To three bottles of claret, take two-thirds of a pint of Curaçoa, one pint of sherry, half ditto of brandy, two wine-glasses of ratafia, three oranges, and one lemon, cut in slices; some sprigs of green balm, ditto of borage, a small piece of rind of cucumber, two bottles of German Seltzer-water, three ditto of soda-water; stir this together, and sweeten with capillaire or pounded sugar until it ferments, let it stand one hour, strain it, and ice it well; it is then fit for use.
The same for Champagne Cup.—Champagne instead of claret; noyeau instead of ratafia.
This quantity is for an evening party of forty persons. For a smaller number reduce the proportions.
SAUCES.
1.—Melted Butter.
Put 2oz. of butter in a stew-pan holding about a quart, and 2oz. of flour, half a teaspoonful of salt, a quarter one of pepper; mix together with a spoon till forming a thick paste, add a pint of cold water, place all on a fire, stir continually; take the pan off the fire when it simmers; add another of fresh butter in it, stir till melted; it is then ready for use. A little grated nutmeg and a drop of vinegar is an improvement. This sauce being the base of so many others, requires attention in making, and as flour will sometimes be stronger than at others, and likely to make it too thin or too thick, take for a rule that the proper thickness when done ought to form a transparent coating over the back of the spoon.
2.—Beurre a la Maitre d’Hotel, or Hotel Keeper’s Butter.
Put on a plate a quarter of a pound of fresh butter, a quarter of a spoonful of salt, ditto of pepper, two of chopped parsley, the juice of a middle-sized lemon (if no lemon, use vinegar), and a little grated nutmeg; mix well together, and keep in a cool place till required. This is excellent with kidneys and all broiled meats. Nutmeg may be omitted.
3.—Anchovy Butter, or Beurre d’Anchoix.
Take 6 anchovies from a bottle, scrape and wash them, pound and pulp them, or bruise them on a board; mix 6oz. of fresh butter, pass through a sieve, and use when required. Keep the sauce in a cold place.