 Section 023 of the Book of Household Management This is a LibriVox recording. All LibriVox recordings are in the public domain. For more information or to volunteer, please visit LibriVox.org. The Book of Household Management by Isabella Beaton Recipes Chapter 10 Part 4 Italian Sauce Brown 453 Ingredients A few chopped mushrooms and shallots, half a pint of stock Number 105 Half a glass of Madeira, the juice of half a lemon Half a teaspoonful of pounded sugar One teaspoonful of chopped parsley Mode Put the stock into a stew pan with the mushrooms, shallots and Madeira and stew gently for a quarter of an hour Then add the remaining ingredients and let them just boil When the sauce is done enough, put it in another stew pan and warm it in a bain marie C number 430 The mushrooms should not be chopped long before they're wanted as they will then become black Time, quarter of an hour, average cost for this quantity, 7 pence Sufficient for a small dish Italian Sauce, white 454 Ingredients Half a pint of white stock, number 107 Two tablespoons of chopped mushrooms One dessert spoonful of chopped shallots One slice of ham minced very fine Quarter of a pint of bechamel, number 367 Salt to taste Two drops of garlic vinegar Half a teaspoonful of pounded sugar A squeeze of lemon juice Mode Put the shallots and mushrooms into a stew pan with the stock and ham And simmer very gently for half an hour When add the bechamel Let it just boil up and then strain it through a tammy Season with the above ingredients and serve very hot If this sauce should not have retained a nice white colour A little cream may be added Time, half an hour, average cost for this quantity, 10 pence Sufficient for a moderate sized dish Note, to preserve the colour of the mushrooms after pickling Throw them into water to which a little lemon juice has been added To pickle lemons with the peel on 455 Ingredients Six lemons Two quarts of boiling water To each quart of vinegar allow half an ounce of cloves Half an ounce of white pepper One ounce of bruised ginger Quarter of an ounce of mace and chilies One ounce of mustard seed Half a stick of sliced torturadish A few cloves of garlic Mode Put the lemons into a brine that will bear an egg Let them remain in it six days, stirring them every day Have ready two quarts of boiling water Put in the lemons and allow them to boil for quarter of an hour Take them out and let them lie in a cloth until perfectly dry and cold Boil up sufficient vinegar to cover the lemons With all the above ingredients Allow the same proportion as stated to each quart of vinegar Pack the lemons in a jar Pour over the vinegar, etc. boiling hot And tie down with a bladder They will be fit for use in about 12 months or rather sooner Seasonable This should be made from November to April The lemon In the earlier ages of the world The lemon does not appear to have been at all known And the Romans only became acquainted with it at a very late period And then only used it to keep moss from their garments Its acidity would seem to have been unpleasant to them And in pliniest time at the commencement of the Christian era This fruit was hardly accepted Otherwise and as an excellent antidote against the effects of poison Many anecdotes have been related Concerning the anti-venomous properties of the lemon Athanaeus, a Latin writer telling us That on one occasion two men felt no effects On the bites of dangerous serpents Because they had previously eaten of the fruit To pickle lemons without the peel Four five six, ingredients Six lemons, one pound of fine salt To each quart of vinegar the same ingredients As number four five five Mode Peel the lemons, slit each one down three times So as not to divide them And rub the salt well into the divisions Place them in a pan where they must remain for a week Turning them every other day Then put them in a Dutch oven before a clear fire Until the salt has become perfectly dry Then arrange them in a jar Pour over sufficient boiling vinegar to cover them To which have been added the ingredients mentioned In the foregoing recipe Tie down closely and in about nine months They will be fit for use Seasonable The best time to make this is from November to April Note After this pickle has been made from four to five months The liquor may be strained and bottled And will be found an excellent lemon ketchup Lemon juice Citric acid is the principal component part of lemon juice Which in addition to the agreeableness of its flavour Is also particularly cooling and grateful It is likewise an anti-scorbutic And this quality enhances its value In order to combat the fatal effects of scurvy Amongst the cruise of ships at sea A regular allowance of lemon juice is served out to the men And by this practice the disease has almost entirely disappeared By putting the juice into bottles And pouring on the top sufficient oil to cover it It may be preserved for a considerable time Italy and Turkey export great quantities of it in this manner Lemon sauce for boiled fowls 457 ingredients One small lemon 3 quarters of a pint of melted butter Number 380 Mode Cut the lemon into very thin slices And these again into very small dice Have ready 3 quarters of a pint of melted butter Made by recipe number 380 Put in the lemon Let it just simmer but not boil And pour it over the fowls Time One minute to simmer Average cost six cents Sufficient for a pair of large fowls Lemon white sauce For fowls, fricassees, etc. 458 ingredients 3 quarters of a pint of cream The brine and juice of one lemon Half a teaspoonful of whole white pepper One sprig of lemon thyme Three ounces of butter One dessert spoonful of flour One teacup full of white stock Salt to taste Mode Put the cream into a very clean saucepan Aligned one is best Put the lemon peel, pepper and thyme And let these infuse for half an hour When simmer gently for a few minutes Or until there is a nice flavour of lemon Strain it And add a thickening of butter and flour In the above proportions Stir this well in And put in the lemon juice at the moment of serving Mix the stock with the cream And add a little salt This sauce should not boil after the cream and stock Are mixed together Thyme, all together Three quarters of an hour Average cost, one shelling and sixpence Sufficient, this quantity For a pair of large boiled fowls Note, where the expense Of the cream is objected to Milk may be substituted for it In this case An additional dessert spoonful Or rather more of flour must be added Lemon thyme Two or three tufts of this species of thyme Adorous, usually find a place In the herb compartment of the kitchen garden It is a trailing evergreen Is of smaller growth than the common kind And is remarkable for its smell Which closely resembles that of the rind Of a lemon Held its distinctive name It is used for some particular dishes In which the fragrance of the lemon Is desired and slightly predominate Limington sauce An excellent sauce for flavouring Gravies, hashes, soups etc Fourth as recipe Four, five, nine Ingredients, walnuts To each quarter of walnut juice Allow three quarters of vinegar One pint of Indian soy One ounce of cayenne Two ounces of shallots Three quarters of an ounce of garlic Half a pint of port wine Mode Be very particular in choosing the walnuts As soon as they appear in the market For they are more easily bruised Strew some salt over them And let them remain thus for two or three days Occasionally stirring And moving them about Press out the juice And to each quarter of walnut liquor Allow the above proportion of vinegar Soy, cayenne, shallots, garlic and port wine Pound each ingredient separately In a mortar Then mix them well together And store away for use in small bottles The corks should be well sealed Seasonable This sauce should be made As soon as walnuts are obtainable From the beginning to the middle of July Lemon brandy Four, six, oh Ingredients One pint of brandy The rind of two small lemons Two ounces of loaf sugar Quarter of a pint of water Mode Peel the lemons rather thin Taking care to have none of the white pith Put the rind into a bottle with the brandy For two hours when they should be strained Now boil the sugar with the water For a few minutes, skim it And when cold, add it to the brandy A dessert spoonful of this We found an excellent flavouring For boiled custards Lemon rind or peel This contains an essential oil Of a very high flavour and fragrance And is consequently esteemed Both a wholesome and agreeable stomachik It is used as will be seen by many recipes In this book as an ingredient For flavouring a number of various dishes Under the name of candied lemon peel It is cleared of the pulp And preserved by sugar When it becomes an excellent sweetmeat By the ancient medical philosopher Galen and others it may be added That dried lemon peel was considered As one of the best digestives And recommended to weak and delicate persons Liaison of eggs for thickening sources Four, six, one, ingredients The yolks of three eggs Eight tablespoons of milk or cream Mode Beat up the yolks of the eggs To which add the milk and strain the whole Through a hair sieve When the liaison is being added to the sauce It is intended to thicken Care must be exercised to keep stirring it During the whole time Or otherwise the eggs will curdle It should only just simmer but not boil Liver and lemon sauce for poultry Four, six, two, ingredients The liver of a fowl Salt to taste Half a pint of melted butter Number three, seven, six Mode Wash the liver and let it boil for a few minutes Peel the lemon very thin Remove the patterned pips And cut it into very small dice Mince the liver and a small quantity of the lemon Rind very fine Add these ingredients to half a pint Of smoothly made melted butter Season with a little salt Put in the cut lemon Lest the butter should oil Time One minute to simmer Sufficient to serve with a pair of small fowls Liver and parsley sauce for poultry Four, six, three, Ingredients The liver of a fowl One tablespoon full of minced parsley Half a pint of melted butter Number three, seven, six Mode Wash and score the liver Boil it for a few minutes and mince it very fine Blanch or skull a small bunch of parsley Of which there should be sufficient When chopped to fill a tablespoon Add this with the minced liver To half a pint of smoothly made melted butter Let it just boil When served Time, one minute to simmer Sufficient for a pair of small fowls Lobster sauce To serve with turbot, salmon, Bril, etc Very good Four, six, four, ingredients Middling sized hen lobster Three quarters of a pint of melted butter Number three, seven, six One tablespoon full of anchovy sauce Half an ounce of butter Salt and cayenne to taste A little pounded mace when light Two or three tablespoons of cream Mode Choose a hen lobster as this is indispensable In order to render this sauce As good as it ought to be Pick the meat from the shells And cut it into small square pieces Put the spawn which will be found Under the tail of the lobster Into a mortar with half an ounce of butter And pound it quite smooth Rub it through a hair sieve And cover up till wanted Make three quarters of a pint of melted butter By recipe number three, seven, six Put in all the ingredients except the lobster meat And well mix the sauce Before the lobster is added to it As it should retain its square form And not come to table shredded and ragged Put in the meat And let it get thoroughly hot But do not allow it to boil As the colour would immediately be spoiled For it should be remembered that this