Brown Sauce.
One pound of round beef, one pound of veal cut from the lower part of
the leg; eight table-spoonfuls of butter, one onion, one large slice
of carrot, four cloves, a small piece of mace, five table-spoonfuls of
flour, salt and pepper to taste, four quarts of stock. Cut the meat in
small pieces. Rub three spoonfuls of the butter on the bottom of a
large stew-pan. Put in the meat, and cook half an hour, stirring
frequently. Add the vegetables, spice, a bouquet of sweet herbs and
one quart of the stock. Simmer this two hours, and add the remainder
of the stock. Half a dozen mushrooms will improve the flavor greatly.
Put the remainder of the butter in a frying-pan, and when hot, add the
flour. Stir until dark brown, and as soon as it begins to boil, add to
the sauce. Simmer one hour longer. Season with salt and pepper, and
strain through a fine French sieve or gravy strainer. Skim off the
fat, and the sauce is ready to use. This will keep a week in winter.
It is the foundation for an fine dark sauces, and will well repay for
the trouble and expense of making.
White Sauce.
Make the white sauce the same as the brown, but use all veal and white
stock. When the butter and flour are cooked together be careful that
they do not get browned.
White Sauce, No. 2.
One quart of milk, four table-spoonfuls of butter, four of flour, a
small slice of onion, two sprigs of parsley, salt and pepper to taste.
Put the milk, onion and parsley on in the double boiler. Mix the
butter and flour together until smooth and light. When the milk boils,
stir four table-spoonfuls of it into the butter and flour, and when
this is well mixed, stir it into the boiling milk. Cook eight minutes.
Strain, and serve. This sauce is best with fish.
White Sauce, No. 3.
One large slice of onion, one small slice of carrot, a clove, a small
piece of mace, twelve pepper-corns, two table-spoonfuls of flour, two
heaping table-spoonfuls of butter, one quart of cream--not very rich,
salt to taste. Cook the spice and vegetables slowly in the butter for
twenty minutes. Add the flour, and stir until smooth, being careful
not to brown. Add the cream, gradually, stirring all the while. Boil
for two minutes. Strain, and serve. This sauce is good for veal and
chicken cutlets, _quenelles_, sweetbreads, etc.
White Sauce, No. 4.
One pint of milk, one of cream, four table-spoonfuls of flour, the
yolks of two eggs, salt and pepper to taste. Put the milk and cream on
in the double boiler, reserving one cupful of the milk. Pour eight
table-spoonfuls of the milk on the flour, stir until perfectly smooth,
and add the remainder of the milk. Stir this into the other milk when
it boils. Stir the sauce for two minutes; then cover, and cook eight
minutes longer. Season well with salt and pepper. Beat the yolks of
the eggs with four spoonfuls of cream or milk. Stir into the sauce,
and remove from the fire immediately. The eggs may be omitted, if you
choose. One table-spoonful of chopped parsley stirred into the sauce
just before taking from the fire, is an improvement. This sauce is
nice for all kinds of boiled fish, but particularly for boiled salt
fish.
Bechamel Sauce.
One pint of white sauce, one pint of rich cream, salt, pepper. Let the
sauce and cream come to a boil separately. Mix them together, and boil
up once. Strain, and serve.
Cream Bechamel Sauce.
Three table-spoonfuls of butter, three scant ones of flour, ten
pepper-corns, a small piece of mace, half an onion, a large slice of
carrot, two cupfuls of white stock, one of cream, salt, a little
nutmeg, two sprigs of parsley, one of thyme and one bay leaf. Tie the
parsley, bay leaf and thyme together. Rub the butter and flour to a
smooth paste. Put all the ingredients, except the cream, in a stew-
pan, and simmer half an hour, stirring frequently; add the cream, and
boil up once. Strain, and serve.
Allemande Sauce.
