The Jewish Manual: Practical Information in Jewish and Modern Cookery with a Collection of Valuable Recipes & Hints Relating to the Toilette

small, when it has boiled, stir carefully in the beaten yolks of two eggs, and let it thicken, until of the consistency of melted butter. * * * * * A FINE FISH SAUCE. One teacup full of walnut pickle, the same of mushroom ditto, three anchovies pounded, one clove of garlic pounded, half a tea-spoonful of cayenne pepper, all mixed well together, and bottled for use. * * * * * A NICE SAUCE TO THROW OVER BROILED MEATS. Beat up a little salad-oil with a table-spoonful of vinegar, mustard, pepper and salt, and then stir in the yolk of an egg; this sauce should be highly seasoned. A sauce of this description is sometimes used to baste mutton while roasting, the meat should be scored in different places to allow the sauce to penetrate. * * * * * SAUCE FOR DUCKS. A little good gravy, with a glass of port wine, the juice of a lemon, highly seasoned with cayenne pepper. * * * * * BREAD SAUCE. Take a large onion and boil it, with a little pepper till quite soft, in milk, then take it out, and pour the milk over grated stale bread, then boil it up with a piece of butter, and dredge it with flour; it should be well beaten up with a silver fork. The above can be made without butter or milk: take a large onion, slice it thin, put it into a little veal gravy, add grated bread, pepper, &c., and the yolk and white of an egg well beaten. * * * * * APPLE SAUCE FOR GOOSE. Slice some apples, put them in a little water to simmer till soft, beat them to a pulp; some consider a little powdered sugar an improvement, but as the acid of the apples is reckoned a corrective to the richness of the goose, it is usually preferred without. * * * * * MINT SAUCE. Mix vinegar with brown sugar, let it stand about an hour, then add chopped mint, and stir together. * * * * * ONION SAUCE.