sauce Should always have a bright red appearance If it is intended to be served with Turbot or brill A little of the spawn Dried and rubbed through a sieve without butter Should be saved to garnish with But as the goodness, flavour and appearance Of the sauce so much depend on having A proper quantity of spawn The less used for garnishing the better To simmer, average cost for this quantity Two shillings Seasonable at any time Sufficient to serve with a small Turbot, a brill or semen For six persons Note, melted butter made Of milk number three eight oh Will be found to answer very well For lobster sauce as by employing It a nice white colour will be obtained Less quantity than the above May be made by using a very Small lobster to which add Only half a pint of melted butter And season as above Where economy is desired The cream may be dispensed with and the remains Of a cold lobster left from table May with a little care be converted Into a very good sauce Met, dothel butter For putting into broad fish just before It is sent to table Four six five ingredients Quarter of a pound of butter Two dessert spoonfuls of minced parsley Salt and pepper to taste The juice of one large lemon Mode Work the above ingredients well together And let them be thoroughly mixed with a wooden spoon If this is used as a sauce It may be poured either under Or over the meat or fish it is intended To be served with Average cost for this quantity Five pence Note, four tablespoons of bechamel Number three six seven Two ditto of white stock Number one oh seven with two ounces of the above Butter stirred into it And just allowed to simmer for one minute Will be found an excellent hot met dothel sauce The met dothel The house steward of England Is synonymous with the met dothel Of France And in ancient times amongst the Latins He was called procurator Or major domo In Rome the slaves After they had procured the various articles necessary For the repasts of the day Would return to the spacious kitchen With sea fish, vegetables, fruit etc Each one would then lay His basket at the feet of the major domo Who would examine its contents and register them On his tablets, placing in the pantry Contiguous to the dining room Those of the provisions which needed no preparation And consigning the others To the more immediate care of the cooks Met dothel sauce Hot To serve with calf's head, boiled eels And different fish Four six six Ingredients One slice of minced ham A few poultry trimmings Two shallots One clove of garlic, one bay leaf Three quarters of a pint of water Two ounces of butter One dessert spoonful of flour One heat table spoonful of chopped parsley Salt, pepper and cayenne to taste The juice of half a large lemon One quarter of teaspoonful Of pounded sugar Mode Of a stew pan, the minced ham And over it the poultry trimmings If these are not at hand, a meal should be substituted With a shallots, garlic and bay leaf Pour in the water And let the hole simmer gently for one hour Or until the liquor is reduced To a full half pint Then strain this gravy Put it in another saucepan Make a thickening of butter and flour In the above proportions And stir it to the gravy over a nice clear fire Until it is perfectly smooth And rather thick Care being taken that the butter does not float On the surface Skim well, add the remaining ingredients Let the sauce gradually heat But do not allow it to boil If this sauce is intended for an entree It is necessary to make it of a sufficient thickness So that it may adhere To what it is meant to cover Time, one and a half hours Average cost, one shilling And two pints per pint Sufficient for re-warming the remains Of a calf's head Or a small dish of cold, flaked, turbot Cod, etc. Mag, met, dotel, sauce, hot Made without meat Four six seven Ingredients Half a pint of melted butter, number three seven six One heaped tablespoonful of chopped parsley Salt and pepper to taste The juice of half a large lemon When liked, two mint shallots Mode Make half a pint of melted butter By recipe number three seven six Stir in the above ingredients And let them just boil When it is ready to serve Time, one minute to simmer Average cost, nine pints per pint Mayonnaise A source of salad dressing For cold chicken, meat and other cold dishes Four six eight ingredients The yolks of two eggs Six tablespoons of salad oil Four tablespoons of vinegar Salt and white pepper to taste Two tablespoons of white stock, number one oh seven Two tablespoons of cream Mode Put the yolks of the eggs into a basin With a seasoning of pepper and salt Have ready the above quantities of oil And vinegar in separate vessels Add them very gradually to the eggs Continue stirring and rubbing the mixture With a wooden spoon As herein consists the secret Of having a nice, smooth sauce It cannot be stirred too frequently And it should be made in a very cool place Or if ice is at hand It should be mixed over it When the vinegar and oil are well incorporated With the eggs, add the stock and cream Stirring all the time And it will then be ready for use For a fish mayonnaise This sauce may be coloured with lobster spawn Pounded and for poultry or meat Where variety is desired A little parsley juice may be used To add to its appearance Cucumber, tarragon or any other Flavoured vinegar may be substituted For plain where they are liked Average cost for this quantity Seven pence, sufficient For a small salad Note, in mixing the oil and vinegar With the eggs, put in first A few drops of oil and then a few Drops of vinegar, never adding a large Quantity of either at one time By this means you can be more Certain of the sauce not curdling Patience and practice, let us add Are too essential for making This sauce good Pined sauce to serve with roast lamb Four six nine, ingredients Four dessert spoonfuls Of chopped mint Two dessert spoonfuls of pounded white sugar Quarter of a pint of vinegar Mode, wash the mint Which should be young and fresh gathered Free from grit, pick the leaves From the stalks, mince them very fine And put them into a terrine Add the sugar and vinegar And stir till the former is dissolved This sauce is better by being made Three hours before wanted for table As the vinegar then becomes impregnated With the flavour of the mint By many persons, the above proportion Of sugar would not be considered sufficient But as tastes vary, we have given The quantity which we have found To suit the general palate Average cost, three pence Sufficient to serve with a middling Sized joint of lamb Note, where green mint is scarce And not obtainable, mint vinegar May be substituted for it Notable in early spring Mint, the common mint cultivated In our gardens is known as the Mentha viridis and is employed In different culinary processes Being sometimes boiled with certain dishes And afterwards withdrawn It has an agreeable aromatic flavour And forms an ingredient in soups And sometimes is used in spring salads It is valuable as a Stomachic and antispasmodic On which account it is generally served At table with pea soup All of its species grow while In low situations in the country Mint vinegar 470, ingredients Vinegar, mint Mote, procure some nice fresh Mint, pick the leaves from the stalks And fill a bottle or jar with them Add vinegar to them until the bottle Is full, cover closely To exclude the air And let it infuse for a fortnight Then strain the liquor And put it into small bottles for use Of which the corks should be sealed Seasonable This should be made in June, July or August Mixed pickle Very good 471, ingredients To each gallon of vinegar Allow quarter of a pound of bruised ginger Quarter of a pound of mustard Quarter of a pound of salt Two ounces of mustard seed One and a half ounces of turmeric One ounce of ground black pepper Quarter of an ounce of cayenne One and a half ounce of turmeric Slice cucumbers, gherkins French beans, nasturtiums, capsicums Mote Have a large jar with a tightly fitting lid In which put as much vinegar as required Reserving a little to mix the various powders To a smooth paste Put into a basin The mustard, turmeric, pepper and cayenne Mix them with the vinegar And stir well until no lumps remain Add all the ingredients to the vinegar And mix well Stir every morning for a month With a wooden spoon When it will be ready for the different vegetables to be added to it As these come into season Have them gathered on a dry day And after merely wiping them with a cloth To free them from moisture Put them into the pickle The cauliflower, as it may be said Must be divided into small bunches Put all these into the pickle raw And at the end of the season When they've been added as many of the vegetables as could be procured Store it away in jars And pour over with bladder As none of the ingredients are boiled This pickle will not be fit to eat Till 12 months have elapsed Whilst the pickle is being made Keep a wooden spoon tied to the jar And its contents, it may be repeated Must be stirred every morning Seasonable Make the pickle liquor in May or June As the season arrives for the various vegetables to be picked Mushroom ketchup 472 Ingredients Half a pound of salt To each quarter mushroom liquor Quarter an ounce of cayenne Half an ounce of allspice Half an ounce of ginger Two blades of pounded mace Choose full grown mushroom flaps And take care they are perfectly fresh gathered When the weather is tolerably dry Four of they are picked during very heavy rain The ketchup on which they are made Is liable to get musty And will not keep long Put a layer of them in a deep pan And then another layer of mushrooms And so on alternately Let them remain for a few hours When break them up with a hand Put them in a nice cool place for three days Occasionally stirring and mashing them well To extract from them as much juice as possible Now measure the quantity of liquor About straining And to each quart allow the above proportion of spices Etc Put all into a stone jar Cover it up very closely Put it in a saucepan of boiling water And let it boil for three hours Have ready a nice clean stupan Turn into it the contents of the jar And let the whole simmer Very gently for half an hour Pour it into a jug Where it should stand in a cool place Till the next day Then pour it off into another jug And strain it into very dry clean bottles And do not squeeze the mushrooms To each pint of ketchup Add a few drops of brandy Be careful not to shake the contents But leave all the sediment behind in the jug Cork well And either seal or rosin the cork So as perfectly to exclude the air When a very clear bright ketchup is wanted The liquor must be strained Through a very fine hair sieve Or flannel bag After it has been very gently poured off If the operation is not successful It must be repeated until you have quite a clear liquor It should be examined occasionally And if it is spoiling Should be re-boiled with a few peppercorns Seasonable from the beginning of September To the middle of October When this ketchup should be made Note this flavouring ingredient If genuine and well prepared Is one of the most useful store sources To the experienced cook And no trouble to be spared in its preparation Double ketchup is made By reducing the liquor to half the quantity For example one quart Must be boiled down to one pint This goes farther than ordinary ketchup As so little is required To flavour a good quantity of gravy The sediment may also be bottled For immediate use And will be found to answer For flavouring thick soups or gravies How to distinguish mushrooms from toadstools The