One can of green turtle^ one quart of brown stock, two tablespoonfuls each of butter and flour, one lemon✪ Green Turtle Soup. Cut the green fat into dice and lay it aside. Simmer the remain- der of the turtle meat in the stock for half an hour. Brown the flour in the browned butter, add it to the soup, season highly with salt and pepper. Serve with thin slices of lemon, egg balls, and the reserved green fat. The Boston Cook Book, 187 MEAT AND FISH SAUCES. Drawn Batter^ or water and melted butter thickened with flour, and seasoned, is the simplest form of a sauce. When milk, or cream, or white stock is used in place of water, less butter is required, and the sauce is called White, or Cream, or Bechamel sauce. By browning the butter, using brown stock, and adding different seasoning materials, we have all the varieties of Brown sauces. Many people fail in making sauces by not cooking the flour sufficiently, and also by serving them with a mass of oily butter on the surface. Usuall}^ the flour is wet to a smooth paste and stirred into the boiling liquid. When made in this manner, the sauce should boil at least ten min- utes to have the flour thoroughly cooked. But by cooking the dry flour in the hot butter the starch in the flour is more quickly cooked, and the butter is all absorbed and converted into an emulsion. Sauces made in this manner are perfectlj^ smooth, free from grease, and have a fine flavor. Every one should learn how to make both white and brown sauces. They are adapted to nearly every form of food. Meats, fish, vegetables, eggs, macaroni, rice, toast, etc., are rendered more palatable by being served with an appropriate sauce. Put half the butter in a saucepan ; be careful not to let it become brown ; when melted, add the dry flour, and mix Drawn Butter Sauce. 1 pint hot water or white stock, cup butter, scant. 2 tablespoonfuls flour. 3^ teaspoonf ul salt. 3^ saltspoonf ul pepper✪ Drawn Butter Sauce. i88 The Boston Cook Book, well. Add the hot water, a little at a time, and stir rapidly as it thickens. When perfectly smooth, add the remainder of the butter in small pieces, and stir till it is absorbed. Add the salt and pepper. When carefulh' made, this sauce should be free from lumps ; but if not smooth, strain it before serving. The following sauces maj^ be made with one pint of this plain drawn butter as a foundation : — Gaper Sauce (for Boiled Mutton) . — Add six taUespoon- fuls of capers, Piclded Nasturtium seeds may be used in place of capers. Ugg Sauce (for Baked or Boiled Fish). — Add two or three hard-hoiled eggs^ sliced or chopped. Parsley Sauce (for Boiled Fish or Fowls) . — Add two tdhlespoonfuls of chopped parsley. Lemon Sauce (for Boiled Fowl) . — Add the juice and pulp of 07ie large lemon ^ and the chichen liver boiled and mashed fine. Shrimp Sauce (for Fish) . — Add half a pint of shrimps^ whole or chopped, two teaspoonfals of lemon juice., and a few grains of cayenne pepper. Acid Sauce, — Add one tahlespoonf al of lemon juice or vinegar., and a few grains of cayenne pepper . Mustard Sauce (for Devilled Turke}^, Salt Fish, etc.). — Add three tahlespoonf uls of mixed mustard and a Little cayenne pepper.

AI-modernized reading of the original text

One can of green turtle, one quart of brown stock, two tablespoonfuls each of butter and flour, one lemon. Cut the green fat into dice and lay it aside. Simmer the remainder of the turtle meat in the stock for half an hour. Brown the flour in the browned butter, add it to the soup, season highly with salt and pepper. Serve with thin slices of lemon, egg balls, and the reserved green fat. The Boston Cook Book, MEAT AND FISH SAUCES. Drawn Batter^ or water and melted butter thickened with flour, and seasoned, is the simplest form of a sauce. When milk, or cream, or white stock is used in place of water, less butter is required, and the sauce is called White, or Cream, or Béchamel sauce. By browning the butter, using brown stock, and adding different seasoning materials, we have all the varieties of Brown sauces. Many people fail in making sauces by not cooking the flour sufficiently, and also by serving them with a mass of oily butter on the surface. Usually the flour is wet to a smooth paste and stirred into the boiling liquid. When made in this manner, the sauce should boil at least ten minutes to have the flour thoroughly cooked. But by cooking the dry flour in the hot butter the starch in the flour is more quickly cooked, and the butter is all absorbed and converted into an emulsion. Sauces made in this manner are perfectly smooth, free from grease, and have a fine flavor. Every one should learn how to make both white and brown sauces. They are adapted to nearly every form of food. Meats, fish, vegetables, eggs, macaroni, rice, toast, etc., are rendered more palatable by being served with an appropriate sauce. Put half the butter in a saucepan ; be careful not to let it become brown ; when melted, add the dry flour, and mix Drawn Butter Sauce. 1 pint hot water or white stock, cup butter, scant. 2 tablespoonfuls flour. 3^ teaspoonf ul salt. 3^ saltspoonf ul pepper. The Boston Cook Book, well. Add the hot water, a little at a time, and stir rapidly as it thickens. When perfectly smooth, add the remainder of the butter in small pieces, and stir till it is absorbed. Add the salt and pepper. When carefully made, this sauce should be free from lumps ; but if not smooth, strain it before serving. The following sauces maj^ be made with one pint of this plain drawn butter as a foundation : — Caper Sauce (for Boiled Mutton) . — Add six tablespoonfuls of capers, Piclded Nasturtium seeds may be used in place of capers. Egg Sauce (for Baked or Boiled Fish). — Add two or three hard-boiled eggs, sliced or chopped. Parsley Sauce (for Boiled Fish or Fowls) . — Add two tablespoonfuls of chopped parsley. Lemon Sauce (for Boiled Fowl) . — Add the juice and pulp of one large lemon, and the chicken liver boiled and mashed fine. Shrimp Sauce (for Fish) . — Add half a pint of shrimps, whole or chopped, two teaspoonfuls of lemon juice, and a few grains of cayenne pepper. Acid Sauce, — Add one tablespoonful of lemon juice or vinegar, and a few grains of cayenne pepper. Mustard Sauce (for Devilled Turkey, Salt Fish, etc.). — Add three tablespoonfuls of mixed mustard and a little cayenne pepper.

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Green Turtle SoupDrawn Butter Sauce

Mrs. Lincoln's Boston cook book