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| Full Recipe List |
| 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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| CRAB SAUCE FOR FISH (equal to Lobster Sauce).
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| CREAM SAUCE FOR FISH OR WHITE DISHES.
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Personal Chef Recipes - by Mrs Beeton
MELTED BUTTER MADE WITH MILK.
| Ingredients: | 1 teaspoonful of flour
2 oz. butter
1/3 pint of
milk
a few grains of salt.
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| Method: | Mix the butter and flour smoothly together on a plate, put it
into a lined saucepan, and pour in the milk. Keep stirring it _one way_
over a sharp fire; let it boil quickly for a minute or two, and it is
ready to serve. This is a very good foundation for onion, lobster, or
oyster sauce: using milk instead of water makes it look so much whiter
and more delicate.
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| Time: | Altogether, 10 minutes. |
| Notes: | |
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Source: The Book of Household Management Mrs. Isabella Mary Beeton |
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