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

A reference manual of household management in Victorian times.

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Gooseberry Sauce.—Clip away the tops and tails of a break­fast cupful of small green gooseberries, scald, drain and stir into melted butter with a little lemon juice or vinegar; a little ginger may be added, or the scalded gooseberries may be served mashed with sugar and seasoning.
Sauce of Cherries or Damsons for Meats.—To every lb. of fruit allow 1-2 lb of brown sugar and 1 pint of strong vinegar to every 7 lbs. of fruit. Put all into a preserving kettle and simmer slowly until done. Take the fruit up and lay it on a large dish. Let the syrup continue to boil until thick, adding some cloves and cin­namon. Put the fruit in stone jars and pour it over the jars while hot.
Egg Sauce.—Boil a couple of eggs for 1-4 of an hour. Dip them in cold water and roll them quickly under your hand to make the shells come off easily. Cut the yolks by themselves into little 1-2 inch cubes, cut the white of 1 egg in the same manner. Stir first the white and the yolk into thinnish butter in the tureen; or boil the eggs hard and cut them into small pieces, then put them into melted uutter.
Liver and Lemon Sauce.—Wash the liver of the fowl quite clean and boil it for 5 minutes, then pound it ui a mortar with a spoonful of the liquor in which it has been boiled and rub through a sieve. Take the thin outer rind of a lemon and mince 1-2 tea-spoonful very fine; remove the white inner skin of the lemon ; cut it into thin slices, take out the seed, and then cut the whole into small squares; mix the lemon, the rind and the pounded liver into 1-2 pint of good melted butter or white sauce, and serve with the fowl.
Fish Sauce Without Butter.—Simmer very gently 1 gill of cider vinegar and 1 cupful of water (which must be soft), with 1 on­ion, 1-2 handful of horseradish, 4 cloves, 2 blades of mace and 1-2 teaspoonful of black pepper. When the onion is quite tender, chip it with 2 small fish and set the whole on the fire to boil for a few minutes with a spoonful of catsup. In the meantime have ready and well beaten the yolks of 3 fresh eggs; strain them, mix the liquor by degrees with them, and when all are mixed set the sauce­pan over a gentle fire, keep a basin in one hand, into which toss the sauce to and fro and shake the sauce-pan over the fire that the eggs may not curdle. Don't boil them, only let the sauce be hot enough to give it the thickness of melted butter.
Old Currant Sauce for Venison.—Roil an ounce of dried cur­rants in 1-2 pint of water for a few minutes; then add a small tea-cupful of bread crumbs, 6 cloves, a glass of port wine and a bit of butter. Stir it until the whole is smooth.