SAUCE, Epicurean, for Steaks, Chops, Gravies, or Fish.
Ingredients.—¼ pint of walnut ketchup, ¼ pint of mushroom ditto, 2 tablespoonfuls of Indian soy, 2 tablespoonfuls of port wine; ¼ oz. of white pepper, 2 oz. of shalots, ¼ oz. of cayenne, ¼ oz. of cloves, ¾ pint of vinegar. Mode.—Put the whole of the ingredients into a bottle, and let it remain for a fortnight in a warm place, occasionally shaking up the contents. Strain, and bottle off for use. This sauce will be found an agreeable addition to gravies, hashes, stews, &c. Average cost, for this quantity, 1s. 6d.
SAUCE, Genévése, for Salmon, Trout, &c.
Ingredients.—1 small carrot, a small faggot of sweet herbs, including parsley, 1 onion, 5 or 6 mushrooms (when obtainable), 1 bay-leaf, 6 cloves, 1 blade of mace, 2 oz. of butter, 1 glass of sherry, 1½ pint of white stock, thickening of butter and flour, the juice of half a lemon. Mode.—Cut up the onion and carrot into small rings, and put them into a stewpan with the herbs, mushrooms, bay-leaf, cloves, and mace; add the butter, and simmer the whole very gently over a slow fire until the onion is quite tender. Pour in the stock and sherry, and stew slowly for 1 hour, when strain it off into a clean saucepan. Now make a thickening of butter and flour, put it to the sauce, stir it over the fire until perfectly smooth and mellow, add the lemon-juice, give one boil, when it will be ready for table. Time.—Altogether 2 hours. Average cost, 1s. 3d. per pint. Sufficient, half this quantity for two slices of salmon.