You never know what you will find, when you search, do you? In my hunt for vegetables to fake with vegetables for yesterday’s post, naturally some other interesting things turned up which, equally naturally, I want to share with you.
The following mock soups and sauces may sit perfectly on your menu alongside your mock vegetables.
To Make Mock Caper Sauce.
Boil some parsley, chop it not very fine, put it in some melted butter with a tablespoonful of vinegar. Give it one boil up.
Practical and economical cookery with a series of bills of fare (1858)
by Ann Smith.
Mock Parsley Sauce
If you cannot get any parsley, you may easily communicate the flavour of it to your sauce, by tying up half a drachm of parsley seed in a piece of clean muslin, and boiling it for ten minutes in five tablespoonsful of water; use this water to melt your butter with; this will impose on the Palate; to cheat the Eye, parboil a little spinage, and chop it fine, and stir it into melted butter.
Apicius redivivus. The Cooks Oracle ... Second edition; (1818)
by William Kitchiner.
4 tablespoonfuls grated swedes, 1 ½ teaspoonfuls mustard, 1 ½ tablespoonfuls vinegar.
The Ministry Of Food: Food Facts Leaflet.
Times (London, England) 20 Apr. 1942:
Mock Tomata Sauce.
Roast any quantity of sharp-tasted apples in an oven, and when sufficiently done, let them be pulped in the usual manner. Put the pulp into a marble mortar, with as much turmeric as will give it the exact colour of tomata sauce, and as much Chili vinegar as will give it the same acid that the tomata has. When uniformly mixed, give a gentle boil in a tinned sauce-pan, having previously shred into each quart, a quarter of an ounce of garlic, an ounce of shalot, a tea-spoonful of Cayenne pepper, and a little salt. When cold, take out the garlic and shalot, and put the sauce into stone bottles. This sauce should be of the consistence of a thick syrup, which may be regulated by the Chili vinegar.
Culina Famulatrix Medicinæ (1810) by A. Hunter.
A mock bread sauce may be made with maize semolina.
Ingredients. – One gill breadcrumb, half a pint of milk, one small onion, two cloves, salt, pepper.
Method. – Put the milk on to boil, with the onion peeled, in which have been stuck two cloves. When the milk is boiling add the breadcrumbs and stand the pan over very gentle heat till the bread has absorbed the ilk and become thick. Take out the onion and cloves, add the seasoning, reheat and serve. If too thick add a little more milk.
The Eat-Less-Meat Book: War Ration Cookery; Peel, Dorothy Constance (Bayliff) "Mrs. C. S. Peel" (London, 1918.)
Mock Pea-Soup for ten persons.
Make a batter of three table-spoonfuls of flour, four eggs, some sweet cream, and a little salt; pour this batter through a colander with large holes in it, into boiling lard, as soon as these drops (which are called peas) are baked to a light brown, take them out with a ladle, and let the lard drain off upon slices of bread; then let them boil for a few minutes in brown soup-stock.
The United States Cook Book: A Complete Manual for Ladies, Housekeepers and Cooks ... with Particular Reference to the Climate and Productions of the United States; transl. from the German. (1865)