Soyer's Culinary Campaign: Being Historical Reminiscences of the Late War.: With The Plain Art of Cookery for Military and Civil Institutions

with kidneys and all broiled meats. Nutmeg may be omitted. 3.--ANCHOVY BUTTER, OR BEURRE D’ANCHOIX. Take 6 anchovies from a bottle, scrape and wash them, pound and pulp them, or bruise them on a board; mix 6oz. of fresh butter, pass through a sieve, and use when required. Keep the sauce in a cold place. 4.--CHERVIL AND TARRAGON BUTTER. To 2oz. of butter add a teaspoonful of chopped chervil and tarragon; add salt, pepper, a little cayenne, 1 tablespoonful of tarragon vinegar, or the juice of half a lemon. 5.--PIMENTO, OR CHILI BUTTER. For 2oz. of butter put a teaspoonful of chilies chopped fine, 1 of parsley, a scrape of garlic as large as a pea; add to it half a teaspoonful of salt, a little pepper, and the juice of half a lemon; mix well. 6.--SHALOT BUTTER. Put a quarter of a pound of butter and a teaspoonful of chopped shalot in a dish, a little cayenne, salt, pepper, half a teaspoonful of mustard, the juice of a lemon; mix together. 7.--BLACK BUTTER, OR BEURRE NOIR. Put 2oz. of butter in a stewpan, set it on the fire till it acquires a brownish colour, throw in about 20 parsley leaves, 2 tablespoonfuls of vinegar, half a teaspoonful of salt, a quarter of pepper; boil together one minute. It is also excellent with boiled mackerel and skate. 8.--ONION SAUCE, OR SAUCE A LA TRIPE. Peel and cut 6 onions in slices, put them in a stewpan with 2oz. of butter, a teaspoonful of salt, one of sugar, half one of pepper; place on a slow fire to simmer till in pulp, stirring now and then, to prevent getting brown; add a tablespoonful of flour, a pint of milk, and boil till of a proper thickness. This sauce should be a little thicker than melted butter. 9.--CURRY SAUCE. Peel and cut 2 middling-sized onions in slices, 1 apple, cut in dice, and an ounce of bacon; put them in a stewpan with two ounces of butter; put it on the fire and fry gently for five or six minutes; add 3