[No. 173.]—Salad Sauce.
- ½ pint soaked haricot beans.
- 1 onion.
- 1 ounce butter.
- ½ teaspoon salt.
- 1 tablespoon vinegar.
- 1 strip lemon peel.
- A tiny piece of mace.
- 1 pint water.
- ½ dozen peppercorns.
Dissolve the butter in a saucepan, then place in it the haricot beans, onion sliced, mace, lemon peel, peppercorns and water. Boil two hours, rub through a sieve and allow to cool; then strain again to remove scum, add vinegar, and pour over salad.
[No. 174.]—Salad Sauce.
- 1 small onion.
- 8 slices of beetroot.
- 2 tablespoons of vinegar.
- ½ pint haricot bean stock.
- 1 ounce butter.
- ½ teaspoon Worcester sauce.
- ¼ teaspoon mustard.
- 1 teaspoon lemon juice.
- 2 teaspoons browned flour.
- Pepper and salt to taste.
Dissolve the butter in a small stewpan, place in the onion sliced and fry ten minutes; then add stock and beetroot, and simmer for twenty minutes; add the mustard, sauce, lemon juice, and flour, and simmer five minutes, stirring all the time; rub through a sieve, and when cold stir in the vinegar.
This quantity is only sufficient for a small salad.
[No. 175.]—Salad Sauce.
- 1 pint tomato juice.
- 1 carrot.
- 1 turnip.
- 1 onion.
- A very small piece each of mace and cinnamon.
- 2 tablespoons cooked haricot beans.
- 2 tablespoons vinegar.
- 1 teaspoon salt.
- ¼ teaspoon pepper.
- 1 ounce butter.