Bread Sauce.—(No. 321.)
Put a small tea-cupful of bread-crumbs into a stew-pan, pour on it as much milk as it will soak up, and a little more; or, instead of the milk, take the giblets, head, neck, and legs, &c. of the poultry, &c. and stew them, and moisten the bread with this liquor; put it on the fire with a middling-sized onion, and a dozen berries of pepper or allspice, or a little mace; let it boil, then stir it well, and let it simmer till it is quite stiff, and then put to it about two table-spoonfuls of cream or melted butter, or a little good broth; take out the onion and pepper, and it is ready.
Obs. This is an excellent accompaniment to game and poultry, &c., and a good vehicle for receiving various flavours from the Magazine of Taste ([No. 462]).
Rice Sauce.—(No. 321*.)
Steep a quarter of a pound of rice in a pint of milk, with onion, pepper, &c. as in the last receipt; when the rice is quite tender (take out the spice), rub it through a sieve into a clean stew-pan: if too thick, put a little milk or cream to it.
Obs. This is a very delicate white sauce; and at elegant tables is frequently served instead of bread sauce.
Browning,—(No. 322.)
Is a convenient article to colour those soups or sauces of which it is supposed their deep brown complexion denotes the strength and savouriness of the composition.
Burned sugar is also a favourite ingredient with the brewers, who use it under the name of “essentia bina” to colour their beer: it is also employed by the brandy-makers, in considerable quantity, to colour brandy; to which, besides enriching its complexion, it gives that sweetish taste, and fulness in the mouth, which custom has taught brandy drinkers to admire, and prefer to the finest Cognac in its genuine state.
When employed for culinary purposes, this is sometimes made with strong gravy, or walnut catchup. Those who like a goût of acid may add a little walnut pickle.