The Practical Family Cookery Book (Paperback)

This historic book may have numerous typos and missing text. Purchasers can usually download a free scanned copy of the original book (without typos) from the publisher. Not indexed. Not illustrated. 1862 edition. Excerpt: ... This will make a good substitute for tomata, or sorrel sauce, when these cannot be obtained. To imitate the latter the cochineal should be omitted, and a little spinach juice be substituted to give the desired colour. Mushroom Sauce.--Peel some small mushrooms, wash them, and put them into a stew-pan with a piece of buttered flour, a little spice, and some broth or milk; stir them while stewing, and skim and strain the sauce when the mushrooms are tender. Celery Sauce.--Cut the clery in small pieces, stew it until very tender in some good broth, or else milk, that it may be rich; thicken it with butter or cream, and a little flour, and send to table. This is eaten with boiled turkey. Eschalot Sauce.--Put some chopped eschalots into some gravy, with a table-spoonful of vinegar; add a bit of floured butter, and season the sauce with pepper and salt. Shake the sauce-pan, and boil half an hour. Sweet Sauce.--Currant jelly, without melting, is sometimes used as a sweet sauce. It is often melted in a stew pan, a glass or two of wine added to it, and sent to the table in a boat. Sharp Sauce.--Put sme pounded loaf sugar in a small sauce-pan, with sufficient'vinegar, and let it simmer gently, taking care to skim the sauce. Pour it through a sieve, and send it up in a boat. Wild-duck Sauce.--A tea-spoonful of made mustard, the same of essence of anchovies and red pepper, a tablespoonful of catsup, and a glass of claret. Shikaree Sauce For Wild Duck.--Mix together a desert-spoonful of pounded white sugar, with cayenne pepper in proportion to the taste of the party, from a salt-spoonful to a desert-spoonful may be used at discretion; add to these a glass of claret or port wine, the same quantity of catsup, or a desert-spoonful of essence of...