Part 62 (2/2)

_Mode_.--Put the stock into a stewpan with the herbs, onions, and mushrooms, and let it simmer very gently for about 1/2 hour; stir in sufficient thickening to make it of a proper consistency; let it boil for a few minutes, then skim off all the fat, strain and serve. This sauce, with the addition of a little cream, is now frequently called veloute.

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

_Note_.--If poultry tr.i.m.m.i.n.gs are at hand, the stock should be made of these; and the above sauce should not be made too thick, as it does not then admit of the fat being nicely removed.

SWEET SAUCE, for Venison.

518. INGREDIENTS.--A small jar of red-currant jelly, 1 gla.s.s of port wine.

_Mode_.--Put the above ingredients into a stewpan, set them over the fire, and, when melted, pour in a tureen and serve. It should not be allowed to boil.

_Time_.--5 minutes to melt the jelly.

_Average cost_, for this quant.i.ty, 1s.

SAUCE FOR WILDFOWL.

519. INGREDIENTS.--1 gla.s.s of port wine, 1 tablespoonful of Leamington sauce (No. 459), 1 tablespoonful of mushroom ketchup, 1 tablespoonful of lemon-juice, 1 slice of lemon-peel, 1 large shalot cut in slices, 1 blade of mace, cayenne to taste.

_Mode_.--Put all the ingredients into a stewpan, set it over the fire, and let it simmer for about 5 minutes; then strain and serve the sauce in a tureen.

_Time_.--5 minutes. _Average cost_, for this quant.i.ty, 8d.

SAUSAGE-MEAT STUFFING, for Turkey.

520. INGREDIENTS.--6 oz. of lean pork, 6 oz. of fat pork, both weighed after being chopped (beef suet may be subst.i.tuted for the latter), 2 oz.

of bread crumbs, 1 small tablespoonful of minced sage, 1 blade of pounded mace, salt and pepper to taste, 1 egg.

_Mode_.--Chop the meat and fat very finely, mix with them the other ingredients, taking care that the whole is thoroughly incorporated.

Moisten with the egg, and the stuffing will be ready for use. Equal quant.i.ties of this stuffing and forcemeat, No. 417, will be found to answer very well, as the herbs, lemon-peel, &c. in the latter, impart a very delicious flavour to the sausage-meat. As preparations, however, like stuffings and forcemeats, are matters to be decided by individual tastes, they must be left, to a great extent, to the discrimination of the cook, who should study her employer's taste in this, as in every other respect.

_Average cost_, 9d.

_Sufficient_ for a small turkey.

SAVOURY JELLY FOR MEAT PIES.

521. INGREDIENTS.--3 lbs. of s.h.i.+n of beef, 1 calf's-foot, 3 lbs. of knuckle of veal, poultry tr.i.m.m.i.n.gs (if for game pies, any game tr.i.m.m.i.n.gs), 2 onions stuck with cloves, 2 carrots, 4 shalots, a bunch of savoury herbs, 2 bay-leaves; when liked, 2 blades of mace and a little spice; 2 slices of lean ham, rather more than 2 quarts of water.

_Mode_.--Cut up the meat and put it into a stewpan with all the ingredients except the water; set it over a slow fire to draw down, and, when the gravy ceases to flow from the meat, pour in the water. Let it boil up, then carefully take away all sc.u.m from the top. Cover the stewpan closely, and let the stock simmer very gently for 4 hours: if rapidly boiled, the jelly will not be clear. When done, strain it through a fine sieve or flannel bag; and when cold, the jelly should be quite transparent. If this is not the case, clarify it with the whites of eggs, as described in recipe No. 109.

_Time_.--4 hours. _Average cost_, for this quant.i.ty, 5s.

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