Apple Sauce — Asparagus Sauce — Beefsteak Sauce— Bread Sauce— Brown Sauce — Drawa
Butter— Drawn Butter for Fish— Caper Sauce — Cauliflower Sauce — Celery Sauce —
Cheese Sauce— Cranberry Jelly— Cucumber Sauce— An Easy Curry— Egg Sauce-
Egg Sauce for Boiled Fish— Horseradish Sauce— Hot Horseradish Sauce— Jelly
Sauce— Jelly Sauce for Meats— Ma?tre d'Hotel Sauce— Mint Sauce— Olive Sauce-
Onion Sauce— Sage-and-Onion Sauce — Onion-Juice for Seasoning— Sauce Tartare
— Tomato Sauce — White Sauce
APPLE SAUCE
SEE directions for making apple sauce under "The Boon
of an Apple Barrel," page 345.
ASPARAGUS SAUCE
Cut asparagus tips into cubes, boil till tender in salted
water, and add to white sauce in the proportion of one cup of
the asparagus cubes to one cup of white sauce. Eaten with
fish and fowl.
BEEFSTEAK SAUCE
A JEWISH RECEIPT
In a hot saucepan put a piece of fat the size of an egg, and
three sliced onions. Brown all together. Put half a cup of
beef stock to the onions, thicken with a tablespoon of flour,
add a tablespoon of mustard, a teaspoon of vinegar and a dash
of cayenne, cook till the gravy thickens and serve with
the steak.
BREAD SAUCE
Cook together in a double-boiler half a cup of fine white
breadcrumbs, a small onion and a pint of milk. When smooth
add a tablespoon of butter, half a teaspoon of salt, and a dash
of white pepper.
142 THE HOME COOK BOOK
BROWN SAUCE
Together in a saucepan stir two tablespoons of butter and
two tablespoons of flour until dark brown. Then add a pint
of hot water, or a pint of brown stock, if you have it. Boil
till thick and smooth. If the browning of the flour has made
it lose its strength for thickening, add a tablespoon of
unbrowned tlour to give the right thickness. Season to your
taste with salt and black pepper, and add lemon-juice, catsup,
or currant jelly, according to the flavor you wish.
DRAWN BUTTER
Mash together two large heaping tablespoons of butter
and two heaping tablespoons of flour in a saucepan. When
mixed, pour over and stir in half a pint of hot water. Dissolve
and add salt to taste. Set this saucepan in another of hot water.
Set over the fire and boil the water in the under saucepan
very slowly, never fast at any time. Stir constantly to prevent
lumping. The sauce must be perfectly smooth. Every now
and then raise the upper pot from the water and stir hard.
If more water is needed, add it. When the sauce is a creamy
thickness to pour easily, take the saucepans from the fire and
let them stand to keep the sauce warm until ready for use.
Keep covered so no scum will form. Serve in a pitcher or
gravy tureen.
DRAWN BUTTER FOR FISH
This sauce is made like "Egg Sauce" on page 144, leaving
out the eggs.
CAPER SAUCE
Add one large spoon of capers to the "Drawn Butter" given
above.
CAULIFLOWER SAUCE
Break in small pieces the tiny flowers of boiled cauli-
flower and add a cup of the broken cauliflower to a cup of
white sauce.
SAUCES FOR FISH AND MEAT 143
CELERY SAUCE
Cut celery in small cubes, boil in salted water till tender,
and add to white sauce, one cup of the cooked celery to one
cup of white sauce. This is used for fowl, fish, and meat.
CHEESE SAUCE
Page 79
Presented as published in 1905. 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
Apple Sauce — Asparagus Sauce — Beefsteak Sauce— Bread Sauce— Brown Sauce — Drawa Butter— Drawn Butter for Fish— Caper Sauce — Cauliflower Sauce — Celery Sauce — Cheese Sauce— Cranberry Jelly— Cucumber Sauce— An Easy Curry— Egg Sauce- Egg Sauce for Boiled Fish— Horseradish Sauce— Hot Horseradish Sauce— Jelly Sauce— Jelly Sauce for Meats— Maître d'Hotel Sauce— Mint Sauce— Olive Sauce- Onion Sauce— Sage-and-Onion Sauce — Onion-Juice for Seasoning— Sauce Tartare — Tomato Sauce — White Sauce
APPLE SAUCE
SEE directions for making apple sauce under "The Boon of an Apple Barrel," page 345.
ASPARAGUS SAUCE
Cut asparagus tips into cubes, boil till tender in salted water, and add to white sauce in the proportion of one cup of the asparagus cubes to one cup of white sauce. Eaten with fish and fowl.
BEEFSTEAK SAUCE
In a hot saucepan put a piece of fat the size of an egg, and three sliced onions. Brown all together. Put half a cup of beef stock to the onions, thicken with a tablespoon of flour, add a tablespoon of mustard, a teaspoon of vinegar and a dash of cayenne, cook till the gravy thickens and serve with the steak.
BREAD SAUCE
Cook together in a double-boiler half a cup of fine white breadcrumbs, a small onion and a pint of milk. When smooth add a tablespoon of butter, half a teaspoon of salt, and a dash of white pepper.
BROWN SAUCE
Together in a saucepan stir two tablespoons of butter and two tablespoons of flour until dark brown. Then add a pint of hot water, or a pint of brown stock, if you have it. Boil till thick and smooth. If the browning of the flour has made it lose its strength for thickening, add a tablespoon of unbrowned tlour to give the right thickness. Season to your taste with salt and black pepper, and add lemon-juice, catsup, or currant jelly, according to the flavor you wish.
DRAWN BUTTER
Mash together two large heaping tablespoons of butter and two heaping tablespoons of flour in a saucepan. When mixed, pour over and stir in half a pint of hot water. Dissolve and add salt to taste. Set this saucepan in another of hot water. Set over the fire and boil the water in the under saucepan very slowly, never fast at any time. Stir constantly to prevent lumping. The sauce must be perfectly smooth. Every now and then raise the upper pot from the water and stir hard. If more water is needed, add it. When the sauce is a creamy thickness to pour easily, take the saucepans from the fire and let them stand to keep the sauce warm until ready for use. Keep covered so no scum will form. Serve in a pitcher or gravy tureen.
DRAWN BUTTER FOR FISH This sauce is made like "Egg Sauce" on page 144, leaving out the eggs.
CAPER SAUCE Add one large spoon of capers to the "Drawn Butter" given above.
CAULIFLOWER SAUCE Break in small pieces the tiny flowers of boiled cauliflower and add a cup of the broken cauliflower to a cup of white sauce.
CELERY SAUCE
Cut celery in small cubes, boil in salted water till tender, and add to white sauce, one cup of the cooked celery to one cup of white sauce. This is used for fowl, fish, and meat.
CHEESE SAUCE