SAUCE, Leamington (an Excellent Sauce for Flavouring Gravies, Hashes, Soups, &c.—Author’s Recipe).
Ingredients.—Walnuts. To each quart of walnut-juice allow 3 quarts of vinegar, 1 pint of Indian soy, 1 oz. of cayenne, 2 oz. of shalots, ¾ oz. of garlic, ½ pint of port wine. Mode.—Be very particular in choosing the walnuts as soon as they appear in the market; for they are more easily bruised before they become hard and shelled. Pound them in a mortar to a pulp, strew some salt over them, and let them remain thus for two or three days, occasionally stirring and moving them about. Press out the juice, and to each quart of walnut-liquor allow the above proportion of vinegar, soy, cayenne, shalots, garlic, and port wine. Pound each ingredient separately in a mortar, then mix them well together, and store away for use in small bottles. The corks should be well sealed. Seasonable.—This sauce should be made as soon as walnuts are obtainable, from the beginning to the middle of July.
SAUCE, Maître d’Hôtel (Hot), to serve with Calf’s Head, Boiled Eels, and different Fish.
Ingredients.—1 slice of minced ham, a few poultry-trimmings, 2 shalots, 1 clove of garlic, 1 bay-leaf, ¾ pint of water, 2 oz. of butter, 1 dessertspoonful of flour, 1 heaped tablespoonful of chopped parsley; salt, pepper, and cayenne, to taste; the juice of ½ large lemon, ¼ teaspoonful of pounded sugar. Mode.—Put at the bottom of a stewpan the minced ham, and over it the poultry-trimmings (if these are not at hand, veal should be substituted), with the shalots, garlic, and bay-leaf. Pour in the water, and let the whole simmer gently for 1 hour, or until the liquor is reduced to a full ½ pint. Then strain this gravy, put it in another saucepan, make a thickening of butter and flour in the above proportions, and stir it to the gravy over a nice clear fire, until it is perfectly smooth and rather thick, care being taken that the butter does not float on the surface. Skim well, add the remaining ingredients, let the sauce gradually heat, but do not allow it to boil. If this sauce is intended for an entrée, it is necessary to make it of a sufficient thickness, so that it may adhere to what it is meant to cover. Time.—1½ hour. Average cost, 1s. 2d. per pint. Sufficient for re-warming the remains of ½ calf’s head, or a small dish of cold flaked turbot, cod, &c.
SAUCE, Maigre Maître d’Hôtel (Hot.—Made without Meat).
Ingredients.—½ pint of melted butter, 1 heaped tablespoonful of chopped parsley, salt and pepper to taste, the juice of ½ large lemon; when liked, 2 minced shalots. Mode.—Make ½ pint of melted butter, stir in the above ingredients, and let them just boil; when it is ready to serve. Time.—1 minute to simmer. Average cost, 9d. per pint.
SAUCE PIQUANTE, for Cutlets, Roast Meat, &c.
Ingredients.—2 oz. of butter, 1 small carrot, 6 shalots, 1 small bunch of savoury herbs, including parsley, ½ a bay-leaf, 2 slices of lean ham, 2 cloves, 6 peppercorns, 1 blade of mace, 3 whole allspice, 4 tablespoonfuls of vinegar, ½ pint of stock, 1 small lump of sugar, ¼ saltspoonful of cayenne, salt to taste. Mode.—Put into a stewpan the butter, with the carrots and shalots, both of which must be cut into small slices; add the herbs, bay-leaf, spices, and ham (which must be minced rather finely), and let these ingredients simmer over a slow fire, until the bottom of the stewpan is covered with a brown glaze. Keep stirring with a wooden spoon, and put in the remaining ingredients. Simmer very gently for ¼ hour, skim off every particle of fat, strain the sauce through a sieve, and serve very hot. Care must be taken that this sauce be not made too acid, although it should possess a sharpness indicated by its name. Of course the above quantity of vinegar may be increased or diminished at pleasure, according to taste. Time.—Altogether ½ hour. Average cost, 10d. Sufficient for a medium-sized dish of cutlets. Seasonable at any time.
SAUCE, a Good, for Various Boiled Puddings.
Ingredients.—¼ lb. of butter, ¼ lb. of pounded sugar, a wineglassful of brandy or rum. Mode.—Beat the butter to a cream, until no lumps remain; add the pounded sugar, and brandy or rum; stir once or twice until the whole is thoroughly mixed, and serve. This sauce may either be poured round the pudding or served in a tureen, according to the taste or fancy of the cook or mistress. Average cost, 8d. for this quantity. Sufficient for a pudding.