The cooking manual of practical directions for economical every-day cookery by Corson Juliet 1842-1897

Author:Corson, Juliet, 1842-1897
Language: eng
Format: epub
Tags: Cookery, American, cbk
Publisher: New York, Dodd, Mead & co
Published: 1877-03-25T05:00:00+00:00

cresses, and a salad bowl containing the rest of a quart, prepared as in receipt No. 105.

105. Romaine Sauce for Watercresses.— Grate half an ounce of onion, and use two tablespoon-fuls of vinegar to wash it off the grater ; to these add a saltspoonful of sugar, a tablespoonful of lemon juice, three tablespoonfuls of olive oil, six capers chopped fine, as much cayenne as can betaken up on the point of a very small pen-knife blade, a level saltspoonful of salt, and quarter of a saltspoonful of pepper ; mix well, and use for dressing watercresses, or any other green salad. A few cold boiled pototoes sliced and mixed with this dressing, and a head of lettuce, makes a very nice potato salad.

106. Roast Goose with Onion Sauce.— Prepare a goose as directed in receipt No. 99 ; stuff it with onion stuffing made according to receipt No. 107; serve it with a gravy boat full of onion sauce made according to receipt No. 108.

107. Sage and Onion Stufiing. —Pare six ounces of onion, and bring them to a boil in three different waters; soak eight ounces of stale bread in tepid water, and wring it dry in a towel ; scald ten sage leaves ; when the onions are tender, which will be in about half an hour, chop them with the sage leaves, add them to the bread, with one ounce of butter, the yolks of two raw eggs, one level teaspoonful of salt, and half a saltspoonful of pepper; mix and use.

108. Onion Sauce. —Prepare six ounces of onions as in receipt No. 107 ; chop them fine, pass them

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