New Vegetarian Dishes Part 26

No. 170.--Parsley Sauce.

1 tablespoon of parsley after chopping.

pint white sauce.

Take a handful of parsley; and after was.h.i.+ng it tie in a bunch and throw into boiling salted water for two or three minutes, then well drain and chop very fine. Have ready the sauce, stir in the parsley, and pour into a hot tureen.

No. 171.--Sauce Piquante.

1 ounce b.u.t.ter.

1 ounce flour.

1 gill water.

Pepper and salt to taste.

Melt the b.u.t.ter in a small saucepan, and when dissolved shake in the flour, stirring all the time until the paste is quite smooth; add a little salt and pepper, and then pour in gradually the water and vinegar; stir well until the sauce has boiled for a few minutes. It will then be quite ready.

No. 172.--Sauce Royale.

1 turnip.

1 carrot.

1 onion.

1 tomato.

ounce flour.

2 ounces b.u.t.ter.

1 pint water.

teaspoon salt.

Prepare the vegetables, slice them, and fry in an ounce of b.u.t.ter for five minutes; add water and salt, and simmer gently for one and a half hours. Strain and thicken with one ounce of b.u.t.ter and the flour.

No. 173.--Salad Sauce.

pint soaked haricot beans.

1 onion.

1 ounce b.u.t.ter.

teaspoon salt.

1 tablespoon vinegar.

1 strip lemon peel.

A tiny piece of mace.

1 pint water.

dozen peppercorns.

Dissolve the b.u.t.ter in a saucepan, then place in it the haricot beans, onion sliced, mace, lemon peel, peppercorns and water. Boil two hours, rub through a sieve and allow to cool; then strain again to remove sc.u.m, add vinegar, and pour over salad.

No. 174.--Salad Sauce.

1 small onion.

8 slices of beetroot.

2 tablespoons of vinegar.

pint haricot bean stock.

1 ounce b.u.t.ter.

teaspoon Worcester sauce.

teaspoon mustard.

1 teaspoon lemon juice.

2 teaspoons browned flour.

Pepper and salt to taste.

Dissolve the b.u.t.ter in a small stewpan, place in the onion sliced and fry ten minutes; then add stock and beetroot, and simmer for twenty minutes; add the mustard, sauce, lemon juice, and flour, and simmer five minutes, stirring all the time; rub through a sieve, and when cold stir in the vinegar.

This quant.i.ty is only sufficient for a small salad.

No. 175.--Salad Sauce.

1 pint tomato juice.

1 carrot.

1 turnip.

1 onion.

A very small piece each of mace and cinnamon.

2 tablespoons cooked haricot beans.

2 tablespoons vinegar.

1 teaspoon salt.

teaspoon pepper.

1 ounce b.u.t.ter.

Slice the vegetables and fry in the b.u.t.ter for ten minutes; then place in a stewpan with the tomato juice (tinned will answer the purpose), mace, cinnamon, salt and pepper. Boil for half an hour, then place in the beans and simmer for twenty minutes; rub through a sieve, and when cold stir in the vinegar. It is then ready for use.

No. 176.--Salad Sauce.

The yolks of two eggs.

1 gill of milk.

gill of vinegar.

A large pinch of salt.

The same of pepper.

Drop the yolks into a small enamelled stewpan, add the pepper and salt, and stir well with a wooden spoon; pour in the milk, which should be just at boiling point, then stir briskly over a gentle heat for about ten minutes, or until the sauce thickens, but it must on no account be allowed to boil, or it will curdle. When sufficiently thick, remove from the fire, stir in the vinegar, and stand on one side to get thoroughly cold. It is then ready for use.

No. 177.--Sauce Superbe.

1 large turnip.

1 large carrot.

1 large onion.

1 large tomato.

1 small stick of celery.

1 teaspoon salt.