Rattlesnake. — In some parts of North
America the Indians broil rattlesnakes like eels,
and eat them. Their flesh is said to be white
and delicate. When the rattlesnake is asleep
they fix him to the ground, and by inducing
him to fasten his fangs in a piece of leather,
they pluck out the poison-fangs by pulling
away the leather. Tho)^ then in safety take
off the skin, and broil the flesh. — Donovan.
Ravigote Butter for Sauces,— Take
two largo table-spoonfuls of mixed tarragon,
chervil, burnet, chives, and cress. Pick and
wash them, and throw them into boiling water
for two minutes ; press the water from them in
a cloth, put them on a plate, and mi.t with
them a quarter of a pound of fresh butter, half
a spoonful of cliilli vinegar, and a little pepper
and salt✪ Ravigote Butter for Sauces. When these ingi-edients are thoroughly
blended, turn the whole into a basin, and put it
in a cool place till wanted. If all these herbs
cannot be procured, good ravigote butter may
be made with tarragon and chervil only.
Ravigote Sauce for Hare and
Venison. — Melt two ounces of butter in a
saucepan, and throw into it a moderate-sized
onion .and carrot chopped small, a tea-spoon-
ful of scraped horseradish, a pinch of powdered
thjTne, a bay-leaf, and a little mace. Stir these
ingredients over a gentle fire till the onion is
tender. Pour in a table-spoonful of vinegar
and half a pint of stock, add a little brown
thickening, and sldm the sauce well. AVhen it is
smooth and of the consistency of custard, dis-
solve a table-spoonful of red-currant jelly in it,
rub it through a fine sieve, add pepper and salt
if required✪ Ravigote Sauce for Hare and Venison, and serve in a tureen. Time, a few
minutes to boil the sauce. Probable cost, lOd.
Sufficient for six or eight jDersons.
Ravigote Sauce for Meat and
Poultry of Various Kinds.— Work an
ounce of flour smootlily into two ounces of
butter. .^ dd the strained juice of half a lemon.
a dessert-spoonful of chopped parsley, and a
little pepper and salt. Put the paste into a
saucepan with a quarter of a pint of milk or
cream, and stir until it is on the point of
boiling. Have ready in a separate saucepan
a table-spoonful of tarragon vinegar, a table-
spoonful of chilli vinegar, a table-spoonful of
Worcester sauce, and a table-spoonful of the
essence of anchovies✪ Ravigote Sauce for Meat and Poultry. Boil this mixture for
thi-ee or four minutes, stir it into the boil-
ing sauce, mix thoroughly, and serve. Time,
twenty minutes. Probable cost, 8d. Sufficient
for five or six persons.
Ravigote Sauce, Green, for Salads,
&e. — Make a quarter of a pint of good white
sauce or melted butter, stir into it two table-
spoonf ids of ravigote butter {sec Ravigote Butter) ,
and when this is well mixed in add a tea-spoonful
of tarragon vinegar and a few drops of anchovy.
If the ravigote butter or the herbs necessary
for making it are not at hand, take six table-
spoonfuls of good white sauce made with cream
or milk, add a tea-spoonful of chilli vinegar, a
tea-spoonful of Reading or Worcester sauce,
a tea.-spoonful of mushroom ketchup, and a
little salt and pepper. Pick, scald, and mince
a table-spoonful of green parsley-leaves✪ Ravigote Sauce, Green, for Salads, stir
them into the sauce, and serve.
Ravigote Sauce, Green (another way).
— {Sec Green Ravigote Sauce).
Page 1497 · 4 recipe records on this page
Presented as published in 1892. 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
Rattlesnake. — In some parts of North America the Indians broil rattlesnakes like eels, and eat them. Their flesh is said to be white and delicate. When the rattlesnake is asleep they fix him to the ground, and by inducing him to fasten his fangs in a piece of leather, they pluck out the poison-fangs by pulling away the leather. They then in safety take off the skin, and broil the flesh. — Donovan.
Ravigote Butter for Sauces,— Take two largo table-spoonfuls of mixed tarragon, chervil, burnet, chives, and cress. Pick and wash them, and throw them into boiling water for two minutes ; press the water from them in a cloth, put them on a plate, and mix with them a quarter of a pound of fresh butter, half a spoonful of cliilli vinegar, and a little pepper and salt. When these ingredients are thoroughly blended, turn the whole into a basin, and put it in a cool place till wanted. If all these herbs cannot be procured, good ravigote butter may be made with tarragon and chervil only.
Ravigote Sauce for Hare and Venison. — Melt two ounces of butter in a saucepan, and throw into it a moderate-sized onion .and carrot chopped small, a tea-spoonful of scraped horseradish, a pinch of powdered thyme, a bay-leaf, and a little mace. Stir these ingredients over a gentle fire till the onion is tender. Pour in a table-spoonful of vinegar and half a pint of stock, add a little brown thickening, and skim the sauce well. When it is smooth and of the consistency of custard, dissolve a table-spoonful of red-currant jelly in it, rub it through a fine sieve, add pepper and salt if required, and serve in a tureen. Time, a few minutes to boil the sauce. Probable cost, lOd. Sufficient for six or eight persons.
Ravigote Sauce for Meat and Poultry of Various Kinds.— WWork an ounce of flour smoothly into two ounces of butter. Add the strained juice of half a lemon.
a dessert-spoonful of chopped parsley, and a little pepper and salt. Put the paste into a saucepan with a quarter of a pint of milk or cream, and stir until it is on the point of boiling. Have ready in a separate saucepan a table-spoonful of tarragon vinegar, a tablespoonful of chilli vinegar, a table-spoonful of Worcester sauce, and a table-spoonful of the essence of anchovies. Boil this mixture for three or four minutes, stir it into the boiling sauce, mix thoroughly, and serve. Time, twenty minutes. Probable cost, 8d. Sufficient for five or six persons.
Ravigote Sauce, Green, for Salads,
&e. — Make a quarter of a pint of good white sauce or melted butter, stir into it two tablespoonfuls of ravigote butter {sec Ravigote Butter) , and when this is well mixed in add a tea-spoonful of tarragon vinegar and a few drops of anchovy. If the ravigote butter or the herbs necessary for making it are not at hand, take six tablespoonfuls of good white sauce made with cream or milk, add a tea-spoonful of chilli vinegar, a tea-spoonful of Reading or Worcester sauce, a tea-spoonful of mushroom ketchup, and a little salt and pepper. Pick, scald, and mince a table-spoonful of green parsley-leaves, stir them into the sauce, and serve.
Ravigote Sauce, Green (another way). — {Sec Green Ravigote Sauce).
Records on this page
Ravigote Butter for SaucesRavigote Sauce for Hare and VenisonRavigote Sauce for Meat and PoultryRavigote Sauce, Green, for Salads