One pint of white sauce, the yolks of six eggs, the juice of half a
lemon, one table-spoonful of mushroom ketchup, one table-spoonful of
butter, half a cupful of cream, salt, pepper, a grating of nutmeg. Let
the sauce come to a boil. Place the sauce-pan in another of boiling
water, and add all the seasoning except the lemon. Beat the yolks of
eggs and the cream together, and add to the sauce. Stir three minutes.
Take off, add the lemon juice, and strain.
Cream Sauce.
One pint of cream, one generous table-spoonful of flour, and salt and
pepper to taste. Let the cream come to a boil. Have the flour mixed
smooth with half a cupful of cold cream, reserved from the pint, and
stir it into the boiling cream. Add seasoning, and boil three minutes.
This sauce is good for delicate meats, fish and vegetables, and to
pour around croquettes and baked and Quaker omelets.
Cream Sauce, No. 2.
One cupful of milk, a teaspoonful of flour and a table-spoonful of
butter, salt and pepper. Put the butter in a small frying-pan, and
when hot, _but not brown,_ add the flour. Stir until smooth; then
gradually add the milk. Let it boil up once. Season to taste with salt
and pepper, and serve. This is nice to cut cold potatoes into and let
them just heat through. They are then creamed potatoes. It also
answers as a sauce for other vegetables, omelets, fish and
sweetbreads, or, indeed, for anything that requires a white sauce. If
you have plenty of cream, use it, and omit the butter.
Polish Sauce.
One pint of stock, two table-spoonfuls of butter, four of grated
horseradish, one of flour, one of chopped parsley, the juice of one
lemon, one teaspoonful of sugar, salt, pepper. Cook the butter and
flour together until smooth, but not brown. Add the stock; and when it
boils, add all the other ingredients except the parsley. Boil up once,
and add the parsley. This sauce is for roast veal.
Robert Sauce.
Two cupfuls of stock, two small onions, four table-spoonfuls of
butter, one heaping table-spoonful of flour, one tea-spoonful of dry
mustard, one of sugar, a speck of cayenne, two table-spoonfuls of
vinegar, salt. Cut the onions into dice, and put on with the butter.
Stir until they begin to color; then add the flour, and stir until
brown. As soon as it boils, add the stock and other ingredients, and
simmer five minutes. Skim, and serve.
Supreme Sauce.
Add to one pint of white sauce three finely-chopped mushrooms, the
juice of half a lemon and one table-spoonful of butter. Simmer all
together ten minutes. Rub through the strainer and use.
Olive Sauce.
Two dozen queen olives, one pint of rich stock, the juice of one
lemon, two table-spoonfuls of salad oil, one of flour, salt, pepper, a
small slice of onion. Let the olives stand in hot water half an hour,
to extract the salt. Put the onion and oil in the stew-pan, and as
soon as the onion begins to color, add the flour. Stir until smooth,
and add the stock. Set back where it will simmer. Pare the olives,
round and round, close to the stones, and have the pulp in a single
piece. If this is done carefully with a sharp knife, in somewhat the
same way that an apple skin is removed whole, the olives will still
have their natural shape after the stones are taken out. Put them in
the sauce, add the seasoning, and simmer twenty minutes. Skim
carefully, and serve. If the sauce is liked thin, half the amount of
flour given can be used. This sauce is for roast ducks and other game.
Flemish Sauce.
Cut a cupful of the red part of a carrot into _very small_ dice.
Cover with boiling water, and simmer one hour. Put three table-
spoonfuls of butter, two of flour, a slice of carrot, an onion, cut
fine; a blade of mace and twenty pepper-corns in a sauce-pan. Stir
over the fire one minute, and add two cupfuls of stock. Simmer gently
half an hour. Add a cupful of cream, boil up once, and strain. Now add
the cooked carrot, one table-spoonful of chopped parsley, two of
chopped cucumber pickles and, if you like, one of grated horseradish.
Taste to see if salt enough.
Chestnut Sauce.
