286.—VENISON SAUCE. (Fr.—Sauce Chevreuil.) (Another Method.)
Ingredients.—½ pint brown sauce No. 164, 1 dessertspoonful of red currant jelly, ½ a glass of port wine, the juice of ½ a lemon, salt, pepper, 1 dessertspoonful of meat glaze or Lemco.
Method.—Put all the ingredients except the glaze into a pan and simmer till the jelly is dissolved. Add the glaze, boil again, skim, strain and serve.
Time.—20 minutes. Average Cost, 10d.
287.—WALNUT SAUCE.
Ingredients.—¾ of a pint of stock, 1½ ozs. of butter, 1½ ozs. of flour, 2 small onions sliced, 4 firm pickled walnuts, 1 tablespoonful of walnut vinegar, salt and pepper.
Method.—Melt the butter in a stewpan, fry the onion until lightly browned, then sprinkle in the flour. Fry slowly until the flour acquires a nut-brown colour, then add the stock, and simmer gently for 20 minutes. Strain and return to the stewpan, season to taste, add the vinegar and the walnuts, previously cut into dice. Serve with braised mutton or any dish requiring a sharp sauce.
Time.—About 40 minutes. Average Cost, 6d. or 7d.
Fish Sauces.
288.—ANCHOVY SAUCE. (Fr.—Sauce d'Anchois.)
Ingredients.—½ a pint of Béchamel sauce, No. 178, 1 teaspoonful of anchovy essence.
Method.—Make the sauce hot in a small stewpan, add the anchovy essence, and use as required.
Time.—From 5 to 10 minutes. Average Cost, about 5d.
289.—ANCHOVY SAUCE. (Fr.—Sauce d'Anchois.) (Inexpensive.)
Ingredients.—½ a pint of melted butter, No. 202, 1 teaspoonful of anchovy essence.
Method.—Make the melted butter, add to it the anchovy essence, and use as required.
Time.—To make the melted butter, 15 minutes. Average Cost, 1½d per ½ pint.
