Recipes Of The Past: Sauces

Showing posts with label Sauces. Show all posts

Showing posts with label Sauces. Show all posts

WHITE SAUCE (a very Simple and Inexpensive Method)

Author: Top of the Rock Astronaut / Labels: Chicken, Fowl, Sauces

INGREDIENTS.--1-1/2 pint of milk, 1-1/2 oz. of rice, 1 strip of lemon-peel, 1 small blade of pounded mace, salt and cayenne to taste.

Mode.--Boil the milk with the lemon-peel and rice until the latter is perfectly tender, then take out the lemon-peel and pound the milk and rice together; put it back into the stewpan to warm, add the mace and seasoning, give it one boil, and serve. This sauce should be of the consistency of thick cream.

Time.--About 1-1/2 hour to boil the rice.

Sufficient for a pair of fowls.

Seasonable at any time.

WHITE SAUCE, made without Meat

Author: Top of the Rock Astronaut / Labels: Chicken, Fowl, Sauces

INGREDIENTS.--2 oz. of butter, 2 small onions, 1 carrot, 1/2 a small teacupful of flour, 1 pint of new milk, salt and cayenne to taste.

Mode.--Cut up the onions and carrot very small, and put them into a stewpan with the butter; simmer them till the butter is nearly dried up; then stir in the flour, and add the milk; boil the whole gently until it thickens, strain it, season with salt and cayenne, and it will be ready to serve.

Time.--1/4 hour.

Sufficient for a pair of fowls.

Seasonable at any time.

WHITE SAUCE (Good)

Author: Top of the Rock Astronaut / Labels: Chicken, Fowl, Sauces

INGREDIENTS.--1/2 pint of white stock, 1/2 pint of cream, 1 dessertspoonful of flour, salt to taste.

Mode.--Have ready a delicately-clean saucepan, into which put the stock, which should be well flavoured with vegetables, and rather savoury; mix the flour smoothly with the cream, add it to the stock, season with a little salt, and boil all these ingredients very gently for about 10 minutes, keeping them well stirred the whole time, as this sauce is very liable to burn.

Time.--10 minutes. .

Sufficient for a pair of fowls.

Seasonable at any time.

TOMATO SAUCE FOR KEEPING III

Author: Top of the Rock Astronaut / Labels: Sauces

INGREDIENTS.--3 dozen tomatoes; to every pound of tomato-pulp allow 1 pint of Chili vinegar, 1 oz. of garlic, 1 oz. of shalot, 2 oz. of salt, 1 large green capsicum, 1/2 teaspoonful of cayenne, 2 pickled gherkins, 6 pickled onions, 1 pint of common vinegar, and the juice of 6 lemons.

Mode.--Choose the tomatoes when quite ripe and red; put them in a jar with a cover to it, and bake them till tender. The better way is to put them in the oven overnight, when it will not be too hot, and examine them in the morning to see if they are tender. Do not allow them to remain in the oven long enough to break them; but they should be sufficiently soft to skin nicely and rub through the sieve. Measure the pulp, and to each pound of pulp, add the above proportion of vinegar and other ingredients, taking care to chop very fine the garlic, shalot, capsicum, onion, and gherkins. Boil the whole together till everything is tender; then again rub it through a sieve, and add the lemon-juice. Now boil the whole again till it becomes as thick as cream, and keep continually stirring; bottle it when quite cold, cork well, and seal the corks. If the flavour of garlic and shalot is very much disliked, diminish the quantities.

Time.--Bake the tomatoes in a cool oven all night.

Seasonable from the middle of September to the end of October.

Note.--A quantity of liquor will flow from the tomatoes, which must be put through the sieve with the rest. Keep it well stirred while on the fire, and use a wooden spoon.

TOMATO SAUCE FOR KEEPING II

Author: Top of the Rock Astronaut / Labels: Sauces

INGREDIENTS.--1 dozen tomatoes, 2 teaspoonfuls of the best powdered ginger, 1 dessertspoonful of salt, 1 head of garlic chopped fine, 2 tablespoonfuls of vinegar, 1 dessertspoonful of Chili vinegar (a small quantity of cayenne may be substituted for this).

