SAUCES FOR MEAT AND FISH.
Brown Sauce.
1/2 pint of brown stock.
2 tablespoonfuls of butter.
1 tablespoonful of flour, generous.
1 teaspoonful of salt.
1/4 teaspoonful of pepper.
Put the butter in a frying-pan and set on a hot fire. When the butter
becomes hot, add the flour, and stir the mixture until it becomes smooth
and turns dark brown. Draw the pan back to a cool part of the range, and
stir the mixture until it cools slightly. Now gradually add the stock,
stirring all the time. Move the pan back to a hot part of the range, and
stir the sauce until it boils. Add the seasoning, and simmer for three
minutes. It will then be ready to serve.
Brown Sauce, No. 2.
2 tablespoonfuls of butter.
1-1/2 tablespoonfuls of flour.
1-1/2 gills of stock or water.
1 bay leaf.
1 small slice of onion.
1 whole clove.
1/2 teaspoonful of salt.
1/6 teaspoonful of pepper.
Put the butter in a frying-pan and set on the fire. When it becomes
smoking hot, add the flour, and stir until it turns dark brown. Draw the
pan back, and gradually add the cold stock or water, stirring all the
time. Add the other ingredients, and simmer for ten minutes; then strain
and use. If there be no stock, and water be used, add a teaspoonful of
beef extract.
This sauce may be used with roasted or broiled meats, or when warming up
meats; or it may be served with baked fish.
Mushroom Sauce.
Make a brown sauce and add to it half a small can of mushrooms, or four
ounces of fresh ones. If canned mushrooms be used, simmer them for five
minutes, but if fresh ones be used, simmer twice as long. Any large
mushrooms should be cut up.
White Sauce.
1/2 pint of hot milk.
1 large tablespoonful of butter.
1 level tablespoonful of flour.
1 level teaspoonful of salt.
1/4 teaspoonful of pepper.
1/2 teaspoonful of onion juice.
1 spray of parsley.
Beat the butter to a cream, and then beat the flour with it until light
and creamy. Add the salt, pepper, and onion juice, and beat a little
longer. Pour the hot milk on this. Add the parsley, and place the
saucepan on the range. Stir until the sauce boils. Cook for two minutes;
then remove the parsley, and serve. A slight grating of nutmeg may be
added to this sauce, if the flavor be liked.
This sauce is good to serve with boiled fish and various kinds of meat
and vegetables.
Béchamel Sauce.
1/2 pint of hot white stock.
1 gill of cream.
1 heaped tablespoonful of butter.
1 tablespoonful of flour.
Piece of onion the size of half a dollar.
Piece of carrot the size of a quarter of a dollar.
1 spray of parsley.
1 bay leaf.
A tiny bit of mace.
1/2 teaspoonful of salt.
1/6 teaspoonful of pepper.
Beat the flour and butter together. Pour the hot stock on the mixture.
Add the seasonings, and place on the fire. Stir the sauce until it
begins to boil; then move the saucepan back to a place where the
contents will just bubble at the side for fifteen minutes. Add the
cream; and when the sauce boils up, strain and serve.
Mustard Sauce.
1 gill of hot milk.
1 large tablespoonful of butter.
1 teaspoonful of flour.
1 level teaspoonful of mustard.
1/4 teaspoonful of salt.
A grain of cayenne.
Beat the butter, flour, and mustard together until smooth and creamy.
Pour the hot milk on this mixture, and place the saucepan on the range.
Stir until the sauce boils. Add the salt and pepper, and serve.
This sauce is nice to serve with broiled lobster, roasted or steamed
clams, and other fish.
Cream Sauce.
1/2 pint of milk.
1 tablespoonful of butter.
1/2 tablespoonful of flour.
1/2 teaspoonful of salt.
1/8 teaspoonful of pepper.
