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Free Books / Cooking / The American Housewife / | |
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Gravies And Sauces. Continued |
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This section is from the "The American Housewife" book, by Experienced Lady. Also available from Amazon: The American Housewife.
Boil the liver of the fish - then mash it fine, stir it into drawn butler, put in a little cayenne, or black pepper, a couple of tea spoonsful of lemon juice, and a table spoonful of catsup.
Boil a couple of eggs three minutes - mix them with the spawn of the lobster, and a tea spoonful of water. When rubbed smooth, stir in a tea spoonful of mixed mustard half a tea cup of salad oil, or the same quantity of butter melted, a little salt, pepper, and five table spoonsful of vinegar.
Boil a chicken that weighs not more than a pound and a half. When very tender, take it up, cut it in small strips, and make the following sauce, and turn over it - boil four eggs three minutes - then take them out of the shells, mash and mix them with a couple of table spoonsful of olive oil, or melted butter, two thirds of a tumbler of vinegar, a tea spoonful of mixed mustard, a tea spoonful of salt, a little pepper, and essence of celery, if you have it - if not, it can be dispensed with.
To half a pint of hot melted butter, or beef gravy, put the juice and grated rind of half a lemon, a little sage, basil, or sweet marjorum, a little cayenne, or black pepper, and salt. Add a wine glass of white wine just before you take it up.
Pare and quarter the apples - if not tart, stew them in cider - if tart enough, stew them in water. When stewed soft, put in a small piece of butter, and sweeten it to the taste, with sugar. Another way, which is very good, is to boil the apples, without paring them, with a few quinces and molasses, in new cider, till reduced to half the quantity. When cool, strain the sauce. This kind of sauce will keep good several months. It makes very good plain pies, with the addition of a little cinnamon or cloves. To make cranberry sauce, nothing more is necessary than to stew the cranberries till soft; then stir in sugar and molasses to sweeten it. Let the sugar scald in it a few minutes. Strain it if you like - it is very good without straining.
Stir to a cream a tea cup of butter, with two of brown sugar, then add a wine glass of wine, or cider - flavor it with nutmeg, rose-water, or essence of lemon. If you wish to have it liquid, heat two-thirds of a pint of water boiling hot, mix two or three tea spoonsful of flour with a little water, and stir it into the boiling water. As soon as its boils up well, stir it into the butter and sugar.
Take ripe tomatos, and prick them with a fork - lay them in a deep dish, and to each layer put a layer of salt. Let them remain in it four or five days, then take them out of the salt, and put them in vinegar and water for one night. Drain off the vinegar, and to each peck of tomatos put half a pint of mustard seed, half an ounce of cloves, and the same quantity of pepper. The tomatos should be put in a jar, with a layer of sliced onions to each layer of the tomatos, and the spices sprinkled over each layer. In ten days, they will be in good eating order.
To a gallon of ripe tomatos, put four table spoonsful of salt, four of ground black pepper, three table spoonsful of ground mustard, half a table spoonful of allspice, half a spoonful of cloves, six red peppers, ground fine - simmer the whole slowly, with a pint of vinegar, three or four hours - then strain it through a sieve, bottle and cork it tight. The catsup should be made in a tin utensil, and the later in the season it is made, the less liable it will be to spoil.
Put a layer of fresh mushrooms in a deep dish, sprinkle a little salt over them, then put in another layer of fresh mushrooms, and salt, and so on till you get in all the mushrooms. Let them remain several days - then mash them fine, and to each quart put a table spoonful of vinegar, half a tea spoonful of black pepper, and a quarter of a tea spoonful of cloves - turn it into a stone jar, set the jar in a pot of boiling water, and let it boil two hours, then strain it without squeezing the mushrooms. Boil the juice a quarter of an hour, skim it well, let it stand a few hours to settle, then turn it off carefully through a sieve, bottle and cork it tight. Keep it in a cool place.
Procure the walnuts by the last of June - keep them in salt and water for a week, then bruise them, and turn boiling vinegar on them. Let them remain covered with vinegar for several days, stirring them up each day - then boil them a quarter of an hour with a little more vinegar, strain it through a thick cloth, so that none of the coarse particles of the walnuts will go through - season the vinegar highly with cloves, allspice, pepper and salt. Boil the whole a few minutes, then bottle and cork it tight. Keep it in a cool place.
Mix an ounce of ginger, one of mustard, one of pepper, three of coriander seed, the same quantity of turmeric, a quarter of an ounce of cayenne pepper, half an ounce of cardamums, and the same of cummin seed and cinnamon. Pound the whole fine, sift, and keep it in a bottle corked tight.
Steep an ounce of celery seed in half a pint of brandy, or vinegar. A few drops of this will give a fine flavor to soups, and sauce for fowls.
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