cultivated mushroom Known as agaricus compestris May be distinguished from other poisonous Kinds of fungi By its having pink or flesh coloured gills Or underside and by its invariably Having an agreeable smell Which a toadstool has not When young mushrooms are like a small Round button both the stalk And head being white As they grow larger they expand their heads By degrees into a flat form The gills underneath being at first Of a pale flesh colour But becoming as they stand longer Dark brown or blackish Nearly all the poisonous kinds are brown And have in general a rank and putrid smell Eddable mushrooms are found In closely fed pastures But seldom grow in woods Most of the poisonous sorts are to be found To dry mushrooms 473 Mode Wipe them clean, take away the brown part And peel off the skin Lay them on sheets of paper to dry In a cool oven when they will shiver considerably Keep them in paper bags Which hang in a dry place When wanted for use Put them into cold gravy Bring them gradually to a simmer And it will be found that they will regain The mushroom The cultivated or garden mushroom Is a species of fungus which in England Is considered the best And is there usually eaten The tribe however is numerous And the large proportion of them are poisonous Hence it is always dangerous to make use Of mushrooms gathered in their wild state In some parts of Europe As in Germany, Russia and Poland Many species grow wild and are used as food But in Britain Two only are generally eaten And are usually employed for the flavouring of dishes And are also dried and pickled Cats up or ketchup Is made from them by mixing spices and salt With their juice The young called buttons are the best For pickling when in the globular form Brown mushroom sauce to serve with roast meat etc 474 Ingredients Half a pint of buttoned mushrooms Half a pint of good beef gravy Number 435 One tablespoon for the mushroom ketchup Number 436 Put the gravy into a saucepan Thicken it and stir over the fire until it boils Prepare the mushrooms by cutting off the stalks And wiping them free from grit and dirt The large flat mushrooms cut into small pieces Will answer for a brown sauce When the buttons are not obtainable Put them into the gravy and let them simmer Very gently for about 10 minutes Then add the ketchup and serve Time Rather more than 10 minutes Seasonable from August to October Note when fresh mushrooms are not obtainable The powder number 477 May be used as a substitute For brown sauce White mushroom sauce To serve with boiled vows, cutlets etc One 475 Ingredients Rather more than half a pint of buttoned mushrooms Lemon juice and water One ounce of butter Half a pint of bechamel number 367 Quarter of a teaspoonful of pounded sugar Mode Turn the mushrooms white by putting them into lemon juice And water, having previously cut off the stalks And wiped them perfectly free from grit Chop them And put them in a stew pan with the butter When the mushrooms are softened, add the bechamel And simmer for about 5 minutes Should they however not be done enough Allow rather more time They should not boil longer than necessary As they would then lose their colour and flavour Rub the whole through a tammy And serve very hot After this it should be warmed in a bain marie Time All together quarter of an hour Average cost one shilling Seasonable from August to October Two A more simple method 476 Ingredients Half a pint of melted butter made with milk number 380 Half a pint of buttoned mushrooms One dessert spoonful of mushroom ketchup if at hand Cayenne and salt to taste Mode Recipe number 380 And add to it the mushrooms Which must be nicely cleaned and free from grit And the stalks cut off Let them simmer gently for about 10 minutes Or until they are quite tender Put in the seasoning and ketchup Let it just boil when served Time, rather more than 10 minutes Average cost 8 pence Seasonable from August to October Growth of the mushroom and other fungi The quick growth of the mushroom and other fungi Is no less wonderful than the length of time they live And the numerous dangers they resist While they continue in the dormant state To spring up like a mushroom in a night Is a scriptural mode of expressing Calerity and this completely Accords with all the observations which have been made Concerning this curious class of plants Mr. Sowerbee remarks I have often played specimens of the fallus caninus By a window over night While in the egg form And they have been fully grown by the morning Mushroom powder A valuable addition to sauces And gravies when fresh mushrooms are not Obtainable 477 ingredients Half a peck of large mushrooms Two onions, 12 cloves Quarter of an ounce of pounded mace Two teaspoons of white pepper Mode Peel the mushrooms Wipe them perfectly free from grit and dirt Remove the black fur And reject all those that are tall were meaten Put them into a stew pan with the above ingredients But without water Shake them over a clear fire For all the liquor is dried up And be careful not to let them burn Arrange them on tins And dry them in a snow oven Pound them to a fine powder Which put into small dry bottles Cork well, seal the corks And keep it in a dry place In using this powder Add it to the gravy just before serving When it will merely require one boil up The flavour imparted by this means To the gravy ought to be exceedingly good Seasonable This should be made in September Or in the beginning of October Note if the bottles in which it is stored away Are not perfectly dry As also in the mushroom powder It will keep good but a very short time Pickle the mushrooms 478 ingredients Sufficient vinegar to cover the mushrooms To each quart of mushrooms Two blades of pounded mace One ounce of ground pepper Salt to taste, mode Nice young button mushrooms for pickling And rub off the skin with a piece of flannel and salt And cut off the stalks If very large Take out the red inside and reject the black ones As they are too old Put them in a stew pan Sprinkle salt over them with pounded Mace and pepper in the above proportion Shake them well over a clear fire Until the liquor flows And keep them there until it is all dried up again Then add as much vinegar as will cover them Just let it simmer for one minute And store it away in stone jars for use When cold Tie down with bladder and keep in a dry place They will remain good for a length of time And are generally considered delicious Seasonable Make this the same time as ketchup From the beginning of September To the middle of October Nature of the mushroom Locality has evidently a considerable influence On the nature of the juices of the mushroom For it has been discovered after fatal experience That some species which are perfectly harmless When raised in open meadows And pasture lands Become virulently poisonous When they happen to grow in contact with stagnant water Or putrescent animal and vegetable substances What the precise nature Of the poison in fungi may be Has not been accurately ascertained A very rich and good mushroom Sauce to serve with fowls Or rabbits 479 Ingredients One pint of button mushrooms A little grated nutmeg One blade of pounded mace One pint of cream Two ounces of butter Flour to thicken Rub the buttons with a piece of flannel and salt To take off the skin Cut off the stalks And put them in a stew pan with the above ingredients Previously kneading together the butter and flour Boil the whole For about ten minutes Stirring all the time Pour some of the sauce over the fowls And the remainder serve in a churrin Time ten minutes Average cost two shillings Sufficient to serve with a pair of fowls Seasonable from August to October End of section 023 Section 24 Of the book of household management This is a LibriVox recording All LibriVox recordings are in the public domain For more information or to volunteer Please visit LibriVox.org Recording by Belinda Brown Of Indianapolis, Indiana The book of household management By Isabella Beaton Recipes Chapter 10 Part 5 How to Mix Mustard 480 Ingredients Mustard, salt, and water Mode Mustard should be mixed with water that has been boiled And allowed to cool Hot water destroys its essential properties And raw cold water might cause it to ferment Put the mustard in a cup With a small pinch of salt And mix it very gradually Sufficient boiled water To make it drop from the spoon Without being watery Stir and mix well And rub the lumps well down With the back of a spoon As well mixed mustard should be perfectly free From these The mustard pot should not be more than half full Or rather less of it Mixed in a day or two As it is so much better when freshly mixed Tartar mustard 481 Ingredients Horse radish vinegar Cayenne One half a tea cup full of mustard Mode Have ready sufficient horse radish vinegar To mix with the above proportion of mustard Put the mustard in a cup With a slight seasoning of cayenne Mix it perfectly smooth with the vinegar Doing this a little at a time Rub down with the back of a spoon Any lumps that may appear And do not let it be too thin Mustard may be flavored in various ways With tarragon Shallot Celery And many other vinegars Herbs, spices, etc But this is more customary in France Than in England As there it is merely considered A vehicle of flavors As it has been termed Pickled nasturtiums Very good substitute for capers 482 Ingredients To each pint of vinegar One ounce of salt Six peppercorns Nasturtiums Mode Gather the nasturtium pods on a dry day And wipe them clean with a cloth Put them in a dry glass bottle with vinegar Salt and pepper In the above proportion If you cannot find enough ripe to fill a bottle You have some more fit They may be added from day to day Bung up the bottles And seal or rosin the tops They will be fit for use In 10 or 12 months And the best way is to make them one season For the next Seasonable Look for nasturtium pods From the end of July to the end of August Nasturtiums The elegant nasturtium plant Called by naturalists And which sometimes goes by the name Indian crests Came originally from Peru But was easily made to grow in these islands Its young leaves and flowers Are of a slightly hot nature And many consider them A good adjunct to salads To which they certainly add a pretty appearance When the beautiful blossoms Which may be employed With great effect and garnishing dishes Are off then the fruit is used As described in the above recipe French onion sauce Or subis 483 Ingredients 1 half pint of bechamel Number 367 1 bay leaf Seasoning to taste of pounded mace and cayenne 6 onions A small piece of ham Mowed Peel the onions and cut them into halves Put them in a stew pan with just sufficient water To cover them With cayenne and mace Be careful to keep the lid closely shut And simmer them until tender Take them out and drain thoroughly Rub them through a tammy or sieve An old one does for the purpose With a wooden spoon And put them to 1 half pint of bechamel Keep stirring over the fire Until it boils When served If it should require any more seasoning Add it to taste Time 1 quarter hour to boil the onions Average cost 10 pence for this quantity Sufficient For a moderate sized dish White onion sauce For boiled rabbits Roast shoulder of mutton, etc 484 Ingredients 9 large onions One pint of melted butter Made with milk Number 380 Full of salt or rather more Mowed Peel the onions and put them into water To which a little salt has been added To preserve their whiteness And let them remain for 1 quarter hour Then put them in a stew pan Cover them with water and let them boil Until