Green or Sorrel Sauce.—(No. 291.)
Wash and clean a large ponnet of sorrel; put it into a stew-pan that will just hold it, with a bit of butter the size of an egg; cover it close, set it over a slow fire for a quarter of an hour, pass the sorrel with the back of a wooden spoon through a hair-sieve, season with pepper, salt, and a small pinch of powdered sugar, make it hot, and serve up under lamb, veal, sweetbreads, &c. &c. Cayenne, nutmeg, and lemon-juice are sometimes added.
Tomata, or Love-apple Sauce.—(No. 292. See also [No. 443].)
Have twelve or fifteen tomatas, ripe and red; take off the stalk; cut them in half; squeeze them just enough to get all the water and seeds out; put them in a stew-pan with a capsicum, and two or three table-spoonfuls of beef gravy; set them on a slow stove for an hour, or till properly melted; then rub them through a tamis into a clean stew-pan, with a little white pepper and salt, and let them simmer together a few minutes.
[Love-apple Sauce according to Ude.
Melt in a stew-pan a dozen or two of love-apples (which, before putting in the stew-pan, cut in two, and squeeze the juice and the seeds out); then put two eschalots, one onion, with a few bits of ham, a clove, a little thyme, a bay-leaf, a few leaves of mace, and when melted, rub them through a tamis. Mix a few spoonfuls of good Espagnole or Spanish sauce, and a little salt and pepper, with this purée. Boil it for twenty minutes, and serve up. A.]
Mock Tomata Sauce.—(No. 293.)
The only difference between this and genuine love-apple sauce, is the substituting the pulp of apple for that of tomata, colouring it with turmeric, and communicating an acid flavour to it by vinegar.
Eschalot Sauce.—(No. 294.)
Take four eschalots, and make it in the same manner as garlic sauce ([No. 272]). Or,