Sauce For Devilled Chicken, Etc

Ingredients:

4 tablespoonfuls of cold Gravy. I tablespoonful of Chutney Paste, 1 tablespoonful of Ketchup.

2 teaspoonfuls of Mustard.

2 teaspoonfuls of Salt. 1 teaspoonful of Butter.

A pinch of Sugar.

Mix all these ingredients as smooth as possible; warm it well. Brown your cold meat in a little butter; then add to the mixture and simmer for a few minutes.

Melted Butter Sauce, For Fish, Etc

Mix the proportion of a teaspoonful of flour to two ounces of butter. Rub the flour and butter in a saucepan; add two tablespoonfuls boiling water, or milk, which is better than water, and if milk is used less butter is required.

Sauce For Puddings

Ingredients:

a cup of clear Brown Sugar.

a cup of Water. Dessertspoonful of Maizena.

a cup of Sherry (or a wineglass of Brandy).

Stir maizena and sugar in half a cup of water till it is smooth, and let it boil; then add the wine or brandy. Time, ten minutes. This will do for any boiled pudding. Cheap.

Bread Sauce

Ingredients:

I pint of Milk.

A cup of crumbled crumb of Bread.

A teaspoonful of Butter.

A small Onion.

A Blade of Mace.

A little Pepper and Salt

Peel and cut the onion in quarters; simmer in the milk till tender; then take out. Stir the fine bread-crumbs into the boiling milk; beat it with a fork very smoothly. Add the seasoning and butter and a little white pepper. Give one more boil. To enrich the sauce a spoonful of cream may be added. Time altogether, half an hour. Serve with turkey, chickens, partridge, etc.

Caper Sauce, For Boiled Mutton

Add a few spoonfuls of capers to a good white sauce.

Custard Sauce, For Tarts And Puddings

Ingredients:

I pint of Milk. 2 Eggs.

2 spoonfuls of Sugar. A spoonful of Brandy.

Stir two well-beaten eggs into a pint of hot milk and pounded sugar - sweeten to taste - in a jug. Set the jug in a saucepan of boiling water, stir till the consistency of thick cream. Serve over puddings or handed round in a sauce-boat. Care must be taken not to let it boil.

Dutch Sauce, For Fish

Ingredients:

A tablespoonful of Tarragon Vinegar (or the thin part of Tomato Sauce; when bottled, the upper part will become quite clear).

The Yolks of a or 3 Eggs.

2 oz. of Butter.

Some Salt.

A tablespoonful of Cream.

Whip up the yolks well in a small saucepan with the vinegar. Keep stirring over the fire till the consistency of rich custard. Don't let it boil. Then take the butter and stir that in on the fire; keep stirring all the time. Lastly, add the cream. Time, about six or seven minutes. Must be served at once.

Sauce (Excellent For Fish)

Ingredients:

a cup of Cream.

1 teaspoonful of Flour.

1 teaspoonful Anchovy Essence.

A little Chilli Vinegar.

A little Soy.

A very little Cayenne Pepper.

A piece of butter, the size of a Walnut.

Rub the flour and butter together; set it on the fire with the cream, stirring well till boiled, for three or four minutes; then add anchovy, chilli vinegar, a few drops of soy, and a pinch of cayenne.

Horseradish Sauce

Scrape or mince the horseradish. Mix with a little salt, a teaspoonful of vinegar, a teaspoonful of sugar, and a tablespoonful of cream. Good with cold beef or mutton.

Mayonnaise Sauce

Ingredients:

3 Eggs (yolks only).

3 tablespoonfuls Oil - Lucca.

3 tablespoonfuls ordinary Vinegar.

1 tablespoonful Tarragon Vinegar.

a teaspoonful White Pepper.

a teaspoonful Salt.

teaspoonful Sugar.

Some Cayenne.

2 spoonfuls Yorkshire Relish.

4 tablespoonfuls Cream.

Put the yolks with pepper, salt, etc., in a round-bottomed basin; stir with a wooden spoon, adding first salad oil, then vinegar, cream, etc. until all looks like thick cream. Will keep if closely corked.

Onion Sauce, For Shoulder Of Mutton

Peel four or five white onions, put them in salt and water for half an hour; then boil in a saucepan, well covered with water, till soft; drain thoroughly; chop fine; mix with melted butter, according to the previous recipe for melted butter. This is a delicious sauce for boiled leg or shoulder of mutton.

Oyster Sauce

About one and a half dozen oysters, raw or potted, to half a pint of good melted butter; a seasoning of cayenne pepper. Cream used instead of milk is a great improvement.

Parsley Sauce

Two spoonfuls of chopped parsley added to melted butter or white sauce.

Sauce Piquante. Indian Recipe

Ingredients:

8 oz. Green Mangoes or Apricots.

8 oz. Raisins.

8 oz. Salt.

8 oz. Sugar.

4 oz. Red Chillies.

4 oz. Onions.

2 oz. Garlic 8 oz. Ginger.

a bottle of Lime Juice.

3 bottles of Vinegar.

Pound the several ingredients well, add the vinegar and lime juice, close the jar well, and for one month expose to the sun; shake and stir it well every day. Afterwards strain into bottles. The residuum is excellent Chutney.