tender And if the onions should be very strong Change the water after they have been Boiling for 1 quarter hour Drain them thoroughly Chop them and rub them through a tammy Or sieve Make one pint of melted butter By recipe number 380 And when that boils Put in the onions with a seasoning of salt Stir it till it simmers When it will be ready to serve If these directions are carefully Attended to This onion sauce will be delicious Time From 3 quarter to 1 hour To boil the onions Average cost Pint Sufficient to serve with roast shoulder Of mutton or boiled rabbit Seasonable from August to March Note To make this sauce very mild and delicate Use Spanish onions Which can be procured From the beginning of September to Christmas 2 or 3 tablespoons Full of cream Added just before serving Will be found to improve its appearance Very much A young, maybe cooked whole And served in melted butter A sieve or tammy should be kept Expressly for onions An old one answers the purpose As it is liable to retain the flavor And smell Which of course would be excessively Disagreeable in delicate preparations Brown onion sauce 485 Ingredients 6 large onions Rather more than one half pint 2 ounces of butter Salt and pepper to taste Mode Slice and fry the onions of a pale brown In a stew pan with the above quantity of butter Keeping them well stirred That they do not get black When a nice color Pour over the gravy and let them simmer Gently until tender Now skim off every particle of fat Add the seasoning And rub the whole through a tammy or sieve Put it back in the saucepan to warm And when it boils Serve Time, altogether, one hour Seasonable From August to March Note, where a very high flavoring is Like, add one tablespoon full Of mushroom ketchup Or a small quantity of port wine History of the onion It is not supposed that any Variety of the onion is Indigenous to Britain As when the large and mild roots Imported from warmer climates Have been cultivated in these islands A few years, they deteriorate Both in size and sweetness It is therefore most likely That this plant was first introduced Into England from continental Europe And that it originally was produced In a southern climate And has gradually become acclimated To a colder atmosphere C. Number 139 Pickled onions A very simple method And exceedingly good 486 Ingredients Pickling onions To each quart of vinegar Two teaspoonfuls of allspice Two teaspoonfuls of whole black pepper Mode Have the onions gathered when quite dry and right And, with the fingers Take off the thin outside skin Then, with a silver knife Steel should not be used As it spoils the color of the onions And the skin, when the onion will look Quite clear Have ready some very dry bottles or jars And as fast as they are peeled Put them in Pour over sufficient cold vinegar To cover them with pepper and allspice In the above proportions Taking care that each jar has Its share of the latter ingredients Tie down with bladder And put them in a dry place And in a fortnight they will be fit for use This is a most simple recipe And very delicious The onions being nice and crisp They should be eaten within six or eight months After being done As the onions are liable to become soft Seasonable From the middle of July to the end of August Pickled onions 487 Ingredients One gallon of pickling onions Salt and water Milk To each one half gallon of vinegar One quarter teaspoon full of cayenne One ounce of allspice One ounce of whole black pepper One quarter ounce of whole nutmeg Brews Eight cloves One quarter ounce of mace Mode Gather the onions which should not be too small When they are quite dry and ripe Wipe off the dirt but do not pair them Make a strong solution Of salt and water Into which put the onions Change this morning and night for three days And save the last brine They were put in Then take the outside skin off And put them in a tin saucepan Capable of holding them all As they are always better done together Now take equal quantities Of milk And the last salt and water The onions were in And pour this to them To this add two large spoonfuls of salt Put them over the fire And let the milk and water Run through the holes of the skimmer Remember, the onions must never boil Or, if they do, They will be good for nothing And they should be quite transparent Keep the onions stirred for a few minutes And, in stirring them, Be particular not to break them Then have ready a pan With a colander And let the milk and water Run through the holes of the skimmer Remember, the onions must never boil Then have ready a pan with a colander Into which turn the onions to drain Covering them with a cloth To keep in the steam Place on a table an old cloth Two or three times double Put the onions on it When quite hot And over them an old piece of blanket Cover this closely over them To keep in the steam Let them remain till the next day When they will be quite cold And look yellow and shriveled Skins when they should be As white as snow Put them in a pan Make a pickle of vinegar And the remaining ingredients Boil all these up and pour hot Over the onions in the pan Cover closely to keep in all the steam And let them stand till the following day When they will be quite cold Put them into jars or bottles Well-bunged And a tablespoon full of the best olive oil On the top of each jar or bottle Tie them down with bladder And let them stand in a cool place For a month or six weeks When they will be fit for use They should be beautifully white And eat crisp without the least softness And will keep good many months Seasonable From the middle of July to the end of August Orange gravy For wild fowl Wigeon, teal, etc 488 Ingredients One half pint of white stock Number 107 One small onion Three or four strips of lemon or orange peel A few leaves of basil If at hand The juice of a civill orange or lemon Salt and pepper to taste One glass of port wine Mode Put the onion cut in slices Into a stew pan with the stock Orange peel and basil And let them simmer very gently One quarter an hour or rather longer Should the gravy not taste Sufficiently of the peel Strain it off and add to the gravy The remaining ingredients Let the whole heat through And when on the point of boiling Serve very hot in a terrain Which should have a cover to it Time altogether One half hour Sufficient for a small terrain Oyster force meat For a roast or boiled turkey 489 Ingredients One half pint of breadcrumbs One and one half ounce of chopped Suet or butter One faggot of savory herbs One quarter salt spoonful Of grated nutmeg Salt and pepper to taste Two eggs, 18 oysters Mode Grate the bread very fine And be careful that no large lumps remain Put it into a basin with the Which must be very finely minced Or when butter is used That must be cut up into small pieces Add the herbs Also chopped as small as possible In seasonings Mix all these well together Until the ingredients are thoroughly Mangled, open and beard the oysters Chop them but not too small And add them to the other Ingredients Beat up the eggs and With the hand work all together Until it is smoothly mixed The turkey should not be stuffed Too full If there should be too much force meat Roll it into balls, fry them And use them as a garnish Sufficient for one turkey Oyster ketchup 490 Ingredients Sufficient oysters to fill a pint measure One pint of sherry Three ounces of salt One dracum of cayenne One dracum of pounded mace Mode Procure the oysters very fresh And open sufficient to fill a pint measure Save the liquor And scald the oysters in it with the sherry Strain the oysters and put them In a mortar with the salt, cayenne And mace Pound the hole until reduced to a pulp Then add it to the liquor In which they were scalded Boil it again five minutes And skim well And, when cold, bottled with cork closely The cork should be sealed Seasonable From September to April Note Cider may be substituted for the sherry Pickled oysters 491 Ingredients 100 oysters To each one half pint of vinegar One blade of pounded mace One strip of lemon peel 12 black peppercorns Mode Get the oysters in a good condition Open them, place them in a saucepan And let them simmer in their own liquor For about 10 minutes Very gently Then take them out one by one And place them in a jar And cover them When cold, with a pickle made as follows Measure the oyster liquor Add to it the same quantity of vinegar With mace, lemon, peel, and pepper In the above proportion And boil it for five minutes When cold, pour over the oysters And tie them down very closely As contact with the salt Spoils them Seasonable From September to April Note Put this pickle away in small jars Because directly one is opened Its contents should be immediately eaten As they soon spoil The pickle should not be kept more than Two or three months Oyster sauce To serve with fish Boiled poultry, etc 492 Ingredients Three dozen oysters One half pint of melted butter Made with milk Number 380 Mode Open the oysters carefully And save their liquor Strain it into a clean saucepan Aligned one is best They should look plump Take them off the fire immediately And put the whole into a basin Strain the liquor from them Mix with its sufficient milk To make one half pint altogether And follow the directions of number 380 When the melted butter is ready And very smooth Put in the oysters Which should be previously bearded If you wish the sauce to be really nice Set it by the side of the fire To get thoroughly hot Do not allow it to boil Or the oysters will immediately harden Using cream instead of milk Makes the sauce extremely delicious When liked Add a seasoning of cayenne Or anchovy sauce But as we have before stated A plain sauce should be plain And not be overpowered By highly flavored essences Therefore we recommend that the above directions Be implicitly followed And no seasoning added Average cost for this quantity Two shillings Sufficient for six persons Never allow fewer than six oysters To one person Unless the party is very large Seasonable from September to April A more economical sauce may be made By using a smaller quantity of oysters And not bearding them before They are added to the sauce This may answer the purpose But we cannot undertake to recommend it As a mode of making this delicious Adjunct to fish, etc Parsley and butter to serve With calf's head Boiled fowls, etc 493 Ingredients Two tablespoons full Of minced parsley One half pint of melted butter Number 376 Mode Put into a saucepan A small quantity of water And when it boils, throw in a good bunch of parsley Which has been previously washed And tied together in a bunch Let it boil for five minutes Drain it, mince the leaves Very fine, and put the above quantity In a terrine Pour over it One half pint of smoothly made melted butter Stir once That the ingredients may be thoroughly mixed And serve Time, five minutes to boil the parsley Average cost Four pence Sufficient for one large fowl Allow rather more for a pair Seasonable at any time Note Sometimes in the middle of winter Parsley leaves are not to be had When the following will be found An excellent substitute Tie up a little parsley seed In a small piece of muslin And boil it for ten minutes In a small quantity of water Use this water to make the melted butter And throw into it a little boiled spinach Minced rather fine Which will have the appearance Similar to that of parsley Parsley If there be nothing new under the sun There are at any rate Different uses found for the same thing For this pretty aromatic herb Was used in ancient times As we learned from mythological