Sauces, Etc
salt.
This sauce is in great request for German dishes; | tablespoonful of capers, with a little pepper and it improves the flavor of braized venison in its varied forms of preparation, and is preferred by many for that purpose to Poivrade or Piquante sauce.
Cherry Sauce.
Put a pot of black currant jelly into a stewpan, together with 6 ounces of dried cherries, a small stick of cinnamon, and 12 cloves tied up in a piece of muslin; moisten with pint of red wine, and set the whole to simmer gently on a slow fire for 10 minutes; then take out the cinnamon and cloves, and send to table.
This kind of sauce is well adapted for roast hare or venison.
Mayonnaise Sauce.
Place two raw yolks of eggs in a round-bottomed basin, and set this in a deep saucepan containing some pounded ice; add a little pepper and salt to the yolks, and proceed to work them quickly with the back part of the bowl of a wooden spoon, moistening at intervals with salad-oil and vinegar, which must, however, be sparingly used at first, and gradually increased as you proceed, until by this means the quantity of sauce desired is produced; add a little lemon-juice to make the sauce white.
Boar's Head Sauce.
Red Currant Jelly Sauce for Venison.
Bruise 1 stick of cinnamon and 12 cloves, and put them into a small stewpan with 2 ounces of sugar, and the peel of one lemon pared off very thin, and perfectly free from any portion of white pulp; moisten with 3 glasses of Port wine, and set gar, and 2 tablespoonfuls of salad-oil. Mix these the whole to simmer gently on the fire for 1 of an hour; then strain it through a sieve into a small stewpan, containing a pot of red currant jelly.
Just before sending the same to table set it on the fire to boil, in order to melt the currant jelly, so that it may mix with the essence of spice, etc.
Fried Bread Sauce.
Mince a little lean ham, and put it into a small stewpan, with 1 chopped shallot, some grated nutmeg, mignonette-pepper, and a pint of good gravy; simmer the whole on the stove-fire till reduced to half, then strain it with pressure through a tammy into another small stewpan, containing 4 tablespoonfuls of fried bread-crumbs of a lightbrown color, and some chopped parsley, and a little essence of chicken, and the juice of a lemon; stir the sauce till it boils, and serve.
This kind of sauce is appropriate for all small birds, such as wheat-ears, ortolans, ruffs and reeves, etc., etc.
Brown Gravy for Roast Veal.
Place 4 ounces of fresh butter in a stewpan and knead it with a good tablespoonful of flour; add a ladleful of good brown gravy, some essence of mushrooms or mushroom catsup, a little grated nutmeg, and pepper; stir the sauce on the stove, and keep it gently boiling for ten minutes. If it becomes too thick add a little more gravy, so as to keep it of the same consistency as any other sauce; finish with a little lemon-juice. If there is no gravy or essence of mushrooms at hand, use in their stead a ladleful of water, a piece of glaze, some mushroom catsup, and a little Indian soy; these will answer nearly the same purpose.
Plain Curry Sauce.
Put 2 ounces of fresh butter into a stewpan, together with rather more than an ounce of flour and a good tablespoonful of curry-paste or powder; knead these well together, then add a little shred carrot, celery and onions; moisten with about a pint of good strong consummé; stir the Grate a stick of horse-radish, and place it in a basin with 4 ounces of red currant-jelly, a spoonful of mixed mustard, the grated rind of an orange and lemon, together with the juice of both; 2 ounces of pounded sugar, a tablespoonful of vineingredients thoroughly together and serve. Mullaga-tawny Soup.
Cut 4 pounds of a breast of veal into pieces, about two inches by one; put the trimmings into a stewpan with 2 quarts of water, 12 corns of black pepper, and the same of allspice; when it boils skim it clean, and let it boil an hour and a half, then strain it off; while it is boiling, fry of a nice brown in butter the bits of veal and 4 onions; when they are done put the broth to them, and put it on the fire; when it boils skim it clean, let it simmer half an hour, then mix 2 spoonfuls of curry and the same of flour with a little cold water, and a teaspoonful of salt; add these to the soup, and simmer it gently till the veal is quite tender, and it is ready; or bone a couple of fowls or rabbits, and stew them in the manner directed above for the veal; and you may put in a bruised shallot, and some mace and ginger, instead of black pepper and allspice.
A Tureen of Hodge-Podge of Different Sorts.
Take either a brisket of beef, mutton, steaks, whole pigeons, rabbits cut in quarters, veal or poultry; boil a long time over a slow fire in a short liquid, with some onions, carrots, parsnips, turnips, celery, a bunch of parsley, green shallots, 1 clove of garlic, 3 of spices, a laurel leaf, thyme, a little basil, large thick sausages, and thin broth or water; when done drain the meat and place it upon a dish intermixed with roots, sift and skim the sauce, reduce some of it to a glaze, if desired; glaze the meat with it, then add some gravy on the same stewpan, and broth sufficient to make sauce enough with pepper and salt; sift it in a sieve, and serve upon the meat. If brisket of beef is used, let it be half done before putting in the roots, which should be scalded first, as it makes the broth more palatable.