The Indian Cookery Book by - (best biographies to read .TXT) 📖

>a little salt, pepper, and nutmeg; stir these over the fire until the

sauce is thick, but be careful not to let it boil, or it will burn.

Serve it up in a sauce-tureen.

 

299.—Sauce for Boiled Mutton or Boiled Brisket of Beef

 

Warm a saucepan, and melt in it two chittacks or four ounces of butter

free of water; fry in it a tablespoonful of finely-sliced onions; when

half browned, put in gradually two tablespoonfuls of finely-sifted

flour, taking care to keep stirring it the whole time; then add

gradually eight chittacks or sixteen ounces of pure milk, and lastly

two wineglasses of vinegar, with finely-pounded white pepper and salt

to taste. This sauce is without its equal.

 

300.—Fresh Tomato Gravy Sauce for Made Dishes

 

Take forty tomatoes (halved), some soup herbs, and salt; boil them in

a little stock; strain through a sieve, replace on the fire, and

thicken with the addition, more or less, of a dessertspoonful of

arrowroot or corn or other flour, to obtain any required consistency;

finally add a teaspoonful of good English vinegar; if a sharper gravy

sauce be required, instead of the vinegar add either a dessertspoonful

of tapp sauce or a teaspoonful of chili vinegar.

 

301.—Tapp Sauce Gravy for Made Dishes

 

Thicken a good seasoned stock with arrowroot or corn-flour; add to

every cup of the thickened stock a tablespoonful of tapp sauce. Pour

it while hot over chicken, veal, beef, or prawn cutlets, or other made

dishes.

 

302.—Sauce for Cucumber Salad

 

Slice into a soup-plate two large Patna onions and a couple of fresh

chilies; sprinkle over with ground pepper and a little salt; then add

two tablespoonfuls of vinegar, and allow to stand for two or three

hours before adding to it the sliced cucumbers. This sauce is also

used occasionally for lobster and prawn salads.

 

303.—Parsley Sauce

 

Pick, clean, and mince fine some fresh green crisp parsley, and put it

into a tureen with a tablespoonful of chopped capers and a teaspoonful

of good English vinegar. Fry to a nice light brown a dessertspoonful

of curry onions in two chittacks or four ounces of butter, free of

water; add a cup of good white stock, free of fat, and thicken with

crumb of stale bread finely grated, a teaspoonful of salt, and a

little pepper; allow to simmer until of a sufficient consistency; then

pour it over the minced parsley and capers, mix well together, and it

is ready for use.

 

304.—Onion Sauce

 

Clean and boil six or eight good Patna onions; allow the water to

drain away; fry to a light brown colour, in two chittacks or four

ounces of butter, free of water, a dessertspoonful of finely-sliced

curry onions; then gradually mix into it a tablespoonful of

finely-sifted flour and half a seer of milk, taking care through the

whole operation to keep stirring the sauce to prevent its lumping; add

a teaspoonful of salt and a quarter of a teaspoonful of pepper; last

of all add the boiled onions, and in a few minutes the sauce will be

ready.

 

305.—White Onion Sauce

 

Peel and cut in halves eight large and perfectly sound white Patna

onions, and steep them in water for half an hour; then boil them until

quite tender; drain them of all water; then chop and bruise them fine,

and put them into a saucepan, with half a chittack or one ounce of

butter, half a teaspoonful of salt, and some milk; put the mixture

over a brisk fire, and keep stirring till it boils; then rub the whole

through a sieve, after which add sufficient milk to make the sauce of

the consistency required. This is a favourite sauce for boiled mutton,

over which some occasionally strew a tablespoonful of capers.

 

306.—Brown Onion Sauce for Gravy

 

Heat one chittack or two ounces of butter, free of water, in which fry

to a light brown half a dozen well-selected white Patna onions finely

sliced; then stir into it gradually half a chittack or one ounce of

flour; add a little stock and some pepper and salt, boil up for a few

minutes, strain through a sieve, and then add a tablespoonful of port

wine, and the same of mushroom catsup. Lemon-juice or vinegar may be

added if a sharper gravy be required.

 

307.—Sauce for Boiled Beef

 

Mince a large onion, parboil it, and drain off the water; put the

onion into a saucepan, with a tablespoonful of finely-chopped parsley,

some good gravy, and one ounce of butter dredged with a little flour;

let it boil nearly ten minutes, and add a spoonful of cut capers. The

sauce must be thoroughly heated before being served up.

 

308.—Sauce for any kind of Meat

 

Take three tablespoonfuls of gravy, two of vinegar, a blade of mace, a

little pepper and salt, and a large onion sliced; boil and strain.

 

309.—Lobster Sauce

 

Pound very finely the spawn of a lobster, rub it through a sieve, mix

it with a quarter of a pound of melted butter, and then add the meat

of the lobster cut into small bits. Make it quite hot, but do not

allow it to boil.

 

310.—Oyster Sauce

 

Beard and scald the oysters; strain the liquor, and thicken it with a

little flour and butter; squeeze in a little lemon-juice, and add

three tablespoonfuls of cream. Heat it well, but do not let it boil.

 

311.—Sauce for Roast Beef

 

Mix well together a large tablespoonful of finely-grated horseradish,

a dessertspoonful of made mustard, and half a dessertspoonful of brown

sugar; then add vinegar till it be as thick as made mustard. Serve in

a sauce-tureen.