Put the butter in a pan and set it on the fire. When it becomes hot, add
the flour, and stir until smooth and frothy. Draw the pan back and
gradually add the milk, stirring all the time. Set the pan back in a
hotter place. Add the salt and pepper, and stir the sauce until it
boils; then serve. It will not do to let this sauce simmer or stand for
any length of time.
Parsley Sauce.
Put one teaspoonful of minced parsley with the cream sauce. If the sauce
be liked richer, a teaspoonful of butter may be added with the parsley.
Egg Sauce.
1 hard-boiled egg.
2 heaped tablespoonfuls of butter.
1 tablespoonful of flour.
1 teaspoonful of salt.
1/8 teaspoonful of pepper.
1 scant half-pint of boiling water.
Boil the egg for ten minutes; then drop into cold water, keeping it
there for five minutes. Remove the shell, and with a plated knife chop
the egg rather fine. Put the butter in a small saucepan and beat to a
cream. Beat the flour, salt, and pepper into this, and then pour on the
boiling water. Cook for two minutes, and finally add the chopped egg and
serve. This sauce is suitable for boiled fish.
Butter Sauce.
Make this sauce in the same way as directed for egg sauce, omitting the
egg.
Caper Sauce.
3 tablespoonfuls of butter.
2 tablespoonfuls of flour.
1/2 pint of water.
1/2 teaspoonful of salt.
1/8 teaspoonful of pepper.
1-1/2 tablespoonfuls of capers.
Set on the fire a small stewpan containing two tablespoonfuls of butter.
When the butter gets hot, add the flour, and stir until the mixture
becomes smooth and frothy, being careful not to brown it. Draw the pan
back and gradually add the water. Stir the sauce until it boils; then
add the salt, pepper, and the remaining tablespoonful of butter. Boil
for one minute; then add the capers, first taking out a few spoonfuls of
the sauce to pour over the mutton.
Curry Sauce.
1 heaped tablespoonful of butter.
1 tablespoonful of flour.
1 tablespoonful of curry-powder.
1 teaspoonful of minced onion.
1/8 teaspoonful of pepper.
1 teaspoonful of salt.
1/2 pint of milk.
1/2 pint of cooked meat.
Put the butter and onion in a frying-pan and set on the fire. Cook
slowly until the onion begins to turn a light straw-color. Now add the
flour and curry-powder, and stir until frothy. Gradually pour in the
milk, stirring all the while. When the sauce boils up, season with the
salt and pepper, and add the half-pint of tender cooked meat, cut very
fine. Chicken or turkey is particularly nice for this dish. Less meat
can be used. Cook three minutes longer and serve with a dish of rice.
The mode of serving at table is to put a spoonful of rice on the plate
and pour a spoonful of sauce over it.
Bisque Sauce.
3 tablespoonfuls of butter.
1-1/2 tablespoonfuls of flour.
1 teaspoonful of salt.
1/2 pint of hot stock,—white if possible.
10 pepper-corns.
1 gill of strained tomato.
1 gill of milk.
1 small slice of onion.
1 sprig of parsley.
Beat the butter and flour in a saucepan until smooth and light. Pour
upon this mixture the hot stock, stirring all the time. Now add the
salt, pepper-corns, onion, and parsley, and stir until the sauce boils;
then cover, set back, and cook gently for ten minutes. Add the tomato,
and cook for three minutes longer. Finally add the milk, and stir until
it boils. Strain and serve at once.
Hollandaise Sauce.
1 tablespoonful of lemon juice.
3 tablespoonfuls of butter.
1 gill of boiling water.
Yolks of two eggs.
1/2 teaspoonful of salt.
1/10 teaspoonful of cayenne.
Beat the butter to a cream; then beat in the unbeaten yolks of the eggs.
Add the lemon juice, salt, and pepper. Place the bowl in a pan of
boiling water, and beat the sauce for two minutes. Add the boiling
water, and continue beating until the sauce is thick and light. It will
take about five minutes for this. Serve either in a warm bowl, or poured
around or over the fish, meat, or vegetable.
