Part 58 (1/2)

TARTAR MUSTARD.

481. INGREDIENTS.--Horseradish vinegar, cayenne, 1/2 a teacupful of mustard.

_Mode_.--Have ready sufficient horseradish vinegar to mix with the above proportion of mustard; put the mustard in a cup, with a slight seasoning of cayenne; mix it perfectly smooth with the vinegar, adding this a little at a time; rub down with the back of a spoon any lumps that may appear, and do not let it be too thin. Mustard may be flavoured in various ways, with Tarragon, shalot, celery, and many other vinegars, herbs, spices, &c.; but this is more customary in France than in England, as there it is merely considered a ”vehicle of flavours,” as it has been termed.

PICKLED NASTURTIUMS (a very good Subst.i.tute for Capers)

482. INGREDIENTS.--To each pint of vinegar, 1 oz. of salt, 6 peppercorns, nasturtiums.

_Mode_.--Gather the nasturtium-pods on a dry day, and wipe them clean with a cloth; put them in a dry gla.s.s bottle, with vinegar, salt, and pepper in the above proportion. If you cannot find enough ripe to fill a bottle, cork up what you have got until you have some more fit: they may be added from day to day. Bung up the bottles, and seal or rosin the tops. They will be fit for use in 10 or 12 months; and the best way is to make them one season for the next.

_Seasonable_.--Look for nasturtium-pods from the end of July to the end of August.

[Ill.u.s.tration: NASTURTIUMS.]

NASTURTIUMS.--The elegant nasturtium-plant, called by naturalists _Tropoeolum_, and which sometimes goes by the name of Indian cress, came originally from Peru, but was easily made to grow in these islands. Its young leaves and flowers are of a slightly hot nature, and many consider them a good adjunct to salads, to which they certainly add a pretty appearance. When the beautiful blossoms, which may be employed with great effect in garnis.h.i.+ng dishes, are off, then the fruit is used as described in the above recipe.

FRENCH ONION SAUCE, or SOUBISE.

483. INGREDIENTS.--1/2 pint of Bechamel, No. 367, 1 bay-leaf, seasoning to taste of pounded mace and cayenne, 6 onions, a small piece of ham.

_Mode_.--Peel the onions and cut them in halves; put them in a stewpan, with just sufficient water to cover them, and add the bay-leaf, ham, cayenne, and mace; be careful to keep the lid closely shut, and simmer them until tender. Take them out and drain thoroughly; rub them through a tammy or sieve (an old one does for the purpose) with a wooden spoon, and put them to 1/2 pint of Bechamel; keep stirring over the fire until it boils, when serve. If it should require any more seasoning, add it to taste.

_Time_.--3/4 hour to boil the onions.

_Average cost_, 10d. for this quant.i.ty.

_Sufficient_ for a moderate-sized dish.

WHITE ONION SAUCE, for Boiled Rabbits, Roast Shoulder of Mutton, &c.

484. INGREDIENTS.--9 large onions, or 12 middling-sized ones, 1 pint of melted b.u.t.ter made with milk (No. 380), 1/2 teaspoonful of salt, or rather more.

_Mode_.--Peel the onions and put them into water to which a little salt has been added, to preserve their whiteness, and let them remain for 1/4 hour. Then put them in a stewpan, cover them with water, and let them boil until tender, and, if the onions should be very strong, change the water after they have been boiling for 1/4 hour. Drain them thoroughly, chop them, and rub them through a tammy or sieve. Make 1 pint of melted b.u.t.ter, by recipe No. 380, and when that boils, put in the onions, with a seasoning of salt; stir it till it simmers, when it will be ready to serve. If these directions are carefully attended to, this onion sauce will be delicious.

_Time_.--From 3/4 to 1 hour, to boil the onions.

_Average cost_, 9d. per pint.

_Sufficient_ to serve with a roast shoulder of mutton, or boiled rabbit.

_Seasonable_ from August to March.

_Note_.--To make this sauce very mild and delicate, use Spanish onions, which can be procured from the beginning of September to Christmas. 2 or 3 tablespoonfuls of cream added just before serving, will be found to improve its appearance very much. Small onions, when very young, may be cooked whole, and served in melted b.u.t.ter. A sieve or tammy should be kept expressly for onions: an old one answers the purpose, as it is liable to retain the flavour and smell, which of course would be excessively disagreeable in delicate preparations.

BROWN ONION SAUCE.

485. INGREDIENTS.--6 large onions, rather more than 1/2 pint of good gravy, 2 oz. of b.u.t.ter, salt and pepper to taste.