It will serve
for lamb, mutton, veal or beef pies.
SAUCE FOR A TURKEY.--Open some oysters into a basin, and wash them in
their own liquor, and as soon as settled pour into a saucepan; add a
little white gravy, a teaspoonful of lemon pickle; thicken with flour
and butter; boil it three or four minutes; add a spoonful of thick
cream, and then the oysters; shake them over the fire till they are
hot, but do not let them boil.
SAUCE FOR WILD FOWL.--Simmer a teacupful of port wine, the same
quantity of good meat gravy, a little shalot, a little pepper, salt,
a grate of nutmeg and a bit of mace, for ten minutes; put in a bit of
butter and flour, give it all one boil, and pour it through the birds.
In general they are not stuffed as tame, but may be done so if liked.
FRENCH TOMATO SAUCE.--Cut ten or a dozen tomatoes into quarters, and put
them into a saucepan, with four onions, sliced, a little parsley, thyme,
a clove, and a quarter of a pound of butter; then set the saucepan on
the fire, stirring occasionally for three-quarters of an hour; strain
the sauce through a horse-hair sieve, and serve with the directed
articles.
TOMATO SAUCE.--Take 12 tomatoes, very red and ripe; take off the
stalks, take out the seeds, and press out the water. Put the expressed
tomatoes into a stewpan, with 1-1/2 ozs. of butter, a bay leaf, and
a little thyme; put it upon a moderate fire, stir it into a pulp; put
into it a good cullis, or the top of broth, which will be better.
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