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Page:Mrs Beeton's Book of Household Management.djvu/318

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Stir in the parsley, and keep on ice until required. This is an excellent sauce to serve with cold meat.

Time.—About ½ an hour. Average Cost, 8d. to 9d.


Ingredients.—1 quart of vinegar, 8 dessertspoonfuls of walnut pickle, 5 dessertspoonfuls of Indian soy, 5 dessertspoonfuls of mushroom ketchup, 3 dessertspoonfuls of mango pickle sliced, 2 cloves of garlic finely-chopped.

Method.—Put all the ingredients into a large bottle, let it stand for a month, shaking it 2 or 3 times daily. At the end of this time the sauce will be ready for use, but it will keep good for a length of time in well-corked bottles.

Time.—1 month. Average Cost, 1s. 6d.


Ingredients.—1 pint of vinegar, ½ an oz. of cayenne pepper.

Method.—Mix the vinegar and cayenne together in a bottle, let it stand for 1 month, shaking the preparation daily. When ready, strain into well-corked bottles, and store for use.

Time.—1 month. Average Cost, about 6d.


Ingredients.—¾ of a pint of milk, ¾ of an oz. of butter, ¾ of an oz. of flour, 1 tablespoonful of finely-grated cheese, salt and pepper.

Method.—Melt the butter in a stewpan, add the flour, stir and cook the mixture for 5 minutes without browning, and add the milk. Season to taste, simmer gently for 10 minutes, then stir in the cheese, and use as required.

Time.—20 minutes. Average Cost, 5d. or 6d.


Ingredients.—½ a pint of Espagnole sauce (see page 240), ¼ of a pint of good gravy, salt and pepper.

Method.—Make the Espagnole sauce as directed, boil until well reduced, then add the gravy, simmer for about 10 minutes, season to taste, and serve.

Time.—15 minutes. Average Cost, 8d.