Chop separately 1 large head of white cabbage, 1 dozen green
tomatoes, 2 onions, 6 green peppers, remove the seed. Sprinkle all
with salt ; let it stand one night. The next morning squeeze dry and
mix together. Take 1 quart of vinegar and add to it 1 tablespoon
each of cloves✪ Bordeau Sauce, allspice and mustard seed ; let it scald. Then pour it
over the mixture, leave until next day; repeat the process for two
consecutive mornings, then seal while hot. This is excellent for stuff-
ing cucumbers or peppers or to serve with meats.
French Dressing.
One teacup of olive oil, i^ teacup of vinegar, white cayenne pep-
per and salt to taste. Beat with egg whisk until very light.
English Sauce.
Three tablespoons of butter, 2 tablespoons of flour, 1 cup of
white stock, ^ teaspoon of salt, a dash of cayenne pepper, ^ tea-
spoon of chives chopped finely, % teaspoon made mustard, 1 tea-
spoon grated harseradish, ^ cup of cream, 1 teaspoon lemon juice.
Melt butter ; add flour, then gradually the stock, salt, pepper, mus-
tard, chives and horseradish. Cook this 2 minutes, strain and re-
turn to saucepan. ' Add cream and lemon juice. Heat before serving.
Serve with hamburg steak or tenderloin of beef.
Horseradish Sauce.
Three tablespoons of horseradish, 1 tablespoon of vinegar, %
teaspoon of salt, a dash of cayenne pepper, 4 tablespoons of rich
cream. Mix ingredients and add cream beaten until stiff.
Wine Sauce For Game.
One tablespoon butter, % tumbler of port wine, ^ tumbler of
currant jelly, ^ tumbler of cold water, juice of ^ lemon, 1 tea-
spoon salt, 4 whole cloves, a dash of cayenne pepper. Simmer all
ingredients 5 minutes, adding 4 tablespoons gravy from the game.
Strain sauce and add the wine. Serve hot with venison or game.
Currant Jelly Sauce.
Half a tumbler of currant jelly, 2^ tablespoons butter, % onion
sliced, 1 pint of stock, 1 tablespoon flour, 2 tablespoons tarragon
vinegar, 1 bay leaf, 1 piece of celery, salt and pepper. Cook onion
and butter until onion begins to color, then add flour and herbs, stir
until brown ; add the stock and simmer 20 minutes. Strain and re-
move all fat, return to saucepan ; add jelly, stir until melted. Serve
with meat or game.
7
98 KENTUCKY RECEIPT BOOK.
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Mushroom Sauce. '
Mushroom sauce is made by adding 1 tablespoon lemon juice
to 1 cup of cream sauce and % cup mushrooms finely chopped. Brown
sauce may be used instead of white sauce.
Cream Sauce.
One pint of cream, 1 tablespoon butter, ^ teaspoon salt, 2 table-
spoons sifted flour, a dash of cayenne pepper. Heat cream, then
add butter and flour well blended and the seasoning. Serve with
vegetables. This sauce is nice for croquettes by using % pint of
chicken stock and V2 P^^ of cream.
Sauce Julienne.
To three-quarters of a cup of Mayonnaise, add % teaspoon
each of finely chopped capers and parsley, 1 gherkin chopped fine,
% can of tomatoes, strained and cooked until reduced to 2 table-
spoons. Served with any kind of fried "fish.
Creole Sauce.
Two tablespoons of chopped onion, 2 tablespoons of green
pepper chopped fine, 2 tablespoons of butter, 2 tomatoes, ^ cup of
sliced mushrooms, 6 stoned olives, 1 1-3 cups of brown sauce, salt and
pepper. Use sherry wine for seasoning. Cook onions and pepper
with butter 5 minutes; add the tomatoes, mushrooms and olives;
cook a few minutes and then add brown sauce. Bring to boiling
point. Serve with boiled beefsteak.
Drawn Butter Sauce.
One-third cup of butter, 2 heaping tablespoons of fiour, 1^^ cups
of hot water, salt and pepper. Melt half of butter, then add flour
and seasoning, adding gradually the hot water. Boil 6 minutes, then
add rest of butter. Cook a minute.
Caper Sauce.
Use recipe for drawn butter sauce, with % cup of capers add-
ed. Serve with mutton and steaks.
