Page:Mrs Beeton's Book of Household Management.djvu/266

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Ingredients.—¼ of a pint of white stock (either meat or fish), ½ a pint of milk, 1 tablespoonful of cream, 2 yolks of eggs, 1 teaspoonful of lemon-juice, 1 oz. of butter, ¾ of an oz. of flour, salt and pepper.

Method.—Melt the butter, add the flour and cook for a few minutes without browning. Add the stock and milk, stir until boiling, then simmer gently for 15 minutes, stirring frequently. Whisk the yolks of the eggs and cream well together, and add them to the sauce when not quite boiling. Season to taste, add the lemon-juice, and whisk the mixture by the side of the fire until the sauce thickens slightly, but do not allow it to boil. Strain and use with fish or meat, according to the stock forming the base.

Time.—From 35 to 40 minutes. Average Cost, 6d., in addition to the stock.

Ingredients.—½ a pint of melted butter (see page 228229 [sic]) 1 tablespoonful of capers, either cut in two or coarsely chopped, 1 dessertspoonful of vinegar from the capers, salt and pepper.

Method.—Make the melted butter as directed, add to it the capers, vinegar and seasoning, and use.

Time.—Altogether, about 20 minutes. Average Cost, 3d. to 4d. Quantity ½ pint.

Ingredients.—½ a pint of melted butter (see Sauces) 2 tablespoonfuls of cut parsley, 1 tablespoonful of vinegar, salt and pepper.

Method.—Choose dark-coloured parsley, or boil it slowly in order to destroy some of its colour, and then cut it into small pieces, but do not chop it. Have the melted butter ready made, according to directions given, add to it the parsley, vinegar, salt and pepper to taste. Serve as a substitute for caper sauce.

Average Cost.—2d. or 3d.