Part 62 (1/2)

_Time_.--Altogether 1/2 hour. _Average cost_, 10d.

_Sufficient_ for a medium-sized dish of cutlets.

_Seasonable_ at any time.

A GOOD SAUCE FOR VARIOUS BOILED PUDDINGS.

514. INGREDIENTS.--1/4 lb. of b.u.t.ter, 1/4 lb. of pounded sugar, a winegla.s.sful of brandy or rum.

_Mode_.--Beat the b.u.t.ter to a cream, until no lumps remain; add the pounded sugar, and brandy or rum; stir once or twice until the whole is thoroughly mixed, and serve. This sauce may either be poured round the pudding or served in a tureen, according to the taste or fancy of the cook or mistress.

_Average cost_, 8d. for this quant.i.ty.

_Sufficient_ for a pudding.

SAUCE ROBERT, for Steaks, &c.

515. INGREDIENTS.--2 oz. of b.u.t.ter, 3 onions, 1 teaspoonful of flour, 4 tablespoonfuls of gravy, or stock No. 105, salt and pepper to taste, 1 teaspoonful of made mustard, 1 teaspoonful of vinegar, the juice of 1/2 lemon.

_Mode_.--Put the b.u.t.ter into a stewpan, set it on the fire, and, when browning, throw in the onions, which must be cut into small slices. Fry them brown, but do not burn them; add the flour, shake the onions in it, and give the whole another fry. Put in the gravy and seasoning, and boil it gently for 10 minutes; skim off the fat, add the mustard, vinegar, and lemon-juice; give it one boil, and pour round the steaks, or whatever dish the sauce has been prepared for.

_Time_.---Altogether 1/2 hour. _Average cost_, for this quant.i.ty, 6d.

_Seasonable_ at any time.

_Sufficient_ for about 2 lbs. of steak.

_Note_.--This sauce will be found an excellent accompaniment to roast goose, pork, mutton cutlets, and various other dishes.

A GOOD SAUCE FOR STEAKS.

516. INGREDIENTS.--1 oz. of whole black pepper, 1/2 oz. of allspice, 1 oz. of salt, 1/2 oz. grated horseradish, 1/2 oz. of pickled shalots, 1 pint of mushroom ketchup or walnut pickle.

_Mode_.--Pound all the ingredients finely in a mortar, and put them into the ketchup or walnut-liquor. Let them stand for a fortnight, when strain off the liquor and bottle for use. Either pour a little of the sauce over the steaks or mix it in the gravy.

_Seasonable_.--This can be made at any time.

_Note_.--In using a jar of pickled walnuts, there is frequently left a large quant.i.ty of liquor; this should be converted into a sauce like the above, and will be found a very useful relish.

THE GROWTH OF THE PEPPER-PLANT.--Our readers will see at Nos.

369 and 399, a description, with engravings, of the qualities of black and long pepper, and an account of where these spices are found. We will here say something of the manner of the growth of the pepper-plant. Like the vine, it requires support, and it is usual to plant a th.o.r.n.y tree by its side, to which it may cling.

In Malabar, the chief pepper district of India, the jacca-tree (_Artocarpus integrifolia_) is made thus to yield its a.s.sistance, the same soil being adapted to the growth of both plants. The stem of the pepper-plant entwines round its support to a considerable height; the flexile branches then droop downwards, bearing at their extremities, as well as at other parts, spikes of green flowers, which are followed by the pungent berries. These hang in large bunches, resembling in shape those of grapes; but the fruit grows distinct, each on a little stalk, like currants. Each berry contains a single seed, of a globular form and brownish colour, but which changes to a nearly black when dried; and this is the pepper of commerce. The leaves are not unlike those of the ivy, but are larger and of rather lighter colour; they partake strongly of the peculiar smell and pungent taste of the berry.

SAUCE TOURNEE.

517. INGREDIENTS.--1 pint of white stock (No. 107), thickening of flour and b.u.t.ter, or white roux (No. 526), a f.a.ggot of savoury herbs, including parsley, 6 chopped mushrooms, 6 green onions.