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266.—PIQUANT SAUCE FOR BOILED VEAL. (Fr.Sauce Piquante.) (Economical.)

Ingredients.—½ a pint of the liquor in which the meat has been boiled, 1 tablespoonful of vinegar, 1 dessertspoonful of Harvey or other similar sauce, 1 dessertspoonful of mushroom ketchup, 1 small carrot, 1 small onion, 1 oz. of butter, 1 oz. of flour, salt and pepper.

Method.—Cut the onion and carrot into small pieces, melt the butter in a small saucepan, add the flour and vegetables, and fry them until brown. Now put in the vinegar, stir and boil until considerably reduced, then add the stock, Harvey sauce, ketchup, and seasoning if necessary, boil, strain, and use.

Time.—25 to 30 minutes. Average Cost, 2½d. to 3d.

267.—PORT WINE SAUCE. (Fr.Sauce au Vin d'Oporto.) (For Venison, etc.)

Ingredients.—¼ of a pint of gravy from roast venison or mutton, a glass of port wine, 1 teaspoonful of red-currant jelly, a few drops of lemon-juice.

Method.—Put all the above into a small saucepan, bring to the boil, and serve.

Time.—7 or 8 minutes. Average Cost, 4d. without the gravy.

268.—PORT WINE SAUCE. (Fr.Sauce au Vin d'Oporto.) (Another Method.)

Ingredients.—¼ of a pint of Espagnole sauce, 1 glass of port wine, 1 tablespoonful of lemon-juice, 1 teaspoonful of red currant jelly.

Method.—Mix all the ingredients together in a saucepan, bring to the boil, and serve.

Time.—7 or 8 minutes. Average Cost, 8d.

269.—REFORM SAUCE. (Fr.Sauce Réforme.)

Ingredients.—½ a pint of Pepper sauce, No. 264, 1 glass of port wine 1 tablespoonful of red currant jelly, cayenne pepper to taste.

Method.—Make the sauce as directed, then add to it the rest of the ingredients, simmer for 10 minutes, strain, and serve.

Time.—About 1 hour altogether. Average Cost, 1s. 6d.

270.—RÉGENCE SAUCE. (Fr.Sauce Régence.)

Ingredients.—2 small shallots, ½ an oz. of butter, 1 gill of fish stock (prepared with the fish bones and some vegetables to flavour), ½ a gill of Marsala wine, 1½ gills of Espagnole sauce, parsley, 1, bay-leaf, 1 sprig of thyme, 1 teaspoonful of horseradish mustard, 1 tablespoonful of meat glaze, 1 dessertspoonful of truffle trimmings, seasoning.