One pint of shelled chestnuts, one quart of stock, one teaspoonful of
lemon juice, one table-spoonful of flour, two of butter, salt, pepper.
Boil the chestnuts in water for about three minutes; then plunge them
into cold water, and rub off the dark skins. Put them on to cook with
the stock, and boil gently until they will mash readily (it will take
about an hour). Mash as fine as possible. Put the butter and flour in
a sauce-pan and cook until a dark brown. Stir into the sauce, and cook
two minutes. Add the seasoning, and rub all through a sieve. This
sauce is for roast turkey. When, to be served with boiled turkey, use
only a pint and a half of stock; rub the butter and flour together,
and stir into the boiling mixture; rub through the sieve as before;
add half a pint of cream to the sauce; return to the fire, boil up
once, and serve. The chestnuts used are twice as large as the native
fruit All first-class provision dealers and grocers keep them.
Celery Sauce.
Cut the tender parts of a head of celery _very fine._ Pour on
water enough to cover them, and no more. Cover the sauce-pan, and set
where it will simmer one hour. Mix together two table-spoonfuls of
flour and four of butter. When the celery has been boiling one hour,
add to it the butter and flour, one pint of milk or cream, and salt
and pepper. Boil up once, and serve.
Brown Mushroom Sauce.
One forty-cent can of French mushrooms, two cupfuls of stock, two
table-spoonfuls of flour, four of butter, salt, pepper. Melt the
butter. Add the flour, and stir until a very dark brown; then
gradually add the stock. When this boils up, add the liquor from the
mushrooms. Season, and simmer twenty minutes. Skim off any fat that
may rise to the top. Add the mushrooms, and simmer five minutes
longer. Too much cooking toughens the mushrooms. This sauce is to be
served with any kind of roasted, broiled or braised meats. It is
especially nice with beef.
Brown Mushroom Sauce, No, 3.
One pint of stock, two cloves, one small slice each of turnip, carrot
and onion, three table-spoonfuls of butter, two of flour, half a can
of mushrooms, or one-eighth of a pound of the fresh vegetable. Cut the
vegetables in small pieces, and fry in the butter with the cloves
until brown. Add the flour, and stir until dark brown; then gradually
add the stock. Chop the mushrooms, stir into the sauce, and simmer
half an hour. Rub through the sieve. Use the same as the other brown
mushroom sauce.
White Mushroom Sauce.
Hake a mushroom sauce like the first, using one cupful of white stock
and one cupful of cream, and cooking the butter only until smooth. Do
not let it become browned.
Beurre Noir.
Two table-spoonfuls of butter, one of vinegar, one of chopped parsley,
one teaspoonful of lemon juice, half a tea-spoonful of salt, one
quarter of a teaspoonful of pepper. Put the butter in a frying-pan,
and when very hot, add the parsley and then the other ingredients.
Boil up once. This sauce is for fried and broiled fish, and it is
poured over the fish before sending to the table.
Maitre d' Hotel Butter.
Four table-spoonfuls of butter, one of vinegar, one of lemon juice,
half a teaspoonful of salt, one quarter of a teaspoonful of pepper,
one teaspoonful of chopped parsley. Beat the butter to a cream, and
gradually beat in the seasoning. This sauce is spread on fried and
broiled meats and fish instead of butter. It is particularly nice for
fish and beefsteak.
Maître d' Hôtel Sauce.
One pint of white stock, the yolks of three eggs, one heaping table-
spoonful of corn-starch. Put the stock on to boil, reserving one-third
of a cupful for the corn-starch. Mix the corn-starch with the cold
stock and stir into the boiling. Boil gently for five minutes. Prepare
the _maître d' hotel_ butter as directed in the rule, and add to
it the yolks of the eggs. Gradually stir into this the boiling
mixture. After placing the sauce-pan in another of boiling water, stir
constantly for three minutes. Take off, and serve.
Hollandaise Sauce.
