Part 63 (1/2)

SHRIMP SAUCE, for Various Kinds of Fish.

522. INGREDIENTS.--1/3 pint of melted b.u.t.ter (No. 376), 1/4 pint of picked shrimps, cayenne to taste.

_Mode_.--Make the melted b.u.t.ter very smoothly by recipe No. 376, sh.e.l.l the shrimps (sufficient to make 1/4 pint when picked), and put them into the b.u.t.ter; season with cayenne, and let the sauce just simmer, but do not allow it to boil. When liked, a teaspoonful of anchovy sauce may be added.

_Time_.--1 minute to simmer. _Average cost_, 6d.

_Sufficient_ for 3 or 4 persons.

SPINACH GREEN FOR COLOURING VARIOUS DISHES.

523. INGREDIENTS.--2 handfuls of spinach.

_Mode_.--Pick and wash the spinach free from dirt, and pound the leaves in a mortar to extract the juice; then press it through a hair sieve, and put the juice into a small stewpan or jar. Place this in a bain marie, or saucepan of boiling water, and let it set. Watch it closely, as it should not boil; and, as soon as it is done, lay it in a sieve, so that all the water may drain from it, and the green will then be ready for colouring. If made according to this recipe, the spinach-green will be found far superior to that boiled in the ordinary way.

HOT SPICE, a Delicious Adjunct to Chops, Steaks, Gravies, &c.

524. INGREDIENTS.--3 drachms each of ginger, black pepper, and cinnamon, 7 cloves, 1/2 oz. mace, 1/4 oz. of cayenne, 1 oz. grated nutmeg, 1-1/2 oz. white pepper.

_Mode_.--Pound the ingredients, and mix them thoroughly together, taking care that everything is well blended. Put the spice in a very dry gla.s.s bottle for use. The quant.i.ty of cayenne may be increased, should the above not be enough to suit the palate.

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

CINNAMON.--The cinnamon-tree (_Laurus Cinnamomum_) is a valuable and beautiful species of the laurel family, and grows to the height of 20 or 30 feet. The trunk is short and straight, with wide-spreading branches, and it has a smooth ash-like bark. The leaves are upon short stalks, and are of an oval shape, and 3 to 5 inches long. The flowers are in panicles, with six small petals, and the fruit is about the size of an olive, soft, insipid, and of a deep blue. This incloses a nut, the kernel of which germinates soon after it falls. The wood of the tree is white and not very solid, and its root is thick and branching, exuding a great quant.i.ty of camphor. The inner bark of the tree forms the cinnamon of commerce. Ceylon was thought to be its native island; but it has been found in Malabar, Cochin-China, Sumatra, and the Eastern Islands; also in the Brazils, the Mauritius, Jamaica, and other tropical localities.

BROWN ROUX, a French Thickening for Gravies and Sauces.

525. INGREDIENTS.--6 oz. of b.u.t.ter, 9 oz. of flour.

_Mode_.--Melt the b.u.t.ter in a stewpan over a slow fire, and dredge in, very gradually, the flour; stir it till of a light-brown colour--to obtain this do it very slowly, otherwise the flour will burn and impart a bitter taste to the sauce it is mixed with. Pour it in a jar, and keep it for use: it will remain good some time.

_Time_.--About 1/2 hour. _Average cost_, 7d.

WHITE ROUX, for thickening White Sauces.

526. Allow the same proportions of b.u.t.ter and flour as in the preceding recipe, and proceed in the same manner as for brown roux, but do not keep it on the fire too long, and take care not to let it colour. This is used for thickening white sauce. Pour it into a jar to use when wanted.

_Time_.--1/4 hour. _Average cost_, 7d.

_Sufficient_,--A dessertspoonful will thicken a pint of gravy.

_Note_.--Besides the above, sauces may be thickened with potato flour, ground rice, baked flour, arrowroot, &c.: the latter will be found far preferable to the ordinary flour for white sauces. A slice of bread, toasted and added to gravies, answers the two purposes of thickening and colouring them.

SPANISH ONIONS--PICKLED.

527. INGREDIENTS.--Onions, vinegar; salt and cayenne to taste.