Mode.--Choose ripe tomatoes, put them into a stone jar, and stand them in a cool oven until quite tender; when cold, take the skins and stalks from them, mix the pulp with the liquor which is in the jar, but do not strain it; add all the other ingredients, mix well together, and put it into well-sealed bottles. Stored away in a cool dry place, it will keep good for years. It is ready for use as soon as made, but the flavour is better after a week or two. Should it not appear to keep, turn it out, and boil it up with a little additional ginger and cayenne. For immediate use, the skins should be put into a wide-mouthed bottle with a little of the different ingredients, and they will be found very nice for hashes or stews.

Time.--4 or 5 hours in a cool oven.

Seasonable from the middle of September to the end of October.

TOMATO SAUCE FOR KEEPING I

Author: Top of the Rock Astronaut / Labels: Sauces

INGREDIENTS.--To every quart of tomato-pulp allow 1 pint of cayenne vinegar, 3/4 oz. of shalots, 3/4 oz. of garlic, peeled and cut in slices; salt to taste. To every six quarts of liquor, 1 pint of soy, 1 pint of anchovy sauce.

Mode.--Gather the tomatoes quite ripe; bake them in a slow oven till tender; rub them through a sieve, and to every quart of pulp add cayenne vinegar, shalots, garlic, and salt, in the above proportion; boil the whole together till the garlic and shalots are quite soft; then rub it through a sieve, put it again into a saucepan, and, to every six quarts of the liquor, add 1 pint of soy and the same quantity of anchovy sauce, and boil altogether for about 20 minutes; bottle off for use, and carefully seal or rosin the corks. This will keep good for 2 or 3 years, but will be fit for use in a week. A useful and less expensive sauce may be made by omitting the anchovy and soy.

Time.--Altogether 1 hour.

Seasonable.--Make this from the middle of September to the end of October.

TOMATO SAUCE--HOT, to serve with Cutlets, Roast Meats, &c.

Author: Top of the Rock Astronaut / Labels: Meat, Sauces

INGREDIENTS.--6 tomatoes, 2 shalots, 1 clove, 1 blade of mace, salt and cayenne to taste, 1/4 pint of brown gravy, or strong stock.

Mode.--Cut the tomatoes in two, and squeeze the juice and seeds out; put them in a stewpan with all the ingredients, and let them simmer gently until the tomatoes are tender enough to pulp; rub the whole through a sieve, boil it for a few minutes, and serve. The shalots and spices may be omitted when their flavour is objected to.

Time.--1 hour, or rather more, to simmer the tomatoes.

In full season in September and October.

STORE SAUCE, or CHEROKEE

Author: Top of the Rock Astronaut / Labels: Sauces

INGREDIENTS.--1/2 oz. of cayenne pepper, 5 cloves of garlic, 2 tablespoonfuls of soy, 1 tablespoonful of walnut ketchup, 1 pint of vinegar.

Mode.--Boil all the ingredients gently for about 1/2 hour; strain the liquor, and bottle off for use.

Time.--1/2 hour.

Seasonable.--This sauce can be made at any time.

WHITE ROUX, for thickening White Sauces

Author: Top of the Rock Astronaut / Labels: Sauces

INGREDIENTS.--6 oz. of butter, 9 oz. of flour.

Mode.--Proceed in the same manner as for brown roux, but do not keep it on the fire too long, and take care not to let it colour. This is used for thickening white sauce. Pour it into a jar to use when wanted.

Time.--1/4 hour.

Sufficient,--A dessertspoonful will thicken a pint of gravy.

Note.--Besides the above, sauces may be thickened with potato flour, ground rice, baked flour, arrowroot, &c.: the latter will be found far preferable to the ordinary flour for white sauces. A slice of bread, toasted and added to gravies, answers the two purposes of thickening and colouring them.

BROWN ROUX, a French Thickening for Gravies and Sauces

Author: Top of the Rock Astronaut / Labels: Gravies, Sauces

INGREDIENTS.--6 oz. of butter, 9 oz. of flour.

Mode.--Melt the butter in a stewpan over a slow fire, and dredge in, very gradually, the flour; stir it till of a light-brown colour--to obtain this do it very slowly, otherwise the flour will burn and impart a bitter taste to the sauce it is mixed with. Pour it in a jar, and keep it for use: it will remain good some time.

Time.--About 1/2 hour.

