The Jewish Manual Part 3

GRAVY FOR A FOWL, WHEN THERE IS NO STOCK TO MAKE IT WITH.

Take the feet, wash them, cut them small, also the neck and gizzard; season them with pepper and salt, onion, and parsley, let them simmer gently for some time, in about a breakfast-cup of water, then strain, thicken with flour, and add a little browning, and if liked, a small quant.i.ty of any store sauce at hand, and it will prove an excellent sauce.

SAVOURY JELLY, FOR COLD PIES, OR TO GARNISH COLD POULTRY.

Have a bare knuckle of veal, and a calf's foot or cow heel; put it into a stew-pan with a thick slice of smoked beef, a few herbs, a blade of mace, two or three onions, a little lemon peel, pepper and salt, and three or four pints of water (the French add a little tarragon vinegar). When it boils skim it, and when cold, if not clear, boil it a few minutes with the white and sh.e.l.l of an egg, and pa.s.s it through a jelly bag, this jelly with the juice of two or three lemons, and poured into a mould, in which are put the yolks of eggs boiled hard, forms a pretty supper dish.

A FINE SAUCE FOR STEAKS.

Throw into a saucepan a piece of fat the size of an egg, with two or three onions sliced, let them brown; add a little gravy, flour, a little vinegar, a spoonful of mustard, and a little cayenne pepper, boil it and serve with the steaks.

A FISH SAUCE WITHOUT b.u.t.tER.

Put on, in a small saucepan, a cup of water, well flavored with vinegar, an onion chopped fine, a little rasped horse-radish, pepper, and two or three cloves, and a couple of anchovies cut small, when it has boiled, stir carefully in the beaten yolks of two eggs, and let it thicken, until of the consistency of melted b.u.t.ter.

A FINE FISH SAUCE.

One teacup full of walnut pickle, the same of mushroom ditto, three anchovies pounded, one clove of garlic pounded, half a tea-spoonful of cayenne pepper, all mixed well together, and bottled for use.

A NICE SAUCE TO THROW OVER BROILED MEATS.

Beat up a little salad-oil with a table-spoonful of vinegar, mustard, pepper and salt, and then stir in the yolk of an egg; this sauce should be highly seasoned. A sauce of this description is sometimes used to baste mutton while roasting, the meat should be scored in different places to allow the sauce to penetrate.

SAUCE FOR DUCKS.

A little good gravy, with a gla.s.s of port wine, the juice of a lemon, highly seasoned with cayenne pepper.

BREAD SAUCE.

Take a large onion and boil it, with a little pepper till quite soft, in milk, then take it out, and pour the milk over grated stale bread, then boil it up with a piece of b.u.t.ter, and dredge it with flour; it should be well beaten up with a silver fork.

The above can be made without b.u.t.ter or milk: take a large onion, slice it thin, put it into a little veal gravy, add grated bread, pepper, &c., and the yolk and white of an egg well beaten.

APPLE SAUCE FOR GOOSE.

Slice some apples, put them in a little water to simmer till soft, beat them to a pulp; some consider a little powdered sugar an improvement, but as the acid of the apples is reckoned a corrective to the richness of the goose, it is usually preferred without.

MINT SAUCE.

Mix vinegar with brown sugar, let it stand about an hour, then add chopped mint, and stir together.

ONION SAUCE.

Slice finely, and brown in a little oil, two or three onions; put them in a little beef gravy, and add cayenne pepper, salt, and the juice of a lemon. This is a nice sauce for steaks.

OILED b.u.t.tER.

Put some good b.u.t.ter into a cup or jar, and place it before the fire till it becomes an oil, then pour it off, so that all sediment may be avoided.

TO DRAW GOOD GRAVY.

Cut some gravy beef into small pieces, put them in a jar, and set it in a saucepan of cold water to boil gently for seven or eight hours, adding, from time to time, more water as the original quant.i.ty boils away. The gravy thus made will be the essence of the meat, and in cases where nutriment is required in the smallest compa.s.s, will be of great service. Soups are stronger when the meat is cut, and gravy drawn before water is added.

TRUFFLE SAUCE.

Peel and slice as many truffles as required, simmer them gently with a little b.u.t.ter, when they are tender, add to them good white or brown consomme, lemon juice, pepper, salt, nutmeg, and a very little white wine.

MUSHROOM SAUCE.

Take about a pint of fine young b.u.t.ton mushrooms, let them stew gently in a white veal gravy seasoned with salt, pepper, a blade of mace, and if approved, the grated peel of half a lemon, it should be thickened with flour and the yolk of an egg stirred in it, just before serving; English cooks add cream to this sauce.

SWEET SAUCE.

The usual way of making sauces for puddings, is by adding sugar to melted b.u.t.ter, or thin egg sauce, flavoring it with white wine, brandy, lemon peel, or any other flavor approved of.