(b) Cut up cold meat or bones, lay them in a shallow dish, and pour over them a mixture made thus: Take 1 teaspoonful powdered mustard, 2 teaspoonfuls each Worcester sauce and mushroom ketchup, 1 teaspoonful chili vinegar, ¼ teaspoonful cayenne, 1 teaspoonful salad oil, 1 of lemon juice, and 1 wineglassful claret. Put the dish into the oven, stir the meat about in it for 10 minutes or a little longer. This is very nice made of cold fowl or kidneys.
(c) Fry the meat brown in butter. Have ready a mixture made as follows: some good gravy or stock, a little Worcester and tomato sauce and ketchup; chop very fine some mixed pickles, add them with pepper and salt, and stir well; when you have taken up the meat out of the pan, set the mixture in it to get hot, then pour it over the meat, and serve on a hot-water dish. Cold fish cooked in this way is also very good.
(d) The following is a most excellent devil mixture, which may be used for every sort of wet devil; pigs’ feet, chicken legs, fish, and indeed almost anything, is very good when cooked with it: 4 tablespoonfuls cold gravy, 1 of chutney paste, 1 of ketchup, 1 of vinegar, 2 teaspoonfuls made mustard, 2 of salt, and 2 tablespoonfuls butter. Mix all the above ingredients as smoothly as possible in a soup plate; put with it the cold meat, or whatever you wish to devil, and stew gently until thoroughly tender.
(e) Take 4 tablespoonfuls gravy, 1 of mushroom ketchup, 1 of vinegar, 1 teaspoonful chutney or chowchow, 2 of made mustard, 1 of salt, and 2 tablespoonfuls butter. Mix all smoothly in a soup plate, put it with the cold fowl or turkey, and stew gently until hot through.
(f) Mix in a teacup equal quantities of mustard, ground pepper, and vinegar (a little Watkin’s relish is an improvement when liked); take the bones, slit the meat down to the bone, and fill the slits with this mixture, rub it well in all over the meat, then broil over a clear fire, and send to table at once.
Dutch Sauce (Hollandaise).—(a) Put 3 tablespoonfuls vinegar in a saucepan, and reduce it on the fire to one-third; add ¼ lb. butter and the yolks of 2 eggs. Place the saucepan on a slow fire, stir the contents continuously with a spoon, and as fast as the butter melts add more, until 1 lb. is used. If the sauce becomes too thick at any time during the process, add 1 tablespoonful cold water and continue stirring. Then put in pepper and salt to taste, and take great care not to let the sauce boil. When it is made—that is, when all the butter is used and the sauce is of the proper thickness—put the saucepan containing it into another filled with warm (not boiling) water until the time of serving.
(b) Melt 2 oz. butter in a saucepan, mix with it the yolks of 3 eggs, a good spoonful of flour, a little salt and nutmeg, and about 3 tablespoonfuls cold water. Stir this over the fire till on the point of boiling, when the sauce should be a little thick. Draw the saucepan to the side of the stove, and stir in slowly 3 oz. more butter, add the juice of a lemon, and serve hot.
(c) ½ lb. butter, 3 yolks eggs, 1 lemon, 10 whole grains black pepper, pinch salt. Break yolks of eggs into a saucepan, add the pepper, crushed but not powdered, the salt, the juice of lemon; whisk it well. In another saucepan melt the butter to cream (taking care not to boil), then with a spoon drop the butter slowly on to the eggs, stirring all the time; beat it well together, strain through a tammy cloth, and place the saucepan in a bain-marie until dinner is served; add a small piece of butter the last moment.
(d) The yolks of 2 eggs raw, ½ teacupful cream, piece of butter size of a walnut, 1 teaspoonful tarragon vinegar. Make the cream, butter, and vinegar hot, and pour gently over the eggs, stirring one way till well mixed.
(e) The yolks of 2 eggs, the juice of ½ lemon, ¼ lb. butter, 1 teaspoonful salt, and a little white pepper. Stir this in a clean stewpan over the fire till the butter is melted (it must never boil), then stir in a pint of melted butter, and strain through a silk sieve. When wanted, stir it over the fire till hot.