SHRIMP SAUCE, for Various Kinds of Fish

Author: Top of the Rock Astronaut / Labels: Fish, Sauces

INGREDIENTS.--1/3 pint of melted butter, 1/4 pint of picked shrimps, cayenne to taste.

Mode.--Make the melted butter very smoothly, shell the shrimps (sufficient to make 1/4 pint when picked), and put them into the butter; season with cayenne, and let the sauce just simmer, but do not allow it to boil. When liked, a teaspoonful of anchovy sauce may be added.

Time.--1 minute to simmer.

Sufficient for 3 or 4 persons.

SAUCE FOR WILDFOWL

Author: Top of the Rock Astronaut / Labels: Fowl, Sauces

INGREDIENTS.--1 glass of port wine, 1 tablespoonful of Leamington sauce, 1 tablespoonful of mushroom ketchup, 1 tablespoonful of lemon-juice, 1 slice of lemon-peel, 1 large shalot cut in slices, 1 blade of mace, cayenne to taste.

Mode.--Put all the ingredients into a stewpan, set it over the fire, and let it simmer for about 5 minutes; then strain and serve the sauce in a tureen.

Time.--5 minutes.

SWEET SAUCE, for Venison

Author: Top of the Rock Astronaut / Labels: Sauces, Venison

INGREDIENTS.--A small jar of red-currant jelly, 1 glass of port wine.

Mode.--Put the above ingredients into a stewpan, set them over the fire, and, when melted, pour in a tureen and serve. It should not be allowed to boil.

Time.--5 minutes to melt the jelly.

SAUCE TOURNEE

Author: Top of the Rock Astronaut / Labels: Sauces

INGREDIENTS.--1 pint of white stock, thickening of flour and butter, or white roux, a faggot of savoury herbs, including parsley, 6 chopped mushrooms, 6 green onions.

Mode.--Put the stock into a stewpan with the herbs, onions, and mushrooms, and let it simmer very gently for about 1/2 hour; stir in sufficient thickening to make it of a proper consistency; let it boil for a few minutes, then skim off all the fat, strain and serve. This sauce, with the addition of a little cream, is now frequently called velouté.

Time.--1/2 hour.

Note.--If poultry trimmings are at hand, the stock should be made of these; and the above sauce should not be made too thick, as it does not then admit of the fat being nicely removed.

A GOOD SAUCE FOR STEAKS

Author: Top of the Rock Astronaut / Labels: Meat, Sauces

INGREDIENTS.--1 oz. of whole black pepper, 1/2 oz. of allspice, 1 oz. of salt, 1/2 oz. grated horseradish, 1/2 oz. of pickled shalots, 1 pint of mushroom ketchup or walnut pickle.

Mode.--Pound all the ingredients finely in a mortar, and put them into the ketchup or walnut-liquor. Let them stand for a fortnight, when strain off the liquor and bottle for use. Either pour a little of the sauce over the steaks or mix it in the gravy.

Seasonable.--This can be made at any time.

Note.--In using a jar of pickled walnuts, there is frequently left a large quantity of liquor; this should be converted into a sauce like the above, and will be found a very useful relish.

SAUCE ROBERT, for Steaks, &c.

Author: Top of the Rock Astronaut / Labels: Meat, Sauces

INGREDIENTS.--2 oz. of butter, 3 onions, 1 teaspoonful of flour, 4 tablespoonfuls of gravy, or medium stock, salt and pepper to taste, 1 teaspoonful of made mustard, 1 teaspoonful of vinegar, the juice of 1/2 lemon.

Mode.--Put the butter into a stewpan, set it on the fire, and, when browning, throw in the onions, which must be cut into small slices. Fry them brown, but do not burn them; add the flour, shake the onions in it, and give the whole another fry. Put in the gravy and seasoning, and boil it gently for 10 minutes; skim off the fat, add the mustard, vinegar, and lemon-juice; give it one boil, and pour round the steaks, or whatever dish the sauce has been prepared for.

Time.---Altogether 1/2 hour.

Seasonable at any time.

Sufficient for about 2 lbs. of steak.

Note.--This sauce will be found an excellent accompaniment to roast goose, pork, mutton cutlets, and various other dishes.

SAUCE PIQUANTE, for Cutlets, Roast Meat, &c.

