The Dominion cook book : containing valuable recipes in all the departments, including sickroom cookery / by Anne Clarke.

  • Clarke, Anne
Date:
1899
Catalogue details

Licence: Public Domain Mark

Credit: The Dominion cook book : containing valuable recipes in all the departments, including sickroom cookery / by Anne Clarke. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    the liquor, and put them into a saucepan with vinegar enough to cover them. Add six green or red chilies, four large onions chopped fine, a teacupful of brown sugar, one of scraped horse radish, a tablespoonful each of cloves and allspice, and a tea- spoonful each of red and white pepper. Let it simmer till soft, put into jars and keep it air-tight. 232. Cauliflower Sauce—Ingredients—Two small cauliflowers, 1 l/z oz. of butter, 1 tablespoonful of flour, ]/2 pint of boiling water, pepper and salt to taste, yolks of 2 eggs, juice of a lemon. Boil two small cauliflowers ; when done, pick them out into sprigs and arrange them, head downwards, in a pudding basin, which must have been made quite hot; press them in gently, then turn them out dexterously on a dish, and pour over them the following sauce, boiling hot: Melt one and a half ounces of butter in a saucepan, mix with it a tablespoonful of flour, and then add half a pint of boiling water; stir till it thickens; add salt and white pepper to taste ; then take the saucepan off the fire, and stir in the yolks of two eggs beaten up with the juice of a lemon and strained. 233. Mushroom Sauce—Ingredients—A plateful of mushrooms, 3 shallots, 2 or 3 sprigs of parsley, gravy stock, pepper and salt to taste, a small piece of butter, flour. Pick clean a plateful of mushrooms, put them into a saucepan with three shallots chopped up, and two or three sprigs of parsley, cover up with gravy stock, add pepper and salt to taste, and let the whole boil for a couple of hours. Strain the liquor, passing the mushrooms, etc., through a hair sieve. Melt a piece of butter in a saucepan, add a little flour, mix well, then add the above. 234. Dutch Sauce—Ingredients—3 tablespoonfuls of vinegar, 1 lb. of butter, yolks of 2 eggs, pepper and salt to taste. Put three tablespoonfuls of vinegar in a saucepan, and re- duce it on the fire to one-third ; add a quarter of a pound of butter and the yolks of two eggs. Place the saucepan on a slow fire, stir the contents continuously, and as fast as the but- ter melts add more, until one pound is used. If the sauce becomes too thick at any time during the process, add a table- spoonful of cold water and continue stirring. Then put in pepper and salt to taste, and take great care not to let the sauce boil. When it is made—that is, when all the butter is used and the sauce is of the proper thickness—put the sauce-
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