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RECIPES FOR GRAVIES, SAUCES AND FORCEMEATS.

 
CHAPTER X.
 

Auxiliaries for Sauces, Compound Butters, Gravies, etc., White Sauces (hot and cold) and Salad Dressings, Brown, Fish, Fruit, Sweet and Miscellaneous Sauces, Forcemeats, etc.

Auxiliaries for Sauces.

155.—CARAMEL FOR COLOURING SAUCES.

Ingredients.—1 lb. of castor or moist sugar, 3 gills of water.

Method.—Put the sugar and a good tablespoonful of water into an untinned stewpan, and stir over the fire until it becomes dark-brown. Boil it, add the rest of the water to the sugar, stir until it boils, simmer until the caramel acquires the consistency of syrup, and, when cold, bottle for use. It may be used for sweet or savoury sauces.

Time.—About 40 minutes.

156.—CARAMEL FOR COLOURING SAUCES. (Another Method.)

Ingredients.—1 lb. of sugar, 2 tablespoonfuls of salt, ¾ of a pint of boiling water.

Method.—Put the salt and sugar into an iron saucepan or frying pan, and stir and cook until dark-brown, add the water, boil well, and, when cold, bottle for use.

Time.—About 30 minutes.

157.—CHILI VINEGAR.

Ingredients.—50 fresh red English chilies, 1 pint of vinegar.

Method.—Pound the chilies or cut them in half, and infuse them in the vinegar for a fortnight, when it will be fit for use. This will be found an agreeable relish to fish, as many people prefer to eat it with the addition of an acid and cayenne pepper.

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