The Bovril cookery book : containing one hundred recipes for soups, sauces, gravies, entrées, & miscellaneous dishes of all kinds, with a special view to combine high-class cookery & economy : entirely new compilation / published by Bovril, Limited.

Date:
[between 1890 and 1899?]
Catalogue details

Licence: Public Domain Mark

Credit: The Bovril cookery book : containing one hundred recipes for soups, sauces, gravies, entrées, & miscellaneous dishes of all kinds, with a special view to combine high-class cookery & economy : entirely new compilation / published by Bovril, Limited. Source: Wellcome Collection.

    10/52 (page 8)
    TOMATO CONSERVE AND SAUCE. —Attention is called to the fact (sometimes overlooked) that conserve will always replace fresh tomatoes; it is bright in colour, and does not keep long after opening. Sauce or catsup is a seasoned article, less bright, and will keep well after opening. Therefore, should one be substituted for the other, allowance must be made in seasoning the dish. These are good additions to rechauffes generally. TINNED MEATS.—Rabbits and mutton are easily converted into economical and tasty dishes so long as they are nicely seasoned and re-heated only, as if actually cooked again they are raggy. If only as emergency dishes they deserve attention. They make excellent pies, then the aim should be to use some cooked vegetables or rice, &c., for the lining of the dish, and a thin pastry for the top, so that it will be done quickly. Some Bovril Stock, Savoury, improves the gravy greatly ; or Bovril mixed as directed is useful. Any fat should be put aside, and the jelly from the tin melted and mixed with the Bovril. In “cold meat cookery,” used alone, or with the remains of a joint, tinned goods find a place, but in such cases Bovril will be found most valuable, as it gives the savour that is lacking. Served cold in summer time, Bovril Aspic should be used with the meats as a garnish. “ Potted meat” can be had by pounding the meat well, with bacon and butter to a moist paste, seasoning liberally with Bovril, and any ap¬ proved herbs, or store sauce or ketchup. For present use this latter item will be found useful, and it has the merit of cheapness. WORCESTER AND OTHER BROWN SAUCES. — In the recipes where Worcester sauce is named, although no special brand is indicated, a good one is assumed. There are some sauces on the market at the present time, sold at prices that should be regarded as too low to ensure first-rate quality. One should buy such as bear the maker’s name. In some dishes, instead of shaking the bottle as usual, it is advisable to pour off the clear liquid only. Should a sauce or gravy appear too dark at any time, a few drops of carmine will brighten the colour. If too highly seasoned, use a pinch of sugar. Or sometimes increased acidity will remedy the error. Recipes must be regarded as approximate, as one cannot specify the exact amount of any sauce without knowing the strength of it. Special attention should be called to the excellent Condiments prepared by the Manufacturers of Bovril. These are the Sauces sold in bottles as— GOORKHA RELISH, NEPAUL CONDIMENT, and WILD=CHERRY SAUCE. The cook who is quick to estimate the value and the uses of made sauces will soon discover that those just mentioned are very serviceable and can be used with marked advantage for seasoning many dishes, in preference to other sauces more commonly employed.