The American Pictorial Home Book
or Housekeeper's Encyclopedia - online book

A reference manual of household management in Victorian times.

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SAUCES AND CATSUP,                              185
Black Butter.—Put 2 spoonfuls of butter in a stew pan, set it on the fire till it acquires a brownish color, throw in about 20 pars­ley leaves, 1 gill of vinegar, 1-2 teaspoonful of salt, a large pinch of pepper; boil together 1 minute. It is excellent with boiled fish.
Maitre d'Hotel Butter.—Mix well together upon a plate four ounces of fresh sweet butter, 1 good tablespoonful of chopped pars­ley, the juice of 2 lemons, a large pinch of salt, a small pinch of pep­per ; set in a cool place for use.
Wine Sauce.—One-fourth pint of claret or port wine, the same quantity of plain unflavored mutton gravy, and a tablespoonful of currant jelly ; let it just boil up and send it to the table in a sauce pan.
Sauci for Salad Dressing.—The yolks of 4 eggs, 4 oz. brown sugar; beat well together, add gradually 2 ounces salad oil, beating until well mixed, then add 2 ounces salt, 2 ounces mustard, 1-2 oz. black pepper and 1-2 pint of strong cider vinegar. This mixture surpasses all others by adding to salad, and will keep good for a long time.
Ount; Sauce (Kennicut.)— One pint green tomatoes, 6 peppers, not large, 4 onions, chop together, add 1 cup of salt and let it stand over night; in the morning drain off the Water and add 1 cup of su­gar, 1 cup of horseradish, 1 tablespoonful of ground cloves, the same of ground cinnamon ; cover with vinegar and then stew all gently.
Caper Sauce with Vinegar.—Take 2 spoonfuls of capers and a little vinegar, mince the 1-2 and stir the whole of them into 1-2 pint of melted butter or strong thickened gravy. To prevent the butter from oiling stir the sauce for some time. When wanted very poignant, lemon juice may be added to this simple and tasteful sauce.
Tomato Sauce for Hot or Cold Meats.—Put tomatoes, when perfectly ripe, into an earthen jar, set it in an oven; when the juice is drawn till they are perfectly soft, then separate the skins from the pulp and mix these with Chili vinegar and a few cloves of garlic pounded, which must both be proportioned to the quantity of fruit. Add powdered ginger and salt to your taste. Some white wine vin­egar and cayenne may be used instead of the Chili vinegar. Keep the mixture in small wide-mouthed bottles well corked and in a dry place.
Sauce for a Turkey or Any Fowl.—Boil some veal gravy, pepper and salt, the juice of an orange and lemon, and a quarter as much port wine as gravy. Pour it on a dish.