narratives To adorn the head of a hero No less than Hercules And now Was ever fall so great We moderns use it in connection With the head of a calf According to Homer's Iliad Warriors fed their chariot Steeds on parsley And Pliny acquaint us with the fact that As a symbol of mourning It was admitted to furnish the funeral tables Of the Romans Egypt some say First produced this herb Thence it was introduced By some unknown voyager into Sardinia The Pythaginians found it And made it known to the inhabitants of Marseille See number 123 Fried parsley For garnishing 494 Ingredients Parsley, hot lard Or clarified dripping Mode Gather some young parsley Wash, pick and dry it thoroughly in a cloth Put it into the wire basket Of which we have given an engraving And hold it in the boiling lard Or dripping for a minute or two Directly it is done Lift out the basket And let it stand before the fire That the parsley may become thoroughly crisp And the quicker it is fried the better Should the kitchen not be furnished With the above article Throw the parsley into the frying pan And when crisp Lift it out with a slice Dry it before the fire And when thoroughly crisp Use Wire basket For this recipe a wire basket As shown in the annexed engraving Will be found very useful It is very light and handy And may be used for other similar purposes Besides The described above Parsley juice For coloring various dishes 495 Procure some nice young parsley Wash it and dry it thoroughly in a cloth Pound the leaves in a mortar Till all the juice is extracted And put the juice in a teacup Or small jar Place this in a saucepan of boiling water And warm it on the Bon-Marie principle Just long enough to take off its rawness Let it drain And it will be ready for coloring To preserve parsley Through the winter 496 Use freshly gathered parsley for keeping And wash it perfectly free from grit and dirt Put it into boiling water Which has been slightly salted And well skimmed And then boil it for 2 or 3 minutes Take it out, let it drain And lay it on a sieve in front of the fire When it should be dried as Expeditiously as possible Store it away in a very dry place In bottles and when wanted For use pour over it A little warm water and let it stand For about 5 minutes Seasonable It can be done at any time Between June and October An excellent pickle 497 Ingredients Equal quantities of medium sized onions Cucumbers and sauce apples One and one half teaspoon full of salt Three quarters teaspoon Of full of cayenne One glass of soy One wine glass full of sherry Vinegar Mode Add onions and apples To fill a pint stone jar Taking care to cut the slices very thin Arrange them in alternate layers Shaking in as you proceed Salt and cayenne in the above Proportions Pour in the soy and wine And fill up with vinegar It will be fit for use the day it is made Seasonable In August and September This recipe was forwarded To the editors of this work As well as a subscriber To the English Woman's Domestic Magazine Mrs. Beaton Not having tested it Cannot vouch for its excellence But the contributor spoke very highly In its favor Soy This is a sauce frequently made Use of for fish And comes from Japan Where it is prepared From the seeds of the plant called Toletius soija But that made by the Japanese Is said to be the best All sorts of statements have been made Respecting the very general Adulteration of this article in England And we fear that many of them Are too true When genuine it is of an agreeable Flavor thick and of a Clear brown color Pickled red cabbage 498 Ingredients Red cabbage, salt and water To each quart of vinegar One half ounce of ginger Well bruised One ounce of whole black pepper And, when liked, a little cayenne Mode Take off the outside decayed leaves Of a nice red cabbage Cut it into quarters Remove the stalks And cut it across in very thin slices Lay these on a dish And stir them plentifully with salt Covering them with another dish And for 24 hours Turn into a colander to drain And, if necessary Wipe lightly with a clean soft cloth Put them in a jar Boil up the vinegar With spices in the above proportion And, when cold Pour it over the cabbage It will be fit for use in a week or two And, if kept for a very long time The cabbage is liable to get Soft and to discolor To be really nice and crisp And of a good red color It should be eaten almost immediately After it is made A little bruised cochineal Boiled with the vinegar adds much To the appearance of this pickle Tie down with bladder And keep in a dry place Seasonable in July and August But the pickle will be much more crisp If the frost has just touched the leaves Red cabbage This plant, in its growth Is similar in form to that Of the white, but is Of a bluish-purple color Which, however, turns red On the application of an acid As in the case with all vegetables Blues. It is principally From the white vegetable That the Germans make their sauerkraut A dish held in such high Estimation with the inhabitants Of Otterland, but Which requires, generally speaking With strangers, along acquaintance In order to become sufficiently Impressed with its numerous merits The large red dutch Is kind, generally recommended For pickling Plum pudding sauce 4.99 Ingredients One wine glass full of brandy Two ounces of very fresh butter One glass of madera Pounded sugar to taste Mode. Put the pounded sugar In a basin with part of the brandy And the butter. Let it stand On the outside of the fire until it is warm And the sugar and butter are dissolved Then add the rest Of the brandy with the madera Either pour it over the pudding Or serve it in a terrine This is a very rich and excellent sauce Average cost Is one shilling Three pence for this quantity Sufficient for a pudding Made for six persons Quin sauce An excellent fish sauce 500 Ingredients One half pint of walnut pickle One half pint of port wine One pint of mushroom ketchup One dozen anchovies One dozen shallots One quarter pint of soy One half teaspoon full of cayenne Mode. Put all the ingredients Into a saucepan Having previously chopped the shallots And anchovies very small Simmer for 15 minutes When cold, bottle off for use The cork should be well sealed To exclude the air Time, one quarter hour Seasonable, at any time Ravago A French salad sauce Monsure Ouday's recipe 501 Ingredients One teaspoon full of mushroom ketchup One teaspoon full of cavisse One teaspoon full of chili vinegar One teaspoon full of reading sauce A piece of butter The size of an egg Three tablespoon full Of thick bechamel Number 367 One tablespoon full of minced parsley Three tablespoon full Of cream Salt and pepper to taste Mode. Scald the parsley Mince the leaves very fine And add it to all the other ingredients After mixing the whole together Thoroughly, the sauce will be ready For use. Average cost For this quantity Ten pence Seasonable, at any time Reading sauce 502 Ingredients Two and one half pints of walnut pickle One and one half ounce of shallots One quart of spring water Three quarters pint of Indian soy One half ounce of bruised ginger One half ounce of long pepper One ounce of mustard seed One anchovy One half ounce of cayenne One quarter ounce of dried Sweet bay leaves Mode. Bruise the shallots in a mortar And put them in a stone jar With the walnut liquor Place it before the fire And let it boil until reduced to two pints Then, into another jar Put all the ingredients Except the bay leaves Taking care that they are well bruised So that the flavor may be thoroughly extracted Put this also before the fire And let it boil for one hour Or rather more When the contents of both jars are sufficiently cooked Mix them together Stirring them well as you mix them And submit them to a slow boiling For one half hour Cover closely And let them stand twenty four hours In a cool place Then open the jar and add the bay leaves Let it stand a week Longer closed down Then strain through a flannel Bag and it will be ready for use The above quantities will make One half gallon Time, all together, three hours Seasonable This sauce may be made at any time Remoulade Or French salad dressing 503 Ingredients Four eggs One half tablespoon full of made mustard Salt and cayenne to taste Olive oil One tablespoon full of tarragon Or plain vinegar Boil three eggs quite hard For about one quarter hour Put them into cold water And let them remain in it for a few minutes Strip off the shells and put the yolks In a mortar and pound them very smoothly Add them Very gradually the mustard, seasoning And vinegar keeping all well stirred And rub down with the back of a wooden spoon Put in the oil drop by drop And when this is thoroughly mixed With the other ingredients add the yolk Of a rye egg and stir well When it will be ready for use This sauce should not be curdled And to prevent this The only way is to mix a little Of everything at a time and not To see stirring The quantities of oil and vinegar May be increased or diminished according To taste as many persons Would prefer a smaller proportion Of the former ingredient Green remoulade is made By using tarragon vinegar Instead of plain and colored With a little parsley juice Number 495 Harvey Sauce or chili vinegar May be added at pleasure Time one quarter hour To boil the eggs Average cost for this quantity Seven pence Sufficient for a salad made For four to six persons Tarragon This plant, known to naturalists As Artemisia draconculius Are much used in France As a flavoring ingredient for salads From it also Is made the vinegar known as Tarragon vinegar Which is employed by the French In mixing their mustard It originally comes from tartary And does not seed in France Sage and onion stuffing For geese, ducks, and pork 504 ingredients 4 large onions 10 sage leaves 1 quarter pound of breadcrumbs 1 1 half ounce of butter Salt and pepper to taste 1 egg Peel the onions Put them into boiling water Let them simmer for 5 minutes Or rather longer And just before they are taken out Put in the sage leaves for a minute or two To take off their onus Chop both these very fine And work the whole together With the yolk of an egg When the stuffing will be ready for use It should be rather highly seasoned And the sage leaves should be Very finely chopped Many cooks do not pair boil the onions In the manner just stated But merely use them raw The stuffing then, however Is not nearly so mild and To many taste Its strong flavor would be very objectionable When made for goose Simmered for a few minutes And very finely minced Is frequently added to this stuffing And where economy is studied The egg may be dispensed with Time Rather more than 5 minutes To simmer the onions Average cost for this quantity 4 pence Sufficient for one goose Or one pair of ducks 505 Soyage recipe for goose stuffing Take 4 apples peeled and Cored 4 onions 4 leaves of sage And 4 leaves of lemon time Not broken and boil them in a stew pan With sufficient water to cover them When done, pulp them through a sieve Removing the sage and thyme Then add sufficient pulp Of mealy potatoes to cause it To be sufficiently dry Without strike sticking to the hands Add pepper and salt Excellent 506 Ingredients 1 teaspoon full of mixed mustard 1 teaspoon full of Pounded sugar 2 teaspoons full of Salad oil 4 tablespoons full of milk 2 tablespoons full of Vinegar And salt to taste Put the mixed mustard into a salad bowl With the sugar and add the oil Carefully stirring and mixing all these Ingredients well together Proceed in this manner with the milk And vinegar which must be added Very gradually or the sauce