Page:Mrs Beeton's Book of Household Management.djvu/285

Rh Method.—Strain the gravy and remove all the fat. Put the sauce and gravy into a saucepan, boil until well reduced, skim well, and serve.

Time.—About ½ an hour. Average Cost, 4d. to 5d. without the gravy.

Ingredients.—2 tablespoonfuls of Harvey sauce, 2 tablespoonfuls of vinegar, 2 tablespoonfuls of butter (melted), 1 teaspoonful of mustard, salt, and cayenne.

Method.—Mix all the ingredients together in a deep dish. Score the legs of a cooked chicken, etc., lengthwise, and soak well in the sauce. Grill, or fry in a little hot fat or butter, serve very hot.

Time.—About 1 hour. Average Cost, 3d. to 4d. for this quantity of sauce.

Ingredients.—1 quart of stock, 1 oz. of raw lean ham or bacon, 2 ozs. of butter, 2 ozs. of flour, 1 carrot, 1 onion, 1 clove, 4 peppercorns, 1 bouquet-garni (parsley, thyme, bay-leaf), ½ a gill of tomato pulp, ½ gill of sherry, 2 mushrooms.

Method.—Melt the butter in a stewpan, add the ham, cut into small pieces, fry for a few minutes, and then put in the vegetables sliced, the herbs, and spices. Stir these ingredients over a slow fire for about 5 minutes, then add the flour and brown it carefully. Add the stock, tomato-pulp, and sherry, stir the sauce until boiling, draw the saucepan to the side of the fire, let it boil slowly for about 1 hour, then skim off the fat, pass the sauce through a tammy-cloth, season, warm up, and serve.

Time.—About 1½ hours. Average Cost, 1s. 4d. Quantity, 1 pint.

Ingredients.—1 pint of brown sauce, 1 glass of sherry, ½ an oz. of meat glaze, Financière garnish of cocks'-combs, truffles and small mushrooms, salt and pepper.

Method.—Make the brown sauce as directed, add the sherry and meat glaze, and simmer gently until considerably reduced. Pass through a fine strainer or tammy cloth, re-heat, add the Financière garnish, season to taste, and use as required.

Time.—About 1 hour. Average Cost, 2s. 6d., exclusive of the Financière.