The fish was
of the finest ; probably it w^as well cooked;
I but whether it was the wrong wine or no
] wine at all, but a substitute, the sauce
' was sweet ; it could hardly have been
sweeter if it had been molasses ; it had
the Parisienne potatoes in it saturated and
dingy, and each portion of fish served
was buried out of sight under a large
spoonful of the mess. There are plenty
of reasons why sauces may be bad in spite
of skill and good intentions, but they are
of small consequence in the houses where
they are but poured at the side and not
over the cut of meat or fish, because then
a free choice is left to either take or leave,
and the cook's sauce is placed upon its
own merits.
573— Butter Sauce— Rest.
2 cups clear strained broth or water.
^^ poupd butter or more.
2 heaping tablespoons flour.
Salt, if not enough in the butter✪ Butter Sauce.
Take half the butter and all the flonj
and stir them together in a saucepan over
the fire. When well mingled and bub-
bling from the bottom add ^ the boiling
water or broth a little at a time, stirring
till all is in and the sauce has cooked
thick and smooth. Take it from the fire
and beat in the other half the butter a
portion at a time and do not let it boil
again. It looks glossy and smooth as soft
butter ; may need thinning down for some
purposes, as for parsley sauce, etc.
The above makes over a pint of sauce ;
the cost is whatever the price of the but-
ter used may bt.
SAN JFRANCISCO HOTEL GAZETTE'S
3S
574 — Cheap Butter Sauce Substitute.
when we count up the sum total at the
end of the book.
2 cups clear strained broth or water.
Flour and water thickening.
I ounce butter (guinea egg size!)
Salt✪ Cheap Butter Sauce Substitute.
Thicken the broth or water by stirring
in the mixed flour and water. Take it
from the fire and beat in the lump of but-
ter until it is melted. Do not boil after
the butter is in.
575--Family Roast Beef.
Each '^" • of beef weighs on an average
2 pounds "hen it has been shortened and
trimmed ready for roasting. Our 2-rib
roast weighs 4 pounds and takes an hour
to cook well clone. Roasted meat is at
its best when it is but just done, when
the gravy flows freely, as soon as it is cut.
I make it an invariable practice to hold
back the roasting until the last ; a cut that
will take 2 hours goes in just 2 hours be-
fore dinner time, and if there is no gravy
on hand and the pan is required to make
some, change the meat into another pan
15 minutes before dishing up — which gives
time for the gravy making.
Some comical wordy encounters take
place at times through the difference of
menus of quantity between hotel and
private house people. *'Four pounds of
beef for twenty-hve people's dinner!"
says one, "why, that would not be more
than enough for my family at home."
"Two pounds of meat to make an entree
for a dinner for fifty 1" exclaims another —
"and even when it is chicken meat nicely
fixed up, still only two pounds ! Nonsense,
you can't tell me, I know that one hungry
man could eat up the whole business."
At the same time Mrs. Tingee, who
knows far more about saving than ever I
can tell her would think we were giving
ruinously large rations if she could see.
Page 172 · 2 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
The fish was of the finest ; probably it w^as well cooked; I but whether it was the wrong wine or no ] wine at all, but a substitute, the sauce ' was sweet ; it could hardly have been sweeter if it had been molasses ; it had the Parisienne potatoes in it saturated and dingy, and each portion of fish served was buried out of sight under a large spoonful of the mess. There are plenty of reasons why sauces may be bad in spite of skill and good intentions, but they are of small consequence in the houses where they are but poured at the side and not over the cut of meat or fish, because then a free choice is left to either take or leave, and the cook's sauce is placed upon its own merits.
573— Butter Sauce—Best.
2 cups clear strained broth or water.
^^ poupd butter or more.
2 heaping tablespoons flour.
Salt, if not enough in the butter.
Take half the butter and all the flour and stir them together in a saucepan over the fire. When well mingled and bubbling from the bottom add ^ the boiling water or broth a little at a time, stirring till all is in and the sauce has cooked thick and smooth. Take it from the fire and beat in the other half the butter a portion at a time and do not let it boil again. It looks glossy and smooth as soft butter ; may need thinning down for some purposes, as for parsley sauce, etc.
The above makes over a pint of sauce ; the cost is whatever the price of the butter used may be.
3S
574 — Cheap Butter Sauce Substitute.
when we count up the sum total at the end of the book.
2 cups clear strained broth or water.
Flour and water thickening.
1 ounce butter (guinea egg size)
Salt.
Thicken the broth or water by stirring in the mixed flour and water. Take it from the fire and beat in the lump of butter until it is melted. Do not boil after the butter is in.
575— Family Roast Beef.
Each rib of beef weighs on an average 2 pounds when it has been shortened and trimmed ready for roasting. Our 2-rib roast weighs 4 pounds and takes an hour to cook well clone. Roasted meat is at its best when it is but just done, when the gravy flows freely, as soon as it is cut. I make it an invariable practice to hold back the roasting until the last ; a cut that will take 2 hours goes in just 2 hours before dinner time, and if there is no gravy on hand and the pan is required to make some, change the meat into another pan 15 minutes before dishing up — which gives time for the gravy making.
Some comical wordy encounters take place at times through the difference of menus of quantity between hotel and private house people. *'Four pounds of beef for twenty-hve people's dinner!" says one, "why, that would not be more than enough for my family at home." "Two pounds of meat to make an entree for a dinner for fifty 1" exclaims another — "and even when it is chicken meat nicely fixed up, still only two pounds ! Nonsense, you can't tell me, I know that one hungry man could eat up the whole business."
At the same time Mrs. Tingee, who knows far more about saving than ever I can tell her would think we were giving ruinously large rations if she could see.
Records on this page
Butter SauceCheap Butter Sauce Substitute