Anchovy Butter

Remove the insides of six anchovies and beat them up in a mortar with sufficient butter to make a paste. If a pestle and mortar are not available, the anchovies may be made into a paste with a broad knife on a piece of board, and mixed with the butter. This may be used to flavour various sauces, and also as a hors deeuvre.

Apple Sauce

Pare, core, and cut into slices eight large cooking apples, and put them into a saucepan with enough water to prevent them from burning; boil until tender enough to pulp, then beat them up smoothly, with a little sugar and butter to taste.

Asparagus and Egg Sauce

Boil the asparagus in salt and water until tender. Then lift them out and place in a hot dish on toast and pour over them a sauce made as follows: Put the whites of two eggs in a jug with an ounce of 12 butter, a gill of cream, and the juice oi half a lemon. Stand the jug in boiling water and whisk till it is creamy.

Bey Sauce

Take the insidc3 from a dozen red chillies, chop them very fine with half a shallot and two tablespoonfuls of castor sugar, pepper and salt to taste. Put in a basin, mix two wineglassful3 of sherry and the juice of a lemon together, and serve.

Brown Butter

Cut some butter into pieces, put it in a saucepan, and melt it over the fire until it becomes a brown colour, and then allow it to become cold. Then take another stew-pan, and put into it some vinegar and pepper, and boil it down two-thirds. When the butter is cold, add it to the vinegar and pepper, stir it up well, and warm it over the fire, but do not allow it to boil.

Brown Gravy

Melt two ounces of butter in a frying-pan. Add one ounce of flour, stirring it till of a brown co lour. Add as much boiling water as will make the thickness of cream, and season with pepper and salt.

Brown Roux

For thickening gravies and sauces, melt six ounces of butter in a stew-pan over a slow fire, and slowly dredge in nine ounces of flour, until it is of a light brown colour. Pour into a jar, cover, and keep in a cool place.

Caper Sauce

Mix two teaspoonfuls of vinegar with about half a pint of melted butter. To this add one and a half tablespoonfuls of chopped capers. Stir the sauce over the fire, simmering it very gently for about a minute. Serve in a sauce tureen with boiled mutton.

Celery Sauce

Well wash the celery and cut it into short lengths and simmer for a full half hour, allowing a teacupful of water for every stick of celery used. Melt one tablespoonful of butter. Stir into it quickly a tablespoonful of flour. Strain and mash the celery, and add to the sauce with a teacupful of milk. Season with pepper and salt, and stir this till it boils.

Crab Butter

Remove the insides from a number of crabs claws, bruise them as fine as possible in a mortar, add some fresh butter, and mix them well together. Place in a saucepan with a little water, and simmer over a gentle fire, taking care that the contents do not boil. When done, remove the pan from the fire, and strain the contents through a sieve into a basin standing in a pan of cold water. When the butter has become cold, it is ready to serve.

Cucumber Sauce

Peel and cut into slices two large cucumbers and soak them in co!d water for an hour; drain them and put them in a saucepan with some sliced onion and enough white broth to cover, and stew gently for a quarter of an hour; season well with salt and pepper, and a tablespoonful of lemon-juice or vinegar. Serve with lamb.

Dutch Sauce

Put into a saucepan a quarter of a pound of butter, the yolks of three or four eggs, a teaspoonful of flour, a little salt, and a dessertspoonful each of cold water and lemon-juice or vinegar. Set on a very gentle fire. As the butter melts, keep stirring in one, direction until the sauce is perfectly smooth and even. Should it threaten to boil, throw in a small quantity of pepper. Before serving add a few drop3 more vinegar. This sauce is suitable for asparagus, cauliflower, seakale, artichokes, boiled fish, meats and poultry.

Ham Sauce

Cut several thin slices off the lean part of a cooked ham, and mince. Put it into a saucepan with a teacupful of gravy, a bunch of sweet herbs and pepper, and stir constantly. Stew gently. Strain and serve with veal.

Horseradish Sauce

Boil two apples, and let them cool. Wash and scrape a stick of horseradish; then grate it and the apples, and with a wooden spoon mix to a smooth paste. Add vinegar and sugar to taste. Serve with roast beef.

