N.B. To dress curries, see [No. 497].
Essence of Ham.—(No. 351.)
Essence of ham and of beef may be purchased at the eating-houses which cut up those joints; the former for half a crown or three shillings a quart: it is therefore a most economical relish for made-dishes, and to give piquance to sauces, &c.
Grill Sauce.—(No. 355.)
To half a pint of gravy ([No. 329]), add an ounce of fresh butter, and a table-spoonful of flour, previously well rubbed together, the same of mushroom or walnut catchup, two tea-spoonfuls of lemon-juice, one of made mustard, one of minced capers, half a one of black pepper, a quarter of a rind of a lemon grated very thin, a tea-spoonful of essence of anchovies, and a little eschalot wine ([No. 402]), or a very small piece of minced eschalot, and a little Chili vinegar ([No. 405]), or a few grains of Cayenne; simmer together for a few minutes; pour a little of it over the grill, and send up the rest in a sauce-tureen. For anchovy toasts, [No. 573], or [No. 538]. Or,
Sauce à la Tartare.
Pound in a mortar three hard yelks of eggs; put them into a basin, and add half a table-spoonful of made mustard, and a little pepper and salt; pour to it by degrees, stirring it fast all the while, about two wine-glassfuls of salad oil; stir it together till it comes to a good thickness.
N.B. A little tarragon or chervil minced very fine, and a little vinegar, may be added; or some of the ingredients enumerated in [No. 372].
Obs.—This from the French artist who wrote the receipt for dressing a turtle.