Half a tea-cupful of butter, the juice of half a lemon, the yolks of
two eggs, a speck of cayenne, half a cupful of boiling water, half a
teaspoonful of salt. Beat the butter to a cream; then add the yolks,
one by one, the lemon juice, pepper and salt. Place the bowl in which
these are mixed in a sauce-pan of boiling water. Beat with an egg-
beater until the sauce begins to thicken (about a minute), and add the
boiling water, beating all the time. When like a soft custard it is
done. The bowl, if thin, must be kept over the fire only about five
minutes, provided the water boils all the time. The sauce should be
poured around meat or fish when it is on the dish.
Lobster Sauce.
One small lobster, four table-spoonfuls of butter, two of flour, one-
fifth of a teaspoonful of cayenne, two table-spoonfuls of lemon juice,
one pint of boiling water. Cut the meat into dice. Pound the "coral"
with one table-spoonful of the butter. Rub the flour and the remainder
of the butter to a smooth paste. Add the water, pounded "coral" and
butter, and the seasoning. Simmer five minutes, and then strain on the
lobster. Boil up once, and serve. This sauce is for all kinds of
boiled fish.
Butter Sauce.
Two table-spoonfuls of flour, half a cupful of butter and one pint of
boiling water. Work the flour and butter together until light and
creamy, and gradually add the boiling water. Stir constantly until it
comes to a boil, but do not let it boil. Take from the fire, and
serve. A table-spoonful of lemon juice and a speck of cayenne may be
added if you choose. A table-spoonful of chopped parsley also gives an
agreeable change.
White Oyster Sauce.
One pint of oysters, three table-spoonfuls of butter, one heaping
table-spoonful of flour, one of lemon juice, salt, pepper, a speck of
cayenne. Wash the oysters in enough water, with the addition of the
oyster liquor, to make a pint. Work the butter and flour to a smooth
paste. Let the water and oyster juice come to a boil. Skim, and pour
on the flour and butter. Let come to a boil, and add the oysters and
seasoning. Boil up once, and serve. Half a cupful of the water may be
omitted and half a cupful of boiling cream added at the last moment.
Brown Oyster Sauce.
The same ingredients as for the white sauce. Put the butter and flour
in the sauce-pan and stir until a dark brown. Add the skimmed liquor,
boil up, and add the other ingredients. Boil up once more, and serve.
In the brown sauce stock can be used instead of water. The sauce is
served with broiled or stewed beefsteak.
Shrimp Sauce.
Make a butter sauce, and add to it two table-spoonfuls of essence of
anchovy and half a pint of canned shrimp. Stir well, and it is ready
to serve.
Anchovy Sauce.
Make the butter sauce, and stir into it four table-spoonfuls of
essence of anchovy and one of lemon juice.
Egg Sauce.
Six hard-boiled eggs, chopped fine with a silver, knife or spoon; half
a cupful of boiling cream or milk, and the butter sauce. Make the
sauce, add the boiling cream or milk, and then the eggs. Stir well,
and serve.
Fine Herbs Sauce.
One table-spoonful of chopped onion, two of chopped mushroom, one of
chopped parsley, two of butter, salt, pepper, one pint of white sauce,
No. 3. Put the butter and chopped ingredients in a sauce-pan and stir
for one minute over the fire. Add the sauce, and boil up once.
Caper Sauce.
Make a butter sauce, and stir into it one table-spoonful of lemon
juice, two of capers, and one of essence of anchovy.
Mustard Sauce.
Stir three table-spoonfuls of mixed mustard and a speck of cayenne
into a butter sauce. This is nice for devilled turkey and broiled
smoked herrings.
Curry Sauce.
One table-spoonful of butter, one of flour, one teaspoonful of curry
powder, one large slice of onion, one large cupful of stock, salt and
pepper to taste. Cut the onion fine, and fry brown in the butter.. Add
the flour and curry powder. Stir for one minute, add the stock, and
season with the salt and pepper. Simmer five minutes; then strain, and
serve. This sauce can be served with a broil or _sauté_ of meat
or fish.
