Bread Sauce.
- Ingredients—2 oz. of bread crumbs.
- ½ pint of milk.
- 6 peppercorns.
- 2 tablespoonfuls of cream, or ½ oz. of butter.
- A small piece of onion.
Method.—Steep the onion and peppercorns in the milk, and put the milk on to boil.
Then remove the onions and peppercorns, and sprinkle in the crumbs.
Set the sauce by the side of the fire for six minutes, and then heat to boiling point, adding either the cream or butter.
Salt must be added to taste; also a little cayenne.
[Economical Family Sauce.]
- Ingredients—¼ lb. of flour.
- 1 pint of milk.
- 1 pint of water.
- 1½ oz. butter.
Method.—Mix the flour very smoothly with a little water.
Put the rest of the water, with the milk and butter, in a saucepan on the fire to boil.
When it boils, put in the flour, stirring until the sauce is cooked.
Add pepper and salt to taste. If liked, a few drops of lemon juice or vinegar may be added.
This sauce will form the basis of many other plain sauces: To use with fish, put in a tablespoonful of anchovy. Onion sauce is made by adding cooked and chopped onions when the sauce is ready. Caper sauce, by adding capers; or, as a substitute, chopped gherkin.
This sauce may be made still more economically by using water only instead of milk.
[Wine Sauce.]
- Ingredients—1 oz. of lump sugar.
- ¼ pint of water.
- A wineglass of sherry.
- A few drops of cochineal.
- A dessertspoonful of jam.
Method.—Boil the sugar and water together until reduced to one half.
Add the jam; let it melt.
Then add the sherry and cochineal, and strain.