Rub
it through a search, and put it into a stewpan with two spoonfuls of
cullis; put in a little salt and cayenne.
ANOTHER.--Proceed as above with the seeds and water. Put them into
a stewpan, with salt and cayenne, and three tablespoonfuls of beef
gravy. Set them on a slow stove for an hour, or till properly melted.
Strain, and add a little good stock; and simmer a few minutes.
WHITE SAUCE.--One pound of knuckle of veal, or any veal trimmings, or
cold white meat, from which all brown skin has been removed; if meat
has been cooked, more will be required. It is best to have a little
butcher's meat fresh, even if you have plenty of cold meat in the
larder; any chicken bones greatly improve the stock. This should
simmer for five hours, together with a little salt, a dozen white
peppercorns, one or two small onions stuck with cloves, according to
taste, a slice or two of lean ham, and a little shred of celery and a
carrot (if in season) in a quart of water. Strain it, and skim off
all the fat; then mix one dessert-spoonful of flour in a half pint of
cream; or, for economy's sake, half milk and half cream, or even
all good new milk; add this to the stock, and if not salt enough,
cautiously add more seasoning. Boil all together very gently for ten
minutes, stirring all the time, as the sauce easily burns and very
quickly spoils. This stock, made in large quantities, makes white
soup; for this an old fowl, stewed down, is excellent, and the liquor
in which a young turkey has been boiled is as good a foundation as can
be desired.
Pages:
437
438
439
440
441
442
443
444
445
446
447
448
449
450
451
452
453
454
455
456
457
458
459
460
461