Sauce Superlative (No. 429)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (16)

Claret, or port wine, and mushroom catchup (see No. 439), a pint of each.
Claret, or port wine, and mushroom catchup (see No. 439), a pint of each. ↝ Mushrooms, raw [Other vegetables and combinations]
Half a pint of walnut or other pickle liquor.
Pounded anchovies, four ounces.
Fresh lemon-peel, pared very thin, an ounce. ↝ Lemon peel, raw [Fruits and Fruit Juices]
Peeled and sliced eschalots, the same.
Scraped horseradish, ditto. ↝ Horseradish [Mustard and other condiments]
Allspice, and Black pepper powdered, half an ounce each. ↝ Spices, allspice, ground [Spices and Herbs]
Allspice, and Black pepper powdered, half an ounce each. ↝ Spices, pepper, black [Spices and Herbs]
Cayenne, one drachm, or curry-powder, three drachms. ↝ Peppers, raw, NFS [Other vegetables and combinations]
Celery-seed bruised, a drachm. ↝ Spices, celery seed [Spices and Herbs]
soy, or thick browning, see No. 322 ↝ Soy meal, defatted, raw [Legumes and Legume Products]

To make a boat of sauce for poultry, &c.

a piece of butter about as big as an egg ↝ Butter, stick, unsalted [Dairy and Egg Products]
a table-spoonful of flour ↝ Flour, 00 [Cereal Grains and Pasta]
two table-spoonfuls of sauce ↝ Sauce, NFS [Dips, gravies, other sauces]
about half a pint of broth, or boiling water ↝ Soup, broth [Soups, broth-based]

Instructions (11)

Put all ingredients into a wide-mouthed bottle.
Stop it close.
Shake it up every day for a fortnight.
Strain it.

To make a boat of sauce for poultry, &c.

Put a piece of butter about as big as an egg into a stew-pan, set it on the fire.
When it is melted, put to it a table-spoonful of flour.
Stir it thoroughly together.
Add two table-spoonfuls of sauce.
By degrees add about half a pint of broth, or boiling water.
Let it simmer gently over a slow fire for a few minutes.
Skim it and strain it through a sieve, and it is ready.

Original Text

Sauce Superlative.278-*—(No. 429.)

Claret, or port wine, and mushroom catchup (see No. 439), a pint of each. [279]Half a pint of walnut or other pickle liquor. Pounded anchovies, four ounces. Fresh lemon-peel, pared very thin, an ounce. Peeled and sliced eschalots, the same. Scraped horseradish, ditto. Allspice, and Black pepper powdered, half an ounce each. Cayenne, one drachm, or curry-powder, three drachms. Celery-seed bruised, a drachm. All avoirdupois weight.

Put these into a wide-mouthed bottle, stop it close, shake it up every day for a fortnight, and strain it (when some think it improved by the addition of a quarter of a pint of soy, or thick browning, see No. 322), and you will have a “delicious double relish.”

*** This composition is one of the “chefs d’œuvre” of many experiments I have made, for the purpose of enabling the good housewives of Great Britain to prepare their own sauces: it is equally agreeable with fish, game, poultry, or ragoûts, &c., and as a fair lady may make it herself, its relish will be not a little augmented, by the certainty that all the ingredients are good and wholesome.

Obs.—Under an infinity of circumstances, a cook may be in want of the substances necessary to make sauce: the above composition of the several articles from which the various gravies derive their flavour, will be found a very admirable extemporaneous substitute. By mixing a large table-spoonful with a quarter of a pint of thickened melted butter, broth, or No. 252, five minutes will finish a boat of very relishing sauce, nearly equal to drawn gravy, and as likely to put your lingual nerves into good humour as any thing I know.

To make a boat of sauce for poultry, &c. put a piece of butter about as big as an egg into a stew-pan, set it on the fire; when it is melted, put to it a table-spoonful of flour; stir it thoroughly together, and add to it two table-spoonfuls of sauce, and by degrees about half a pint of broth, or boiling water, let it simmer gently over a slow fire for a few minutes, skim it and strain it through a sieve, and it is ready.

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Notes

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