CUCUMBER SAUCE — Peel and chop finely 2 or 3 cucumbers
(they must be so young that the seeds are small); chop one small
onion and add to the cucumbers. Season with salt, pepper, cayenne
and vinegar; this is better liked by some people than the navy
sauce.
102 SAUCES FOK FISH, SHELL=FISH AND MEATS
CRANBERRY SAUCE.— To serve with roasted tmkey: A pint
of cranberries, | teacup of sugar, and | teacup of water✪ Cranberry Sauce is about the
right proportion. Stew the cranberries in the water until they are
tender; then add the sugar.
CURRY SAUCE.— Slice thin 1 carrot, 2 onions, 1 head of cel-
ery and stew in 2 tablespoons of butter, until tender; put in a pinch
of mace, a teaspoon of curry powder and 1 of thyme leaves; add 1
pint of water and a bay=leaf ; let it come to the boiling point; thicken
with a tablespoon of flour✪ Curry Sauce, strain and serve.
EQG SAUCE — Take three hard=boiled eggs, chop fine, and add
to 1 cup of drawn butter sauce✪ Egg Sauce. Good for fish.
FENNEL SAUCE.— Mix 1 tablespoon of
flour and 1 cup water to a smooth batter; put
into a sauce^pan, add 2 tablespoons of butter,
season with salt, and keep stirring one way
until all are melted; add 1 tablespoon of fen-
nel, chopped fine✪ Fennel Sauce and free from dirt; simmer
for 1 or 2 minutes, and serve. Excellent
for oily fish like salmon or mackerel.
Fennel is generally grown in gardens, and its ele-
gant leaves are used to ornament and garnish various
dishes and they are sometimes used to flavor soups and
^^^°^^' THE FENNEL.
FISH SAUCE.
1 saltspoon of cayenne. 2 tablespoons of walnut catsup.
1 qt. best cider vinegar. 1 teaspoon of salt.
1 bruised garlic✪ Fish Sauce.
Mix all together! Put in large bottles, after standing a week,
stirring every day; cork tightly. Use with any fish.
HOLLANDAISE SAUCE.— Rub ^ cup of butter to a cream, add
the yolks of 2 eggs (one at a time) and beat well. Stir in the juice
of half a lemon, 1 saltspoon of s£,lt, and a pinch of cayenne pepper.
When ready to serve, add ^ cup of boiling water✪ Hollandaise Sauce; place the bowl in a
pan of boiling water, or on the top of the tea=kettle, and scald until
as thick as custard, stirring all the time. This sauce is served with
fish or meat.
HORSERADISH SAUCE— Thoroughly mix 4 tablespoons of
grated horseradish with 1 teaspoon of pounded sugar, 1 teaspoon of
salt, "I teaspoon of pepper and 2 teaspoons made mustard; moisten it
with sufficient vinegar to give it the consistency of cream✪ Horseradish Sauce; 3 or 4
H0ESEBADI8H.
SAUCES FOR FISH, SHELL^FISH AND MEATS 103
tablespoons of cream added will improve its appearance and flavor.
To heat it to serve with hot roast beef, put in a hain marie, or put it
in a cup or jar and place it in a pan of boiling water; make it hot,
but do not allow it to boil, or it will curdle. This is a great improve-
ment on the old-fashioned way of serving cold, scraped horse-radish
with hot roast beef. Of course with cold meat the sauce should be
served cold.
Horseradish Sauce, No. 2. — Cook in a double boiler for 15 minutes,
^ cup cracker crumbs, ^ cup grated horseradish, and 2 cups milk; add
1 large tablespoon of butter, and salt and pepper to taste. Use
freshly grated horseradish and rolled cracker
crumbs. This is very appetizing.
No. 3. — Take 2 cups horseradish grated fine,
1 hard=boiled egg pulverized; add sweet cream,
and a little butter; salt and vinegar to taste.
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Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
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CUCUMBER SAUCE — Peel and chop finely 2 or 3 cucumbers
(they must be so young that the seeds are small); chop one small
onion and add to the cucumbers. Season with salt, pepper, cayenne
and vinegar; this is better liked by some people than the navy
sauce.
102 SAUCES FOK FISH, SHELL=FISH AND MEATS
CRANBERRY SAUCE.— To serve with roasted tmkey: A pint
of cranberries, | teacup of sugar, and | teacup of water is about the
right proportion. Stew the cranberries in the water until they are
tender; then add the sugar.
CURRY SAUCE.— Slice thin 1 carrot, 2 onions, 1 head of cel-
ery and stew in 2 tablespoons of butter, until tender; put in a pinch
of mace, a teaspoon of curry powder and 1 of thyme leaves; add 1
pint of water and a bay=leaf ; let it come to the boiling point; thicken
with a tablespoon of flour, strain and serve.
EQG SAUCE — Take three hard=boiled eggs, chop fine, and add
to 1 cup of drawn butter sauce. Good for fish.
FENNEL SAUCE.— Mix 1 tablespoon of
flour and 1 cup water to a smooth batter; put
into a sauce^pan, add 2 tablespoons of butter,
season with salt, and keep stirring one way
until all are melted; add 1 tablespoon of fen-
nel, chopped fine and free from dirt; simmer
for 1 or 2 minutes, and serve. Excellent
for oily fish like salmon or mackerel.
Fennel is generally grown in gardens, and its ele-
gant leaves are used to ornament and garnish various
dishes and they are sometimes used to flavor soups and
^^^°^^' THE FENNEL.
FISH SAUCE.
1 saltspoon of cayenne. 2 tablespoons of walnut catsup.
1 qt. best cider vinegar. 1 teaspoon of salt.
1 bruised garlic.
Mix all together! Put in large bottles, after standing a week,
stirring every day; cork tightly. Use with any fish.
HOLLANDAISE SAUCE.— Rub ^ cup of butter to a cream, add
the yolks of 2 eggs (one at a time) and beat well. Stir in the juice
of half a lemon, 1 saltspoon of s£,lt, and a pinch of cayenne pepper.
When ready to serve, add ^ cup of boiling water; place the bowl in a
pan of boiling water, or on the top of the tea=kettle, and scald until
as thick as custard, stirring all the time. This sauce is served with
fish or meat.
HORSERADISH SAUCE— Thoroughly mix 4 tablespoons of
grated horseradish with 1 teaspoon of pounded sugar, 1 teaspoon of
salt, "I teaspoon of pepper and 2 teaspoons made mustard; moisten it
with sufficient vinegar to give it the consistency of cream; 3 or 4
H0ESEBADI8H.
SAUCES FOR FISH, SHELL^FISH AND MEATS 103
tablespoons of cream added will improve its appearance and flavor.
To heat it to serve with hot roast beef, put in a hain marie, or put it
in a cup or jar and place it in a pan of boiling water; make it hot,
but do not allow it to boil, or it will curdle. This is a great improve-
ment on the old-fashioned way of serving cold, scraped horse-radish
with hot roast beef. Of course with cold meat the sauce should be
served cold.
Horseradish Sauce, No. 2. — Cook in a double boiler for 15 minutes,
^ cup cracker crumbs, ^ cup grated horseradish, and 2 cups milk; add
1 large tablespoon of butter, and salt and pepper to taste. Use
freshly grated horseradish and rolled cracker
crumbs. This is very appetizing.
No. 3. — Take 2 cups horseradish grated fine,
1 hard=boiled egg pulverized; add sweet cream,
and a little butter; salt and vinegar to taste.