A Handbook of Cookery for a Small House

placed in a stone basin, and two teaspoonfuls of dry mustard stirred together till perfectly smooth with two large tablespoonfuls of best salad oil and two tablespoonfuls of best malt vinegar and a pinch of salt. Sprinkle on it a little finely chopped parsley the last thing. _45. Sauce Piquante_ Two or three thin slices of Spanish onion fried lightly in a little good beef dripping. Two large tablespoonfuls of bovril added to the onion which must be allowed to adhere lightly to the pan. Half a teacup of hot water and a tablespoonful of best malt vinegar. Let the whole come to a boil and thicken slightly with a little carefully mixed flour and water. Strain and serve in a sauce boat. _46. Egg and Lemon Sauce for Fish or Calf’s Head_ Melt in an enamelled frying pan about two ounces of fresh butter, add quickly the yolks of two eggs and half a teacup of fresh cream. The object of adding the cream with the yolks of the eggs is to prevent the egg from becoming solid. Stir well together with a little salt the juice of one lemon and a little milk. This sauce should be thick enough without any added thickening. _47. Apple Sauce_ Put six apples cut very small into a stone saucepan with a little cold water. Add a teacupful of powdered sugar and half an ounce of butter. Stew gently for one hour. Strain off some of the juice with the lid of the saucepan and beat the apples with a fork until reduced to a paste. _48. Tomato Sauce_ Put the tomatoes into a deep basin or jug and scald with boiling water. They can then be peeled easily, the skin coming off like a glove from the hand. Place in a rather deep frying pan with half an ounce of butter and a piece of loaf sugar, pepper and salt. Mash with knife till fairly smooth and serve, after steaming, with cutlets, veal, or mutton. _49. Sauce Ravigotte_ (_For cold meat or boiled calves’ feet, cold_) Chop together very small the