Beverages And Sauces of Colonial Virginia, 1607-1907
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This sauce will be found an agreeable addition to gravies, stews, fish, etc.
Note. — The eschalot was first found by the Crusaders, growing wild in the vicinity of Ascalon; it is also found to flourish in His Majesty's Colony of Virginia.
.72I OF COLONIAL VIRGINIA NEWPORT'S SAUCE FOR GAME Ingredients. — One glass of port wine, one dessertspoonful of mushroom ketchup, one dessertspoonful of pounded white sugar, one tablespoonful of lemon juice, one-half teaspoon- ful of cayenne pepper, one-half ...tea spoonful of salt.
Mode. — Mix all the ingredients together thor- oughly and heat the same gradually, by placing the vessel in which it is made in a saucepan of boiling water. Do not allow it to boil, and serve directly it is ready. This sauce if bottled imme- diately will keep good for a fortnight, and will be found excellent.
[73:i BEVERAGES AND SAUCES HERMITAGE MELTED BUTTER Ingredients. — One-fourth pound of butter, a dessertspoonful of flour, one wine glass full of water, salt to taste.
What to read after Beverages And Sauces of Colonial Virginia, 1607-1907?
You can find similar books in the "Read Also" column, or choose other free books by L. S. F., 1858- to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
This sauce will be found an agreeable addition to gravies, stews, fish, etc.
Note. — The eschalot was first found by the Crusaders, growing wild in the vicinity of Ascalon; it is also found to flourish in His Majesty's Colony of Virginia.
.72I OF COLONIAL VIRGINIA NEWPORT'S SAUCE FOR GAME Ingredients. — One glass of port wine, one dessertspoonful of mushroom ketchup, one dessertspoonful of pounded white sugar, one tablespoonful of lemon juice, one-half teaspoon- ful of cayenne pepper, one-half ...tea spoonful of salt.
Mode. — Mix all the ingredients together thor- oughly and heat the same gradually, by placing the vessel in which it is made in a saucepan of boiling water. Do not allow it to boil, and serve directly it is ready. This sauce if bottled imme- diately will keep good for a fortnight, and will be found excellent.
[73:i BEVERAGES AND SAUCES HERMITAGE MELTED BUTTER Ingredients. — One-fourth pound of butter, a dessertspoonful of flour, one wine glass full of water, salt to taste.
What to read after Beverages And Sauces of Colonial Virginia, 1607-1907?
You can find similar books in the "Read Also" column, or choose other free books by L. S. F., 1858- to read onlineMoreLess
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