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Ingredients.—¾ of a pint of brown sauce, 1 glass of sherry or Madeira, 1 tablespoonful of tomato purée, 1 tablespoonful of chicken-essence, 2 tablespoonfuls of mushroom liquor, 2 tablespoonfuls of truffle liquor, salt and pepper.

Method.—Make the brown sauce as directed, add the rest of the ingredients, simmer gently until well reduced, and pass through a fine strainer or tammy cloth. Re-heat, season to taste, and use as required.

Time.—About 1 hour. Average Cost, 1s. 3d. to 1s. 9d.

Ingredients.—½ a pint of Espagnole sauce, ½ an oz. of glaze, 1 glass of sherry, 1 tablespoonful of mushroom liquor, financière garnish.

Method.—Put all ingredients in a saucepan, let them come to the boil, and cook slowly until well reduced. A garnish of truffles, small mushrooms, and cocks'-combs is added to the sauce before serving.

Time.—About ½ an hour. Average Cost, 2s. 3d. to 3s. 6d.

Ingredients.—1 pint of Espagnole sauce, 1 glass of sherry, 1 small onion, ½ a small carrot, ¼ of a small turnip, a bouquet-garni (parsley, thyme, bay-leaf), a blade of mace, 1 clove, salt, pepper, the trimmings and carcasses of game; those of grouse or woodcock are preferable.

Method.—Chop the bones and trimmings of game into small pieces, cut the vegetables into thin slices. Put all these ingredients into a saucepan, add the sherry, herbs, flavourings and seasoning, and simmer for 5 minutes. Add the Espagnole sauce, bring to the boil, skin, and cook slowly for 15 minutes, pass through a tammy-cloth, re-heat, add salt and pepper if necessary, and serve.

Time.—From 30 to 35 minutes. Average Cost, about 1s. to 1s. 3d., without the game.

Ingredients.—½ a pint of brown sauce, 1 tablespoonful of finely-chopped gherkins, salt and pepper.

Method.—Make the sauce as directed, add the prepared gherkins, season to taste, and use as required.

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