Page:Mrs Beeton's Book of Household Management.djvu/284

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Make a sauce the same as for venison (see page 251252 [sic]) omitting the red currant jelly, and adding instead 1 heaped-up tablespoonful of mango chutney, chopped rather finely.

Ingredients.—½ a pint of cider, ¾ of a pint of brown sauce, 2 cloves, 1 bay-leaf, salt and pepper.

Method.—Simmer the whole until reduced to the desired consistency, then pass through a fine strainer or tammy cloth, re-heat, and serve as a substitute for champagne sauce for braised ham or duck.

Time.—About ½ an hour. Average Cost, 6d. to 9d.

Ingredients.—2 ozs. of currants cleaned, 2 ozs. of butter, 1½ ozs. of flour, ¾ of a pint of water, 1 glass of red wine, 1 dessertspoonful of lemon-juice, ½ a teaspoonful of finely-grated lemon-rind, ¼ of a teaspoonful of ground ginger, sugar to taste.

Method.—Melt the butter in a saucepan, add the flour, and cook gently until it acquires a light brown colour. Put in the wine and water, bring to the boil, add the lemon-rind and lemon-juice, ginger, currants, and sugar to taste. Simmer gently for 10 minutes, then serve without straining.

Time.—About ½ an hour. Average Cost, 6d. to 8d.

Ingredients.—¾ of a pint of good stock, 1½ ozs. of butter, 1 tablespoonful of curry powder, 1 dessertspoonful of flour, 1 tomato sliced, 1 small onion sliced, salt.

Method.—Melt the butter in a saucepan, fry the onion until lightly browned, then add the flour and curry powder. Stir and cook gently for a few minutes, then add the stock, and bring to the boil. Put in the tomato, and seasoning to taste. Simmer gently for 20 minutes, then strain and serve.

Time.—From 35 to 40 minutes. Average Cost, 8d. to 10d.

Ingredients.—½ a pint of Espagnole sauce, ¼ of a pint of good gravy.