Tomato Sauce.
3 gills of canned tomatoes.
1 tablespoonful of butter.
1 tablespoonful of flour.
1/2 teaspoonful of salt.
1/6 teaspoonful of pepper.
2 whole cloves.
A tiny bit of onion.
Put the tomatoes, onion, cloves, salt, and pepper in a stewpan and set
on the range. Cook for ten minutes after the mixture begins to simmer.
Put the butter in a small pan and set on the fire. When hot add the
flour, and stir until smooth and frothy. Stir this into the tomatoes,
and simmer for four minutes longer. Rub the sauce through a strainer
fine enough to keep back the seeds. Serve hot.
Tartar Sauce.
1/2 gill of olive oil.
4 teaspoonfuls of vinegar.
1 level teaspoonful of mustard.
1/2 teaspoonful of salt.
1/8 teaspoonful of pepper.
1/4 teaspoonful of onion juice.
1/2 tablespoonful of minced capers.
1/2 tablespoonful of minced cucumber pickles.
1 egg yolk.
Beat the egg, salt, pepper, and mustard together until thick and light;
then add the oil, a few drops at a time, beating after each addition of
oil, until all is used. As the sauce thickens, add a few drops of
vinegar to thin it. When the sauce is smooth and thick, stir in the
minced pickle and capers.
Tartar sauce may be served with many kinds of breaded, fried, and
broiled fish or meat.
Mint Sauce.
2 tablespoonfuls of mint.
1 gill of vinegar.
1 tablespoonful of sugar.
Wash the mint and chop it fine. Put it in a dish with the vinegar and
sugar, and let it stand for twenty minutes or longer. If the vinegar be
very strong, half vinegar and half water may be used.
Currant Jelly Sauce.
1 tablespoonful of butter.
1 teaspoonful of flour.
1/2 teaspoonful of salt.
1/8 teaspoonful of pepper.
1 teaspoonful of vinegar.
1 tablespoonful of currant jelly.
1 small bay leaf.
1 clove.
1 teaspoonful of minced onion.
1 gill of stock.
Cook the butter and onion together for five minutes. Add the flour, and
stir until smooth and frothy. Gradually add the stock, stirring all the
time. When the sauce boils up, add the other ingredients, and simmer for
five minutes. Strain, and serve hot.
This sauce is for roast venison or mutton.
Maître d’Hôtel Butter.
2 tablespoonfuls of butter.
1 tablespoonful of lemon juice.
1/2 teaspoonful of salt.
1/4 teaspoonful of pepper.
1 teaspoonful of minced parsley.
Beat the butter to a cream; beat the lemon juice into this; then add the
seasoning and parsley.
This butter is not to be cooked. It should be spread on broiled meats or
fish like plain butter. The heat of the food will melt it sufficiently.
Bread Sauce.
1/2 pint of milk.
1 generous gill of dried bread.
1/2 teaspoonful of salt.
1/6 teaspoonful of pepper.
1 tablespoonful of butter.
1/8 of a small onion.
The bread used should be stale, and it should be dried in a warm—not
hot—oven. When it is so dry that it will readily crumble, place it on a
bread board, and with a rolling-pin crush it lightly; for about two
thirds of the bread, when done, should be in the form of coarse crumbs.
Measure out half a cupful of these crumbs, and, putting them in the
flour sieve, rub all the fine crumbs through. Put these fine crumbs in
the double-boiler with the milk and onion. Place on the fire and cook
for half an hour. At the end of that time take out the onion, and add
the salt, white pepper, and half a tablespoonful of butter. Put the
remaining butter in a frying-pan, and set the pan on the stove. When the
butter becomes hot, add the coarse crumbs, and stir them until they are
brown and crisp. Now spread the sauce on a warm dish, and place the bird
or fowl on the same dish. Sprinkle the crumbs over all, and garnish with
a few sprigs of parsley. Serve very hot.
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