ESSENCE OF ANCHOVIES.--Take two dozen of anchovies, chop them, and
without the bone, but with some of their liquor strained, add to them
sixteen large spoonfuls of water; boil gently till dissolved, which
will be in a few minutes--when cold, strain and bottle it.
APPLE SAUCE..--Pare, core, and quarter half a dozen good sized apples,
and throw them into cold water to preserve their whiteness. Boil them
in a saucepan till they are soft enough to mash--it is impossible to
specify any particular time, as some apples cook much more speedily
than others. When done, bruise them to a pulp, put in a piece of
butter as large as a nutmeg, and sweeten them to taste. Put into
saucepan only sufficient water to prevent them burning. Some persons
put the apples in a stone jar placed in boiling water; there is then
no danger of their catching.
APPLE SAUCE FOR GOOSE OR ROAST PORK.--Pare, core, and slice some
apples, and put them in a strong jar, into a pan of water. When
sufficiently boiled, bruise to a pulp, adding a little butter, and a
little brown sugar.
A SUBSTITUTE FOR CREAM.--Beat up the whole of a fresh egg in a basin,
and then pour boiling tea over it gradually to prevent its curdling;
it is difficult from the taste, to distinguish it from rich cream.
BECHAMEL SAUCE.--Put a few slices of ham into a stew-pan, a few
mushrooms, two or three shalots, two cloves, also a bay leaf and a bit
of butter. Let them stand a few hours. Add a little water, flour and
milk or cream; simmer forty minutes.
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