Governor’s Sauce.—The following is a Canadian recipe: Slice 1 peck of green tomatoes, sprinkle them with a cupful of salt, and let them stand a night; in the morning pour off the liquor, and put them into a saucepan with vinegar enough to cover them. Add 6 green or red chilies, 4 large onions chopped fine, 1 teacupful brown sugar, 1 of scraped horseradish, 1 tablespoonful each cloves and allspice, and 1 teaspoonful each red and white pepper. Let it simmer till soft, put into jars, and keep air-tight. (Bessie Tremaine.)
Gravy (Jus).—(a) Cut up an onion, carrot, and turnip, and fry them a nice brown in oil or butter; then dust in a tablespoonful of flour, and brown that also. Add 1 pint boiling water, parsley, herbs, a bay leaf, pepper and salt, and a little vinegar, and let it simmer by the side of the fire for ½ hour or more. Just before serving add a tiny piece of sugar and a little spice, a teaspoonful of anchovy or other sauce, or a little lemon, should it be available. If it is not a good colour, it must be coloured with burnt sugar; but a few onion skins put in at first will probably make it dark enough.
(b) To Colour.—Burnt Spanish onions, to be obtained at any Italian warehouse. Put a small piece into a basin, pour some boiling water on it, and mash it with a spoon. Pour into and boil with the gravy.
(c) Ditto.—Make an iron spoon very hot, put into it some moist sugar, and drop it into the gravy.
(d) Ditto.—A few bakers’ raspings will both thicken and brown gravies.
(e) Ditto.—Flour, baked in a tin dish until it is well browned, is a very good colouring to keep ready for use.
(f) Ditto.—Put a lump of butter and 1 tablespoonful flour into a stewpan, stir, and let it get well browned; pour to it a little water or meat broth; have ready some shallot, parsley, and onions chopped very fine, throw all in the pan, with pepper and salt, and a few drops of vinegar; put in your meat, but only let it get warmed through.
(g) Put 1 slice of ham, 1 lb. gravy beef, 1 lb. veal, 1 onion, 1 clove, some celery, a faggot of herbs, a little lemon peel, 1 liqueur glass sherry, and just enough water to cover them into a stewpan. Cover it close and simmer till nearly dry, but do not let it burn, turn the meat occasionally. Then pour over it 1½ pint boiling water, and boil gently for 2 hours; skim and strain. Mix 1 oz. flour with 1 oz. butter, moisten it with a little of the gravy, then add it gradually to the rest, simmer altogether for ½ hour, remove any scum that may rise, strain again and serve.
Green Butter.—(a) 4 sardines or anchovies, well washed, and pounded in a mortar; 4 oz. parsley free from stalk, and boiled till tender, the water to be well squeezed out, then chopped and rubbed through a sieve with the anchovies, and 2 oz. fresh butter. Make it up into shapes.
(b) Pick and boil 2 oz. parsley; wash and bone 2 oz. anchovies, and pound them with the parsley; rub it all through a sieve; mix well with 4 oz. fresh butter; shape it into one large or several small pats, as you please, and serve it with a lump of ice and some hot dry toast.