Seasoning for Soups and Brown Sauces

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (5)
  1. Salt a bullock’s liver, pressing it thoroughly with a great weight for four days.
  2. Rub the ginger, every sort of spice that is used to meat, half a pound of brown sugar, a good quantity of saltpetre, and a pound of juniper-berries into the liver.
  3. Let it lie six weeks in the liquor, boiling and skimming every three days, for an hour or two, till the liver becomes as hard as a board.
  4. Then steep it in the smoke liquor that is used for hams, and afterwards hang it up to smoke for a considerable time.
  5. When used, cut slices as thin as a wafer, and stew them down with the jelly of which you make your sauce or soup, and it will give a delightful flavour.
Original Text
Seasoning for Soups and Brown Sauces. Salt a bullock’s liver, pressing it thoroughly with a great weight for four days. Take ginger and every sort of spice that is used to meat, and half a pound of brown sugar, a good quantity of saltpetre, and a pound of juniper-berries. Rub the whole in thoroughly, and let it lie six weeks in the liquor, boiling and skimming every three days, for an hour or two, till the liver becomes as hard as a board. Then steep it in the smoke liquor that is used for hams, and afterwards hang it up to smoke for a considerable time. When used, cut slices as thin as a wafer, and stew them down with the jelly of which you make your sauce or soup, and it will give a delightful flavour.
Notes
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