Author: Top of the Rock Astronaut / Labels: Meat, Sauces

INGREDIENTS.--2 oz. of butter, 1 small carrot, 6 shalots, 1 small bunch of savoury herbs, including parsley, 1/2 a bay-leaf, 2 slices of lean ham, 2 cloves, 6 peppercorns, 1 blade of mace, 3 whole allspice, 4 tablespoonfuls of vinegar, 1/2 pint of strong or medium stock, 1 small lump of sugar, 1/4 saltspoonful of cayenne, salt to taste.

Mode.--Put into a stewpan the butter, with the carrot and shalots, both of which must be cut into small slices; add the herbs, bay-leaf, spices, and ham (which must be minced rather finely), and let these ingredients simmer over a slow fire, until the bottom of the stewpan is covered with a brown glaze. Keep stirring with a wooden spoon, and put in the remaining ingredients. Simmer very gently for 1/4 hour, skim off every particle of fat, strain the sauce through a sieve, and serve very hot. Care must be taken that this sauce be not made too acid, although it should possess a sharpness indicated by its name. Of course the above quantity of vinegar may be increased or diminished at pleasure, according to taste.

Time.--Altogether 1/2 hour.

Sufficient for a medium-sized dish of cutlets.

Seasonable at any time.

SAUCE A LA MATELOTE, for Fish

Author: Top of the Rock Astronaut / Labels: Fish, Sauces

INGREDIENTS.--1/2 pint of Espagnole, 3 onions, 2 tablespoonfuls of mushroom ketchup, 1/2 glass of port wine, a bunch of sweet herbs, 1/2 bay-leaf, salt and pepper to taste, 1 clove, 2 berries of allspice, a little liquor in which the fish has been boiled, lemon-juice, and anchovy sauce.

Mode.--Slice and fry the onions of a nice brown colour, and put them into a stewpan with the Espagnole, ketchup, wine, and a little liquor in which the fish has been boiled. Add the seasoning, herbs, and spices, and simmer gently for 10 minutes, stirring well the whole time; strain it through a fine hair sieve, put in the lemon-juice and anchovy sauce, and pour it over the fish. This sauce may be very much enriched by adding a few small quenelles, or forcemeat balls made of fish, and also glazed onions or mushrooms. These, however, should not be added to the matelote till it is dished.

Time.--10 minutes.

Seasonable at any time.

Note.--This sauce originally took its name as being similar to that which the French sailor (matelot) employed as a relish to the fish he caught and ate. In some cases, cider and perry were substituted for the wine. The Norman matelotes were very celebrated.

SAUCE A L'AURORE, for Trout, Soles, &c

Author: Top of the Rock Astronaut / Labels: Sauces, Sole, Trout

INGREDIENTS.--The spawn of 1 lobster, 1 oz. of butter, 1/2 pint of Béchamel, the juice of 1/2 lemon, a high seasoning of salt and cayenne.

Mode.--Take the spawn and pound it in a mortar with the butter, until quite smooth, and work it through a hair sieve. Put the Béchamel into a stewpan, add the pounded spawn, the lemon-juice, which must be strained, and a plentiful seasoning of cayenne and salt; let it just simmer, but do not allow it to boil, or the beautiful red colour of the sauce will be spoiled. A small spoonful of anchovy essence may be added at pleasure.

Time.--1 minute to simmer.

Sufficient for a pair of large soles.

Seasonable at any time.

SAUCE ARISTOCRATIQUE (a Store Sauce)

Author: Top of the Rock Astronaut / Labels: Sauces

INGREDIENTS.--Green walnuts. To every pint of juice, 1 lb. of anchovies, 1 drachm of cloves, 1 drachm of mace, 1 drachm of Jamaica ginger bruised, 8 shalots. To every pint of the boiled liquor, 1/2 pint of vinegar, 1/4 pint of port wine, 2 tablespoonfuls of soy.

Mode.--Pound the walnuts in a mortar, squeeze out the juice through a strainer, and let it stand to settle. Pour off the clear juice, and to every pint of it, add anchovies, spices, and cloves in the above proportion. Boil all these together till the anchovies are dissolved, then strain the juice again, put in the shalots (8 to every pint), and boil again. To every pint of the boiled liquor add vinegar, wine, and soy, in the above quantities, and bottle off for use. Cork well, and seal the corks.

Seasonable.--Make this sauce from the beginning to the middle of July, when walnuts are in perfection for sauces and pickling.

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