Myra's cookery book

Let it simmer uncovered. 7... ••• ... ... Strain and serve. 34. ANOTHER SAUCE Piquante. Order. Ingredients. Quantities. Method. I... Butter 2 OZ. Melt in a stewpan over a slow fire. 2... Flour I OZ. Stir into the butter. 3” Vinegar I table ) spoonful 4... Stock i pint ... j- Pour over, still stirring. 5- Salt and pepper ... Add. l66 MYRA’S COOKERY BOOK. ANOTHER SAUCE Piqiiante — {continued). Order. Ingredients. Quantities. Method. 6... 7... Eschalots Pickled 1 Chop and add. 8... gherkins i Let all simmer 15 minutes. 9... Lemon juice i lemon Add if liked. 35-SAUCE HOLLANDAISE. Order. Ingredients. Quantities. Method. I... Butter lib. ... Melt in a stewpan over a slow fire, stirring with a wooden spoon. ] 2... Flour I table Salt and pepper spoonful V Sprinkle over the butter, stirring. 3--- I pinch ... Pour over gradually, still stirring till 4... Warm water I table spoonful the sauce is thick. 5--‘ ... ... Put the saucepan at the side of the fire. 6... Yolks of eggs 2 j 7... Lemon juice I tea j- Beat up in a basm together. or vinegar spoonful 8... ... ... Pour the egg gradually into the sauce. stirring with a wooden spoon. 9... . . • ... • • • ... Let it thicken, but not boil, or it will turn. 10... ... Serve over fish. 36.— SAUCE blanquettc. Order. Ingredients. Quantities. Method. I... Butter 3 07.. ... Melt in a saucepan on a slow fire. 2... Flour I table spoonful Add and stir well, but do not let it brown 3" Boiling water J pint ... Add gradually, still stirring. 4... Pepper and salt Sprinkle in. 5... Parsley A few sprigs ) Tie in a bunch or chop fine, and add. 6... Eschalots 301-4 ... SAUCES AND FORCEMEATS. 267 SAUCE blanquctte — {continncT). Order. Ingredients. Quantities. Method. 7... S'mmer gently over a slow fire. 8... ... ... Heat in the sauce any remains of white meats, as poultry, veal, &c. 1 9... Small white 1 10... onions Mushrooms If liked 1 (Add any of these and simmer in the 1 sauce. II... Artichokes ... ) ) 37.-SAUCE hvah'. Order. Ingredients, Quantities. I... Bacon J lb. in slices 2... Trimmings ... ... of meat 3" Beef or other ijlb. ... meat 4... ... 5-" Butter 2 oz. 6... Flour I dessert Salt, pepper ... spoonful 7... ... 8... Onions 2 or 3 ... 9... Carrots I or 2 ... 10... Parsley A few 11.. . 12.. . Thyme ...' Chives sprigs . of each: 13... Bay leaf tied to-j gether 14.,. Brandy I wine Stock or white glassful 15... i pint ... wine 16... Buttered paper 17... 18... ... 19... ••• Method. ( Put at the bottom of a shallow j saucepan. Brown with the bacon on a quick fire. Turn the meat and take it out when brown. Add to the bacon in the saucepan. Dredge over. Add and stir till the butter melts. Stick with cloves and add. Cut in slices and add. 1 y Add. J Add. Add either if required. Cover the stewpan. Put on the lid, and stew gently 4 hours. Take out the herbs, &c., and skim. Put the meat on a hot dish, and pour the sauce over it through a strainer. z68 MYRA'S COOKERY BOOK. 38-HORSERADISH SAUCE. Order. Ingredients. Quantities. Method. I ... Horseradish ... I young... Scrape, and clean, and grate very fine. 2... Salt I salt spoonful Mix with it. 3- Cream 4 table spoonsful Add and mix well. 4... Vinegar 2 table spoonfuls