Cassell's vegetarian cookery : a manual of cheap and wholesome diet / by A.G. Payne.
- Arthur Gay Payne
- Date:
- 1899
Licence: Public Domain Mark
Credit: Cassell's vegetarian cookery : a manual of cheap and wholesome diet / by A.G. Payne. Source: Wellcome Collection.
60/208 page 52
![sieve with the liquor—(of course, the lemon peel and cloves will not rub through)—and add this to a quarter of a pound of stewed prunes. This is a very popular sauce abroad. Ginger Sauce.—The simplest way of making ginger sauce is to sweeten half a pint of butter sauce and then add a few drops of essence of ginger. A richer ginger sauce can be made by taking two or three tablespoonfuls of preserved ginger and two or three tablespoonfuls of the syrup in which they are preserved, rubbing this through a wire sieve, adding about an equal quantity of butter sauce, making the whole hot in a saucepan. Gooseberry Sauce.—Pick and then stew some green goose- berries, just moistening the stewpan with a little water to prevent them burning. Rub the whole through a hair sieve in order to avoid having any pips in the sauce. Sweeten with a little Demerara sugar, as Porto Rico would be too dark in colour. Colour the sauce a bright green with a little spinach extract. ]Sr.B.—It is a mistake to add cream to gooseberry sauce, which is distinct altogether from gooseberry fool. ^ In Germany, vinegar is added to this sauce and it is served with meat. Horse-radish Sauce.—Horse-radish sauce is made, properly speaking, by mixing grated horse-radish with cream, vinegar, sugar, made mustard, and a little pepper and salt. very simple method of making this sauce is to substitute tinned Swiss milk for the cream and sugar. It is equally nice, more economical, and possesses this great advantage: a few tins of Swiss milk can always be kept in the store cupboard, whereas there is considerable difficulty, especially in all large towns, in obtaining cream without giving twenty-four hours' notice, and the result even then is not always satisfactory. Horse-radish sauce is very delicious, and its thickness should be entirely dependent upon the amount of grated horse-radish. Sticks of horse-radish vary so very much in size that we will say, grate sufficient to fill a teacup, throw this into a sauce tureen, mix a dessert- spoonful of Swiss milk with a tablespoonful of vinegar and about two tablespoonfuls of milk and a teaspoonful of made mustard, add this to the horse-radish, and, if necessary, sufficient milk to make the whole of the consistency of bread sauco.](https://iiif.wellcomecollection.org/image/b20391675_0060.jp2/full/800%2C/0/default.jpg)
