 
SOYER’S SAUCE. DIRECTIONS FOR USE. For any kind of Cold Meat, Game, and Poultry.—Use it in moderation, as it is. For Mutton, Lamb, Pork, and Steaks.—When properly broiled and seasoned, pour one tablespoonful or more, according to the quantity of meat, which you turn over in the dish with a fork several times, then you will have a most exquisite gravy. Plain way for Hot Made-dishes.—In any sort of Hash it is a very great improvement.—For Made-dishes or EntrÉes, put four tablespoonfuls of Brown Sauce, six of Broth, and, when quite hot, add four tablespoonfuls of Soyer’s Sauce; just boil it, and pour over your EntrÉes. For General Purposes.—Put eight tablespoonfuls of water into a stewpan; when boiling, add four ditto of the Sauce, half an ounce of fresh butter, mixed with a quarter of an ounce of flour; stir quick on the fire; add, if required, a little salt; boil one minute, and pour over your dish of meat, game, or poultry. SOYER’S SAUCES, one for Ladies and one for Gentlemen. Principal Agent—Messrs. CROSS & BLACKWELL, Soho Square; and Manufactured at 33, Frith Street, Soho. LIST OF M. SOYER’S CULINARY PRODUCTIONS. DÉLASSEMENTS CULINAIRES: containing La Fille de l’Orage—Le RÊve d’un Gourmet—Le Plat Pagodatique—and La CrÊme de la Grande Bretagne. Published by Jeffs, Burlington Arcade. Price 3s. THE CREAM OF GREAT BRITAIN, in French and English. Published by Jeffss Price 1s. 6d. KITCHEN PLAN OF THE REFORM CLUB. Lithographed. Price 10s. SOYER’S CHARITABLE COOKERY; or the Poor Man’s Regenerator. Price 6d. Captain White’s Curry Paste and Powders. Having used the above for a considerable time, I am quite satisfied that in the preparation of various dishes of Curry, none can be employed with better advantage, and of finer flavour. The several ingredients are so well proportioned, that Capt. White’s Curry Paste and Powder possess a delicacy of taste not always to be met with in India.—A. S. Sold at 33, Frith Street, Soho Square. |
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