 

312.—To make a Quart Bottle of Fish or Meat Sauce

 

To half a bottle of vinegar put one ounce of cayenne, two cloves of

garlic, one tablespoonful of soy, two of walnut, and two of mushroom

catsup. Let it stand six days, shaking it frequently; then add the

remaining half of the bottle of vinegar, let it stand another week,

strain, and put it into small bottles.

 

313.—Pink Sauce for Fish

 

Put into a pan, or wide-mouthed jar, one quart of good vinegar, half a

pint of port wine, half an ounce of cayenne, one large tablespoonful

of walnut catsup, two of anchovy liquor, a quarter of an ounce of

cochineal, and six cloves of garlic. Let it remain forty hours,

stirring it two or three times a day; run it through a flannel bag,

and put it into half-pint bottles.

 

314.—Bread Sauce

 

Boil in a pint of water the crumb of a French roll or of a slice of

bread, a minced onion, and some whole pepper; when the onion is tender

drain off the water, pick out the peppercorns, and rub the bread

through a sieve; then put it into a saucepan, with a gill of cream, a

bit of butter, and a little salt; stir it till it boils, and serve in

a sauce-tureen.

 

315.—Apple Sauce

 

Pare, core, and slice some apples; boil them in water with a bit of

lemon-peel; when tender, mash them; add to them a bit of butter the

size of a walnut, and some brown sugar. Heat, and serve in a

sauce-tureen.

 

316.—Egg Sauce

 

Boil three or four eggs about a quarter of an hour; put them into cold

water, take off the shells, cut three of the whites and four yolks in

small pieces, mix them with melted butter, and heat it well.

 

317.—Shrimp Sauce

 

Pick some shrimps nicely from the shell, put them into melted butter,

and add a tablespoonful of lemon pickle and vinegar; heat it.

 

318.—Mint Sauce

 

Pick and wash some green mint; add, when minced, a tablespoonful of

the young leaves to four of vinegar, and put it into a sauce-tureen,

with a teaspoonful of brown sugar.

 

319.—Pudding Sauce

 

Mix with half a pint of melted butter two wineglasses of sherry and a

tablespoonful of pounded loaf sugar; make it quite hot, and serve in a

sauce-tureen, with grated nutmeg on the top.

 

320.—Parsley and Butter

 

Pick and wash clean a large bunch of parsley, tie it up, and boil it

for a few minutes in water; drain and chop it very finely, add some

melted butter, and make it quite hot. It is better to be made thick

with parsley.

 

321.—Melted Butter

 

Dust a little flour over a quarter of a pound of butter, and put it

into a saucepan, with about a wineglass of water; stir it one way

constantly till it is melted, and let it just boil: a round wooden

stick is the best thing to stir batter with in melting. If the butter

is to be melted with cream, use the same proportion as of water, but

no flour; stir it constantly, and heat it thoroughly, but do not let

it boil.

 

322.—French Melted Butter

 

Mix in a stewpan, with a quarter of a pound of fresh butter, a

tablespoonful of flour, a little salt, half a gill of water, half a

spoonful of white vinegar, and a little grated nutmeg. Put it on the

fire, stir it, and let it thicken, but do not allow it to boil, lest

it should taste of the flour.

 

323.—Stuffing for Hare or Kid

 

Parboil the liver, and mince it; add an equal quantity of grated

bread, double the quantity of fat bacon chopped, and a bit of butter

the size of a walnut. Season with pepper, salt, nutmeg, chopped lemon

thyme, and parsley; bind with an egg beaten.

 

324.—Stuffing peculiar for Fowls only

 

Take four boiled potatoes; break them into pieces while hot, and add a

chittack or two ounces of butter free of water, some pepper and salt,

a little grated bread-crumb, and some eight or ten olives stoned, and

cut or chopped small; the quantity of potatoes and bread-crumb may be

increased or decreased according to the size of the fowl or number of

fowls to be stuffed; moisten with a little stock or gravy before

stuffing the fowls.

 

325.—Stuffing for Roast Pig, Roast Kid, Fillets of Veal, and Duck

 

Break up, but not mash, six boiled potatoes with one chittack or two

ounces of butter free from water; cut into fine slices two white Patna

onions, take a little finely-chopped suet, finely-grated crumbs of a

slice of stale bread, a teaspoonful of ground pepper, a teaspoonful of

salt, all kinds of soup herbs, and a dessertspoonful of tomato or tapp

sauce, add a little of the stock or gravy of the giblets, &c., and

stuff the pig, kid, or bird. The quantity of potatoes may be increased

or decreased according to the size of the roast to be stuffed.

 

N.B.—The liver may be cut up or minced, and added to the stuffing.

 

326.—Stuffing for Boiled Turkey, Goose, or Duck

 

Mince a quarter of a pound of beef suet, and grate fine the crumbs of

a thick slice of stale bread; add a good quantity of soup herbs,

finely sliced and chopped Patna onions, lemon-peel, some grated

nutmeg, a teaspoonful of white pepper, a teaspoonful of salt, half a

dozen oysters, and an anchovy, or in the absence of anchovies a little

minced ham or tongue; melt down one chittack or two ounces of butter;

then throw in the above ingredients and warm up well; moisten with

stock, and then stuff the bird.

 

327.—Stuffing for Roast Duck

 

Slice into fine long strips or ribbons as much of the heart or inside

of a young tender cabbage as will suffice for stuffing; wash and dry

it through a colander, and shake it up in a napkin, without crushing

or destroying the crispness