Vinaigrette Sauce.
One teaspoonful of white pepper, one of salt, half a teaspoonful of
mustard, half a cupful of vinegar, one table-spoonful of oil. Mix the
salt, pepper and mustard together; then _very_ slowly add the
vinegar, and after mixing well, add the oil. The sauce is to be eaten
on cold meats or on fish.
Piquant Sauce.
Two cupfuls of brown sauce, one of consomme, (common stock will do),
four table-spoonfuls of vinegar, two of chopped onion, two of chopped
capers, two of chopped cucumber pickles, one-fourth of a teaspoonful
of cayenne, one teaspoonful of sugar, salt to taste. Cook the onion
and vinegar in a sauce-pan for three minutes; then add the sauce,
consomme, sugar, salt and pepper. Boil rapidly for five minutes,
stirring all the while. Add the capers and pickles, and boil three
minutes longer.
Tomato Sauce.
One quart of canned tomatoes, two table-spoonfuls of butter, two of
flour, eight cloves and a small slice of onion. Cook the tomato, onion
and cloves ten minutes. Heat the butter in a small frying-pan, and add
the flour. Stir over the fire until smooth and brown, and then stir
into the tomatoes. Cook two minutes. Season to taste with salt and
pepper, and rub through a strainer fine enough to keep back the seeds.
This sauce is nice for fish, meat and macaroni.
Tartare Sauce.
The yolks of two uncooked eggs, half a cupful of oil, three table-
spoonfuls of vinegar, one of mustard, one teaspoonful of sugar, one-
quarter of a teaspoonful of pepper, one teaspoonful of salt, one of
onion juice, one table-spoonful of chopped capers, one of chopped
cucumber pickles. Make the same as mayonnaise dressing. Add the
chopped ingredients the last thing. This sauce can be used with fried
and broiled meats and fish, and with meats served in jelly.
Champagne Sauce.
Mix thoroughly a table-spoonful of butter with one of flour. Set the
sauce-pan on the fire, and stir constantly until the mixture is dark
brown; then pour into it half a pint of boiling gravy (the liquor in
which pieces of lean meat have boiled until it is very rich). Pour in
this gravy slowly, and stir slowly and continually. Let boil up once,
season well with pepper and salt, and strain. Add half a cupful of
champagne, and serve.
Port Wine Sauce for Game.
Half a tumbler of currant jelly, half a tumbler of port wine, half a
tumbler of stock, half a teaspoonful of salt, two table-spoonfuls of
lemon juice, four cloves, a speck of cayenne. Simmer the cloves and
stock together for half an hour. Strain on the other ingredients, and
let all melt together. Part of the gravy from the game may be added to
it.
Currant Jelly Sauce.
Three table-spoonfuls of butter, one onion, one bay leaf, one sprig of
celery, two table-spoonfuls of vinegar, half a cupful of currant
jelly, one table-spoonful of flour, one pint of stock, salt, pepper.
Cook the butter and onion until the latter begins to color. Add the
flour and herbs. Stir until brown; add the stock, and simmer twenty
minutes. Strain, and skim off all the fat. Add the jelly, and stir
over the fire until it is melted. Serve with game.
Bread Sauce for Game.
Two cupfuls of milk, one of dried bread crumbs, a quarter of an onion,
two table-spoonfuls of butter, and salt and pepper. Dry the bread in a
warm oven, and roll into rather coarse crumbs. Sift; and put the fine
crumbs which come through, and which make about one-third of a cupful,
on to boil with the milk and onion. Boil ten or fifteen minutes, and
add a table-spoonful of butter and the seasoning. Skim out the onion.
Fry the coarse, crumbs a light brown in the remaining butter, which
must be very hot before they are put in. Stir over a hot fire two
minutes, being watchful not to burn. Cover the breasts of the roasted
birds with these, and serve the sauce poured around the birds, or in a
gravy dish.