Hot Sauces for Fowls, Ducks, Rabbits, etc.
Set the required quantity of sour apples, pared, cored and sliced, in a small pan inside a large sauce-pan containing boiling water. Let the water boil quickly until the apples are done. Mash them and add sugar to taste.
OR,
Pare, quarter and remove the core of several sour apples. Put them a sauce-pan with a little water. Boil up quickly. Do not stir until cooked. Then add sugar and mash.
1 lb. veal
2 slices ham
2 pints water
¹⁄₄ lb. mushrooms
1 onion
Bouquet of herbs
5 table-spoons white roux
1 pint of cream
Slice the veal, ham, mushrooms and onion and stew them gently for an hour and a half in the water. Thicken with the roux. Add the cream. Boil for two or three minutes, stirring continually. Strain.
¹⁄₂ pint milk
1 tea-cup bread-crumbs
1 onion
2 pepper-corns
1 tea-spoon butter
Slice the onion and boil it in the milk with the pepper-corns until very tender. Strain off the milk and add it to the bread-crumbs which should be made from stale bread and be very finely grated. Allow the sauce to stand covered for a few minutes. Add the butter. Stir in thoroughly. Season and serve very hot.
1 large head of celery
¹⁄₂ pint milk or cream
1 table-spoon white roux
Use the best of the celery only. Cut it in small pieces. Cook it in water until very tender. Put through a sieve. Add it to the cream or milk. Thicken with a small table-spoon white roux. Season.
(For Duckling or Goose)
1 gill spinach juice
¹⁄₂ pint stock
¹⁄₂ pint gooseberries
1 table-spoon sugar
1 tea-spoon butter
Cook the gooseberries till tender. Rub them through a sieve. Put them in a sauce-pan on the fire. Add the sugar (more if preferred) and butter. When thoroughly mixed, add the stock with which the spinach juice has been mixed. Make very hot.
(For Rabbit or Fowl)
1 lemon
1 liver of fowl or rabbit
¹⁄₂ pint melted butter
1 table-spoon chopped parsley
Cook the liver, pound it and put it through a sieve. Peel the lemon, cut the inside, from which the pips must be removed, into very small dice-shaped pieces. Add the lemon and liver to the melted butter. Heat gently, but do not boil. Add the parsley.
Small bunch of parsley
¹⁄₂ pint melted butter
Boil the parsley for five minutes. Drain. Chop finely. Add to the melted butter.
OR,
To one gill of water in which a fowl has been boiled, add one gill of cream, one dessert-spoon white roux, seasoning and the boiled and chopped parsley.
¹⁄₂ pint veal stock
¹⁄₄ lb. mushrooms
Small bouquet of herbs
¹⁄₂ an onion
¹⁄₂ pint cream
Breast of a fowl
Juice of half a lemon
1 tea-spoon flour
Let the veal stock simmer for half-an-hour with the mushrooms, onion, and herbs. Then strain. Thicken with the flour. Boil two or three minutes. Add the boiling cream. Set back on the fire and add the finely pounded breast, lemon juice and seasoning. Do not allow the sauce to boil after the chicken has been added.
1 gill veal or chicken stock
1 gill cream
Juice of half a lemon
Juice of half a Seville orange
Mix all together. Heat gently, stirring continually. Season.