SAUCE (SAGE AND ONION), for Geese, Ducks, &c. — Chop
up very fine one ounce of onion and half an ounce of green sage leaves,
and put them into a saucepan with half a cup of water ; simmer gently for
ten minutes, then add a teaspoonful of pepper and salt, and an ounce of
bread crumbs ; stir together, mixing with it four tablespoonfuls of good
gravy, and simmer the whole for a few minutes longer.
SAUCE (SALAD). — Take the yolks of itwo hard-boiled eggs, rub
them through a coarse sieve, and mix them with a tablespoonful of cream,
two tablespoonfuls of flask oil, a teaspoonful of salt, and a teaspoonful of
mustard. Rub the whole together with a wooden spoon till quite smooth,
then add three or four tablespoonfuls of vinegar.
SAUCE (SHRIMP). — Pick half a pint of shrimps and put them
into a saucepan with some melted butter and a little essence of anchovy ;
when very hot, add a little lemon juice, and serve at once.
SAUCE (TARRAGON), for Fowl. — Put into a saucepan a few
branches of green tarragon and a wineglassful of white vinegar ; let it boil
for ten minutes, then add three or four spoonfuls of white gravy, and
thicken with the yolks of two eggs. Strain through a tammy, add a piece
of butter, a little lemon-juice, salt, pepper, and leaves of tarragon cut into
dice and blanched very green.
SAUCE (TOMATO). — Take a couple of dozen ripe tomatoes,
extract the seeds and press out the water ; put the fruit into a stew-pan
with an ounce and a half of butter, a small quantity of thyme, and a bay
leaf ; stir to a pulp over a moderate fire ; add a good cullis, and rub through
a sieve ; then put it back into the stew-pan, with salt and cayenne to taste,
and let it simmer gently for ten minutes.
SAUCE (WHITE ITALIAN). — Turn some mushrooms, and
throw them into a little water and lemon-juice to keep them white. Chop
up some shallots and put them into a stew-pan with a little stock, then chop
and add the mushrooms ; simmer for a quarter of an hour ; stir in a spoonful
of cream ; strain ; season with salt, a little lemon juice, sugar, and a few
drops of garlic vinegar.
SAUCE (WOW-WOW), for Boiled Beef. — Put into a saucepan
a piece of butter the size of an egg, and when it is melted stir into it a
tablespoonful of fine flour, half a pint of beef broth, a tablespoonful of
vinegar, a tablespoonful of mushroom ketchup, and a teaspoonful of
mustard ; simmer together until rather thick, then add some finely-chopped
parsley, and two or three pickled cucumbers cut into any fancy shape.
When these are warm through, send the whole to table in a tureen.
SAUSAGE ROLLS. — Boil the sausages for two minutes, let
them cool, take off the skin, and cut them in half. Make a light paste,
roll it out thinly, and cut it in pieces about five inches square. Put half
a sausage on each piece of paste, wet the edge and fold the paste over,
bringing the join at the top ; mark with the back of a knife, place on a
greased tin, brush over with egg✪ Sausage Rolls, and bake in a brisk oven for about thirty
minutes.
SAUSAGES, To Make. — See under Beef and Pork.
SAUSAGE SKINS, To Prepare. — Turn the skins inside out,
stretch them upon a stick, and wash and scrape them until they are
thoroughly cleansed ; then remove them from the sticks, and soak them in
salt and water for a couple of hours before filling.
Page 195 · 1 recipe record on this page
Presented as published in 1891. 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
SAUCE (SAGE AND ONION), for Geese, Ducks, &c. — Chop up very fine one ounce of onion and half an ounce of green sage leaves, and put them into a saucepan with half a cup of water ; simmer gently for ten minutes, then add a teaspoonful of pepper and salt, and an ounce of bread crumbs ; stir together, mixing with it four tablespoonfuls of good gravy, and simmer the whole for a few minutes longer.
SAUCE (SALAD). — Take the yolks of two hard-boiled eggs, rub them through a coarse sieve, and mix them with a tablespoonful of cream, two tablespoonfuls of flask oil, a teaspoonful of salt, and a teaspoonful of mustard. Rub the whole together with a wooden spoon till quite smooth, then add three or four tablespoonfuls of vinegar.
SAUCE (SHRIMP). — Pick half a pint of shrimps and put them into a saucepan with some melted butter and a little essence of anchovy ; when very hot, add a little lemon juice, and serve at once.
SAUCE (TARRAGON), for Fowl. — Put into a saucepan a few branches of green tarragon and a wineglassful of white vinegar ; let it boil for ten minutes, then add three or four spoonfuls of white gravy, and thicken with the yolks of two eggs. Strain through a tammy, add a piece of butter, a little lemon-juice, salt, pepper, and leaves of tarragon cut into dice and blanched very green.
SAUCE (TOMATO). — Take a couple of dozen ripe tomatoes, extract the seeds and press out the water ; put the fruit into a stew-pan with an ounce and a half of butter, a small quantity of thyme, and a bay leaf ; stir to a pulp over a moderate fire ; add a good cullis, and rub through a sieve ; then put it back into the stew-pan, with salt and cayenne to taste, and let it simmer gently for ten minutes.
SAUCE (WHITE ITALIAN). — Turn some mushrooms, and throw them into a little water and lemon-juice to keep them white. Chop up some shallots and put them into a stew-pan with a little stock, then chop and add the mushrooms ; simmer for a quarter of an hour ; stir in a spoonful of cream ; strain ; season with salt, a little lemon juice, sugar, and a few drops of garlic vinegar.
SAUCE (WOW-WOW), for Boiled Beef. — Put into a saucepan a piece of butter the size of an egg, and when it is melted stir into it a tablespoonful of fine flour, half a pint of beef broth, a tablespoonful of vinegar, a tablespoonful of mushroom ketchup, and a teaspoonful of mustard ; simmer together until rather thick, then add some finely-chopped parsley, and two or three pickled cucumbers cut into any fancy shape. When these are warm through, send the whole to table in a tureen.
SAUSAGE ROLLS. — Boil the sausages for two minutes, let them cool, take off the skin, and cut them in half. Make a light paste, roll it out thinly, and cut it in pieces about five inches square. Put half a sausage on each piece of paste, wet the edge and fold the paste over, bringing the join at the top ; mark with the back of a knife, place on a greased tin, brush over with egg, and bake in a brisk oven for about thirty minutes.
SAUSAGES, To Make. — See under Beef and Pork.
SAUSAGE SKINS, To Prepare. — Turn the skins inside out, stretch them upon a stick, and wash and scrape them until they are thoroughly cleansed ; then remove them from the sticks, and soak them in salt and water for a couple of hours before filling.
Records on this page
Sausage Rolls