when quite cold strain into small bottles. Cork and seal securely, and store for use. This sauce will be found useful for flavouring gravies and stews.
Time.—40 minutes. Average Cost, 8d.
Marjoram (Fr. Marjolaine). There are several species of marjoram, which grows wild on chalky soils of Britain, and is one of the commonest of ornamental wild plants. The species used for culinary purposes is the Sweet Marjoram, a native of Southern Europe. It is cultivated in gardens, and when it blossoms it is cut and the leaves, which have an agreeable aromatic flavour, are dried. Marjoram is a favourite ingredient in stuffings, soups, sauces, etc.
375.—HESSIAN SAUCE.
Ingredients.—⅓ of a pint of sour cream (about), 1 tablespoonful of grated horseradish, 1 tablespoonful of fine breadcrumbs, milk, sugar, salt.
Method.—Soak the breadcrumbs in just as much milk as they will absorb, add the grated horseradish, and a pinch of salt and sugar. Add cream gradually until the desired consistency is obtained, and serve as an accompaniment to roast beef or beef steak.
Time.—About 20 minutes. Average Cost, 8d.
376.—JELLY SAUCE.
Ingredients.—1 small pot of red-currant jelly, 1 glass of port wine.
Method.—Dissolve the red-currant jelly, add the wine, make it thoroughly hot, and serve as an accompaniment to venison.
Time.—½ an hour. Average Cost, 1s.
377.—LEAMINGTON SAUCE.
Ingredients.—3 pints of vinegar, 1 pint of walnut-juice. ½ a pint of Indian soy, ¼ of a pint of port wine, 1 oz. of shallots, ¼ of an oz. of garlic, ½ an oz. of cayenne.
Method.—Procure young green walnuts, pound them to a pulp, sprinkle liberally with salt, and let them remain for 3 days, stirring at frequent intervals. Strain the juice obtained, measure and add the rest of the ingredients in the proportions stated above, the garlic and shallots being previously pounded or finely-chopped. Turn the whole into a large jar, cover closely for 3 weeks, then strain into small bottles, cork and seal securely, and store for use.
Time.—About 1 month. Average Cost, 2s. 10d. to 3s.
378.—LEGHORN SAUCE.
Ingredients.—3 hard-boiled yolks of eggs, salad-oil, vinegar, tarragon vinegar, 2 anchovies pounded and sieved, ½ a teaspoonful of finely-chopped parsley, nutmeg, pepper.
Method.—Crush the yolks with a wooden spoon in a basin, add salad-oil, drop by drop at first, until the preparation has the consistency
