The century cook book

Drawn Butter Sauce. Put half a teacup of butter in a sauce pan, and when melted, add two tablespoonfuls of flour; cook, but not brown; then add a pint of water, and stir until smooth; season with salt and pepper. This sauce is a nice addition to boiled or baked fish, mashed potato, etc. Mustard Sauce. Make a drawn butter sauce, and add to it two tablespoonfuls of prepared mustard and a little cayenne pepper. This sauce goes with broiled smoked fish of any kind and boiled salt codfish. Tomato Sauce. Put in a sauce pan half a cup of butter or meat drippings and slice into it an onion, a carrot, a very small turnip and a small slice of ham; add a bay leaf and a few whole peppers; let all brown or braise together; then pour over the whole a pint of water and let it boil for ten minutes. Strain and add to the stock a can of tomatoes and a tablespoonful of sugar; let all boil together for thirty or forty minutes; stirring frequently to prevent scorching, then strain and press through a sieve. This sauce is served with almost all kinds of meat and fish. Cream Sauce. Put a teacupful of butter in a sauce pan and when melted, stir in a small teacupful of flour, cook but do not brown; then add a little less than a quart of boiling milk, and stir until smooth; season with salt and white pepper. If at all lumpy strain before serving. Maitre D'Hotel Sauce. Take half a teacupful of butter, put in a bowl, and rub to a cream; then add a teaspoonful of salt and a half one of pepper, two tablespoonfuls of chopped parsley and the juice of a lemon ; mix all thoroughly Meat and Fish Sauces 71 together. Heat three cupfuls of white stock; when boiling stir in two well beaten eggs; this will form a thin custard; last of all add the butter and other ingredients, and boil for three minutes, stirring all the time, Serve at once. The butter with its seasoning, but without the stock and eggs, is used on fried meats and fish instead of butter, and is much relished by some. AUemande, or White Sauce. Put in a sauce pan a cupful of butter, a sliced onion, and a carrot; when the butter is melted, add a cupful of flour and stir smooth, then pour in two quarts of boiling white stock and let it boil slowly for one hour; season with salt and white pepper and strain. Beat the yolks of two eggs with the juice of a lemon, stir into the sauce and keep hot for use. From this sauce the following sauces can be made. Parsley Sauce. Chop one-half of a bunch of parsley very fine, squeeze dry through a napkin and stir it into a quart of allemande sauce and serve. Caper Sauce. Mix in a quart of allemande sauce a cupful of capers. This sauce is nice with boiled Parsley. muttOn. Egg Sauce. Cut up fine four hard boiled eggs, squeeze the juice of a lemon over them, and stir into one quart of white sauce. This sauce is particularly nice with broiled trout. Cardinal Sauce. Pound the shells of two lobsters very fine, and add some of the coral, also pounded fine, put in a sauce pan with half a cup of butter, let it cook for twenty or twenty-five minutes, then add a quart of allemande sauce, the juice of a lemon, and a glass of sherry; simmer together Caper. Meat and Fish Sauces for two or three minutes, strain and serve. This sauce is nice with broiled or baked fish.