Horseradish Sauce (2)

Soak a stick of horseradish, then grate. Mix two tablespoonfuls of tarragon vinegar with one saltspoonful of made mustard. Beat up the yolk of an egg in one gill of cream. Mix all well together.

Jam Sauce

Mix together two table-spoonfuls of jam or jelly, one tablespoonful of cornflour, one tablespoonful of sugar, and one teacupful of water. Stir over the fire, allow it to boil for a few minutes, and serve. If made with jam the fruit should be strained. Serve with puddings.

Lemon Sauce

Melt two tablespoonfuls of butter in a little water, adding two ounces of white sugar, and the grated rind of half a lemon. Squeeze the juice of the whole lemon into the sauce, boil it for about five minutes and serve.

Marmalade Sauce

Boil together two tablespoonfuls of marmalade, one of sugar, and a teacupful of water.


Mix together a table-spoonful each of Lucca oil, salt, mustard, tarragon vinegar, a teacupful each of milk and ordinary vinegar, and three eggs. Put in a jug, and stir in boiling water until the ingredients are as thick as ordinary custard.

Mayonnaise (2)

Mix the yolks of two eggs with a teaspoonf ul each of pepper and salt, then work them together with four tablespoonfuls of salad oil, added drop by drop; mix with a wooden spoon until it is of the consistency of cream. As soon as the oil and eggs begin to mix, squeeze in the juice of a lemon. Keep in a cool place.

Mayonnaise (3)

Pour half a pint of salad oil on to the yolk of an egg, stirring all the time, and add a dessertspoonful of vinegar, a few drops of lemon-juice, a quarter of a teaspoonf ul of mustard, salt, pepper, and cayenne. The sauce will be quite stiff when ready, and should be used as soon as cold.

Mayonnaise (4)

Mix a large dessert-spoonful of made mustard with a table-spoonful each of oil, sugar, and salt until perfectly smooth. Work in the well-beaten yolks of three eggs and a gill of vinegar and half a pint of milk. Stand in a saucepan of boiling water, and stir one way till the consistency of custard. Pour into a wide-mouthed bottle and cork securely.

Melted Butter

Put into a pan some butter, with salt, pepper, and lemon-juico. Simmer gently, continually stirring the butter with a wooden spoon until it is half melted. Then remove the pan from the fire, and continue to stir until it becomes quite liquid. Care must be taken not to allow the butter to remain on the fire for too long a time, otherwise its flavour will be impaired. Serve with fish.

Melted Butter (2)

Mix one dessert-spoonful of flour to a smooth paste with half a pint of water, and put into a saucepan, adding two ounces of butter, and salt to taste. Stir one way until the ingredients become thick and smooth. Boil all for a few minutes, then serve.

Melted Butter, Sweet

Mix half an ounce of butter with half an ounce of flour, and stir over the fire till smooth. Add half apintof milk,stir until it boils and thickens. Add a tablespoonful of sugar, and a little flavouring, if liked. This is for puddings.

Mint Sauce

Well wash some young, freshly-gathered mint. Pick the leaves from the stalks and mince them very finely, and put into a sauceboat. Add the sugar and vinegar, and stir till the former is dissolved. This should be made an hour or so before it is required for use.

Mushroom Sauce

Scald some button or white mushrooms, then mince them, and cook in a little butter till tender, but do not let them colour. Turn into half a pint of white sauce and add a little lemon-juice. Serve hot, with boiled fowls.

Mustard Sauce

Chop up two small onions, and fry them in four ounces of butter until they become brown. Thicken with some flour, and add a pint of gravy. Season with salt and pepper and a little caj-enne, and simmer the sauce for a quarter of an hour, mixing with it a dessertspoonful of mustard, two spoonfuls of vinegar, and the juice of a lemon. Boil them together for a few minutes, and pour the sauce over the meat. Serve with rump steak or with mackerel.

Orange Sauce

Mix half a cupful of sugar with one level tablespoonful of flour, add half a pint of boiling water and the grated rind of half an orange. Stir and boil for four minutes, then add the juice of the orange, a large dessertspoonful of butter, and pour while hot on a well-beaten egg.

Mai tre d Hotel Sauce

Wash well and mince finely some parsley, work it into more than double it3 amount of butter, and add a little lemon-juice. Spread over the top of a grilled steak just before serving.

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