Other Recipes from SAUCES.A Rich Brown Gravy.
A Good Gravy For Roast Fowls.
Another Excellent Receipt.
A Fine Sauce For Steaks.
A Fish Sauce Without Butter.
A Fine Fish Sauce.
Sauce For Ducks.
Apple Sauce For Goose.
To Draw Good Gravy.
Sauce Robert For Steaks.
Savory Herb Powder.
English Egg Sauce.
Dutch Sauce(Sauces.) - (The Lady's Own Cookery Book)
Put into a saucepan some vinegar and water with a piece of butter;
thicken it with the yolks of two eggs; squeeze into it the juice of a
lemon, and strain it through a sieve.
22 Dutch Sauce And Cold MeatBeat up the white of an egg, with salt and pepper, a spoonful of chopped
parsley, a small onion and a teaspoonful of olive oil. Beat well and add
a spoonful of tarragon vinegar. Serve with cold meat.
Dutch Sauce For Carp Or TenchTake six fine anchovies well washed and picked, put them in a stewpan,
add to them four spoonfuls of vinegar, eight spoonfuls of water, one
large onion sliced, two or three blades of mace, and four or five
cloves. Let them stand one hour before the sauce is wanted; set them on
the stove, and give them a boil up; strain the liquor into a clean
stewpan; then add the yolks of four eggs well beaten; put to it some
good thick melted butter; add half a pint of very nice thick cream. Mix
all these well together; put it on a slow fire; stir it till it boils;
season to your taste.
Dutch Sauce For FishSlice a little horseradish, and put it into a quarter of a pint of
water, with five or six anchovies, half a handful of white peppercorns,
a small onion, half a bay-leaf, and a very little lemon peel, cut as
thin as possible. Let it boil a quarter of an hour; then strain and
thicken with flour and butter and the yolk of an egg. Add a little elder
vinegar, and then squeeze it through a tamis. It must not boil after
being strained, or it will curdle.
Dutch Sauce For Meat Or FishPut two or three table-spoonfuls of water, as many of vinegar, and as
many of broth, into a saucepan, with a piece of butter; thicken it with
the yolks of two eggs. If for fish, add four anchovies; if not, leave
them out. Squeeze into it the juice of a lemon, and strain it through a
Dutch Sauce For TroutPut into a stewpan a tea-spoonful of floor, four of vinegar, a quarter
of a pound of butter, the yolks of five eggs, and a little salt. Set it
on the fire, and keep continually stirring. When thick enough, work it
well that you may refine it; pass it through a sieve; season with a
little cayenne pepper, and serve up.
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