_Mushroom Sauce._--(No. 305.)
Pick and peel half a pint of mushrooms (the smaller the better); wash them very clean, and put them into a saucepan, with half a pint of veal gravy or milk, a little pepper and salt, and an ounce of b.u.t.ter rubbed with a table-spoonful of flour; stir them together, and set them over a gentle fire, to stew slowly till tender; skim and strain it.
_Obs._--It will be a great improvement to this, and the two following sauces, to add to them the juice of half a dozen mushrooms, prepared the day before, by sprinkling them with salt, the same as when you make catchup; or add a large spoonful of good double mushroom catchup (No.
439).
See Quintessence of Mushrooms, No. 440.
N.B. Much as we love the flavour of mushrooms, we must enter our protest against their being eaten in substance, when the morbid effects they produce too often prove them worthy of the appellations Seneca gave them, "voluptuous poison," "lethal luxury," &c.; and we caution those who cannot refrain from indulging their palate with the seducing relish of this deceitful fungus, to masticate it diligently.
We do not believe that mushrooms are nutritive; every one knows they are often dangerously indigestible; therefore the rational epicure will be content with extracting the flavour from them, which is obtained in the utmost perfection by the process directed in No. 439.
_Mushroom Sauce, brown._--(No. 306.)
Put the mushrooms into half a pint of beef gravy (No. 186, or No. 329); thicken with flour and b.u.t.ter, and proceed as above.
_Mushroom Sauce, extempore._--(No. 307.)
Proceed as directed in No. 256 to melt b.u.t.ter, only, instead of two table-spoonfuls of milk, put in two of mushroom catchup (No. 439 or No.
440); or add it to thickened broth, gravy, or mock turtle soup, &c. or put in No. 296.
_Obs._ This is a welcome relish with fish, poultry, or chops and steaks, &c. A couple of quarts of good catchup (No. 439,) will make more good sauce than ten times its cost of meat, &c.
Walnut catchup will give you another variety; and Ball"s cavice, which is excellent.
_Poor Man"s Sauce._--(No. 310.)
Pick a handful of parsley leaves from the stalks, mince them very fine, strew over a little salt; shred fine half a dozen young green onions, add these to the parsley, and put them into a sauce-boat, with three table-spoonfuls of oil, and five of vinegar; add some ground black pepper and salt; stir together and send it up.
Pickled French beans or gherkins, cut fine, may be added, or a little grated horseradish.
_Obs._--This sauce is in much esteem in France, where people of taste, weary of rich dishes, to obtain the charm of variety, occasionally order the fare of the peasant.
_The Spaniard"s Garlic Gravy._--(No. 311. See also No. 272.)
Slice a pound and a half of veal or beef, pepper and salt it, lay it in a stew-pan with a couple of carrots split, and four cloves of garlic sliced, a quarter pound of sliced ham, and a large spoonful of water; set the stew-pan over a gentle fire, and watch when the meat begins to stick to the pan; when it does, turn it, and let it be very well browned (but take care it is not at all burned); then dredge it with flour, and pour in a quart of broth, a bunch of sweet herbs, a couple of cloves bruised, and slice in a lemon; set it on again, and let it simmer gently for an hour and a half longer; then take off the fat, and strain the gravy from the ingredients, by pouring it through a napkin, straining, and pressing it very hard.
_Obs._--This, it is said, was the secret of the old Spaniard, who kept the house called by that name on Hampstead Heath.
Those who love garlic, will find it an extremely rich relish.
_Mr. Michael Kelly"s[244-*] Sauce for boiled Tripe, Calf-head, or Cow-heel._--(No. 311*.)
Garlic vinegar, a table-spoonful; of mustard, brown sugar, and black pepper, a tea-spoonful each; stirred into half a pint of oiled melted b.u.t.ter.
_Mr. Kelly"s Sauce piquante._
Pound a table-spoonful of capers, and one of minced parsley, as fine as possible; then add the yelks of three hard eggs, rub them well together with a table-spoonful of mustard; bone six anchovies, and pound them, rub them through a hair-sieve, and mix with two table-spoonfuls of oil, one of vinegar, one of eschalot ditto, and a few grains of Cayenne pepper; rub all these well together in a mortar, till thoroughly incorporated; then stir them into half a pint of good gravy, or melted b.u.t.ter, and put the whole through a sieve.
_Fried Parsley._--(No. 317.)
Let it be nicely picked and washed, then put into a cloth, and swung backwards and forwards till it is perfectly dry; put it into a pan of hot fat, fry it quick, and have a slice ready to take it out the moment it is crisp (in another moment it will be spoiled); put it on a sieve, or coa.r.s.e cloth, before the fire to drain.
_Crisp Parsley._--(No. 318.)
Pick and wash young parsley, shake it in a dry cloth to drain the water from it; spread it on a sheet of clean paper in a Dutch oven before the fire, and turn it frequently until it is quite crisp. This is a much more easy way of preparing it than frying it, which is not seldom ill done.
_Obs._ A very pretty garnish for lamb chops, fish, &c.
_Fried Bread Sippets._--(No. 319.)
Cut a slice of bread about a quarter of an inch thick; divide it with a sharp knife into pieces two inches square; shape these into triangles or crosses; put some very clean fat into an iron frying-pan: when it is hot, put in the sippets, and fry them a delicate light brown; take them up with a fish slice, and drain them well from fat, turning them occasionally; this will take a quarter of an hour. Keep the pan at such a distance from the fire that the fat may be hot enough to brown without burning the bread; this is a requisite precaution in frying delicate thin things.
_Obs._ These are a pretty garnish, and very welcome accompaniment and improvement to the finest made dishes: they may also be sent up with pease and other soups; but when intended for soups, the bread must be cut into bits, about half an inch square.
N.B. If these are not done very delicately clean and dry, they are uneatable.
_Fried Bread-crumbs._--(No. 320.)
Rub bread (which has been baked two days) through a wire sieve, or colander; or you may rub them in a cloth till they are as fine as if they had been grated and sifted; put them into a stew-pan, with a couple of ounces of b.u.t.ter; place it over a moderate fire, and stir them about with a wooden spoon till they are the colour of a guinea; spread them on a sieve, and let them stand ten minutes to drain, turning them frequently.
_Obs._ Fried crumbs are sent up with roasted sweetbreads, or larks, pheasants, partridges, woodc.o.c.ks, and grouse, or moor game; especially if they have been kept long enough,
_Bread Sauce._--(No. 321.)
Put a small tea-cupful of bread-crumbs into a stew-pan, pour on it as much milk as it will soak up, and a little more; or, instead of the milk, take the giblets, head, neck, and legs, &c. of the poultry, &c.
and stew them, and moisten the bread with this liquor; put it on the fire with a middling-sized onion, and a dozen berries of pepper or allspice, or a little mace; let it boil, then stir it well, and let it simmer till it is quite stiff, and then put to it about two table-spoonfuls of cream or melted b.u.t.ter, or a little good broth; take out the onion and pepper, and it is ready.
_Obs._ This is an excellent accompaniment to game and poultry, &c., and a good vehicle for receiving various flavours from the Magazine of Taste (No. 462).
_Rice Sauce._--(No. 321*.)
Steep a quarter of a pound of rice in a pint of milk, with onion, pepper, &c. as in the last receipt; when the rice is quite tender (take out the spice), rub it through a sieve into a clean stew-pan: if too thick, put a little milk or cream to it.
_Obs._ This is a very delicate white sauce; and at elegant tables is frequently served instead of bread sauce.