A Good Sauce for Various Boiled Puddings
514. INGREDIENTS.—1/4 lb. of butter, 1/4 lb. of pounded sugar, a wineglassful of brandy or rum.
Mode.—Beat the butter to a cream, until no lumps remain; add the pounded sugar, and brandy or rum; stir once or twice until the whole is thoroughly mixed, and serve. This sauce may either be poured round the pudding or served in a tureen, according to the taste or fancy of the cook or mistress.
Average cost, 8d. for this quantity.
Sufficient for a pudding.
SAUCE ROBERT, for Steaks, &c.
515. INGREDIENTS.—2 oz. of butter, 3 onions, 1 teaspoonful of flour, 4 tablespoonfuls of gravy, or stock No. 105, salt and pepper to taste, 1 teaspoonful of made mustard, 1 teaspoonful of vinegar, the juice of 1/2 lemon.
Mode.—Put the butter into a stewpan, set it on the fire, and, when browning, throw in the onions, which must be cut into small slices. Fry them brown, but do not burn them; add the flour, shake the onions in it, and give the whole another fry. Put in the gravy and seasoning, and boil it gently for 10 minutes; skim off the fat, add the mustard, vinegar, and lemon-juice; give it one boil, and pour round the steaks, or whatever dish the sauce has been prepared for.
Time.—-Altogether 1/2 hour. Average cost, for this quantity, 6d.
Seasonable at any time.
Sufficient for about 2 lbs. of steak.
Note.—This sauce will be found an excellent accompaniment to roast goose, pork, mutton cutlets, and various other dishes.