Kentucky receipt book

Two coffee cups brown stock, 4 tablespoons butter, 4 tablespoons vinegar, 2 tablespoons flour, 1 tablespoon chopped onion, 2 tablespoons chopped pickle, 1% tablespoons chopped capers, 1 teaspoon tarragon vinegar, 1 teaspoon sugar, i^ teaspoon salt. Put butter in saucepan, when it begins to brown, add flour, then slowly add to stock, salt and a dash of cayenne pepper. Simmer 12 minutes. Have in another saucepan vinegar, sugar and onion boiled rapidly 5 minutes. Then add it to sauce, also pickle, capers and vinegar. Stir well, cook long enough to heat the pickle. If sauce is too thick, add a little water. Serve this sauce with baked or boiled meats or baked fish. Sauce For Timbales. One pint of cream, 1 tablespoon butter, 1 tablespoon of flour. Put cream in double broiler, and when hot, add flour and butter well blended. Cook until it thickens. Turn out timbales on each plate, and pour over the sauce while hot. Bordelaise. Three-fourths pint of Spanish sauce, % pint sauterne wine, 1 tablespoon chopped shallots, 1 tablespoon cooked marrow, % pod red pepper. Boil the shallots in the wine until reduced one-half, add Spanish sauce and cook 15 minutes, then marrow and pepper cut in round slices. Boil up once and serve. Sauce for Fish. Two tablespoons of tomato catsup, % coffee cup melted butter, % coffee cup vinegar, 1 tablespoon made mustard, and salt. Mix well and boil 10 minutes. Amherst Sauce. Take % pint of brown sauce and add 2^^ tablespoons currant jelly, 2^ tablespoons wine, 1 teaspoon made mustard. Mix well, then put in saucepan to melt jelly. Add wine when ready to remove from fire. French Sauce. Heat 3 tablespoons tarragon vinegar, 3 tablespoons water ; put in it 1 slice of onion. Cream 3 tablespoons butter and beat yolks of 3 eggs. Add 1 saltspoon paprika and 1 saltspoon salt. Remove the onion and add hot liquid to the egg. Cool and stir the sauce until of good consistency and smooth; then add 1 tablespoon of butter at a time and stir until blended. When finished put in gravy boat. Serve with broiled steak or chops. Celery Sauce. One pint of milk, ^ coffee cup of butter, 2 tablespoons sifted flour, 3 heads of celery. Cut celery into small cubes and boil in water 5 minutes. Put milk in double boiler. When it comes to boiling point, add butter and flour blended, and the celery, drained from water. Simmer 5 minutes, stirring all the while. Serve with boiled turkey or chicken. Pepper Sauce. Take 12 red peppers, remove the seed, chop very fine; add 1 tablespoon of brown, sugar, 1 teaspoon of salt, 4 large white onions chopped, 6 tumblers of vinegar. Cook in porcelain kettle. Boil until thick, keeping it covered all the while; strain through a sieve. Cook about 2 hours. Chili Sauce. Twenty-four ripe tomatoes, 8 onions, 5 coffee cups of vinegar, 1 pound of brown sugar, 4 tablespoons of salt, 1 of cinnamon, 1 of allspice, nutmeg, mace and cloves mixed, 3 of celery seed, 4 of horseradish. Boil all well together ; cook about 6 hours. Seal while hot. Velvet. Melt 1 ounce of butter, add 2 tablespoons of flour, stir until smooth, moisten with 1 quart of chicken stock or veal stock, ^ cup of mushroom liquor, 5 pepper corns, 1 saltspoon of salt, a dash of nutmeg. Boil 20 minutes ; stir constantly, skim well and set on back of range; simmer for 1 hour; strain again; add more pepper and salt if needed. Bordeau Sauce.