Espagnol Sauce. — Ingredients : 3 oz. of butter,
oz. of flour, ij pints of good stock, J lb. of lean
veal or beef, 2 oz. of lean ham, 1 tablespoonful of
glaze, 6 mushrooms, 1 carrot, 1 small onion, 2 shallots,
1 glass of sherry^ Bouquet Garni✪ Espagnol Sauce. Take ij ounces of
the butter, spread it over the bottom of a stewpan,
then lay in the veal, cut in dice, also the ham ; pour
into the stewpan half a pint of the stock, and set the
pan on the gas to boil till nearly reduced to a glaze,
then take it off the gas, add the lump of glaze, and
reduce it again till a thick brown glaze; add the pint
of stock, also the carrot, onion, shallots, mushrooms,
and a small bouquet garni. Set it on the gas stove
to simmer for two hours, and then strain through
a tamis into a basin. Take another smaller stewpan
and mix in it the butter and flour; pour upon it the
stock, previously taking off all the fat, and mix well
over the gas; then let the sauce simmer again on the
smallest jets to throw up all the butter that the roux
is mixed with; strain, and the sauce is ready for use.
Italienne Sauce. — Ingredients : 2 shallots, 6 mush¬
rooms, 1 dessert spoonful of salad oil, 1 wine glass of
sherry, 1 sprig of thyme, 1 bay leaf, J pint of espag-
nole sauce. Chop the shallots and mushrooms and
GAS COOKERY BOOK.
221
put them into a stewpan with the thyme, bay leaf,
and oil ; fry them, without burning, until a good
brown ; then add the sherry and reduce to half the
quantity. Then add the espagnole sauce, and simmer
over the gas, and as the oil is thrown to the surface,
free the sauce from it by skimming. When the
sauce is cleared, strain, and it is ready for use.
Note. — Espagnole is the same as good brown sauce.
If the use of oil is objected to, substitute butter.
222
THE HOUSEHOLD
t
SUNDRIES.
Pressed Beef.
Buy from the butchers as many pounds as required
of salted brisket. Wash it well and put it into sauce¬
pan with as much hot water as will just cove’r
it, and put with it (assuming your meat weighs
four to five pounds) two peeled onions stuck with four
cloves, two carrots, and two bay leaves✪ Pressed Beef. Let the water
boil up and skim off the scum. Reduce the heat,
and let the meat cook as gently as possible, so that the
water barely simmers until it is quite tender, when it
will be found to be done. Take the meat out care¬
fully, drain it and place it between two fiat dishes,
and place a heavy weight on the top one. Let it so
remain until next day.
Take off the weight and glaze the beef — glaze may
be bought at the grocers — about a tablespoonful of
glaze dissolved into two tablespoonfuls of water.
When dissolved take a gum brush and brush the glaze
all over the meat. Lay the glaze on lightly, so as not
to show glaze marks. Give one or two coatings if
desired, but you must wait until the first coat of glaze
has dried and got stiff. The meat should then be
placed on a clean dish and garnished with parsley✪ Glazed Beef.
Broiled Oysters.
Many an invalid who objects to native oysters in the
shell can eat them with relish when cooked in the fol¬
lowing fashion : —
Drain the oysters from their liquor, and dry them in
a napkin. Dredge them with flour, and place them
under the gas griller, when it is red hot, a few minutes
to brown, is all that is necessary.
Serve on a very hot dish with melted butter.✪ Broiled Oysters
GAS COOKERY BOOK.
223
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Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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Espagnol Sauce. — Ingredients : 3 oz. of butter,
oz. of flour, ij pints of good stock, J lb. of lean
veal or beef, 2 oz. of lean ham, 1 tablespoonful of
glaze, 6 mushrooms, 1 carrot, 1 small onion, 2 shallots,
1 glass of sherry^ Bouquet Garni. Take ij ounces of
the butter, spread it over the bottom of a stewpan,
then lay in the veal, cut in dice, also the ham ; pour
into the stewpan half a pint of the stock, and set the
pan on the gas to boil till nearly reduced to a glaze,
then take it off the gas, add the lump of glaze, and
reduce it again till a thick brown glaze; add the pint
of stock, also the carrot, onion, shallots, mushrooms,
and a small bouquet garni. Set it on the gas stove
to simmer for two hours, and then strain through
a tamis into a basin. Take another smaller stewpan
and mix in it the butter and flour; pour upon it the
stock, previously taking off all the fat, and mix well
over the gas; then let the sauce simmer again on the
smallest jets to throw up all the butter that the roux
is mixed with; strain, and the sauce is ready for use.
Italienne Sauce. — Ingredients : 2 shallots, 6 mush¬
rooms, 1 dessert spoonful of salad oil, 1 wine glass of
sherry, 1 sprig of thyme, 1 bay leaf, J pint of espag-
nole sauce. Chop the shallots and mushrooms and
GAS COOKERY BOOK.
221
put them into a stewpan with the thyme, bay leaf,
and oil ; fry them, without burning, until a good
brown ; then add the sherry and reduce to half the
quantity. Then add the espagnole sauce, and simmer
over the gas, and as the oil is thrown to the surface,
free the sauce from it by skimming. When the
sauce is cleared, strain, and it is ready for use.
Note. — Espagnole is the same as good brown sauce.
If the use of oil is objected to, substitute butter.
222
THE HOUSEHOLD
t
SUNDRIES.
Pressed Beef.
Buy from the butchers as many pounds as required
of salted brisket. Wash it well and put it into sauce¬
pan with as much hot water as will just cove’r
it, and put with it (assuming your meat weighs
four to five pounds) two peeled onions stuck with four
cloves, two carrots, and two bay leaves. Let the water
boil up and skim off the scum. Reduce the heat,
and let the meat cook as gently as possible, so that the
water barely simmers until it is quite tender, when it
will be found to be done. Take the meat out care¬
fully, drain it and place it between two fiat dishes,
and place a heavy weight on the top one. Let it so
remain until next day.
Take off the weight and glaze the beef — glaze may
be bought at the grocers — about a tablespoonful of
glaze dissolved into two tablespoonfuls of water.
When dissolved take a gum brush and brush the glaze
all over the meat. Lay the glaze on lightly, so as not
to show glaze marks. Give one or two coatings if
desired, but you must wait until the first coat of glaze
has dried and got stiff. The meat should then be
placed on a clean dish and garnished with parsley.
Broiled Oysters.
Many an invalid who objects to native oysters in the
shell can eat them with relish when cooked in the fol¬
lowing fashion : —
Drain the oysters from their liquor, and dry them in
a napkin. Dredge them with flour, and place them
under the gas griller, when it is red hot, a few minutes
to brown, is all that is necessary.
Serve on a very hot dish with melted butter.
GAS COOKERY BOOK.
223