Method.—Peel the onions, parboil them in salted water, strain and chop very finely. Return to the saucepan, stir over the fire until all moisture is absorbed, then add the stock and cook until tender. Now add the sauce, reduce until the desired consistency is acquired, add the seasoning, and serve.
Time.—About 1 hour. Average Cost, 6d. to 7d.
Pepper (Fr. Poivre).—This well-known aromatic spice is a native of the East Indies, and from thence has been introduced into the West Indian Islands, and other tropical parts. The most esteemed varieties are those of Sumatra, Java, and Malacca. The pepper plant belongs to the natural order Piperaceae, its most important species being Piper nigrum, the black pepper of commerce. It is a climbing shrub, with alternate, heart-shape leathery leaves, and little globular berries, about the size of a currant, at first green, but when ripe of a bright-red colour. The peppercorns are gathered when red and exposed to the sun, when they change to a black hue. White Pepper is obtained from the finest of the berries, which are plucked when fully ripe, steeped in lime-water, and subjected to a process of rubbing, which removes the outer coat. It is less acrid than the ordinary black pepper, to which it is considered to be superior, for only the finest berries will bear such special preparation.
193.—GERMAN SAUCE. (Fr.—Sauce Allemande.)
Ingredients.—1 pint of good white stock, 1 tablespoonful of cream, 1 oz. of butter, 1 oz. of flour, the yolks of 2 eggs, a teaspoonful of lemon-juice, nutmeg, salt and pepper.
Method.—Melt the butter in a stewpan, add the flour, stir the mixture for a few minutes without allowing it to brown, then put in the stock and stir until it boils. Let it simmer gently for ½ an hour, skim off any butter that may be floating on the top, and season to taste. Beat the yolks of the eggs and cream together, add them to the sauce, and cook gently for a few minutes until the sauce thickens, but it must not boil, or the eggs may curdle. Add the lemon, strain, or pass through a tammy-cloth, and use as required.
Time.—40 to 60 minutes. Average Cost, 1s.
The Nutmeg (Fr.: Muscade) is a native of the tropics, and is largely cultivated in the Molucca Islands, especially in the Banda group. The Dutch, when supreme in the East, sought to obtain a monopoly of this spice, by confining the growth of the nutmeg to the Island of Great Banda. It is now cultivated in Java. Sumatra, Penang, Singapore, Southern India, Madagascar, Brazil, and the West Indies. The nutmeg tree, which somewhat resembles the pear-tree in the beauty of its form, foliage, and blossom, grows to the height of about 25 feet, and begins to bear fruit in its ninth year, yielding about 8 lb. The nut is oval in shape, very hard, and of a dark-brown colour. Previous to exportation, the fruit is smoke-dried until the nut rattles in the shell, when it is extracted. There are various species of nutmegs, the chief being Myristica fragrans, which yields the chief supply, and is the most aromatic and delicate in its flavour; and 'Myristica fatua, with a longer kernel of a pale colour, but less aromatic. The nutmeg is largely used as a condiment, and in medicine as a stimulant and carminative. In large quantities it acts as a narcotic. From the nutmeg a fixed and a volatile oil are obtained.
194..—GREEN MOUSSELINE SAUCE. (Fr.—Sauce Mousseline Verte.)
Ingredients.—½ pint of stiff Mayonnaise sauce, ½ a teaspoonful made English mustard, ½ gill Béchamel sauce, ½ gill of cream, a few leaves of tarragon and chervil 1 teaspoonful of spinach greening, a pinch of cayenne or paprika pepper, a pinch of salt, ½ a lemon.
