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Woodcock Salmis

• Celery Sauce.

Chestnut Sauces Nos. 1, 2 and 3.

See Venison - Haunch No. 2, under Game.

Wild Duck Sauces Nos. 1 and 2.

See "Canard Sauté aux Olives," under Game.

Wood Pigeon Sauce.

See Wood Pigeon Fillets, under Game.

See Woodcock Salmis, under Game.

Grouse Salmis Sauce.

For other Sauces, see Vegetable Recipes, also Melted Butters and Butter Sauces. Bagshot Salad Sauce. (R.M. Beverley. 1861.) Take the hard-boiled yolks of 2 fresh eggs (cooked the day before for 20 minutes) and beat them smooth in a mortar, with 3 young onions, or a teaspoonful of chopped old onion, raw, to flavour the eggs.

Next work in a small saltspoonful of salt, then about ½ teaspoonful of English (made) table mustard. Beat again. Add a tablespoonful of English vinegar very gradually, then 2 large tablespoonfuls of very fresh sweet olive oil, mixing the sauce well in a mortar with a spoon, between each ingredient throughout this recipe. If the vinegar be not very sharp, add ½ tablespoonful more of vinegar, and mix again. Next add a tablespoonful of cream, then ½ teaspoonful of Tarragon vinegar and a second tablespoonful of cream. Lastly, add a tablespoonful of mushroom catsup or a teaspoonful of Reading sauce, or even less of Worcestershire sauce, which is less mild. 1 spoonful of vinegar is generally enough. If you have no cream, then use 3 spoonfuls of oil. Some prefer no tarragon vinegar.

Cut the lettuce lengthways, not across, and mix well before serving. The above is called a "rare salad sauce."

Caldy Manor Salad Sauce. (Mrs. Beard. 1888.) 1 hard-boiled egg, 1 teaspoonful of Harvey's sauce, 1 teaspoonful of Worcestershire sauce, 1½ teaspoonful olive oil, 2 tablespoonfuls of thick cream, a little mustard, and pepper and salt. (It was good! — C.C.) Curry Sauce for Rice. See Rice No. 4, under Vegetables. Emslie's Salad Dressing. (1892.) The yolk of 1 egg, a little pepper, salt, and just a pinch of dry mustard or a little made mustard; work into it gradually nearly 1½ pt. of fresh sweet olive oil, 3 drops of essence of anchovy, a teaspoonful of mixed chilli and tarragon vinegar (half and half), and a very little French vinegar. Add these gradually and alternately to the yolk of egg, working them all together carefully.

Whip up separately 1½ pt. of cream with 1 dessertspoonful of powdered sugar, and add it to the rest.

For a salad of beetroot and Spanish onion sliced, pour the salad dressing over the vegetables when in the dish; but if for a lettuce salad, toss it well through, to blend. Francesco's Salad Sauce. No. 1. For Six Persons.

Ingredients: The yolks of 2 eggs put in a small basin, 1 tablespoonful of fresh olive oil, 2 tablespoonfuls of best vinegar, 1 teaspoonful of chilli vinegar, 1 tablespoonful of dry mustard, 6 pennyworth of cream, 1 tablespoonful of powdered loaf sugar, a very little salt.

The yolks of egg should be very well beaten, the oil being put in drop by drop whilst the eggs are being beaten. All the other things are added gradually after. Francesco's Salad Sauce. No. 2. For Six Persons. (1865.) The yolks of 2 hard-boiled eggs put through a sieve, and the yolk of 1 raw egg, well mixed, 2 or 3 good tablespoonfuls of the very best fresh olive oil worked gently in, ½ teaspoonful of finely chopped onion, a teaspoonful of mustard. When all are very well mixed, add 1 teaspoonful of Reading sauce, the same of vinegar, and a small ½ teacupful of cream.

Salad Mixture. (Sydney Smith.) To make this condiment, your poet begs The pounded yellow of two hard-boiled eggs; Two boiled potatoes, passed through kitchen sieve, Smoothness and softness to the salad give; Let onion atoms lurk within the bowl, And, scarce suspected, animate the whole; Of mordant mustard add a single spoon, Distrust the condiment that bites too soon; But deem it not, thou man of herbs, a fault To add a double quantity of salt; Four times the spoon with oil of Lucca crown, And twice with vinegar, procured from town; And, lastly, o'er the flavoured compound toss A magic soupçon of anchovy sauce.

Oh! green and glorious! Oh! herbaceous treat! 'Twould tempt the dying anchorite to eat; Back to the world he'd turn his fleeting soul, And plunge his fingers in the salad bowl.

Salad Sauces. For six other recipes, see Salads, under Vegetables. Sauces for Cauliflower. See Dutch Sauce No. 1, under Sauces for Fish; and Cauliflower No. 6 with White Sauce, under Vegetables. Sauce for Endive. See Endive, No. 2 under Vegetables. Sauce for Salsify. See Salsify "Salsifis à la Bourgeoise," under Vegetables. Sauce for Seakale (without Stock).

Melt 1 oz. butter in a stewpan, add a spoonful of flour, and stir over the fire till smooth.

Next add ½ pt. of milk, and let all boil 10 minutes; skim all the time; add a little salt, 2 tablespoonfuls cream, and 2 drops only of essence of celery, and pour the sauce over the seakale.

This sauce, without the essence of celery, does for all vegetables. If wished you may, for this sauce, use the same quantity of white stock instead of milk, but if so, omit the celery essence.

