HORSERADISH SAUCE.--Perhaps a good receipt for horseradish sauce,
which is so excellent with both hot and cold beef, but which we do not
always see served up with either. Two tablespoonfuls of mustard, the
same of vinegar, three tablespoonfuls of cream or milk and one of
pounded white sugar, well beaten up together with a small quantity of
grated horseradish. This is, of course, to be served up cold.
MINT SAUCE.--Pick, mash and chop fine green spearmint, to two
tablespoons of the minced leaves, put eight of vinegar, adding a
little sugar. Serve cold.
MINT SAUCE.--Wash fresh gathered mint; pick the leaves from the
stalks; mince them very fine, and put them into a sauce-boat with a
teaspoonful of sugar and four tablespoonfuls of vinegar. It may also
be made with dried mint or with mint vinegar.
ONION SAUCE.--Peel the onions, and boil them tender; squeeze the
water from them, then chop them, and add to them butter that has been
melted, rich and smooth, as will be hereafter directed, but with a
little good milk instead of water; boil it up once, and serve it for
boiled rabbits, partridge, scrag, or knuckle of veal, or roast mutton.
A turnip boiled with the onions makes them milder.
QUIN'S FISH SAUCE.--Half a pint of mushroom pickle, the same of
walnut, six long anchovies pounded, six cloves of garlic, three of
them pounded; half a spoonful of cayenne pepper; put them into a
bottle, and shake well before using. It is also good with beefsteaks.
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