Stew very gently a dozen fine red tomatas, prepared as for the pre-
ceding receipt, with two or three sliced eschalots, four or five chilies or
a capsicum or two (or in lieu of either, with a quarter of a teaspoonful
of .cayenne pepper), a few small dice of lean ham, and half a cupful
of rich gravy. Stir these often, and when the tomatas are reduced
quite to a smooth pulp, rub them through a sieve ; put them into a
clean saucepan, with a few spoonsful more of rich gravy, or Espag-
nole, add salt if needed✪ A Finer Tomata Sauce, boil the sauce stirring it well for ten minutes,
and serve it very hot. When the gravy is exceedingly good and
highly flavoured, the ham may be omitted : a dozen small mush-
rooms nicely cleaned may also be sliced and stewed with the tomatas,
instead of the eschalots, when their flavour is preferred, or they may
be added with them. The exact proportion of liquid used is imma-
terial, for should the sauce be too thin it may be reduced by rapid
boiling, and diluted with more gravy if too thick.
BOILED APPLE SAUCE.
Apples of a fine cooking sort require but a very small portion of
liquid to boil down well and smoothly for sauce, if placed over a
gentle fire in a close-shutting saucepan, and simmered as softly as
possible until they are well broken ; and their flavour is injured by
the common mode of adding so much to them, that the greater part
must be drained off again before they are sent to table. Pare the
fruit quickly, quarter it, and be careful entirely to remove the cores ;
put one tablespoonful of water into a saucepan before the apples are
thrown in, and proceed, as we have directed, to simmer them until
they are nearly ready to serve : finish the sauce by the receipt which
follows.
Apples, l lb. ; water, 1 tablespoonful✪ Boiled Apple Sauce ; stewed very softly : 30 to 60
minutes.
06s. — These proportions are sufficient only for a small tureen of
the sauce, and should be doubled for a large one.
For this, and all other preparations, apples will be whiter if just
dipped into fresh water the instant before they are put iuto the stew-
pan. They should be quickly lifted from it, and will stew down
easily to sauce with only the moisture which hangs about them. They
should be watched and often gently stirred, that they may be equally
done.
BAKED APPLE SAUCE.
0 Good .)
Put a tablespoonful of water into a quart basin, and fill it with
good boiling apples, pared, quartered, and carefully cored: put a
CHAP. V.]
SAUCES
125
plate over, and set them into a moderate oven for about an hour, or
until they are reduced quite to a pulp ; beat them smooth with a
clean wooden spoon, adding to them a little sugar and a morsel
of fresh butter, when these are liked, though they will scarcely be
required.
The sauce made thus is far superior to that which is boiled.
When no other oven is at hand, a Dutch or an American one
would probably answer for it ; but we cannot assert this on our
own experience.
Good boiling apples, 1 quart : baked 1 hour (more or less accord-
ing to the quality of the fruit, and temperature of the oven) ; sugar,
1 oz.✪ Baked Apple Sauce ; butter, \ oz.
BROWN APPLE SAUCE. ✪ Brown Apple Sauce
Page 134 · 4 recipe records on this page
Presented as published in 1884. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Stew very gently a dozen fine red tomatas, prepared as for the pre-
ceding receipt, with two or three sliced eschalots, four or five chilies or
a capsicum or two (or in lieu of either, with a quarter of a teaspoonful
of .cayenne pepper), a few small dice of lean ham, and half a cupful
of rich gravy. Stir these often, and when the tomatas are reduced
quite to a smooth pulp, rub them through a sieve ; put them into a
clean saucepan, with a few spoonsful more of rich gravy, or Espag-
nole, add salt if needed, boil the sauce stirring it well for ten minutes,
and serve it very hot. When the gravy is exceedingly good and
highly flavoured, the ham may be omitted : a dozen small mush-
rooms nicely cleaned may also be sliced and stewed with the tomatas,
instead of the eschalots, when their flavour is preferred, or they may
be added with them. The exact proportion of liquid used is imma-
terial, for should the sauce be too thin it may be reduced by rapid
boiling, and diluted with more gravy if too thick.
BOILED APPLE SAUCE.
Apples of a fine cooking sort require but a very small portion of
liquid to boil down well and smoothly for sauce, if placed over a
gentle fire in a close-shutting saucepan, and simmered as softly as
possible until they are well broken ; and their flavour is injured by
the common mode of adding so much to them, that the greater part
must be drained off again before they are sent to table. Pare the
fruit quickly, quarter it, and be careful entirely to remove the cores ;
put one tablespoonful of water into a saucepan before the apples are
thrown in, and proceed, as we have directed, to simmer them until
they are nearly ready to serve : finish the sauce by the receipt which
follows.
Apples, l lb. ; water, 1 tablespoonful ; stewed very softly : 30 to 60
minutes.
06s. — These proportions are sufficient only for a small tureen of
the sauce, and should be doubled for a large one.
For this, and all other preparations, apples will be whiter if just
dipped into fresh water the instant before they are put iuto the stew-
pan. They should be quickly lifted from it, and will stew down
easily to sauce with only the moisture which hangs about them. They
should be watched and often gently stirred, that they may be equally
done.
BAKED APPLE SAUCE.
0 Good .)
Put a tablespoonful of water into a quart basin, and fill it with
good boiling apples, pared, quartered, and carefully cored: put a
CHAP. V.]
SAUCES
125
plate over, and set them into a moderate oven for about an hour, or
until they are reduced quite to a pulp ; beat them smooth with a
clean wooden spoon, adding to them a little sugar and a morsel
of fresh butter, when these are liked, though they will scarcely be
required.
The sauce made thus is far superior to that which is boiled.
When no other oven is at hand, a Dutch or an American one
would probably answer for it ; but we cannot assert this on our
own experience.
Good boiling apples, 1 quart : baked 1 hour (more or less accord-
ing to the quality of the fruit, and temperature of the oven) ; sugar,
1 oz. ; butter, \ oz.
BROWN APPLE SAUCE.