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1036
Enquire within upon everything
·
Robert Kemp Philp
765
2225.
Apple
Sauce.
Pare
and
core
three
good-sized
baking
apples,
put
them
into
a
well-tinned
pint
saucepan,
with
two
tablespoonfuls
of
cold
water;
cover
the
saucepan
close,
and
set
it
on
a
trivet
over
a
slow
fire
a
couple
of
hours
before
dinner,--some
apples
will
take
a
long
time
stewing,
others
will
be
ready
in
a
quarter
of
an
hour.
When
the
apples
are
done
enough
pour
off
the
water,
let
them
stand
a
few
minutes
to
get
dry;
then
beat
them
up
with
a
fork,
with
a
bit
of
butter
about
as
big
as
a
nutmeg,
and
a
teaspoonful
of
powdered
sugar;
some
persons
add
lemon-peel,
grated
or
minced
fine,--or
boil
a
small
piece
with
the
apples.
Many
persons
are
fond
of
apple
sauce
with
cold
pork.
2226.
Grill
Sauce.
To
a
quarter
of
a
pint
of
gravy
add
half
an
ounce
of
butter
and
a
dessertspoonful
of
flour,
well
rubbed
together;
the
same
of
mushroom
or
walnut
ketchup;
a
teaspoonful
of
lemon
juice;
half
a
teaspoonful
of
made
mustard,
and
of
minced
capers;
a
small
quantity
of
black
pepper;
a
little
lemon-peel
grated
very
thin;
a
saltspoonful
of
essence
of
anchovies;
a
very
small
piece
of
minced
shalot,
and
a
little
chili
vinegar,
or
a
few
grains
of
cayenne;
simmer
together
for
a
few
minutes;
pour
a
portion
of
it
over
the
grill,
and
send
up
the
remainder
in
a
sauce-tureen.
2227.
Tomato
Sauce.
Twelve
tomatoes,
ripe
and
red;
take
off
the
stalk;
cut
in
halves;
put
them
in
a
stewpan
with
a
capsicum,
and
two
or
three
tablespoonfuls
of
beef
gravy;
set
on
a
slow
stove
till
properly
melted;
rub
them
through
a
sieve
into
a
clean
stewpan;
add
a
little
white
pepper
and
salt,
and
let
them
simmer
a
few
minutes.--French
cooks
add
an
onion
or
shalot,
a
clove
or
two,
or
a
little
tarragon
vinegar.
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