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The Jewish Manual - Practical Information in Jewish and Modern Cookery with a Collection - of Valuable Recipes & Hints Relating to the Toilette by Judith Cohen Montefiore
page 36 of 210 (17%)
one of oil, a shalot minced, and a spoonful of mustard, just before
the mutton is served, pour the sauce over it, then sprinkle it with
fried bread crumbs, and then again baste the meat with the sauce; this
is a fine addition to the mutton.

* * * * *

ASPARAGUS SAUCE, TO SERVE WITH LAMB CHOPS.

Cut some asparagus, or sprew, into half inch lengths, wash them, and
throw them into half a pint of gravy made from beef, veal, or mutton
thickened, and seasoned with salt, white pepper, and a lump of white
sugar, the chops should be delicately fried and the sauce served in
the centre of the dish.

* * * * *

BROWN CUCUMBER SAUCE.

Peel and cut in thick slices, one or more fresh cucumbers, fry them
until brown in a little butter, or clarified fat, then add to them
a little strong beef gravy, pepper, salt, and a spoonful of vinegar;
some cooks add a chopped onion browned with the cucumbers.

* * * * *

WHITE CUCUMBER SAUCE.

Take out the seeds of some fresh young cucumbers, quarter them, and
cut them into pieces of two inch lengths, let them lay for an hour in
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