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This eBook from the Gutenberg Project consists of approximately 141 pages of information about Reform Cookery Book (4th edition).

Dutch Sauce.

To a creamy white sauce made with 2 ozs. butter to 1 oz. flour, add one, two, or three yolks of eggs according to richness desired.  Beat up a little, add a very little cold milk to prevent curdling.  Stir into sauce when off the fire.  Allow to come just to boiling point again—­this should be done in double saucepan or boiler—­and add a little lemon juice.

Dutch Sauce (2).

Take the yolks of 2 eggs, beat lightly, and add to them a teaspoonful cold water.  Whisk in a saucepan, add a tablespoonful lemon juice, same of cream, and a little pepper and salt.  Stir over slow heat till it thickens.

Egg Sauce.

Prepare white sauce as above, and when ready add one or two hard-boiled eggs, very finely minced.  The sauce may be made with white stock instead of milk.  A pinch cayenne and other seasoning may be added.

Celery Sauce.

Make a sauce with the water or stock in which a head of celery has been boiled.  Pulp part of the finest of celery through a sieve and add.

Horse Radish Sauce.

To quantity required of white sauce, add one or two tablespoonfuls finely scraped horse radish, and the juice of a lemon or a little vinegar.

Mustard Sauce.

Add teaspoonful or more made mustard to each 1/4 pint white sauce.

Onion Sauce.

Boil 1/2 lb. or 3/4 lb.  Spanish onions in milk and water till tender. 
Drain and make sauce with the liquor.  Rub the onion through sieve and add.

Brown Sauce.

With brown stock or gravy, make a sauce in same way as white sauce.  If browned flour is used the colour will be better.  Add also a little Carnos or Marmite.

Hasty Brown Sauce

can also be made by using water, in which a teaspoonful Carnos or 1/2 teaspoonful Marmite to the teacupful has been dissolved, instead of the brown stock.  Some mushroom ketchup is a good addition.

Sauce Piquante.

Stew some shallots in butter till quite cooked.  Stir in a dessert spoonful flour and allow to brown.  Add juice of a lemon and seasoning of cayenne, clove, &c., or a spoonful Worcester or other sauce, also 2 teacupfuls diluted extract or ketchup and water.  Boil gently for 10 to 15 minutes, then strain.

Walnut Gravy.

This excellent sauce will be new to many, and some who, like the immortal “Mrs Todgers,” are at their wit’s end to provide the amount of gravy demanded, “which a whole animal, not to speak of a j’int, wouldn’t do,” may be glad to give it a trial.  Take 2 ozs. grated walnuts.  These should be run through a nut mill.  Make 1 oz. butter hot in saucepan, add the walnuts and stir till very brown, but be careful not to burn.  Add a tomato peeled and chopped, or a little of the juice from tinned tomatoes, a teaspoonful grated onion, and a very little flour.  Mix well over the fire, and add slowly a breakfastcup brown stock or prepared Extract.  Simmer gently for about 20 minutes.  It may be strained or not, as preferred.

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