2 ozs. of freshly-made breadcrumbs, 1½ ozs. of butter or sweet dripping, 1 teaspoonful of finely-chopped sage, salt and pepper.
Method.—Cut the onions into rather small dice. Melt the butter or fat, put in the onions, and fry slowly until brown. Add the stock and boil up, then put the sage, breadcrumbs, salt and pepper, simmer for 10 minutes, and serve.
Time.—About 40 minutes. Average Cost, 7d.
Sage (Fr. sauge).—This "sweet herb" is a native of the countries bordering upon the Mediterranean, but has long been cultivated in English gardens. There are several varieties of sage, the green, the red, the small-leaved, and the broad-leaved balsamic. Its leaves and tender tops are used for stuffings and sauces, the red kind being the best for that purpose, and next to it the green variety. An infusion, prepared from the dried leaves and shoots of the sage, called sage tea, is used as an astringent and tonic medicine.
275.—SALMIS SAUCE. (Fr.—Sauce Salmis.)
Ingredients.—1 teaspoonful red currant jelly, ½ a pint of Espagnole sauce, 1 gill of game stock (made from the carcass of cooked game) 2 shallots chopped finely, 1 bay-leaf, 1 sprig of thyme, a few mushroom trimmings, 1 glass of port, 1 tablespoonful of sweet oil.
Method.—Put the oil in a stewpan, and fry the shallots a golden colour, add the bay-leaf, thyme, mushroom trimmings and port wine, cover the stewpan and cook for 5 minutes. Add the stock and sauce, stir well, simmer for 10 minutes, and remove the scum. Pass the sauce through a tammy-cloth, season, add red currant jelly, warm up, and serve.
Time.—From 35 to 40 minutes. Average Cost, 1s. 2d.
276.—SHALLOT SAUCE. (Fr.—Sauce Echalote.)
Ingredients.—⅓ of a pint of good brown gravy, No. 6, ½ an oz. of butter, 1 teaspoonful of lemon-juice, ½ a teaspoonful of chopped parsley, 6 shallots finely-chopped.
Method.—Melt the butter, fry the shallots until lightly browned, and add the HOT gravy and the rest of the ingredients. Simmer gently for 10 minutes, and serve.
Time.—About 20 minutes. Average Cost, 2½d., in addition to the stock.
277.—SHARP SAUCE. (Fr.—Sauce Piquante.)
Ingredients.—4 shallots chopped finely, 3 gherkins chopped, 1 tablespoonful of chopped capers, 1 gill of vinegar, 1 bay-leaf, 1 sprig of thyme, ¾ of a pint of Espagnole sauce.
Method.—Put the shallots in a stewpan with the vinegar, bay-leaf, and thyme, cover, and reduce to half quantity. Strain into another stewpan, add the gherkins, capers, and sauce, boil for a few minutes.
Time.—From 20 to 25 minutes. Average Cost, 1s. 2d.
