Harper's cook book encyclopædia

If the sauce is not immediately wanted, it should be kept in a cool place. Time to mix the sauce, half an hour. Tomato Sauce. — Half a peck of ripe tomatoes, peeled, and drained through a colander for twenty-four hours, then chopped up fine ; add to them one small teacupful of salt, one cupful of sugar, one cupful of white mustard-seed, one cupful of nasturtium seed, four table-spoonfuls of horseradish, two dozen stalks of celery chopped up fine or oz. of celery seed, two table-spoonfuls of ground black pepper, one quart of good vinegar— it must not be boiled ; stir well and bottle for use. This sauce can be used as soon as made. Tomato Sauce a la Francaise. — Cut up a dozen medium-sized tomatoes and put them into a saucepan with four or five sliced onions, a little parsley and thyme, one clove, and Z\ lb. of good butter. Set on the fire, where it may cook gently for three-quarters of an hour. Strain through a hair sieve and serve. Veloute Sauce (in small quantities).— Cut up the remains of a roast fowl, and take one or two baconbones or a couple of ounces of lean ham. Butter a saucepan, put in the bones, etc., with ¾ lb. of veal, and add a small carrot, a small onion, one or two peppercorns, and a little salt and grated nutmeg. Pour over the ingredients as much water as will cover them, and let them simmer very gently till the liquor is strong and good. Strain it, skim well, and free it entirely from fat. Boil it quickly for a short time, thicken with a small spoonful of white thickening, let it simmer by the side of the fire till it has thrown up its grease, and it will be ready for use. A spoonful of gelatine may be used instead of the veal, if liked. Time, two hours to simmer the sauce. Venison Sauce (also used for mutton).— Stir together one table-spoonful of butterr with a teaspoonful of mustard and three table-spoonfuls of currant jelly. When these are well blended, add three table-spoonfuls of vinegar, some grated nutmeg, and a dash of cayenne pepper. Place the sauce over the fire, and when it comes to the boiling-point add three table-spoonfuls of chopped pickles and serve at once. Verte Sauce. — Start an ordinary mayonnaise. The yolk of a very fresh egg, two gills of good olive oil poured drop by drop, stirring all the time with a wooden spoon, always in the same direction, and not too fast. Add half a teaspoonful of salt and a good pinch of pepper. Then add the following fine herbs : half a tablespoonful of chopped parsley and watercress, a teaspoonful of shallots. These fine herbs must be chopped very fine and put through a fine strainer. To finish the sauce pour drop by drop, stirring meanwhile, half a tablespoonful of tarragon vinegar. The sauce must have the consistency of butter. The olive oil must be at a moderate temperature. A fine sauce with celery is made in the same way, but instead of fine herbs put three table-spoonfuls of celery chopped exceedingly fine ; take the most tender part. This celery stirred into the mayonnaise makes a delicious relish for the fish, whether bass, salmontrout, or other fish be used.