Poiyrade Sauce For Game, Maintenon Cutlets

Peel and chop small twelve eschalots; add to them a gill and a half of vinegar, a table spoonful of veal consume, half an anchovie rubbed through a fine sieve, a little cayenne pepper, and salt. Serve it up in a sauceboat cold, if to be eaten with cold game; but if to be eaten with hot, roast or grills, make it boiling.

Apple Sauce For Pork, Geese, Etc

Pare, quarter, and core, baking apples; put them into a stewpan, add a bit of lemon rind, a small stick of cinnamon, a few cloves, and a small quantity of water. Cover the pan close, set it over a moderate fire, and when the apples are tender take the peel and spices out; then add a bit of fresh butter, and sugar to the palate.

Observations In Respect Of Fish Sauces, Etc

Let it he particularly observed that fish sauces should be of the thickness of light batter, so that it might adhere to the fish when dressed, it being a frequent error that they are either too thick or too thin. The thickening should be made with the best white flour sifted, and some water, mixed smooth with a wooden spoon or a whisk, and to be of the consistence of light batter also. A little of it is recommended to be always ready where there is much cooking, as it is frequently wanted both in fish and other sauces.

There are, likewise, other articles repeatedly wanted for the use of stove-work; and as their possession has been found to obviate much inconvenience and trouble, they are here enumerated: that is to say, liquid of colour preserved in a bottle, strained lemon juice preserved in the same manner, cayenne pepper, groundspices, ground pepper and salt mixed, which should be preserved separately in small jars; and every day, when wanted, fresh breadcrumbs rubbed through a hair sieve; parsley, thymes, eschalots, savory, marjoram, and lemon peel, chopped very fine, and put on a dish in separate partitions.

Directions are not given for serving the fish sauces with any particular kind of fish, - such as turbot or salmon with lobster sauce, etc. but the receipts have been written only for the making them: therefore it is recommended that every person make a choice., and not be biassed altogether by custom.

Green Sauce For Ducklings Or Green Geese

Pick green spinach or sorrel, wash it, and bruise it in a marble mortar, and strain the liquor through a tamis cloth. To a gill of the juice add a little loaf sugar, the yolk of a raw egg, and a spoonful of vinegar; if spinach juice, then put one ounce of fresh butter, and whisk all together over a fire till it begins to boil.

N. B. Should the sauce be made of spinach juice instead of vinegar, there may be put two table spoonfuls of the pulp of gooseberries rubbed through a hair sieve.

Fennel Sauce For Mackarel, Either Boiled, Or Broiled

Pick green fennel, mint, and parsley, a little of each; wash, boil them till tender, drain and press them, chop them fine, add melted butter, and serve up the sauce immediately, for should the herbs be mixed with the butter any length of time before it is to be served up, they will be discoloured. The same observation should be noticed in making parsley and butter sauce.

N. B. If approved there may be added some pulp of green gooseberries rubbed through a hair sieve, and a little sifted sugar.

Bread Sauce, For Turkies, Game, Etc

Soak a piece of crumb of bread with half a pint of milk or cream, add a peeled middling-sized onion, and put them over a fire; when the milk is absorbed bruise the bread, mix with it two ounces of fresh butter, a little white pepper, and salt; and when it is to be served up take out the onion.

Melted Butter

In order to prevent butter from oiling, the flour and water that may be sufficient for the quantity of butter should be made boiling, skimmed clean, and the butter added to dissolve, being careful it is of a proper thickness.

In the same manner may be made fish sauces, adding the liquor of the lobsters or oysters, etc. with flour and water, and when boiling add the butter with the other ingredients.