1 oz. butter and 1 oz. flour stirred over fire till flour is absorbed.
Add breakfastcupful water or milk. Stir till it boils and thickens.
Season with pepper and salt, and serve very hot✪ Melted Butter.
Sweet Melted Butter.
^ oz. butter and ^ oz. flour stirred over fire till smooth. Add
I pint water. Stir till it boils and thickens. Add tablespoonful sugar
and a little cinnamon or other flavouring, or add instead 4 tablespoon-
fuls raspberry vinegar✪ Sweet Melted Butter (Rather thicker than good cream.)
Mint Sauce.
3 tablespoonfuls freshly-minced Mint, i pint Vinegar, 1 tablespconfxd Castor
Sugar, melted in 1 gill boiling Water✪ Mint Sauce.
Wlien cold mix the vinegar with it, and add the mint last. Better
for standing.
Mint Sauce (for keeping;).
Wash and pick the mint carefully, and chop up very fine. To
3 tablespoonfuls of chopped mint, add 2 dessertspoonfuls of sugar
and 1 teaspoonful salt, and 2 gills white vinegar. 'When you use it,
add a little water to the quantity required.
Molasses Sauce (for Apple Dumpling;, &c.)
1 pint Treacle, 1 tablespoonful Butter, the juice of 1 Lemon, or a large table-
spoonful Vinegar.
Boil 20 minutes. May be thickened with a little corn flour, mixed
ip p little pold water.
TRIED FAVOURITES COOKERY BOOK. 83
Mustard Sauce. . , , . ,
Mix 2 tablespoonfuls Keen’s ready-made mustard with J pint of
white sauce or melted butter. A teaspoomful of vinegar may be added,
if liked, also a few grains of cayenne. Used with fresh boiled lob-
sters, herring, and tripe.
Onion Sauce.
Boil 4 onions till they are tender, with a little salt. Drain and
chop them. Put a dessertspoon of butter in the saucepan ; dissolve
a dessertspoon of flour in a teacupful of milk. Let the butter get
hob; put in the onions, flour, and milk. Stir till it boils; add salt
and pepper to taste ; and, just before seiwing, stir in a small bit of
butter, but do nob let it boil again. Serve with mutton, either boiled
or roasted.
Oyster Sauce.
Open oysters when just ready tO' make sauce. Save their liquor,
strain it, and put it to them, and bring only to the boil. Pour them
into a basin, and after picking and bearding them, return to stewpan,
in which there must be a proportion of \ pint very thick melted butter
to 2 dozen small oysters. Strain liquor over them, and let them
come to the boil ; set by side of fire till tender, but don’t allow to boil
or will harden oysters. A'idien ready stir in a little cream, and a
squeeze of lemon juice.
Parsley Sauce.
1 oz. Butter. 1 oz. Flour, i pint Water, 2 tablespoonfuls chopped Parsley,
Pepper and Salt.
Wash, drj', and chop parsley finely, throw it into a small sauce^
pan of boiling water slightly salted, and boil 3 or 4 minutes, not
longer. Then stir it into melted butter, naade as directed.
Sauce Piquante.
2 teaspoonfuls chopped Onions, 1 teaspoonful Vinegar, and i teacupful Stock.
Boil onion a few minutes, add a cupful brown sauce, which must
be as thick as cream, 1 teaspoonful French mustard, a few chopped
gherkins and mushrooms.
Russian Sauce.
Slice 3 onions. Brown them in 1 oz. butter, with pinch pepper
and salk Cbver with tight lid till the onions are ready. Add 1 oz.
flour, a cup of stock, a small half teacup of cream. Stir over fire foa’ 5
minutes, and strain.
Sagfe and Onion StufHng:.
li lbs. Onions, 1 dessertspoonful Mixed Sage, 3 oz. Bread Crumbs, 2 tea-
spoonful Salt, i teaspoonful Pepper✪ Sage and Onion Stuffing.
Page 83 · 11 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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1 oz. butter and 1 oz. flour stirred over fire till flour is absorbed.
Add breakfastcupful water or milk. Stir till it boils and thickens.
Season with pepper and salt, and serve very hot.
Sweet Melted Butter.
^ oz. butter and ^ oz. flour stirred over fire till smooth. Add
I pint water. Stir till it boils and thickens. Add tablespoonful sugar
and a little cinnamon or other flavouring, or add instead 4 tablespoon-
fuls raspberry vinegar (Rather thicker than good cream.)
Mint Sauce.
3 tablespoonfuls freshly-minced Mint, i pint Vinegar, 1 tablespconfxd Castor
Sugar, melted in 1 gill boiling Water.
Wlien cold mix the vinegar with it, and add the mint last. Better
for standing.
Mint Sauce (for keeping;).
Wash and pick the mint carefully, and chop up very fine. To
3 tablespoonfuls of chopped mint, add 2 dessertspoonfuls of sugar
and 1 teaspoonful salt, and 2 gills white vinegar. 'When you use it,
add a little water to the quantity required.
Molasses Sauce (for Apple Dumpling;, &c.)
1 pint Treacle, 1 tablespoonful Butter, the juice of 1 Lemon, or a large table-
spoonful Vinegar.
Boil 20 minutes. May be thickened with a little corn flour, mixed
ip p little pold water.
TRIED FAVOURITES COOKERY BOOK. 83
Mustard Sauce. . , , . ,
Mix 2 tablespoonfuls Keen’s ready-made mustard with J pint of
white sauce or melted butter. A teaspoomful of vinegar may be added,
if liked, also a few grains of cayenne. Used with fresh boiled lob-
sters, herring, and tripe.
Onion Sauce.
Boil 4 onions till they are tender, with a little salt. Drain and
chop them. Put a dessertspoon of butter in the saucepan ; dissolve
a dessertspoon of flour in a teacupful of milk. Let the butter get
hob; put in the onions, flour, and milk. Stir till it boils; add salt
and pepper to taste ; and, just before seiwing, stir in a small bit of
butter, but do nob let it boil again. Serve with mutton, either boiled
or roasted.
Oyster Sauce.
Open oysters when just ready tO' make sauce. Save their liquor,
strain it, and put it to them, and bring only to the boil. Pour them
into a basin, and after picking and bearding them, return to stewpan,
in which there must be a proportion of \ pint very thick melted butter
to 2 dozen small oysters. Strain liquor over them, and let them
come to the boil ; set by side of fire till tender, but don’t allow to boil
or will harden oysters. A'idien ready stir in a little cream, and a
squeeze of lemon juice.
Parsley Sauce.
1 oz. Butter. 1 oz. Flour, i pint Water, 2 tablespoonfuls chopped Parsley,
Pepper and Salt.
Wash, drj', and chop parsley finely, throw it into a small sauce^
pan of boiling water slightly salted, and boil 3 or 4 minutes, not
longer. Then stir it into melted butter, naade as directed.
Sauce Piquante.
2 teaspoonfuls chopped Onions, 1 teaspoonful Vinegar, and i teacupful Stock.
Boil onion a few minutes, add a cupful brown sauce, which must
be as thick as cream, 1 teaspoonful French mustard, a few chopped
gherkins and mushrooms.
Russian Sauce.
Slice 3 onions. Brown them in 1 oz. butter, with pinch pepper
and salk Cbver with tight lid till the onions are ready. Add 1 oz.
flour, a cup of stock, a small half teacup of cream. Stir over fire foa’ 5
minutes, and strain.
Sagfe and Onion StufHng:.
li lbs. Onions, 1 dessertspoonful Mixed Sage, 3 oz. Bread Crumbs, 2 tea-
spoonful Salt, i teaspoonful Pepper.