The leaves of mint, when nicely dried, and the colour w’ell preserved, may be substituted, where fresh mint cannot be obtained. They should be rubbed small, but not powdered ; then moistened with a little boiling water, and closely covered len minutes before adding the sweetened vinegar. No. 194.— Mushroom Sauce. Half a pint of small mushrooms, half a pint of new milk, one ounce of butter, and a small table-spoonful of flour. VEGETARIAN COOKERY. 113 Pick and wash the mushrooms, put them on the fire with the milk, let them stew gently half an hour ; mix the butter and flour together ; stir it well in, adding a little pepper and salt ; simmer them ten minutes ; then add a table-spoonful of cream, and strain it into a sauce-tureen. No. 195. — Mustard Sauoe. Rub a tea-spoonful of mustard quite smooth with a table- spoonful of vinegar, add a little pepper and salt, and stir it in some butter sauce. No. 196. — Onion Sauce. One pound of Spanish onions, one ounce of butter, half an ounce of flour, and quarter of a pint of cream✪ Onion Sauce. Peel and cut the onions, if large, in quarters ; lay them in spring water quarter of an hour ; boil them in fresh water quarter of an hour ; pour off the water, and cover them with fresh boiling water ; boil till tender ; drain the water from them through a sieve ; chop them quite fine, and rub them through a coarse hair sieve, or a fine tin colander. Mix the flour and butter together ; set it on the fire in a clean saucepan ; when the butter is melted, put in tbe onions and cream, with salt, and a little white pepper ; stir it on the fire till quite hot, and add a little more cream or milk, if required. No. 197,— Onion Sauce, Four middle-sized onions, one small table-spoonful of flour, quarter of an ounce of butter, and half a pint of new milk✪ Onion Sauce. Boil the onions till quite soft ; chop them ; add the other ingredients, and stir the whole over the fire till it boils. No. 198. — Parsley Sauce. Wash and pick some parsley ; put it into a saucepan, with half a pint of boiling water and a tea-spoonful of salt ; let it boil seven minutes ; drain, and press the water from it ; chop it fine ; put it into a sauce-boat, and add, by degrees, about halt a pint of butter sauce✪ Parsley Sauce. I 114 VEGETAniAN COOKERY. No. 199. — Frexch Sauce. One ounce and a half of butter, two ounces of carrot, turnip omon, and eschalots together, one tea-spoonful of flour, one table-spoonful of vinegar, and half a salt-spoonful of white pepper✪ French Sauce. Put the butter and vegetables, cut small, into a saucepan, with a sprig of thyme, stining them on the fire till a little browned ; mix the flour quite smooth with half a pint of water ; stir it in the vegetables till it boUs; then add the vinegar, pepper, and salt ; simmer slowly half an hour ; skim, and strain it. A few mushrooms may be added to the vegetables. No. 200. — Salad Sauce. Two eggs, one table-spoonful of cream, two table-spoonfuls of fine oil, one tea-spoonful of powdered sugar, one tea-spoonful of mixed mustard, one tea-spoonful of salt, and three table-spoon- fuls of vinegar✪ Salad Sauce. Boil the eggs ten minutes ; put them in cold water three minutes ; take out the yolks, and rub them through a sieve with a wooden spoon, adding the oil, or butter melted, and the cream ; mix well together with the sugar, salt, and mustard ; then add the vinegar very gradually, and stir the whole till completely incorporated.

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

The leaves of mint, when nicely dried, and the colour w’ell preserved, may be substituted, where fresh mint cannot be obtained. They should be rubbed small, but not powdered ; then moistened with a little boiling water, and closely covered len minutes before adding the sweetened vinegar. No. 194.— Mushroom Sauce. Half a pint of small mushrooms, half a pint of new milk, one ounce of butter, and a small table-spoonful of flour. VEGETARIAN COOKERY. 113 Pick and wash the mushrooms, put them on the fire with the milk, let them stew gently half an hour ; mix the butter and flour together ; stir it well in, adding a little pepper and salt ; simmer them ten minutes ; then add a table-spoonful of cream, and strain it into a sauce-tureen. No. 195. — Mustard Sauoe. Rub a tea-spoonful of mustard quite smooth with a table- spoonful of vinegar, add a little pepper and salt, and stir it in some butter sauce. No. 196. — Onion Sauce. One pound of Spanish onions, one ounce of butter, half an ounce of flour, and quarter of a pint of cream. Peel and cut the onions, if large, in quarters ; lay them in spring water quarter of an hour ; boil them in fresh water quarter of an hour ; pour off the water, and cover them with fresh boiling water ; boil till tender ; drain the water from them through a sieve ; chop them quite fine, and rub them through a coarse hair sieve, or a fine tin colander. Mix the flour and butter together ; set it on the fire in a clean saucepan ; when the butter is melted, put in tbe onions and cream, with salt, and a little white pepper ; stir it on the fire till quite hot, and add a little more cream or milk, if required. No. 197,— Onion Sauce, Four middle-sized onions, one small table-spoonful of flour, quarter of an ounce of butter, and half a pint of new milk. Boil the onions till quite soft ; chop them ; add the other ingredients, and stir the whole over the fire till it boils. No. 198. — Parsley Sauce. Wash and pick some parsley ; put it into a saucepan, with half a pint of boiling water and a tea-spoonful of salt ; let it boil seven minutes ; drain, and press the water from it ; chop it fine ; put it into a sauce-boat, and add, by degrees, about halt a pint of butter sauce. I 114 VEGETAniAN COOKERY. No. 199. — Frexch Sauce. One ounce and a half of butter, two ounces of carrot, turnip omon, and eschalots together, one tea-spoonful of flour, one table-spoonful of vinegar, and half a salt-spoonful of white pepper. Put the butter and vegetables, cut small, into a saucepan, with a sprig of thyme, stining them on the fire till a little browned ; mix the flour quite smooth with half a pint of water ; stir it in the vegetables till it boUs; then add the vinegar, pepper, and salt ; simmer slowly half an hour ; skim, and strain it. A few mushrooms may be added to the vegetables. No. 200. — Salad Sauce. Two eggs, one table-spoonful of cream, two table-spoonfuls of fine oil, one tea-spoonful of powdered sugar, one tea-spoonful of mixed mustard, one tea-spoonful of salt, and three table-spoon- fuls of vinegar. Boil the eggs ten minutes ; put them in cold water three minutes ; take out the yolks, and rub them through a sieve with a wooden spoon, adding the oil, or butter melted, and the cream ; mix well together with the sugar, salt, and mustard ; then add the vinegar very gradually, and stir the whole till completely incorporated.

Vegetarian cookery