will Curdle. Put in the seasoning When the mixture will be ready For use. If this dressing Is properly made it will have a soft Creamy appearance and will be Found very delicious with crab Or cold fried fish The latter cut into dice As well as with Salads. In mixing salad Dressings the ingredients cannot Be added too gradually Or stirred too much. Average cost for this quantity 4 pence Sufficient for a small salad This recipe can be Confidently recommended By the editress to whom It was given by an intimate friend Noted for her salads Scarcity of salads In England. Three centuries ago very few vegetables Were cultivated in England And an author writing of the Period of Henry VIII's reign Tells us that neither salad Nor carrots nor cabbage nor radishes Nor any other Commestibles of a like nature Were grown in any part of the kingdom They came from Holland and Flanders We further learned that Queen Catherine herself With all her royalty could not Procure a salad of English For her dinner. The king was obliged To mend this sad state of affairs And send to Holland For a gardener in order To cultivate those pot herbs In the growth of which England is now perhaps not behind Any other country in Europe The olive and olive oil This tree assumes a high Degree of interest from the Historical circumstances With which it is connected A leaf of it was brought into the Park by the dove, when that vessel Was still floating on the waters Of the great deep, and gave The first token that the deluge Was subsiding. Among the Greeks The prize of the victor in the Olympic Games was a wreath of Wild Olive, and the mound of Olives is rendered familiar to Our ears by its being mentioned In the scriptures as near to Jerusalem. The tree is Indigenous in the north of Africa, Syria, and Greece, And England's introduced it to Italy. In Spain and the south Of France it is now cultivated, And although it grows in England Its fruit does not ripen in The open air. Both in Greece and Portugal the fruit Is eaten in its ripe state, but Its taste is not agreeable to Many palates. To the Italian Shepherd, bread and olives With a little wine form a Nourishing diet, but in England olives are usually only To destroy the taste of the Viennes which have been Previously eaten, that the Flavor of the wine may be Better enjoyed. There are three Kinds of olives imported to London. The French, Spanish, And Italian. The first are Provence, and are generally Accounted excellent. The second Are larger but more bitter, And the last are from Luca And are esteemed the best. The oil extracted from olives Called olive oil or salad Oil is with the Continentals in continual Request. More dishes being Prepared with than without It. We should imagine. With us it is principally used In mixing a salad, and when Thus employed it tends to Prevent fermentation and Is an antidote against flatulency. Two. Five oh seven. Ingredients. Four eggs, One teaspoon full of mixed Mustard, one quarter teaspoon Full of white pepper, half That quantity of cayenne salt To taste. Four tablespoons Full of cream, vinegar, Mode. Boil the eggs until Hard, which will be in About one quarter hour or Twenty minutes. Put them into Cold water, take off the Shells, and pound the yolks In a mortar to a smooth paste. Then add all the other And stir them well until the Whole are thoroughly incorporated One with the other. Pour in Sufficient vinegar to make it All of the consistency of cream Taking care to add, but little At a time. The mixture will Then be ready for use. Average cost for this quantity Four pence. Sufficient for a Moderate size salad. Note. The white of the eggs Cut into rings will serve To garnish to the salad. Three. Five oh eight Ingredients. One egg One teaspoon full of salad oil One teaspoon full of mixed Mustard, one quarter teaspoon Full of salt, one half Teaspoon full of pounded sugar Two tablespoons of vinegar Six tablespoons of Cream. Mode. Prepare and mix the ingredients By the preceding recipe And be very particular that The whole is well stirred. Note. In making salads The vegetables, etc. Should never be added to the sauce Very long before they are wanted For table. The dressing, however, May always be prepared Some hours before required. Where salads are much in request It is a good plan to Bottle off sufficient dressing For a few days consumption as Thereby much time and trouble Are saved. If kept in a cool Place it will remain good for Four or five days. Poetic recipe for salad. The Reverend Sidney Smith, The witty canon of St. Paul's Who thought that the enjoyment Of the good things of this earth Was compatible with aspirations For things higher, wrote the Following excellent recipe for Salad which we should advise Our readers not to pass by Without a trial. When the Hot weather invites to a dish May they find the flavor equal To the rhyme. Two large potatoes pass through Kitchen sieve, smoothness And softness to the salad give. Of Morden mustard at a single Spoon distressed the Condiment that bites too soon. But deem it not Thou man of herbs of fault To add a double quantity Of salt. Four times the spoon With oil of Luca crown And twice with vinegar Cured from town. True flavor Needs it and your poet Begs, the pounded yellow Of two well-boiled eggs. Let onions, atoms lurk Within the bowl and scare Suspected animate the whole. And lastly, in the flavored Compound toss, a magic Spoonful of anchovy sauce. A great and glorious And herbaceous treat Would tempt the dying anchorite To eat. Back to the world He'd turn his weary soul And plunge his fingers in the Salad bowl. End of section 24 Recording by Belinda Brown Of Indianapolis, Indiana Section 25 Of the Book of Household Management This is a LibriVox recording. All LibriVox recordings are in The public domain. For more Information or to volunteer Please visit LibriVox.org Recording by Belinda Brown Of Indianapolis, Indiana The Book of Household Management By Isabella Beaton Recipes Chapter 10 Part 6 Sauce Aleman Or German Sauce 509 Ingredients One-half pint of sauce Tournay Number 517 Two eggs Mode. Put the sauce into a Stupan, heat it, and stir To it the beaten yolks of Two eggs, which have been Previously strained. Let it Just simmer, but not boil, or The eggs will curdle, and After they are added to the Sauce, it must be stirred Without ceasing. This Sauce is a general favorite And is used for many dishes. Time. One minute to simmer. 6 pence Sauce aristocratic A store sauce 510 Ingredients To every pint of juice One pound of anchovies One dracum of cloves One dracum of mace One dracum of Jamaica Ginger bruised Eight shallots To every pint of the boiled liquor One-half pint of vinegar One quart wine Two tablespoons full of Soy Mode. Pound the walnuts in A mortar, squeeze out the Juice through a strainer, and Let it stand to settle. Pour off the clear juice, and To every pint of it, add Anchovies, spices, and Clothes in the above Proportion. Boil all these Together till the anchovies Are dissolved, then strain Every pint, and boil again. To every pint of the boiled liquor Add vinegar, wine, and Soy in the above quantities And bottle off for use. Cork well, and seal the Corks. Seasonable. Make this sauce from the beginning To the middle of July when Walnuts are in perfection for sauces And pickling. Average Cost. 3 shelling 6 pence for a quart. Manufacturer of sauces In France, during the reign Of Louis XII, at The latter end of the 14th Century, there was formed A company of sauce manufacturers Who obtained in those days Of monopolies the exclusive Privilege of making sauces. The statues drawn up by this Company inform us that The famous sauce a la Camilienne sold by them Was to be composed, or Good cinnamon, good Ginger, good cloves, good grains Of paradise, good bread And good vinegar. The sauce Tense was to be made of Good sound almonds, good Ginger, good wine, and Good vera-juice. May we Respectfully express a hope Not that we desire to doubt It in the least that the English sauce manufacturers of The 19th Century are equally Considerate and careful in Choosing their ingredients for Their various well-known preparations. Sauce a la rour, for Trout, souls, etc. 511. Ingredients The spawn of one lobster, One ounce of butter, One half pint of bechamel, Number 367, the juice Of one half lemon, A high seasoning of salt and Cayenne. Mode, take The spawn and pound it in a Mortar with the butter until Smooth and work it through a Heresive. Put the bechamel Into a stew pan, add the Pounded spawn, the lemon juice Which must be strained, and a Plentiful seasoning of cayenne And salt. Let it just simmer, But do not allow it to boil, or The beautiful red color of the Sauce will be spoiled. A Small spoonful of anchoviescence May be added at pleasure. Time, one minute to simmer. Average cost for this quantity Of shilling, sufficient For a pair of large souls, Seasonable at any time. Sauce a la Matalot for fish. 512. Ingredients One half pint of Espanol, Number 411, three onions, Two tablespoons full of mushroom Ketchup, one half glass Of port wine, a bunch of sweet Herbs, one half bay leaf, Salt and pepper to taste, One clove, two berries of Allspice, a little liquor In which the fish has been boiled, Lemon juice, and anchovy sauce. Mode, slice and fry The onions of a nice brown color And put them into a stew pan With the Espanol, ketchup, Wine, and a little liquor In which the fish has been boiled. Add the seasoning, herbs And spices, and simmer gently For ten minutes, stirring Well the whole time. Strain It through a fine-haired sieve, Put in the lemon juice and anchovy Sauce, and pour it over the fish. This sauce may be very much Enriched by adding a few small Quinnells or force meat balls Made of fish, and also Glazed onions or mushrooms. These, however, should not be Added to the Matalot till It is dished. Time ten Minutes. Average cost One shilling six pence. Seasonable at any time. Note, this sauce Originally took its name As being similar to that Which the French sailor Matalot Employed as a relish To the fish he caught and ate. In some cases, cider And parry were substituted For the wine. The Norman Matalotes were very celebrated. The bay We have already described C. number 180 The difference between the cherry Laurel, prunus, laurus, sarasis, And the classic laurel, Laurus nobilis. The former only being used For culinary purposes. The latter, beautiful evergreen, Was consecrated by the ancients To priests and heroes And used in their sacrifices. A crown of bay Was the earnestly desired reward For great enterprises And for the display of uncommon genius In oratorial writing. It was more particularly sacred To Apollo because, according To the fable, the dafney Was charged into a laurel tree. The ancients believed too That the laurel had the power Of communicating the gift of prophecy As well as poetic genius. And, when they wished To procure pleasant dreams Would place a sprig under the pillow Of their bed. It was the symbol To of victory, and it was Thought that the laurel could never Be struck by lightning. From this word comes that of Laureate. Alfred Tennyson, Being the present poet laureate, Crowned the laurel as the First of living bards. Sauce piquant, For cutlets, roast meats, Etc. 513. Ingredients. Two ounces of butter, One small carrot, six shallots, One small bunch of savory herbs, Including parsley, One half bay leaf, two slices Of lean ham, two cloves, Six peppercorns, one Blade of mace, three whole Allspice, four tablespoons Of vinegar, one half pint Of stock, number 104 Or 105, one small Lump of sugar, one quarter Salt spooned full of cayenne, It's salt to taste. Mode. Put into A stew pan the butter, with The carrots and shallots, both Must be cut into small slices. Add the herbs, bay leaf, spices And ham, which must be Minced rather finely, and let These ingredients simmer over a Slow fire until the bottom of The stew pan is covered with a Brown glaze. Keep stirring with A wooden spoon, and put in the Remaining ingredients. Simmer Very gently for one quarter Hour, skim off every particle Of fat, strain the sauce Through a sieve, and serve very Care must be taken that this sauce Be not made too acid, although It should possess a sharpness Indicated by its name. Of course, the above quantity Of vinegar may be increased Or decreased at the pleasure According to taste. Time altogether one half Hour. Average cost Ten pence, sufficient For a medium-sized Dish of cutlets, seasonable At any time. A good sauce for various Boiled puddings. 