Cookbook:Household Cyclopedia Sauces

This Cookbook page needs work. Please improve it. See the talk page for discussion regarding improvements.

Cookbook | Ingredients | Recipes

Below are a number of recipes from the cookbook The Household Cyclopedia by Henry Hartshorne (1881), reworked for modern directions and units of measure. The original recipes can be found within their book.

Sauce recipesEdit

Gravy recipesEdit

Dessert recipesEdit

Catsup for sea-storesEdit

From the 1881 Household Cyclopedia

Take a gallon of strong stale beer, a pound of anchovies washed from the pickle, the same of shallots peeled, 1/2 an ounce of mace, 1/2 an ounce of cloves, 1/4 of an ounce of whole pepper 3 or 4 large races of ginger, and 2 quarts of large mushroom flaps, rubbed to pieces. Cover these close, and let it simmer till half wasted. Then strain it through a flannel bag; let it stand till quite cold, and then bottle it. This may be carried to any part of the world; and a spoonful of it to a pound of fresh butter melted, will make a fine fish sauce, or will supply the place of gravy sauce. The stronger and staler the beer the better will be the catsup.

Another -- Chop 24 anchovies, having first boned them; put to them 10 shallots cut small, and a handful of scraped horse-radish, 1/4 of an ounce of mace, a quart of white wine, a pint of water, and the same quantity of red wine, a lemon cut into slices, 1/2 a pint of anchovy liquor, 12 cloves, and the same number of peppercorns. Boil them together till it comes to a quart, then strain it off cover it close, and keep it in a cold dry place. Two spoonful of it will be sufficient for a pound of better. It is a good sauce for boiled fowls, or, in the room of gravy lowering it with hot water, and thickening it with a piece of butter rolled in flour.

Cream sauce for a hareEdit

From the 1881 Household Cyclopedia

Run the cream over the hare or venison just before frothing it, and catch it in a dish; boil it up with the yolks of two eggs, some onion, and a piece of butter rolled in flour and salt. Half a pint of cream is the proportion for two eggs.

Sweet sauceEdit

From the 1881 Household Cyclopedia

Mix 2 glasses of red wine, one of vinegar, 3 teaspoonful of cullis, a bit of sugar, 1 sliced onion, a little cinnamon, and a laurel-leaf; boil them a quarter of an hour.

This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne.