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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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| BENGAL RECIPE FOR MAKING MANGO CHETNEY.
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| CHILI VINEGAR.
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Personal Chef Recipes - by Mrs Beeton
MELTED BUTTER (the French Sauce Blanche).
| Ingredients: | 1/4 lb. of fresh butter
1 tablespoonful of flour
salt to taste
1/2 gill of water
1/2 spoonful of white vinegar
a very
little grated nutmeg.
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| Method: | Mix the flour and water to a smooth batter, carefully rubbing
down with the back of a spoon any lumps that may appear. Put it in a
saucepan with all the other ingredients, and let it thicken on the fire,
but do not allow it to boil, lest it should taste of the flour.
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| Time: | 1 minute to simmer. |
| Notes: | |
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Source: The Book of Household Management Mrs. Isabella Mary Beeton |
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