When cold, put the preparation into well-corked bottles, and store for use.
Time.—1½ hour. Average Cost, 3s.
387.—SUBSTITUTE FOR CAPER SAUCE.
Ingredients.—1 good tablespoonful of coarsely-chopped gherkins ¾ of a pint of white stock, ¼ of a pint of milk, 1 ozs. of butter, 1½ ozs of flour, vinegar, salt and pepper.
Method.—Melt the butter in a stewpan, add the flour, stir and cook the mixture for 6 or 7 minutes, then add the stock and milk. Simmer gently for 10 minutes, season with salt and pepper, add vinegar to taste, and the prepared gherkins. Serve with boiled mutton, or other dishes to which caper sauce forms an accompaniment.
Time.—About 20 minutes. Average Cost, 6d., exclusive of the stock.
388.—SWEDISH SAUCE.
Ingredients.—2 raw yolks of eggs, 2 hard-boiled yolks of eggs, 1 teaspoonful of finely-chopped mixed herbs, salad oil, tarragon vinegar, prepared mustard, salt and pepper.
Method.—Pass the hard-boiled yolks of eggs through a fine sieve. Stir the raw yolks with a wooden spoon in a small basin until thick and creamy, mix in the yolks, and add the salad oil, drop by drop, until the desired consistency is obtained, stirring briskly meanwhile. Add ½ a teaspoonful of made mustard, the herbs, vinegar, and salt and pepper to taste, and mix well. Stand on ice until required.
Time.—About ½ an hour. Average Cost, 6d. or 7d.
Note.—This sauce is sometimes used for coating or masking purposes; in which case, ½ a gill or so of aspic should be incorporated.
389.—TAMARIND SAUCE.
Ingredients.—Ripe tamarinds, sugar to taste.
Method.—Place the fruit in layers in a stone jar, sprinkling each layer slightly or liberally with sugar, according to taste. Cook in a cool oven until quite tender, then pass through a fine hair sieve, and when quite cold turn into small bottles, cork and seal securely, and store for use.
Time.—About 4 hours.
390.—TOMATO SAUCE. (Fr.—Sauce Tomate.)
Ingredients.—½ a pint of vinegar, 2 lb. of tomatoes, 1 Spanish onion sliced, ½ a lb. of brown sugar, 3 ozs. of allspice, 1 oz. of black peppercorns, 2 ozs. of salt, ¼ of an oz. of cloves, ¼ of a teaspoonful of cayenne.
Method.—Put all the ingredients into a stewjar or saucepan, cover
