Cassell's dictionary of cookery

Green Ravigote Sauce. — Take one ounce of mixed chervil, one ounce of green tarragon, one ounce of chives, one ounce of bumet, and one ounce of parsley; pick and wash these ingredients, and throw them into boiling salt and water for two minutes. Put them into a cloth, squeeze the water from them, and pound them in a mortar with half a pound of butter ; mix them thoroughly, and put aside for use. When wanted, stir one ounce of the mixture into a pint of good bechamel or melted butter ; add a tea-spoonful of tarragon vinegar, and a tea-spoonful of essence of anchovy, and serve. If the sauce is not sufficiently greened with the herbs, add a little spinach- juice. Probable cost of tiiickening, Is. per pound. Green Sauce, for Ducks and Young Geese. — Put half a pint of green gooseberries into a saucepan, with a quarter of a pint of cold water, and three or four lumps of sugar. Let them simmer gently until quite soft and broken ; then press them through a sieve, and return the pulp to the pan, with a piece of butter the size of a walnut, four table-spoonfuls of sorrel-juice, made by pounding sorrel-leaves in a mortar, and squeezing the pulp in muslin till the juice runs out. Simmer for a minute or two, then add a glass of sheny or Madeira, and serve very hot. Probable cost, 3d., exclusive of the wine. Sufficient for five or six persons. Greens (a la Creme). — Wash and boil two young cabbages in the usual way; press them between two plates to drain the water from them. Roll a lump of butter the size of an egg in some flour ; stir it over the fire with a wooden spoon till it is quite smooth, but not in the least coloured. Add, gradually, a quarter of a pint of cream, a tea-spoonful of salt, half a tea-spoonful of pepper, and the eighth of a nutmeg grated. Simmer for ten minutes, and serve poured over the cabbages. Time, from fifteen to twenty minutes to boil the cabbages. GRE ( 282 ) GRO Probable cost, Is. Sd. Sufficient for five or six persons. Greens, Stewed. — Take a bunch of fresh greens, wash in several waters, and cut them into thin shreds. Drain them well, and throw them into plenty of fast-boiling water, salted and skimmed. AVhen they are tender, take them up, press the water from them, and put them into a saucepan, with two tablespoonfuls of good gravy, a tea-spoonful of salt, and half a tea-spoonful of pepper. Stew gently for half an hour, and serve with mutton, lamb, or veal cutlets. Time, a quarter of an hour to boil the cabbage. Probable cost, 2d. each. Sufficient for four persons. Greens. Turnip, Boiled. — Put two table-spoonfuls of salt into a gallon of water : let it boil quickly, and remove the scum. Wash the greens in three or four waters ; remove the decayed outer leaves, and throw them into the water. Leave the saucepan uncovered, and boil the greens rapidly untU tender. Drain the water well from them, and serve. If the water be very hard, a tiny piece of soda may be added, but care must be taken that it is tiny. If plenty of water is not allowed, turnip-greens will be bitter. Time, about twenty minutes. Probable cost, 4d. per bunch. Sufficient for five or six persons.