Barrycdog
Major
- Joined
- Jan 6, 2013
- Location
- Buford, Georgia
The new household receipt book: containing maxims, directions, and specifics for promoting health, comfort, and improvement in the homes of the people : compiled from the best authorities, with many receipts never before collected H. Long, 1853 - House & Home - 394 pages
http://books.google.com/books?id=jG...=2&ved=0CGkQ6AEwBg#v=snippet&q=page 1&f=false
1180 Sauce Robert - Cut into small dice, four or five large onions, and brown them in a stew pan,with three ounces of butter, and a dessert spoonful of flour. When of a deep yellow brown, pour them a half a pint of beef or veal gravy, and let them simmer for fifteen minutes; skim the sauce ; add a seasoning of salt and pepper, and, at the moment of serving, mix in a desert spoonful of made mustard.
1181 Tomato Sauce - crush a half a dozen, more or less, of very ripe, red tomatoes; pick out the seeds, and squeeze the water from them ; put them in a stew pan, with two or three finely sliced shallots, and a little gravy: simmer until nearly dry; when add a half a pint of brown sauce and simmer twenty minutes longer; then rub it through a tammy into a clean stew pan; season with Cayenne pepper and salt, a little glaze , and lemon juice; simmer a few minutes and serve.
Tarragon or Chili vinegar are sometimes added; and sliced onions may be substituted for
http://books.google.com/books?id=jG...=2&ved=0CGkQ6AEwBg#v=snippet&q=page 1&f=false
1180 Sauce Robert - Cut into small dice, four or five large onions, and brown them in a stew pan,with three ounces of butter, and a dessert spoonful of flour. When of a deep yellow brown, pour them a half a pint of beef or veal gravy, and let them simmer for fifteen minutes; skim the sauce ; add a seasoning of salt and pepper, and, at the moment of serving, mix in a desert spoonful of made mustard.
1181 Tomato Sauce - crush a half a dozen, more or less, of very ripe, red tomatoes; pick out the seeds, and squeeze the water from them ; put them in a stew pan, with two or three finely sliced shallots, and a little gravy: simmer until nearly dry; when add a half a pint of brown sauce and simmer twenty minutes longer; then rub it through a tammy into a clean stew pan; season with Cayenne pepper and salt, a little glaze , and lemon juice; simmer a few minutes and serve.
Tarragon or Chili vinegar are sometimes added; and sliced onions may be substituted for
Bringing the