Cut in dice 2oz. of lean ham or bacon, put either in a stewpan, with 2oz. of butter, a sliced onion, a few sprigs of parsley, 4 peppercorns, and 1 bay-leaf; fry on the fire till getting slightly brown; add in then about 2lb. of fresh tomatoes, cut across, lightly extract the seed; let them stew about fifteen minutes, or till in pulp; add to it 2 tablespoonfuls of flour; mix well; then about a pint of broth or milk, a teaspoonful of salt, quarter that of pepper, one of sugar, a sprinkle of cayenne, boil all ten minutes; pass through a sieve or colander; put them back again in the stewpan; give another boil, it is then ready for use when required. A tablespoonful of ketchup may be added; also a piece of glaze, if handy.
14.—Semi-Sultana.
Add 3 tablespoonfuls to 1 pint of thin melted butter; boil a few minutes; it is then ready.
15.—Piccalilly Sauce.
Cut in slices, or in small dice, 2oz. of mixed pickles, called piccalilly, add it to half a pint melted butter, with 2 tablespoonfuls of liqueur, and use when required.
16.—Browning for Sauces.
Put half a pound of brown sugar into an iron saucepan, and melt it over a moderate fire for about twenty-five minutes, stirring it continually, until quite black, but it must become so by degrees, or too sudden a heat will make it bitter, then add two quarts of water, and in ten minutes the sugar will be dissolved. Bottle for use.
17.—New Mayonnaise Sauce.
Put a quarter of a pint of melted aspic or savoury jelly upon ice in a stew-pan, which keep whisking until becoming a white froth, then add half a pint of salad oil and six spoonfuls of tarragon vinegar, by degrees—first oil and then vinegar, continually whisking until it forms a white smooth sauce, to all appearance like a cream; season with half a teaspoonful of salt, a quarter ditto of pepper, and a little sugar; whisk it a little more, and it is ready to serve; it is usually dressed pyramidically over the article it is served with. The advantage of this sauce (which is more delicate than any other) is, that you may dress it to any height you like, and it will remain so for a long time; if the temperature is not too hot, it will remain hours without melting or appearing greasy.
No. 18.—Mussulman Sauce.