set it on a slow fire; when the meat begins to brown, turn it about, and let it get slightly browned (but take care it is not at all burned): then pour in a pint and a half of boiling water; set the pan on the fire; when it boils, carefully catch the scum, and then put in a crust of bread toasted brown (don't burn it), a sprig of winter savoury, or lemon-thyme and parsley, a roll of thin-cut lemon-peel, a dozen berries of allspice, and a dozen of black pepper; cover the stew-pan close, let it stew very gently for about two hours, then strain it through a sieve into a basin.

If you wish to thicken it, set a clean stew-pan over a slow fire, with about an ounce of butter in it; when it is melted, dredge to it (by degrees) as much flour as will dry it up, stirring them well together; when thoroughly mixed, pour in a little of the gravy; stir it well together, and add the remainder by degrees; set it over the fire, let it simmer gently for fifteen or twenty minutes longer, and skim off the fat, &c. as it rises; when it is about as thick as cream, squeeze it through a tamis, or fine sieve, and you will have a fine, rich brown sauce, at a very moderate expense, and without much trouble.

_Obs._ If you wish to make it still more relishing, if it is for poultry, you may pound the liver with a bit of butter, rub it through a sieve, and stir it into the sauce when you put in the thickening.

For a ragoût or game, add at the same time a table-spoonful of mushroom catchup, or No. 343,[250-*] or No. 429, or a few drops of 422, the juice of half a lemon, and a roll of the rind pared thin, a table-spoonful of port, or other wine (claret is best), and a few grains of Cayenne pepper; or use double the quantity of meat; or add a bit of glaze, or portable soup (No. 252), to it.

You may vary the flavour, by sometimes adding a little basil, or burnet wine (No. 397), tarragon vinegar (No. 396), or a wine-glass of quintessence of mushrooms (No. 450).

See the Magazine of Taste (No. 462).

N.B. This is an excellent gravy; and at a large dinner, a pint of it should be placed at each end of the table; you may make it equal to the most costly _consommé_ of the Parisian kitchen.

Those families who are frequently in want of gravy, sauces, &c. (without plenty of which no cook can support the credit of her kitchen), should keep a stock of portable soup or glaze (No. 252): this will make gravy immediately.

_Game Gravy._--(No. 337.)

See _Obs._ to No. 329.

_Orange-gravy Sauce, for wild Ducks, Woodcocks, Snipes, Widgeon, and Teal, &c._--(No. 338.)

Set on a saucepan with half a pint of veal gravy (No. 192), add to it half a dozen leaves of basil, a small onion, and a roll of orange or lemon-peel, and let it boil up for a few minutes, and strain it off. Put to the clear gravy the juice of a Seville orange, or lemon, half a tea-spoonful of salt, the same of pepper, and a glass of red wine; send it up hot. Eschalot and Cayenne may be added.

_Obs._--This is an excellent sauce for all kinds of wild water-fowl.

The common way of gashing the breast and squeezing in an orange, cools and hardens the flesh, and compels every one to eat duck that way: some people like wild fowl very little done, and without any sauce.

Gravies should always be sent up in a covered boat: they keep hot longer; and it leaves it to the choice of the company to partake of them or not,

_Bonne Bouche for Goose, Duck, or roast Pork._--(No. 341.)

Mix a tea-spoonful of made mustard, a salt-spoonful of salt, and a few grains of Cayenne, in a large wine-glassful of claret or port wine;[251-*] pour it into the goose by a slit in the apron just before serving up;[251-+] or, as all the company may not like it, stir it into a quarter of a pint of thick melted butter, or thickened gravy, and send it up in a boat. See also Sage and Onion Sauce, No. 300. _Or_,

A favourite relish for roast pork or geese, &c. is, two ounces of leaves of green sage, an ounce of fresh lemon-peel pared thin, same of salt, minced eschalot, and half a drachm of Cayenne pepper, ditto of citric acid, steeped for a fortnight in a pint of claret; shake it up well every day; let it stand a day to settle, and decant the clear liquor; bottle it, and cork it close; a table-spoonful or more in a quarter pint of gravy, or melted butter.

_Robert Sauce for roast Pork, or Geese, &c._--(No. 342.)

Put an ounce of butter into a pint stew-pan: when it is melted, add to it half an ounce of onion minced very fine; turn it with a wooden spoon till it takes a light brown colour; then stir in a table-spoonful of flour, a table-spoonful of mushroom catchup (with or without the like quantity of port wine), half a pint of broth or water, and a quarter of a tea-spoonful of pepper, the same of salt; give them a boil; then add a tea-spoonful of mustard, and the juice of half a lemon, or one or two tea-spoonfuls of vinegar or basil (No. 397), or tarragon (No. 396), or burnet vinegar (No. 399).

_Obs._--The French call this "SAUCE ROBERT" (from the name of the cook who invented it), and are very fond of it with many things, which MARY SMITH, in the "_Complete Housekeeper_," 8vo. 1772, p. 105, translates ROE-BOAT-SAUCE. See _Obs._ to No. 529.

_Turtle Sauce._--(No. 343.)

Put into your stew-pan a pint of beef gravy thickened (No. 329); add to this some of the following--essence of turtle, (No. 343*), or a wine-glassful of Madeira, the juice and peel of half a lemon, a few leaves of basil,[252-*] an eschalot quartered, a few grains of Cayenne pepper, or curry powder, and a little essence of anchovy; let them simmer together for five minutes, and strain through a tamis: you may introduce a dozen turtle forcemeat balls. See receipt, No. 380, &c.

_Obs._--This is the sauce for boiled or hashed calf's head, stewed veal, or any dish you dress turtle fashion.

The far-fetched and dear-bought turtle owes its high rank on the list of savoury _bonne bouches_ to the relishing and _piquante_ sauce that is made for it; without, it would be as insipid as any other fish is without sauce. See _Obs._ to No. 493.

_Essence of Turtle._--(No. 343*.)

Essence of anchovy (No. 433), one wine-glassful.
Eschalot wine (No. 402), one and a half ditto.
Basil wine (No. 397), four ditto.
Mushroom catchup (No. 439), two ditto.
Concrete lemon acid, one drachm, or some artificial lemon-juice
(No. 407*).
Lemon-peel, very thinly pared, three-quarters of an ounce.
Curry powder (No. 455), a quarter of an ounce.

Steep for a week, to get the flavour of the lemon-peel, &c.

_Obs._--This is very convenient to extemporaneously _turtlefy_ soup, sauce, or potted meats, ragoûts, savoury patties, pies, &c. &c.

_Wine Sauce for Venison or Hare._--(No. 344.)

A quarter of a pint of claret or port wine, the same quantity of plain, unflavoured mutton gravy (No. 347), and a table-spoonful of currant jelly: let it just boil up, and send it to table in a sauce-boat.

_Sharp Sauce for Venison._--(No. 345.)

Put into a silver, or very clean and well-tinned saucepan, half a pint of the best white wine vinegar, and a quarter of a pound of loaf-sugar pounded: set it over the fire, and let it simmer gently; skim it carefully; pour it through a tamis or fine sieve, and send it up in a basin.

_Obs._--Some people like this better than the sweet wine sauces.

_Sweet Sauce for Venison or Hare._--(No. 346.)

Put some currant-jelly into a stew-pan; when it is melted, pour it into a sauce-boat.

N.B. Many send it to table without melting. To make currant-jelly, see No. 479*.

This is a more salubrious relish than either spice or salt, when the palate protests against animal food unless its flavour be masked. Currant-jelly is a good accompaniment to roasted or hashed meats.

_Mutton Gravy for Venison or Hare._--(No. 347.)