Horseradish is a native of Europe and grows readily
in damp ground. It should never be preserved by drying,
because of the great volatility of its oil, but the root
should be kept moist by burying it in the sand. Its vola-
tile oil evaporates so rapidly that even when scraped for
the table it almost immediately spoils by exposure to the
air. It stimulates the appetite and aids digestion, but is
most unwholesome when taken on an empty stomach.
LEMON SAUCE.— For a boiled fowl take the chicken liver boil-
ed and mashed fine; add the juice and pulp of one lemon (without
the seeds) and add it to 1 cup of drawn butter sauce✪ Lemon Sauce,
LOBSTER SAUCE — Take the meat from the tail and claws of
a boiled lobster, chop it into dice ^ inch in size. Add it to a drawn
butter sauce, and season with cayenne pepper, salt and lemon juice.
Adding a teaspoon of lobster butter✪ Lobster Sauce will make it a bright red. Good
for any fish.
MANDRAM SAUCE — Take cucumbers, pare them, and chop in
small pieces; take half the quantity of young onions and cut them
fine; add the juice of a lemon and a dessert-spoon of vinegar✪ Mandram Sauce. This
is very good with any roast meat.
MATELOTE SAUCE — Peel and cut finely 2 large or 4 small
onions, and fry them in a little butter until they are a rich brown,
but do not burn them; then add about half a teacup of butter.
When it is all melted, stir in a tablespoon of flour, and when it is
well browned in the butter, add half a pint of cold water; stir well
and let come to a boil. Season with ground white pepper, a little
nutmeg, a saltspoon of sugar✪ Matelote Sauce, and salt to taste; rub all through the
fine colander and return to the sauce^pan to keep hot until wanted.
Good \vith meats.
104 SAUCES FOR FISH, SHELL=FISH AND MEATS
MISS MAITLAND'S MAYONNAISE.— Take the raw yolks of 2
eggs, ^ teaspoon of salt, a pinch of cayenne, a pinch of white pepper,
a mustard spoon of made mustard, | teaspoon of lemon juice, ^ pint
of olive oil. After all is thoroughly blended, add 2 tablespoons of
tarragon vinegar✪ Miss Maitland's Mayonnaise. Good with fish.
MILK SAUCE (Plain). — Melt | cup of butter in a sauce-pan;
stir in 2 tablespoons of flour; then pour in and stir rapidly 1 pint of
scalded milk✪ Milk Sauce (Plain); season with salt and white pepper.
MINT SAUCE — Take 2 tablespoons sugar, ^ cup of finely cut
mint, ^ cup vinegar✪ Mint Sauce; mix and let stand 1 or 2 hours before serving, to
well season the vinegar with the mint. Use the leaves
and tender tips only; wash them in slightly salt-
ed water; then shake off the water, gather tightly in the
hand, and cut finely with the scissors.
Mint. — There are many varieties of mint, and tlie species are
distributed nearly all over the world. The green mint or sjjear-
mint is the variety commonly used in cookery, the leaves being
used in sauces and salads, and to counteract the flatulent proper-
ties of some young vegetables. Spearmint is highly esteemed as
an anti=3pasmodic and stomachic. Peppermint is another variety,
possessing the same properties, but is much stronger. The oil
which is extracted from it is a carminative and stimulant, and is
used for flavoring lozenges, etc. mint.
Page 75 · 7 recipe records on this page
Presented as published in 1902. 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
Horseradish is a native of Europe and grows readily in damp ground. It should never be preserved by drying, because of the great volatility of its oil, but the root should be kept moist by burying it in the sand. Its volatile oil evaporates so rapidly that even when scraped for the table it almost immediately spoils by exposure to the air. It stimulates the appetite and aids digestion, but is most unwholesome when taken on an empty stomach.
LEMON SAUCE.— For a boiled fowl take the chicken liver boiled and mashed fine; add the juice and pulp of one lemon (without the seeds) and add it to 1 cup of drawn butter sauce,
LOBSTER SAUCE — Take the meat from the tail and claws of a boiled lobster, chop it into dice ^ inch in size. Add it to a drawn butter sauce, and season with cayenne pepper, salt and lemon juice. Adding a teaspoon of lobster butter will make it a bright red. Good for any fish.
MANDRAM SAUCE — Take cucumbers, pare them, and chop in small pieces; take half the quantity of young onions and cut them fine; add the juice of a lemon and a dessert-spoon of vinegar. This is very good with any roast meat.
MATELOTE SAUCE — Peel and cut finely 2 large or 4 small onions, and fry them in a little butter until they are a rich brown, but do not burn them; then add about half a teacup of butter. When it is all melted, stir in a tablespoon of flour, and when it is well browned in the butter, add half a pint of cold water; stir well and let come to a boil. Season with ground white pepper, a little nutmeg, a saltspoon of sugar, and salt to taste; rub all through the fine colander and return to the sauce^pan to keep hot until wanted. Good \vith meats.
MISS MAITLAND'S MAYONNAISE.— Take the raw yolks of 2 eggs, ^ teaspoon of salt, a pinch of cayenne, a pinch of white pepper, a mustard spoon of made mustard, | teaspoon of lemon juice, ^ pint of olive oil. After all is thoroughly blended, add 2 tablespoons of tarragon vinegar. Good with fish.
MILK SAUCE (Plain). — Melt | cup of butter in a sauce-pan; stir in 2 tablespoons of flour; then pour in and stir rapidly 1 pint of scalded milk; season with salt and white pepper.
MINT SAUCE — Take 2 tablespoons sugar, ^ cup of finely cut mint, ^ cup vinegar; mix and let stand 1 or 2 hours before serving, to well season the vinegar with the mint. Use the leaves and tender tips only; wash them in slightly salted water; then shake off the water, gather tightly in the hand, and cut finely with the scissors.
Mint. — There are many varieties of mint, and tlie species are distributed nearly all over the world. The green mint or sjjearmint is the variety commonly used in cookery, the leaves being used in sauces and salads, and to counteract the flatulent properties of some young vegetables. Spearmint is highly esteemed as an antispasmodic and stomachic. Peppermint is another variety, possessing the same properties, but is much stronger. The oil which is extracted from it is a carminative and stimulant, and is used for flavoring lozenges, etc. mint.
Records on this page
Lemon SauceLobster SauceMandram SauceMatelote SauceMiss Maitland's MayonnaiseMilk Sauce (Plain)Mint Sauce