Ingredients.—The yolks of 3 eggs, 1 tablespoonful of powdered sugar, 1 gill of milk, a very little grated lemon-rind, 2 small wineglassfuls of brandy. Mode.—Separate the yolks from the whites of 3 eggs, and put the former into a stewpan; add the sugar, milk, and grated lemon-rind, and stir over the fire until the mixture thickens; but do not allow it to boil. Put in the brandy; let the sauce stand by the side of the fire, to get quite hot; keep stirring it, and serve in a boat or tureen separately, or pour it over the pudding. Time.—Altogether, 10 minutes. Average cost, 1s. Sufficient for 6 or 7 persons.
SAUCE, a Good, for Steaks.
Ingredients.—1 oz. of whole black pepper, ½ oz. of allspice, 1 oz. of salt, ½ oz. grated horseradish, ½ oz. of pickled shalots, 1 pint of mushroom ketchup or walnut pickle. Mode.—Pound all the ingredients finely in a mortar, and put them into the ketchup or walnut-liquor. Let them stand for a fortnight, when strain off the liquor and bottle for use. Either pour a little of the sauce over the steaks, or mix it in the gravy. Seasonable.—This can be made at any time.
Note.—In using a jar of pickled walnuts, there is frequently left a large quantity of liquor. This should be converted into a sauce like the above, and will be found a very useful relish.
SAUCE, Sweet, for Puddings.
Ingredients.—½ pint of melted butter made with milk, 3 teaspoonfuls of pounded sugar, flavouring of grated lemon-rind or cinnamon. Mode.—Make ½ pint of melted butter, omitting any salt; stir in the sugar, add a little grated lemon-rind, nutmeg, or powdered cinnamon, and serve. Previously to making the melted butter, the milk can be flavoured with bitter almonds, by infusing about half a dozen of them in it for about ½ hour; the milk should then be strained before it is added to the other ingredients. This simple sauce may be served for children with rice, batter, or bread pudding. Time.—Altogether, 15 minutes. Average cost, 4d. Sufficient for 6 or 7 persons.
SAUCE, Sweet, for Venison.
Ingredients.—A small jar of red-currant jelly, 1 glass of port wine. Mode.—Put the above ingredients into a stewpan, set them over the fire, and, when melted, pour in a tureen and serve. It should not be allowed to boil. Time.—5 minutes to melt the jelly. Average cost, for this quantity, 1s.
SAUCE, Tournée.
Ingredients.—1 pint of white stock, thickening of flour and butter, or white roux, a faggot of savoury herbs, including parsley, 6 chopped mushrooms, 6 green onions. Mode.—Put the stock into a stewpan with the herbs, onions, and mushrooms, and let it simmer very gently for about ½ hour; stir in sufficient thickening to make it of a proper consistency; let it boil for a few minutes, then skim off all the fat, strain and serve. This sauce, with the addition of a little cream, is now frequently called velouté. Time.—½ hour. Average cost, for this quantity, 6d.