Page:Mrs Beeton's Book of Household Management.djvu/317

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Ingredients.—4 tablespoonfuls of vinegar, 1 tablespoonful of scraped horseradish, 1 teaspoonful of made mustard, 1 teaspoonful of castor sugar.

Method.—Mix all the ingredients well together, and serve as an accompaniment to either hot or cold roast beef.

Time.—From 10 to 15 minutes. Average Cost, 2d.

Ingredients.—1½ ozs. of butter, 1 teaspoonful of chopped parsley, ½ a teaspoonful of vinegar.

Method.—Cook the butter in a frying or sauté-pan until it acquires a nut-brown colour, then add the parsley and vinegar, cook for 1 minute longer, and serve.

Time.—5 minutes. Average Cost, 2d.

Ingredients.—½ a pint of dissolved red-currant jelly, ¼ of a pint of port wine, 4 oranges, 3 lumps of sugar, 1 finely-chopped shallot, 1 mustardspoonful of mixed mustard, pepper.

Method.—Shred the rind of 2 oranges into very fine strips, and rub the lumps of sugar over the rinds of the remaining two. Put the rind and sugar into the liquid jelly, add the wine, shallot, mustard, and a liberal seasoning of pepper, and use as required, or the sauce may be put into well-corked bottles and stored for use.

Time.—30 minutes. Average Cost, 1s. 10d.

Ingredients.—2 tablespoonfuls of olive oil, 1 tablespoonful of tarragon vinegar, 4 hard-boiled yolks of eggs, 4 fillets of anchovies, 1 spoonful of capers, 1 dessertspoonful of French mustard, 1 teaspoonful of English mustard, 1 teaspoonful of finely-chopped parsley, a sprig of tarragon, a sprig of chervil, a pinch of cayenne.

Method.—Pound all the ingredients except the parsley well together, then pass through a hair sieve. If too stiff, add a little oil and vinegar gradually until the consistency resembles that of mayonnaise sauce.