Practical household cookery

Cut the fleshy part of a small cooked lobster into very small dice, and put them on a plate ; pound in a mortar the spawn and coral of the lobster with two ounces of butter and rub it through a sieve ; then put in a stewpan half a pint of Velouté sauce with the lobster butter just made, half a gill of good gravy, and a small pinch of cayenne; boil and stir occasionally, add the pieces of cut lobster and the juice of half a lemon, sprinkle a little pepper, and serve. 218. SHRIMP SAUCE. Make half a pint of melted butter sauce, then add the coral of a small lobster, pounded and mixed with a small pinch of cayenne, a teaspoonful of anchovy essence, eighteen picked shrimps, and the juice of half a lemon, and serve. 214. VICTORLA SAUCE Put four tablespoonfuls of red currant jelly in a stewpan with a dozen cloves, a small stick of cinnamon, the peel of two oranges, a gill of good gravy, and half a pint of Espagnole sauce ; moisten with half a pint of red wine (Burgundy is best), boil it and simmer for twenty minutes, then pass it through a tammy sieve, add the juice of two oranges, and serve. Note, — ^This sauce is generally served with red -deer or roebuck. 216. RED CURRANT JELLT SAUCE. Break into shreds one stick of cinnamon and twelve cloves, put them into a small stewpan with two ounces of sugar and the peel of a lemon, which must be perfectly free from the white pulp; moisten with three glasses of port wine, then set the lot to simmer on the fire for a quarter of an hour; after which, pass it through a fine-pointed strainer into a stewpan containing six tablespoonfuls of red currant jelly, boil it in order to melt the jelly, by stirring and mixing well before serving. This sauce is generally served with venison. 216. BUTTER SAUCE FOR ASPARAGUS. Prepare a butter sauce as directed, then add a gill of cream with a teaspoonful of French vinegar ; mix well on the fire, and serve. This sauce is also served with cauliflower, seakale, &c., kc, 211. TOMATO SAUCE. Fry in a stewpan with an ounce of butter two ounces of gammon cut in small dice, with half an onion, half a carrot, and a little celery, all shred finely, together with a bayleaf, a small " bouquet " composed of thyme, cloves, and pepper-corns ; moisten with three spoonfuls of good vinegar, set it to simmer till the liquor is almost all absorbed, then pour in a gill of white claret and half a pint of broth ; add seven or eight ripe fresh tomatoes cut in pieces, with the seed and water squeezed out of them ; let it boil for about twenty minutes with the lid on the pan, give it an occasional stirring, then pass it, by rubbing, through a tammy sieve into the stewpan again on the fire ; mix with it a pint of Espagnole, Velouté, or Blanquette sauce ; boil, and stir gently to prevent burning, add a tablespoonful of powdered sugar, one ounce of butter, and the juice of half u lemon, mix well together, and serve. Note, — I give the recipe of this sauce as a matter of course, but strongly advise the use of tinned tomato sauce, as it will be found both cheaper and better, on account of the superiority and cheapness of tomatoes in France and Italy, where they ripen better under a more genial sun than in the hothouses of this country. COLD SA UCES. 218. MAYONNAISE SAUCE.