Page:Mrs Beeton's Book of Household Management.djvu/295

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Ingredients.—½ a pint of good gravy, No. 6, a small handful of sorrel.

Method.—Wash and pick the sorrel, cover it with cold water, bring to the boil, cook for a few minutes, and drain well. Have the gravy ready in a saucepan. Chop the sorrel finely, add it to the gravy, and serve.

Time.—15 to 20 minutes. Average Cost, 3d.

See Espagnole Sauce.

Ingredients.—¾ of a pint of curry sauce, No. 241, 1 teaspoonful of lemon-juice, ½ a teaspoonful of finely-chopped parsley, a good pinch of saffron, 1 oz. of butter.

Method.—Make the curry sauce as directed, and just before serving add the lemon-juice, parsley, saffron, and lastly the butter, which should be whisked in gradually in small pieces, to prevent it oiling.

Time.—45 to 50 minutes. Average Cost, 2d., in addition to the curry sauce.

Ingredients.—1 lb. of tomatoes, 2 shallots, 1 bay-leaf, 1 sprig of thymethyme, [sic] 10 peppercorns, 1 oz. of butter, 2 ozs. of lean ham, 1 tablespoonful of vinegar.

Method.—Melt the butter in a stewpan, add the ham cut small, and shallots chopped. Cook over the fire, but do not brown. Now add the seasoning, herbs, peppercorns, and tomatoes sliced, stir altogether, and boil for about 20 minutes, or until well reduced. Pass the sauce through a tammy-cloth, warm up, season, and serve.

Time.—From 30 to 35 minutes. Average Cost, 7d. to 8d.

Ingredients.—2 lb. of tomatoes, ¼ of a pint of good stock, 1 small