Currant Sauce. — Clean one ounce of currants, boil
them in half a pint of water for a few minutes, pour the
whole over a teacupf ul of breadcrumbs ; let it soak, and then
add a piece of butter rolled in flour, four or six cloves and a
glass of port wine✪ Currant Sauce ; beat it a little, and stir it over the fire
until it is quite smooth.
Dutch Sauce. — No. 1. Scrape half a stick of horseradish,
and pour over this some white wine vinegar ; let it soak for
190
THE HOUSEWlFE^S KEFEMEJ
ten minutes, then make some bechamel sauce : make it hot,
add two yolks of eggs, a piece of butter, two tablespoonf uls of
cream and the horseradish vinegar ; whisk all well together
and stir over fire, as if for custard to set the eggs, but not boil ;
strain and put in a stewpan and make it hot by putting the
stewpan into another which contains boiling water.
No. 2. Put four tablespoonf uls of vinegar in a stewpan
on the fire with a quarter of an ounce of mignonette pepper
and a quarter of an ounce of salt ; reduce to one tablespoon-
ful, strain into another stewpan, and add four tablespoon-
fuls of water, eight yolks of eggs, and a quarter of a pound
of butter. Stir with a wire whisk.
No. 3. For meat or fish. Put six spoonfuls of water,
and four of vinegar into a saucepan ; warm, and thicken it
with the yolks of two eggs. Make it quite hot, but do not
boil it, squeeze in the juice of half a lemon, and strain it
through a sieve.
Grill Sauce. — One tablespoonful of cream, one of vinegar,
one teaspoonful of mustard, one of Harvey's sauce, a little
cayenne and salt ; warm in a saucepan, and pour over the
grill.
Horseradish Sauce for cold meat or game. — Mix well
together one ounce of grated horseradish, half an ounce of
salt, one tablespoonful of made mustard, and three dessert-
spoonfuls of moist sugar, the same quantity of vinegar and
milk or cream, to make it of the consistence of good cream ,
or thicker if preferred.
Iced Champagne Sauce. — Break into a saucepan one egg,
one tablespoonful of cream, a little sugar, and a tumblerful
of champagne. Place round the saucepan outside broken
ice and freezing salt ; whip all the ingredients as quickly as
possible. This sauce is equally good warm, with hot sweets ;
only it must be whipped on the stove while it heats, instead
of on ice.
Indian Sauce. — Take eight ounces of sour apples, pared
and cored, eight ounces of tomatoes, the same of salt, brown
sugar, and stoned raisins each, four ounces of cayenne, the
same of powdered ginger, two ounces of garlic, two ounces
of shallots, three quarts of vinegar, and one ounce of lemon
SAUCES
191
juice. Mix all together, and put in a covered jar in a warm
place, stirring daily for a month. Strain and place away
in clean bottles.
Lemon Sauce for Black Game, etc. — Take one lemon
and one small orange, remove every particle of white, cut
it into little dice-shaped pieces, and bring to almost boiling
point in water to cover. Add a glass of either port or
claret, a tablespoonful of brown sauce, a pinch of salt
and cayenne pepper, and finally the juice of another orange
and lemon.
Page 132 · 1 recipe record on this page
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Currant Sauce. — Clean one ounce of currants, boil them in half a pint of water for a few minutes, pour the whole over a teacupful of breadcrumbs ; let it soak, and then add a piece of butter rolled in flour, four or six cloves and a glass of port wine ; beat it a little, and stir it over the fire until it is quite smooth.
Dutch Sauce. — No. 1. Scrape half a stick of horseradish, and pour over this some white wine vinegar ; let it soak for
THE HOUSEWIFE'S REFEREE
ten minutes, then make some bechamel sauce : make it hot, add two yolks of eggs, a piece of butter, two tablespoonfuls of cream and the horseradish vinegar ; whisk all well together and stir over fire, as if for custard to set the eggs, but not boil ; strain and put in a stewpan and make it hot by putting the stewpan into another which contains boiling water.
No. 2. Put four tablespoonfuls of vinegar in a stewpan on the fire with a quarter of an ounce of mignonette pepper and a quarter of an ounce of salt ; reduce to one tablespoonful, strain into another stewpan, and add four tablespoonfuls of water, eight yolks of eggs, and a quarter of a pound of butter. Stir with a wire whisk.
No. 3. For meat or fish. Put six spoonfuls of water, and four of vinegar into a saucepan ; warm, and thicken it with the yolks of two eggs. Make it quite hot, but do not boil it, squeeze in the juice of half a lemon, and strain it through a sieve.
Grill Sauce. — One tablespoonful of cream, one of vinegar, one teaspoonful of mustard, one of Harvey's sauce, a little cayenne and salt ; warm in a saucepan, and pour over the grill.
Horseradish Sauce for cold meat or game. — Mix well together one ounce of grated horseradish, half an ounce of salt, one tablespoonful of made mustard, and three dessertspoonfuls of moist sugar, the same quantity of vinegar and milk or cream, to make it of the consistence of good cream , or thicker if preferred.
Iced Champagne Sauce. — Break into a saucepan one egg, one tablespoonful of cream, a little sugar, and a tumblerful of champagne. Place round the saucepan outside broken ice and freezing salt ; whip all the ingredients as quickly as possible. This sauce is equally good warm, with hot sweets ; only it must be whipped on the stove while it heats, instead of on ice.
Indian Sauce. — Take eight ounces of sour apples, pared and cored, eight ounces of tomatoes, the same of salt, brown sugar, and stoned raisins each, four ounces of cayenne, the same of powdered ginger, two ounces of garlic, two ounces of shallots, three quarts of vinegar, and one ounce of lemon
juice. Mix all together, and put in a covered jar in a warm place, stirring daily for a month. Strain and place away in clean bottles.
Lemon Sauce for Black Game, etc. — Take one lemon and one small orange, remove every particle of white, cut it into little dice-shaped pieces, and bring to almost boiling point in water to cover. Add a glass of either port or claret, a tablespoonful of brown sauce, a pinch of salt and cayenne pepper, and finally the juice of another orange and lemon.
Records on this page
Currant Sauce