Cassell's dictionary of cookery

Sauce for Relishing Beef Hot or Cold.— Put two tea-spoonfuls of prepared mustard into a large cup, and mix with it a tea-spoonful of powdered sugar, a salt-spoonful of salt, and five table-spoonfuls of good vinegar. Stir this preparation briskly for two or three minutes with a wooden or silver fork, then pour it into a tureen in which has been placed a stick of horseradish finely grated ; stir the mixture again, and serve. Probable cost of horseradish, 2d. per stick. Sufiicient for five or six persons. Sauce Mirepoix, or Essence of Vegetables, for Flavouring. — When stock is already prepared for sauce, and it requires flavouring, proceed as follows : — Take a shced carrot, a sliced onion, two sticks of celery cut small, a bunch of parsley, a sprig of thyme, and a bay-leaf, together with a shallot and an inch or two of raw ham or bacon-rind, if these are at hand. Dissolve a slice of fresh butter in a saucepan, and stir the above ingredients briskly in this over a sharp fire until they become brightly browned. Pour over them as much stock as will cover this, and simmer gently. Add pepper and a little spice, if required. A glass of wine may be stirred in or not. When the preparation is pleasantly and rather strongly flavoured, strain it off for use. A larger quantity of this preparation may be made than is needed for present use. If put in a cool place, it will keep for some days in cool weather. Time to simmer the flavouring, twenty to thii-ty minutes. Sauce, Store, for Cold Meat and Game. — Pound the flesh of five anchovies with three cloves of garlic and six shallots. Add half a spoonful of cayenne pepper, half a spoonful of white pepper, three blades of mace powdered, one grated nutmeg, half a lemon sliced, four bay-leaves, and a sprig of basil. Put the ingredients into a saucepan, pour over them a pint of walnut ketchup, a pint of mushroom ketchup, half a pint of good vinegar, and a quarter of a pint of soy. Simmer all gently together till the flavour of the ingredients is extracted, strain, bottle securely, and store for use. Time to boil, one hour. Sauce, Store, for Cold Meat or Fish. — Slice two cloves of garlic, put them into a quart wine-bottle, and pour over them two table-spoonfuls of mushroom ketchup, two table-spoonfuls of walnut ketchup, with a tablespoonful of soy, and half a pint of chilli vinegar. Put the bottle on one side, and let it remain for six days, shaking it frequently during the time. On the seventh day fill up the bottle with good ordinary vinegar, and in ten days strain it off. Put the sauce into smaU bottles, cork these closely, and store for use. Sauce, Store, for Fish,Game, Steaks, &C. — Pound the flesh of six fine anchovies smoothly, and with them six chopped cloves of garlic. If the flavour of garlic is disliked, shallots may be substituted, or they may be omitted. Add half a drachm of bruised cloves and half a drachm of cayenne pepper, put the mixture into a saucepan, pour over it half a pint each of mushroom ketchup, walnut pickle, and soy, and simmer all gently for ten minutes. Strain and bottle the sauce for use.