Slice the vegetables and fry in the butter for ten minutes; then place in a stewpan with the tomato juice (tinned will answer the purpose), mace, cinnamon, salt and pepper. Boil for half an hour, then place in the beans and simmer for twenty minutes; rub through a sieve, and when cold stir in the vinegar. It is then ready for use.
[No. 176.]—Salad Sauce.
- The yolks of two eggs.
- 1 gill of milk.
- ½ gill of vinegar.
- A large pinch of salt.
- The same of pepper.
Drop the yolks into a small enamelled stewpan, add the pepper and salt, and stir well with a wooden spoon; pour in the milk, which should be just at boiling point, then stir briskly over a gentle heat for about ten minutes, or until the sauce thickens, but it must on no account be allowed to boil, or it will curdle. When sufficiently thick, remove from the fire, stir in the vinegar, and stand on one side to get thoroughly cold. It is then ready for use.
[No. 177.]—Sauce Superbe.
- 1 large turnip.
- 1 large carrot.
- 1 large onion.
- 1 large tomato.
- 1 small stick of celery.
- 1 teaspoon salt.
- 2 tablespoons pearl barley.
- 2 ounces butter.
- 1½ pints water.
- { 12 peppercorns.
- { 2 cloves.
- { A very little each of mace and cinnamon, tied in muslin.
Slice the vegetables, except the tomato, and fry in the butter until a nice brown; place in a stewpan together with the water, barley, salt and flavourings, and boil three-quarters of an hour. Add tomato sliced, simmer half an hour, stirring frequently, and strain. If required for masking, thicken with one ounce each of brown flour and butter.
Note.—The vegetables and barley may be served as a stew, or used in various ways.