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| FISH PIE, WITH TENCH AND EELS.
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| FISH SCALLOP.
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| FISH SCALLOP.
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| ANCHOVY SAUCE FOR FISH.
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| APPLE SAUCE FOR GEESE, PORK, &c.
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| BROWN APPLE SAUCE.
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| ASPARAGUS SAUCE.
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| ASPIC, or ORNAMENTAL SAVOURY JELLY.
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| BECHAMEL, or FRENCH WHITE SAUCE.
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| BECHAMEL MAIGRE, or WITHOUT MEAT.
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| PICKLED BEETROOT.
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| BENTON SAUCE (to serve with Hot or Cold Roast Beef).
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| BREAD SAUCE (to serve with Roast Turkey, Fowl, Game, &c.).
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| their principal articles of export.
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| BEURRE NOIR, or BROWNED BUTTER (a French Sauce).
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| MELTED BUTTER.
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| 1 minute to simmer.
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| MELTED BUTTER (the French Sauce Blanche).
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| THICKENED BUTTER.
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| MELTED BUTTER MADE WITH MILK.
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| CAMP VINEGAR.
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| CAPER SAUCE FOR BOILED MUTTON.
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| CAPER SAUCE FOR FISH.
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| A SUBSTITUTE FOR CAPER SAUCE.
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| PICKLED CAPSICUMS.
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| CAYENNE VINEGAR, or ESSENCE OF CAYENNE.
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| CELERY SAUCE, FOR BOILED TURKEY, POULTRY, &c.
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| CELERY SAUCE (a More Simple Recipe).
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| CELERY VINEGAR.
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| CHESTNUT SAUCE FOR FOWLS OR TURKEY.
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| BROWN CHESTNUT SAUCE.
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Personal Chef Recipes - by Mrs Beeton
MELTED BUTTER.
| Ingredients: | 1/4 lb. of butter
a dessertspoonful of flour
1
wineglassful of water
salt to taste.
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| Method: | Cut the butter up into small pieces, put it in a saucepan,
dredge over the flour, and add the water and a seasoning of salt; stir
it _one way_ constantly till the whole of the ingredients are melted and
thoroughly blended. Let it just boil, when it is ready to serve. If the
butter is to be melted with cream, use the same quantity as of water,
but omit the flour; keep stirring it, but do not allow it to boil.
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| Time: |
_Average cost_ for this quantity, 4d. |
| Notes: | |
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Source: The Book of Household Management Mrs. Isabella Mary Beeton |
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