Wednesday, February 29, 2012

Green Peas

Boil two quarts of freshly shelled peas in two quarts of boiling water with half an ounce of butter, one bunch of green mint, and one teaspoonful each of sugar and salt, until they begin to sink to the bottom of the sauce-pan: drain them in a colander, season them with a saltspoonful of salt, and a quarter of a saltspoonful of pepper, and send them to the table hot.

Tuesday, February 28, 2012

Asparagus with Melted Butter

Trim the white tough ends from two bunches of asparagus, tie it in packages of about a dozen stalks each; put them into three quarts of boiling water, with three tablespoonfuls of salt, and boil them gently until done, about twenty minutes; meantime make some drawn butter according to receipt for caper sauce, omitting the capers; fit two slices of toast to the bottom of the dish you intend to use, dip it for one instant in the water in which the asparagus has been boiled, lay it on the dish, and arrange the asparagus in a ring on it with the heads in the centre; send the butter to the table in a gravy boat, with the dish of asparagus.

Romaine Salad Dressing

Grate half an ounce of onion, mix it with a teaspoonful of lemon juice, a saltspoonful each of salt and powdered sugar, a level saltspoonful each of white pepper, and dry mustard, then gradually add three tablespoonfuls of oil, and one of vinegar. Use for lettuce or tomato salad.

Monday, February 27, 2012

Hot Salad Sauce

This sauce when cold is an excellent and economical substitute for the more expensive mayonnaise.

PART 1.--Put one ounce each of butter and flour into a sauce-pan over the fire, and stir until it is melted, add gradually half a pint of boiling water, season with a teaspoonful of salt, and quarter of a saltspoonful of white pepper, stir till smooth, and set a little away from the fire, while you make the following sauce.

PART 2.--Put the yolk of one raw egg in a salad bowl, add a quarter of a saltspoonful of salt, half that quantity of grated nutmeg, as much cayenne as you can take up on the point of a very small pen-knife blade; mix these ingredients with a wooden salad spoon thoroughly, and then add, a few drops at a time and alternately, three tablespoonfuls of oil, and one of vinegar. Pour the preparation marked part 1, into this, gradually stirring until the sauces are thoroughly mixed; cool and use. This sauce will keep for weeks in a cool place.

Sunday, February 26, 2012

Mayonnaise

Place in the bottom of a salad bowl the yolk of one raw egg, a level teaspoonful of salt, the same quantity of dry mustard, a saltspoonful of white pepper, as much cayenne as can be taken up on the point of a very small pen-knife blade, and the juice of half a lemon; mix these ingredients with a wooden salad spoon until they assume a creamy white appearance; then add, drop by drop, three gills of salad oil, stirring the mayonnaise constantly; if it thickens too rapidly, thin it with a little of the juice from the second half of the lemon, until all is used; and towards the finish add gradually four tablespoonfuls of tarragon vinegar. Keep it cool until wanted for use.

Saturday, February 25, 2012

Spring Dressing

Beat the yolks of two raw eggs, add a teaspoonful of salt, and a saltspoonful of dry mustard, chop one leek or two new onions, and mix them in, then add three tablespoonfuls of oil and one of vinegar and mix thoroughly; tear up two heads of lettuce, putting thin slices of boiled beets upon it, and pour the dressing over all.

Monday, February 13, 2012

Swiss Dressing

Pound two ounces of old cheese in a mortar, add one tablespoonful of vinegar, a little salt and pepper, and dilute to the consistency of cream with oil.

Friday, February 10, 2012

Anchovy Salad Sauce

Mix until smooth two raw eggs, one teaspoonful of the essence of anchovy, one tablespoonful of vinegar, and two of oil.

Egg Dressing

Chop the yolks and whites of two hard boiled eggs separately, but not fine; strew them upon any salad after having dressed it with two tablespoonfuls of cream, and one of white vinegar.

Thursday, February 9, 2012

Ravigote Sauce

Clean and chop a few salad herbs, put one teaspoonful of each into a small pan with a tablespoonful of meat jelly or thick stock, and a little pepper and salt; stir till the jelly is hot, and then add one tablespoonful of vinegar, and two of good oil; when thoroughly mixed set the sauce-pan into a cool place, or pour out the mixture on a dish until it is wanted for use.

Oil Sauce

Pound in a mortar one shallot or two button onions, the yolks of two hard boiled eggs, a saltspoonful of herbs, a tablespoonful of vinegar, and enough oil to thicken it, about one gill.

Wednesday, February 8, 2012

Green Remolade

One dessertspoonful each of chopped tarragon, chives, and sorrel, pounded in a mortar; add a saltspoonful of salt, half that quantity of mignonette pepper, one tablespoonful of mixed mustard, a gill of oil, and the raw yolks of three eggs; when pounded quite smooth, dilute it with a little vinegar, and strain it through a sieve.

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