Tarragon Holland Sauce.

Good for artichoke bottoms, "fonds d'artichauts."

Ingredients: 2 yolks stirred as for custard, 1 oz. of fresh butter, 1 spoonful of stock, 1½ teaspoonful of tarragon vinegar, a little salt and pepper, all cooked together. The artichoke bottoms want stewing, or rather simmering, in stock for hours; they should not break, but just be tender enough for a straw to penetrate them. The sharp sauce improves them.

Zurich Salad Sauce.

The yolk of a fresh egg broken into a bowl; stir only one way; as you stir, add in drop by drop, 3 tablespoonfuls of fresh Lucca oil, 1 tablespoonful of tarragon vinegar flavoured with lemon juice, a little salt and pepper and mustard, if your British palate cannot be independent of it.

Add the salad, and turn it over from the bottom to the middle of the dish to get well mixed with the sauce. "Travaillez bien votre salade."

MELTED BUTTERS, BUTTER SAUCES, AND SAVOURY BUTTERS Anchovy Butter. (Mrs. Brandreth.) Butter, a boned and pounded anchovy, and a hard - boiled egg worked together with a palette knife. Nepaul pepper to season, but no salt is required. Hand thin, crisp, hot, dry, toast in a rack with it.

Black Butter to serve round Broiled Haddocks. (Mrs. Thomas.) To a teacupful of strong cold first stock add ½ oz. or ³¼ oz., no more, of butter, and melt both, stirring well, in a stewpan; add 1 tablespoonful of mushroom catsup, the same of Harvey's sauce, also ½ spoonful of Worcestershire sauce, and let all boil up together. Serve in a sauce - boat. Another copy says, "Serve round the fish, not over it." Burnt Butter, a Delicate Fish Sauce. (Mrs. Wellington. 1876.) 2 ozs. of fresh butter, put on in a stewpan and quickly browned over a good fire. Skim if necessary.

Take care it does not get bitter.

Butter Sauce. No. 1.

Rub 3 ozs. butter in a tablespoonful of flour; add ½ pt. water, a spoonful of white vinegar, a little white pepper and salt. Stir over the fire until it boils. When about the thickness of cream and quite smooth, take it off and stir it a little longer before serving.

Butter Sauce. No. 2.

Make hot 12 pt. of cream, and put into it 3 ozs. of butter to melt. Then beat the yolks of 2 eggs, and mix with the butter. Make it hot, but do not let it boil. Pass it through a tammy.

Clarified Butter.

Put butter on till melted. Skim well; draw to side of fire for 15 minutes uncovered; then pour off, leaving milky part behind. (2 ozs. of clarified butter are used for "Pain Gâté," see Sweet Dishes.) Green Butter. (Mrs. Hanbury.) 3 anchovies boned and pounded fine. 3 ozs. of green parsley leaf, boiled till tender and picked from the stalk, then weighed. Squeeze out the water, chop the parsley fine and add 4 ozs. of fresh butter and the pounded anchovies, rub all through a sieve and serve, with slices of toast in a rack.

Melted Butter. No. 1.

Put butter and flour into a pan and stir well; add water drop by drop, and strain at the last. [All sauces wanted transparent may be thickened with a very little arrowroot, well mixed first in a teaspoonful of cold water.

This applies equally to cutlet sauce.

If it looks clear, and if but little is used, taste is not detected.] Melted Butter. No. 2. English.

Put water in a little stewpan to boil, then mix some flour with a little water in a basin, and add it to the boiling water in the stewpan, making it as thick as gruel; to 1 pt. put 6 ozs. butter, and stir till it has melted.

For sauces add a spoonful of cream.

Melted Butter. No. 3. French. (Pau. 1881.) Ingredients: 1 oz. butter, 1 small teaspoonful of flour, the yolks of 2 eggs, and a little salt and milk.

Melt the butter in a stewpan; then stir in the flour and salt. Add the milk, and let it boil. When about to serve, add the beaten yolks of 2 eggs. Stir well on the fire; but do not let it boil again.

Melted Butter. No. 4. French. "Sauce au Beurre." (Cataldi.) 2 tablespoonfuls of flour mixed well with very little cold water at first, lest it should be lumpy, a wineglassful in all. Let it boil for about 5 minutes; then pass it through a tammy cloth. Mix with it about 3 ozs. of butter, and warm it but do not boil it again. Add a few drops of lemon juice, season it well, and serve hot. Melted Butter. No. 5. French. (Sherwood.) 3 pats butter (melted first) to a dessertspoonful of flour. Cook a few minutes to take off the raw taste, stirring to prevent lumps all the time. Take off the fire, and add gradually a wineglassful of water; put it on again to boil; take off, and add a pinch of salt and the strained yolk of an egg. Then put the melted butter into the previously well-heated sauce - boat; add a squeeze of lemon juice. Melted Butter. No. 6. Plain French.

This is what its name implies, merely butter melted, skimmed and strained, and is quite the best.

Ravigote Butter. (Mrs. Jamieson, Portmore. 1888.) 1½ lb. of butter, 4 anchovies, a small bunch of parsley, a spray of Tarragon blanched and the water squeezed from it; pound all in a mortar and pass through a sieve. Hand toast with it. (For Ravigote Sauces, see Sauces for Fish.) "Sauce au Beurre." See Melted Butter, No. 4.