Open main menu

Page:Mrs Beeton's Book of Household Management.djvu/289

This page has been validated.

preferable to ordinary malt vinegar. Sugar should be added with discretion until the required degree of sweetness is obtained.

Average Cost.—3d. Sufficient to serve with a quarter of lamb.

Mint (Fr. menthe), a genus of aromatic perennial herbs of the genus Mentha, widely distributed throughout the temperate regions, some of them being common to Britain. The spear mint, Mentha veridis, is the species most cultivated in gardens, and used in various ways for culinary purposes, and as a sauce with vinegar and sugar. From the leaves of the Peppermint (Mentha piperita) essential oil is distilled, which is largely used as an aromatic, a carminative, and a stimulant medicine.

257.—MUSHROOM SAUCE. (Fr.Sauce Champignons.)

Ingredients.—¾ of a pint of brown sauce, ½ a pint of button mushrooms, 1 oz. of butter, salt and pepper.

Method.—Peel the mushrooms and remove the stalks. Heat the butter in a stewpan, put in the mushrooms, and toss them over the fire for 10 minutes. Drain off any butter that remains unabsorbed, add the brown sauce, season to taste, make thoroughly hot, and serve.

Time.—About 20 minutes. Average Cost, 7d., in addition to the sauce.

258.—MUSHROOM SAUCE. (Fr.Sauce aux Champignons.) (Another way.)

Ingredients.—½ a lb. of mushrooms, ¾ of a pint of boiling stock, 1½ ozs. of butter, 1 oz. of flour, salt and pepper.

Method.—Melt 1 oz. of butter in a stewpan, add the flour, and cook slowly until it acquires a nut-brown colour. Meanwhile, peel and chop the mushrooms coarsely, and fry them for 10 minutes in the remainder of the butter. When ready, add the stock to the blended butter and flour, stir until it boils, and season to taste. Simmer gently for 10 minutes, then add the prepared mushrooms, make thoroughly hot, and use as required.

Time.—About 30 minutes. Average Cost, 7d., in addition to the mushrooms.

259.—OLIVE SAUCE FOR POULTRY AND MEAT. (Fr.Sauce aux Olives.)

Ingredients.—½ a pint of Espagnole sauce, ¼ of a pint of good stock, 1½ doz. small olives, 1 teaspoonful of lemon-juice.

Method.—Carefully stone the olives by paring them round in ribbons so that they may be replaced in their original shape. Put them into cold water, bring to the boil, and drain well. Have the sauce and stock ready boiling, put in the olives, simmer gently for ½ an hour, then add the lemon-juice, season, and serve.