514. Ingredients One quarter pound of butter One quarter pound of Pounded sugar, a wine glass Full of brandy or rum. Mode. Beat the butter to a Cream until no lumps remain Add the pounded sugar and brandy Or rum, stir once or twice Until the whole is thoroughly Mixed and served. This sauce May either be poured round the Or served in a terrine according to The taste or fancy of the cook Or mistress. Average cost Eight pence for this quantity. Sufficient for a pudding. Sauce, Robert. For steaks, etc. 515. Ingredients Two ounces of butter Three onions One teaspoon full of flour Four tablespoons full of gravy Or stock number 105 Salt and pepper to taste One teaspoon full of made Mustard, one teaspoon full Of vinegar, the juice of One half lemon. Mode. Put the butter into a stew pan Set it on the fire and, when Browning, throw in the onions Which must be cut into small slices Fry them brown, but do not Burn them. Add the flour Shake the onions in it And give the whole another fry Put in the gravy and seasoning And boil it gently for Two minutes. Skim off the fat Add the mustard, vinegar And lemon juice. Give it one boil And pour round the steaks Or whatever dish the sauce has Been prepared for. Time altogether one half hour Average cost for this quantity Six pence. Seasonable At any time Sufficient for about two Pounds of steak. Note, this sauce will be found In excellent accompaniment First goose, pork, mutton cutlets And various other dishes A good sauce for steaks Five sixteen Ingredients One ounce of whole black pepper One half ounce of allspice One ounce of salt One half ounce of grated horseradish One half ounce of pickled shallots One pint of mushroom Ketchup or walnut pickle Mode. Pound all the Ingredients finally in a mortar And put them into the ketchup Or walnut liquor Let them stand for a fortnight Then strain off the liquor And bottle for use. Either pour a little of the sauce over the steaks Or mix it in the gravy Seasonable. This can be made At any time. Note, in using a jar of Pickling walnuts, there is Frequently left a large quantity of liquor This should be converted into A sauce like the above You've found a very useful relish The growth of the pepper plant Our readers will see At numbers three sixty nine And three ninety nine A description with engravings Of the qualities of black And long pepper And an account of where these spices are found We will hear say something Of the manner of the growth of the pepper plant Like the vine it requires Support and it is usual To plant a thorny tree by its side To which it may cling. In Malabar, the chief pepper District of India, the Jaka Tree, Articarpus Integrafolia is made Thus to yield its Assistance, the same soil Being adapted to the growth of both plants The stem of the pepper plant Entwines round its support To a considerable height The flexible branches then Droop downwards, bearings At their extremities, as well As at other parts Spikes of green flowers Which are followed by the pungent berries These hang in large bunches Resembling in shape those of grapes But the fruit grows distinct Each one on a little stalk Like currents Each berry contains a single seed Of globular form And brownish color But which changes to a nearly black When dried and this is the pepper Of commerce. The leaves are not Like those of the ivy, but are Larger and of a rather Lighter color. They partake strongly Of the peculiar smell And pungent taste of the berry. Sauce Tournay 517 Ingredients One pint of white stock Number 107 Thickening of flour and butter Or white roux Number 526 A faggot of savory herbs And mushrooms Six green onions Put the stock into a stewpan With the herbs, onions, and mushrooms And let it simmer very gently For about one half hour Stir in sufficient thickening To make it of a proper consistency Let it boil for a few minutes Then skim off all the fat Strain and serve This sauce, with the addition Of a little cream, is now Frequently called Valu Flour, average cost for this quantity Six pence Note, if the poultry Trimmings are at hand The stock should be made of these And the above sauce should not Be made too thick as it does not Then admit of the fat being nicely Removed Sweet sauce for venison 518 Ingredients A small jar of red current jelly One glass of port wine Put the above ingredients into a stewpan Set them over the fire And when melted Pour in a terrine and serve It should not be allowed to boil Time, five minutes To melt the jelly Average cost for this quantity One shilling Sauce for wildfowl 519 Ingredients One glass of port wine One tablespoon full of Leamington sauce One spoonful of mushroom ketchup One tablespoon full of lemon juice One slice of lemon peel One large shallot cut in slices One blade of mace Cayenne to taste Mode, put all the ingredients Into a stewpan Set it over the fire and let it simmer For about five minutes Then strain and serve The sauce in a terrine Time, five minutes Average cost for this quantity Sausage meat stuffing For turkey 520 Ingredients Six ounces of lean pork Six ounces of fat pork Both weighed after being chopped Beef suet may be substituted For the latter Two ounces of breadcrumbs One small tablespoon of minced sage One blade of pounded mace Salt and pepper to taste One egg Three ingredients taken care That the whole is thoroughly incorporated Moisten with the egg And the stuffing will be ready for use Equal quantities of this stuffing And force meat 417 Will be found to answer very well As the herbs, lemon peel, etc In the latter In part a very delicious flavor To the sausage meat As preparations however Like stuffings and force meat Provided by individual tastes They must be left to a great extent To the discrimination of the cook Who should study her employers taste In this as in every other respect Average cost Nine pence Sufficient for a small turkey Savory jelly for meat pies 521 Ingredients Three pounds of shin of beef One calf's foot Three pounds of knuckle of veal Poultry trimmings If for game pies Any game trimmings Two onions stuck with cloves Two carrots Four shallots A bunch of savory herbs Two bay leaves Two blades of mace And a little spice Two slices of lean ham Rather more than two quarts of water Cut up the meat And put it into a stew pan Set it over a slow fire to draw down And when the gravy Ceases to flow from the meat Pour in the water Let it boil up then carefully take away All the scum from the top Cover the stew pan closely And let the stock simmer very gently For four hours If rapidly boiled the jelly will not Be clear when done Strain it through a fine sieve Or flannel bag and when cold The jelly should be quite transparent If this is not the case Clarify it with the whites of eggs As described in recipe number 109 Time four hours Average cost for this quantity Five shillings Shrimp sauce for various kinds of fish 522 Ingredients One third pint of melted butter Number 376 One quarter pint of pinkel shrimp Cayenne to taste Make the melted butter very smooth By recipe number 376 Shell the shrimps Sufficient to make one quarter pint When picked and put them Into the butter seasoned with cayenne And let the sauce just simmer But do not allow it to boil When liked a teaspoon full Of anchovy sauce may be added Time one minute to simmer Average cost Six pence sufficient For three or four persons Spinach green For coloring various dishes 523 Ingredients Two handfuls of spinach Mowed, pick and wash the spinach Free from dirt and pound the leaves In a mortar to extract the juice Then press it through a hair sieve And put the juice into a small Stoop pan or jar Place this in a bain marie Or a saucepan of boiling water And let it sit It should not boil And as soon as it is done Lay it in a sieve so that all the water May drain from it And the green will then be ready for coloring If made according to this recipe The spinach green will be found Far superior to that boiled In the ordinary way Hot spice A delicious adjunct To chops, steaks, gravies, etc 524 Ingredients Ginger, black pepper and cinnamon Seven cloves One half ounce of mace One quarter ounce of cayenne One ounce grated nutmeg One and one half ounce white pepper Mowed, pound the ingredients And mix them thoroughly together Taking care that everything is well blended Put the spice in a very dry Glass bottle for use The quantity of cayenne may be increased Should the above not be enough To suit the palette Cinnamon The cinnamon tree, laura cinnamomum Is a valuable and beautiful Species of the laurel family And grows to the height of 20 or 30 feet The trunk is short and straight With wide spreading branches And it has a smooth ash-like bark The leaves are upon Short stalks And are of an oval shape And three to five inches long The flowers are in panicles With six small petals And the fruit is about the size of an olive Soft, insipid And of a deep blue This encloses a nut The kernel of which germinate Soon after it falls The wood of the tree is white And not very solid And its root is thick and branching Exuding a great quantity of camphor The inner bark of the tree Forms the cinnamon, a commerce Ceylon was thought to be its native island But it has been found In Malibar Cochin China Simatra and the eastern islands Also in the Brazils The Mauritius, Jamaica And other tropical localities Brown roux A French thickening for gravies and sauce 525 Ingredients 6 ounces of butter 9 ounces of flour Milt the butter in a stew pan Over a slow fire And very gradually the flour Stir it till of a light brown color To obtain this Do it very slowly Otherwise the flour will burn And impart a bitter taste to the sauce It is mixed with Pour it in a jar and keep it for use It will remain good some time Time, about one half hour Average cost Seven pence White roux for thickening white sauces 6 Allow the same proportions of butter and flour As in the preceding recipe And proceed in the same manner As for the brown roux But do not keep it on the fire too long And take care not to let it color This is used for thickening white sauce Pour it into a jar to use When wanted Time, one quarter hour Average cost, seven pence Sufficient, a dessert spoonful Will thicken a pint of gravy Note, besides the above Sauses may be thickened With potato flour Ground rice Baked flour, arrowroot, etc The latter will be found far preferable To the ordinary flour For white sauces A slice of bread toasted And added to the gravies Answers the two purposes of thickening And coloring them Spanish onions Pickled Onions, vinegar Salt and cayenne to taste Mode, cut the onions In thin slices Put a layer of them in the bottom of a jar Sprinkle with salt