No. 173. Salad Sauce

1/2 pint soaked haricot beans.

1 onion.

1 ounce butter.

1/2 teaspoon salt.

1 tablespoon vinegar.

1 strip lemon peel. A tiny piece of mace. 1 pint water. 1/2 dozen peppercorns.

Dissolve the butter in a saucepan, then place in it the haricot beans, onion sliced, mace, lemon peel, peppercorns and water. Boil two hours, rub through a sieve and allow to cool; then strain again to remove scum, add vinegar, and pour over salad.

No. 174. Salad Sauce

1 small onion.

8 slices of beetroot.

2 tablespoons of vinegar. 1/2 pint haricot bean stock. 1 ounce butter.

1/2 teaspoon Worcester sauce. 1/4 teaspoon mustard.

1 teaspoon lemon juice.

2 teaspoons browned flour. Pepper and salt to taste.

Dissolve the butter in a small stewpan, place in the onion sliced and fry ten minutes; then add stock and beetroot, and simmer for twenty minutes; add the mustard, sauce, lemon juice, and flour, and simmer five minutes, stirring all the time; rub through a sieve, and when cold stir in the vinegar.

This quantity is only sufficient for a small salad.

No. 175. Salad Sauce

1 pint tomato juice. 1 carrot. 1 turnip. 1 onion.

A very small piece each of mace and cinnamon.

2 tablespoons cooked haricot beans. 2 tablespoons vinegar. 1 teaspoon salt. 1/4 teaspoon pepper. 1 ounce butter.

Slice the vegetables and fry in the butter for ten minutes; then place in a stewpan with the tomato juice (tinned will answer the purpose), mace, cinnamon, salt and pepper. Boil for half an hour, then place in the beans and simmer for twenty minutes; rub through a sieve, and when cold stir in the vinegar. It is then ready for use.

No. 176. Salad Sauce

The yolks of two eggs. 1 gill of milk. 1/2 gill of vinegar.

A large pinch of salt. The same of pepper.

Drop the yolks into a small enamelled stewpan, add the pepper and salt, and stir well with a wooden spoon; pour in the milk, which should be just at boiling point, then stir briskly over a gentle heat for about ten minutes, or until the sauce thickens, but it must on no account be allowed to boil, or it will curdle. When sufficiently thick, remove from the fire, stir in the vinegar, and stand on one side to get thoroughly cold. It is then ready for use.