Open main menu

Page:Mrs Beeton's Book of Household Management.djvu/308

This page has been validated.
264
HOUSEHOLD MANAGEMENT

328.—CITRON SAUCE. (Fr.Sauce aux Citron.)

Ingredients.—½ a pint of boiling milk, 2 ozs. of castor sugar, ½ an oz. of cornflour, 2 yolks of eggs, the finely-chopped rind of ½ a lemon.

Method.—Blend the yolks of the eggs and the cornflour together, add the sugar and lemon-rind, and stir in the boiling milk. Whisk the preparation over the fire until it becomes creamy, then use as required.

Time.—From 10 to 15 minutes. Average Cost, 4d.

329.—COFFEE SAUCE. (Fr.Sauce au Café.)

Ingredients.—2 ozs. of raw coffee berries, 1 dessertspoonful of arrowroot or cornflour, 1 glass of brandy, sugar to taste, ½ a pint of boiling water.

Method.—Roast the coffee berries in a pan over a quick fire until well-browned, then pound them in a mortar. Pour the boiling water over the prepared coffee, let it stand for a few minutes, then strain it into a saucepan. Blend the cornflour smoothly with the brandy, stir it into the coffee, sweeten to taste, simmer gently for 5 minutes, then serve.

Time.—About ½ an hour. Average Cost, 6d.

330.—CORNFLOUR SAUCE.

Ingredients.—½ a pint of milk, 1 dessertspoonful (level) of castor sugar, 1 dessertspoonful (level) of cornflour, the rind of one lemon.

Method.—Remove the outer skin of the lemon in extremely thin shavings with a sharp knife, put them into the milk, and simmer for 5 minutes. Mix the cornflour smoothly with a little cold milk or water; strain the milk and add it to the cornflour, stirring all the time. Return to the saucepan, add the sugar, boil for 1 minute, and serve.

Time.—About 15 minutes. Average Cost, 2½d.

331.—CRANBERRY SAUCE. (Fr.Sauce aux Airelles Rouge.) (For Roast Turkey, Fowl, etc.)

Ingredients.—¼ of a pint of cold water, 1 pint of cranberries, 2 ozs. of castor sugar, 1 tablespoonful of red currant jelly, ½ a glass of port wine.

Method.—Wash the cranberries in cold water. Put them into a saucepan with the water, and simmer gently for ½ an hour, then add the sugar, wine, and red currant jelly. Boil again, and strain. Serve either hot or cold in a sauceboat or glass dish.

Time.—35 to 40 minutes. Average Cost, 7d. to 9d. for this quantity.