and cayenne Then add another layer of onions And season as before Proceeding in this manner till the jar is full Pour in sufficient vinegar To cover the whole And the pickle will be fit for use In a month Seasonable From September to February Store sauce Or Cherokee 528 ingredients One half ounce of cayenne pepper Five cloves of garlic Two tablespoon full of soy One tablespoon full of walnut ketchup One pint of vinegar Mode, boil all the ingredients Gently For about one half hour Strain the liquor and bottle off for use Time, one half hour When the sauce is available This sauce can be made at any time Tomato sauce Hot To serve with cutlets, roast meats, etc 529 Ingredients Six tomatoes Two shallots One clove One blade of mace Salt and cayenne to taste One quarter pound of gravy Number 436 Put them in a stew pan with all of the ingredients And let them simmer gently Until the tomatoes are tender enough to pulp Rub the whole through a sieve Boil it for a few minutes and serve The shallots and spices may be omitted When their flavor is objected to Time, one hour Or rather more To simmer the tomatoes Average cost for this quantity One shilling In full season In September and October Tomato or love Apple The plant, which bears this fruit Is a native of South America And takes its name from a Portuguese wood The tomato fruit Is about the size of a small potato And is chiefly used in soups, sauces, and gravies It is sometimes served to Table roasted or boiled When green Makes a good ketchup or pickle In its unripe state It is esteemed as excellent sauce For roast, goose, or pork And when quite ripe, a good store sauce May be prepared from it Tomato sauce for keeping Excellent 1.530 Ingredients To every quart of tomato pulp Allow one pint of cayenne vinegar Number 386 3 quarter ounces of shallots 3 quarter ounces of garlic Peeled and cut into slices Salt to taste To every six quarts of liquor One pint of soy One pint of anchovy sauce Mowed, gathered the tomatoes quite ripe Bake them in a slow oven Till tender Rub them through a sieve And to every quart of pulp add cayenne vinegar Shallots, garlic, and salt In the above proportion Boil the whole together Till the garlic and shallots are quite soft Then rub it through a sieve Put it again into a saucepan To every six quarts of the liquor Add one pint of soy And the same quantity of anchovy sauce And boil all together for about 20 minutes Bottle off for use And carefully seal or rosin the corks This will keep good For two or three years But will be fit for use in a week A useful and less expensive Sauce may be made By emitting the anchovy and soy Time altogether One hour Make this from the middle of September To the end of October Two Five thirty one Ingredients One dozen tomatoes Two teaspoonfuls of the best powdered ginger One dessert spoonful of salt One head of garlic chopped fine Two tablespoonfuls of vinegar One dessert spoonful of chili vinegar A small quantity of cayenne May be substituted for this Mowed Choose ripe tomatoes Put them into a stone jar And stand them in a cool oven Until quite tender When cold take the skins and stalks from them Mix the pulp with the liquor Which is in the jar but do not strain it Add all the other ingredients Mix well together And put it into a well sealed bottle Store away in a cool dry place It will keep good for years It is ready for use as soon as it's made But the flavor is better After a week or two Should it not appear to keep Turn it out and boil it up With a little additional ginger and cayenne For immediate use The skins should be put into a Wide mouth bottle with a little Of the different ingredients And they will be found very nice For hashes or stews Time four or five hours in a cool Oven seasonable From the middle of September To the end of October 532 Ingredients Three dozen tomatoes To every pound of tomato pulp Allow one pint of chili vinegar One ounce of garlic One ounce of shallot Two ounces of salt One large green capsicum One half teaspoon of cayenne Two pickled gherkins Six pickled onions One pint of common vinegar And the juice of six lemons Put them in a jar with a cover to it And bake them till tender The better way is to put them in the oven Overnight when it will not be too hot And examine them in the morning To see if they are tender Do not allow them to remain In the oven long enough to break them But they should be sufficiently soft To skin nicely And rub through the sieve Measure the pulp and to each pound of pulp Add the above proportions of vinegar And other ingredients Making care to chop very fine The garlic, shallot, capsicum Onion and gherkins Boil the whole together till everything is tender Then again rub through a sieve And add the lemon juice Now boil the whole again Till it becomes as thick as cream And keep continually stirring Bottle it when it is quite cold Cork well and seal the corks If the flavor of garlic and shallots Is very much disliked Diminish the quantities At this time bake the tomatoes In a cool oven all night Seasonable from the middle of September Till the end of October Note a quantity of liquor Will flow from the tomatoes Which must be put through the sieve with the rest Keep it well stirred while on the fire And use a wooden spoon Universal pickle 533 ingredients To six quarts of vinegar Allow one pound of salt One quarter pound of ginger One ounce of mace One half pound of shallots One tablespoon full of cayenne Two ounces of mustard seed One and one half ounces of turmeric Boil all the ingredients together For about twenty minutes When cold put them into a jar With whatever vegetables you choose Such as radish pods French beans, cauliflower Gherkins, etc As these come into season Put them in fresh as you gather them Having previously wiped them perfectly Free from moisture and grit This pickle will be fit for use In about eight or nine months Time twenty minutes Seasonable, make the pickle In May or June to be ready For the various vegetables Note as this pickle takes Two or three months to make That is to say nearly that Time will elapse before all The different vegetables are added Must be taken to keep the jar Which contains the pickle well covered Either with a close fitting lid Or a piece of bladder securely Tied over so as perfectly To exclude the air Pickled walnuts Very good Five thirty-four ingredients One hundred walnuts Salt and water To each quart of vinegar Allow two ounces of whole black pepper One ounce of allspice Of Bruce Ginger Procure the walnuts while young Be careful they are not woody And prick them well with a fork Prepare a strong brine of salt and water Four pounds of salt to each gallon Of water into which Put the walnuts, letting them Remain nine days and changing the brine Every third day Drain them off, put them on a dish Place it in the sun until they become Perfectly black Which will be in about two or three days Have ready dried jars into which Place the walnuts and do not Quite fill the jars Boil sufficient vinegar to cover them For ten minutes with spices In the above proportion And pour it hot over the walnuts Which must be quite covered with the pickle Tie down with bladder And keep in a dry place They will be fit for use in a month And will keep good two or three years Time ten minutes Seasonable Make this from the beginning To the middle of July Before the walnuts harden Note when light a few shallots May be added to the vinegar And boiled with it Walnut ketchup One 535 Ingredients 100 walnuts One handful of salt One quart of vinegar One quarter ounce of mace One quarter ounce of nutmeg One quarter ounce of ginger One quarter ounce of whole black pepper A small piece of horseradish Twenty shallots One quarter pound of anchovies And one pint of port wine Mode Procure the walnuts at the time You can run a pin through them Slightly bruise and put them in a jar With the salt and vinegar Let them stand eight days During every day Then drain the liquor from them For about one half hour It may be strained or not As preferred and if required A little more vinegar or wine Can be added according to taste When bottled well seal the corks Time one half hour Seasonable Make this from the beginning To the middle of July When walnuts are in perfection For pickling purposes Two 536 Ingredients Walnuts shells Two quarts of water Salt One half pound of shallots One ounce of cloves One ounce of mace One ounce of whole pepper One ounce of garlic Mode Put the walnuts shells into a pan With the water and a large quantity of salt Let them stand for ten days Then break the shells up in the water And let it drain through a sieve Place it on the fire And remove all scum that may arise Now boil the liquor with the shallots Cloves, mace, pepper and garlic And let all simmer till the shallots Sink Then put the liquor into a pan And, when cold, bottle and cork Closely It should stand six months before using Should it ferment during that time It must be again boiled and skimmed Time about three quarter hour Seasonable In September when the walnuts shells are Obtainable The Walnut This nut is native to Persia And was introduced into England from France As a pickle It is much used in the Green State And grated walnuts in Spain are much Employed both in tarts And other dishes On the continent it is occasionally Employed as a substitute for olive oil And cooking, but it is apt Under such circumstances to become rancid The matter which remains After the oil is extracted is considered Highly nutritious for poultry It is called mare And in Switzerland is eaten under the name Of plain amare By the poor the oil is frequently Manufactured into a kind of soap And the leaves and green husks yield An extract which As a brown dye is used to stain Hair, wool and wood White sauce, good 537 One half pint of white stock Number 107 One half pint of cream One dessert spoon full of flour Salt to taste Mode, have ready A delicately cleaned saucepan Into which put the stock Which should be well flavored With vegetables and rather savory Mix the flour smoothly with the cream Add it to the stock Season with a little salt And boil all these ingredients very gently Keeping them well stirred the whole time As this sauce is very liable To burn. Time Ten minutes, average cost One shilling, sufficient For a pair of fowls Seasonable at any time White sauce Made without meat 538 Ingredients, two ounces of butter Two small onions, one carrot One half small tea cup full of flour One pint of new milk Salt and cayenne to taste Mode, cut up The onions and carrots very small And put them in a stew pan with the butter Simmer them Till the butter is nearly dried up Then stir in the flour and add the milk Boil the whole gently until it thickens Strain it Season with salt and cayenne And it will be ready to serve Time, one quarter hour Average cost five pence Sufficient for a pair of fowls Seasonable at any time White sauce A very simple and inexpensive method 539 Ingredients One and one half pint of milk One and one half ounce of rice One strip of lemon peel One small blade of pounded mace Salt and cayenne to taste Mode, boil the milk With the lemon peel and rice until the Ladder is perfectly tender Then take out the lemon peel And pound the milk and rice together Put it back into the stew pan to warm Add the mace and seasoning Give it one boil and serve This sauce should be the consistency Of thick cream Time, about one and one half hour To boil the rice Average cost four pence Sufficient for a pair of fowls Seasonable at any time End of section 25 Recording by Belinda Brown Of Indianapolis, Indiana