Cassell's Vegetarian Cookery: A Manual of Cheap and Wholesome Diet

two ounces of butter, and dissolve it in a frying-pan, and let it frizzle till the butter turns a brown colour; then add a tablespoonful of French vinegar, a teaspoonful of chopped capers, a teaspoonful of Harvey's sauce, and a teaspoonful of mushroom ketchup. Let it remain on the fire till the acidity of the vinegar is removed by evaporation. This is a very delicious sauce, and can be served with Jerusalem artichokes boiled whole, fried eggs, &c. CAPER SAUCE.--Make some butter sauce, and to every half-pint of sauce add a dessertspoonful of chopped French capers. If the sauce is liked sharp, add some of the vinegar from the bottle of capers. CARROT SAUCE.--Proceed exactly as in carrot soup, using less liquid. CAULIFLOWER SAUCE.--Proceed exactly as in cauliflower soup, using less liquid. CELERY SAUCE.--Proceed exactly as in celery soup, only using less liquid. The thicker this sauce is the better. CHERRY SAUCE.--Take a quarter of a pound of dried cherries, and put them into a small stew-pan, with a dessertspoonful of black currant jelly, a small stick of cinnamon, with half a dozen cloves, and add rather less than half a pint of water, and let the whole simmer gently for about ten minutes, when you must take out the spices and send the rest to table. N.B.--If wine is not objected to in cooking, it is a very good plan to add claret instead of water. CHESTNUT SAUCE.--Proceed as in making chestnut soup, using as little liquid as possible, so as to make the sauce thick. CINNAMON SAUCE.--The simplest way of making cinnamon sauce is to sweeten some butter sauce with some white sugar, and then add a few drops of essence of cinnamon. The sauce can be coloured pink with a little cochineal. A little wine is an improvement. The sauce can also be made by breaking up and boiling a stick of cinnamon in some water, and then using the water to make some butter sauce. COCOANUT SAUCE.--Grate the white, part of a cocoanut very finely, and boil it till tender in a very small quantity of