Brown Sauce. ✪ French Dressing
Page 59 · 18 recipe records on this page
Presented as published in 1903. 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
Chop separately 1 large head of white cabbage, 1 dozen green tomatoes, 2 onions, 6 green peppers, remove the seed. Sprinkle all with salt ; let it stand one night. The next morning squeeze dry and mix together. Take 1 quart of vinegar and add to it 1 tablespoon each of cloves, allspice and mustard seed ; let it scald. Then pour it over the mixture, leave until next day; repeat the process for two consecutive mornings, then seal while hot. This is excellent for stuffing cucumbers or peppers or to serve with meats.
French Dressing.
One teacup of olive oil, i^ teacup of vinegar, white cayenne pepper and salt to taste. Beat with egg whisk until very light.
English Sauce.
Three tablespoons of butter, 2 tablespoons of flour, 1 cup of white stock, ^ teaspoon of salt, a dash of cayenne pepper, ^ teaspoon of chives chopped finely, % teaspoon made mustard, 1 teaspoon grated horseradish, ^ cup of cream, 1 teaspoon lemon juice. Melt butter ; add flour, then gradually the stock, salt, pepper, mustard, chives and horseradish. Cook this 2 minutes, strain and return to saucepan. ' Add cream and lemon juice. Heat before serving. Serve with hamburg steak or tenderloin of beef.
Horseradish Sauce.
Three tablespoons of horseradish, 1 tablespoon of vinegar, % teaspoon of salt, a dash of cayenne pepper, 4 tablespoons of rich cream. Mix ingredients and add cream beaten until stiff.
Wine Sauce For Game.
One tablespoon butter, % tumbler of port wine, ^ tumbler of currant jelly, ^ tumbler of cold water, juice of ^ lemon, 1 teaspoon salt, 4 whole cloves, a dash of cayenne pepper. Simmer all ingredients 5 minutes, adding 4 tablespoons gravy from the game. Strain sauce and add the wine. Serve hot with venison or game.
Currant Jelly Sauce.
Half a tumbler of currant jelly, 2^ tablespoons butter, % onion sliced, 1 pint of stock, 1 tablespoon flour, 2 tablespoons tarragon vinegar, 1 bay leaf, 1 piece of celery, salt and pepper. Cook onion and butter until onion begins to color, then add flour and herbs, stir until brown ; add the stock and simmer 20 minutes. Strain and remove all fat, return to saucepan ; add jelly, stir until melted. Serve with meat or game.
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Mushroom Sauce. '
Mushroom sauce is made by adding 1 tablespoon lemon juice to 1 cup of cream sauce and % cup mushrooms finely chopped. Brown sauce may be used instead of white sauce.
Cream Sauce.
One pint of cream, 1 tablespoon butter, ^ teaspoon salt, 2 tablespoons sifted flour, a dash of cayenne pepper. Heat cream, then add butter and flour well blended and the seasoning. Serve with vegetables. This sauce is nice for croquettes by using % pint of chicken stock and 1/2 pint of cream.
Sauce Julienne.
To three-quarters of a cup of Mayonnaise, add % teaspoon each of finely chopped capers and parsley, 1 gherkin chopped fine, % can of tomatoes, strained and cooked until reduced to 2 tablespoons. Served with any kind of fried "fish.
Creole Sauce.
Two tablespoons of chopped onion, 2 tablespoons of green pepper chopped fine, 2 tablespoons of butter, 2 tomatoes, ^ cup of sliced mushrooms, 6 stoned olives, 1 1-3 cups of brown sauce, salt and pepper. Use sherry wine for seasoning. Cook onions and pepper with butter 5 minutes; add the tomatoes, mushrooms and olives; cook a few minutes and then add brown sauce. Bring to boiling point. Serve with boiled beefsteak.
Drawn Butter Sauce.
One-third cup of butter, 2 heaping tablespoons of fiour, 1^^ cups of hot water, salt and pepper. Melt half of butter, then add flour and seasoning, adding gradually the hot water. Boil 6 minutes, then add rest of butter. Cook a minute.
Caper Sauce.
Use recipe for drawn butter sauce, with % cup of capers added. Serve with mutton and steaks.
Brown Sauce.
Records on this page
Brown SauceBordeau SauceFrench DressingFrench DressingDressingEnglish SauceHorseradish SauceWine Sauce For GameCurrant Jelly SauceMushroom SauceMushroom SauceCream SauceBrown SauceSauce JulienneCreole SauceNut SauceDrawn Butter SauceCaper Sauce