[99-*] Economists recommend these to be pounded; they certainly go farther, as they call it; but we think they go too far, for they go through the sieve, and make the soup grouty.
CHAPTER VIII.
GRAVIES AND SAUCES.
“The spirit of each dish, and ZEST of all,
Is what ingenious cooks the relish call;
For though the market sends in loads of food,
They are all tasteless, till that makes them good.”
King’s Art of Cookery.
“Ex parvis componere magna.”
It is of as much importance that the cook should know how to make a boat of good gravy for her poultry, &c. as that it should be sent up of proper complexion, and nicely frothed.
In this chapter, we shall endeavour to introduce to her all the materials[101-*] which give flavour in sauce, which is the essence of soup, and intended to contain more relish in a tea-spoonful than the former does in a table-spoonful.
We hope to deserve as much praise from the economist as we do from the bon vivant; as we have taken great pains to introduce to him the methods of making substitutes for those ingredients, which are always expensive, and often not to be had at all. Many of these cheap articles are as savoury and as salutary as the dearer ones, and those who have large families and limited incomes, will, no doubt, be glad to avail themselves of them.