Harper's cook book encyclopædia

Vinaigrette, Sauce a la, is composed of salad oil, vinegar, finely chopped parsley, and shallots, onions, or chives, with pepper and salt to taste. It is suitable for every kind of cold meat, and is admirable with cold salmon, turbot, or indeed any sort of cold fish. Hard-boiled eggs are also extremely good with sauce a la vinaigrette ; so are many kinds of cold vegetables, and especially asparagus ; in fact, this is quite as often eaten cold as hot in Paris, and always a la vinaigrette. When used with cold meat, and particularly with calf’s head, the addition of a few White Sauce SAUSAGES Savory Beefsteak capers to the sauce is an improvement; and with cold roast meat a gherkin cut up fine is excellent. Rub up the salt and pepper with a little vinegar, then add as much oil as you please, with chopped parsley, shallot, gherkins, or capers, according to convenience or taste. White Sauce. — Two table-spoonfuls of butter, two heaping table-spoonfuls of flour, one pint of milk (or cream). one-half teaspoonful of salt, one-half salt-spoonful of pepper. Cook the butter until it bubbles ; then add the flour, and cook thoroughly. Thus the flour sacs are burst open by the great heat, and made digestible. Take from the fire, but let it simmer, and add the milk in thirds, being careful to rub the sauce as it thickens into a smooth paste each time before adding more milk. The seasoning should be put in last. Sauerkraut. See Cabbage, under Vegetables. Sausages. — The following recipes for cooking sausages will be found under their respective headings as indicated : Sausages of Mutton. See Mutton. Fried. See Pork. Sausages. — To have them good only the very best pieces of meat should be used. Many think anything will do, but the best quality of sausage requires the best quality of meat. To 25 lbs. of finely cut meat add one gill of black pepper, two-thirds of a gill of red pepper, a scant half-pint of fine table-salt. Mix all well together. If desired, a small quantity of thyme and summer-savory, finely cut, can be added. A little brown sugar is said to prevent sausage-meat from becoming strong. Sausage is frequently used for stuffing. Mince finely, mix with one-third the weight in bread - crumbs, and bind with the yolk of an egg. Sausages, Baked. — As sausages, and especialh7 pork sausages, need to be thoroughly cooked to be wholesome, it is a good plan, when there is time, to bake instead of frying them. Put them in a dripping-tin in a single layer, placing a little fat in the dish with them, and bake in a moderately heated oven. When they are brown upon one side, turn them upon the other; if they are freshly made they will not need to be pricked. They should be baked very gently. When done enough, lift them out, drain them, and serve very hot with brown sauce. Time to bake, one hour and a half. Sausages, Boiled. — Put the sausages into boiling water, let them boil up once, then draw the saucepan to the side, and let the sausages simmer gently until done enough. Drain them, and serve upon toast. Time to boil the sausages, ten to fifteen minutes, according to size.