The Jewish Manual / Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

by Lady Judith Cohen Montefiore

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SAUCE FOR DUCKS.

A little good gravy, with a glass of port wine, the juice of a lemon, highly seasoned with cayenne pepper.

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BREAD SAUCE.

Take a large onion and boil it, with a little pepper till quite soft, in milk, then take it out, and pour the milk over grated stale bread, then boil it up with a piece of butter, and dredge it with flour; it should be well beaten up with a silver fork.

The above can be made without butter or milk: take a large onion, slice it thin, put it into a little veal gravy, add grated bread, pepper, &c., and the yolk and white of an egg well beaten.

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APPLE SAUCE FOR GOOSE.

Slice some apples, put them in a little water to simmer till soft, beat them to a pulp; some consider a little powdered sugar an improvement, but as the acid of the apples is reckoned a corrective to the richness of the goose, it is usually preferred without.