Take one-quarter of a pound of best yellow mustard, pour over It one-
half pint each of water and vinegar. Add a pinch of salt and a piece of
calamus root the size of a pea. Put it on the fire and while it boils add a
tablespoonful of flour; let it boil twenty minutes, stirring it constantly,
just before taking it off stir in a teaspoonful of sugar✪ How to Make French Mustard. When cool, put it
into bottles and cork tightly. Hannah Merriam.
MEAT AND FISH SAUCES AND GARNISHINGS. 397
AROMATIC SEASONING.
Mix one and one-half ounces of thyme, one ounce of bay-leaves, one
ounce of summer savory, one ounce of basil and one and one-half ounces
of marjoram. Dry thoroughly and pick the leaves from the stems.
Pound in a mortar one-quarter of an ounce of cayenne pepper, one ounce
of pepper corns, one ounce of cloves, one clove of garlic, the thinly-peeled
rind of a lemon, one-half ounce of mace and one nutmeg grated✪ Aromatic Seasoning. Mix
well together, pass them through a sieve and keep in well-corked bottles.
Mrs. F. Foster.
COLORING FOR GRAVIES.
Take one-half cupful of sugar and put on a tin plate. Set on the
stove till thoroughly brown. Add one -half cupful of wate✪ Coloring for Graviesr and let boil for
a few minutes. Strain and bottle. This will keep for months.
E. F. P.
HERBS FOR WINTER.
To preserve herbs for winter use such as sage, mint, thyme, or any ot
the sweet herbs✪ Herbs for Winter. They should be gathered fresh in their season after a
good rain. Examine and throw out poor sprigs; then tie up into small
bundles and hang bottom-side up until dry in a warm airy place. When
dry and brittle pick off the leaves; put them in a clean can and cover.
When wanted for use rub and sift. Prudent Housewife.
SAUCE ACCOMPANIMENTS FOR VARIOUS MEATS.
Roast beef should be accompanied with tomato sauce, horseradish
sauce, mustard, cranberry sauce or pickles.
Roast pork: With apple sauce, cranberry sauce, mustard.
Roast veal: Tomato sauce, mushroom sauce, onion sauce and
spinach.
Roast mutton: Mint sauce, currant jelly, caper sauce.
Boiled mutton: Onion or caper sauce.
Boiled fowls: Onion sauce, cranberry sauce, jellies.
Roast lamb: Mint sauce, green peas.
Roast turkey: Cranberry sauce, giblet sauce, creamed onions, currant
jelly.
Boiled turkey: Oyster sauce.
Venison or wild ducks: Cranberry sauce, apple sauce, drawn-butter
and lemon sauce, currant jelly.
Stewed chicken: Curry-powder, ^gg sauce.
Roast goose: Apple sauce, cranberry sauce, grape or currant jelly.
398 MEAT AND FISH SAUCES AND GARNISHINGS,
Broiled steak: Mushroom sauce.
Boiled fish: White cream sauce, herb sauce, lemon sauce.
Boiled lobster: Lobster sauce, slices of lemon.
Broiled shad: Mushroom sauce, German sauce, parsley or cg^ sauce.
Pickles of all kinds, salted almonds, olives and most of compotes are
suitable with all roast and boiled meats. Mrs. White.
Garnishings.
The simplest method of garnishing roasts, game and fowl is with
fresh parsley. Put nice little sprays here and there around the outer
edge of the platter and also on top of the meat. Slices of lemon
are especially nice for fish while capers are appropriate for leg of mutton,
and sprigs of mint for lamb.
GREEN PEAS FOR GARNISH.
Put one tablespoonful of butter and one teaspoonful of flour into a
stew-pan, mix well over the fire, then stir in one cupful of cooked peas✪ Green Peas for Garnish.
Stir over the fire for two or three minutes and when thoroughly hot, serve
on platter with roast lamb. Millie Van Ness.
Page 280 · 5 recipe records on this page
Presented as published in 1917. 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
Take one-quarter of a pound of best yellow mustard, pour over It onehalf pint each of water and vinegar. Add a pinch of salt and a piece of calamus root the size of a pea. Put it on the fire and while it boils add a tablespoonful of flour; let it boil twenty minutes, stirring it constantly, just before taking it off stir in a teaspoonful of sugar. When cool, put it into bottles and cork tightly. Hannah Merriam.
AROMATIC SEASONING.
Mix one and one-half ounces of thyme, one ounce of bay-leaves, one ounce of summer savory, one ounce of basil and one and one-half ounces of marjoram. Dry thoroughly and pick the leaves from the stems. Pound in a mortar one-quarter of an ounce of cayenne pepper, one ounce of pepper corns, one ounce of cloves, one clove of garlic, the thinly-peeled rind of a lemon, one-half ounce of mace and one nutmeg grated. Mix well together, pass them through a sieve and keep in well-corked bottles.
Mrs. F. Foster. COLORING FOR GRAVIES.
Take one-half cupful of sugar and put on a tin plate. Set on the stove till thoroughly brown. Add one-half cupful of water and let boil for a few minutes. Strain and bottle. This will keep for months.
E. F. P. HERBS FOR WINTER.
To preserve herbs for winter use such as sage, mint, thyme, or any of the sweet herbs. They should be gathered fresh in their season after a good rain. Examine and throw out poor sprigs; then tie up into small bundles and hang bottom-side up until dry in a warm airy place. When dry and brittle pick off the leaves; put them in a clean can and cover. When wanted for use rub and sift. Prudent Housewife.
SAUCE ACCOMPANIMENTS FOR VARIOUS MEATS.
Roast beef should be accompanied with tomato sauce, horseradish sauce, mustard, cranberry sauce or pickles.
Roast pork: With apple sauce, cranberry sauce, mustard.
Roast veal: Tomato sauce, mushroom sauce, onion sauce and spinach.
Roast mutton: Mint sauce, currant jelly, caper sauce.
Boiled mutton: Onion or caper sauce.
Boiled fowls: Onion sauce, cranberry sauce, jellies.
Roast lamb: Mint sauce, green peas.
Roast turkey: Cranberry sauce, giblet sauce, creamed onions, currant jelly.
Boiled turkey: Oyster sauce.
Venison or wild ducks: Cranberry sauce, apple sauce, drawn-butter and lemon sauce, currant jelly.
Stewed chicken: Curry-powder, egg sauce.
Roast goose: Apple sauce, cranberry sauce, grape or currant jelly.
Broiled steak: Mushroom sauce.
Boiled fish: White cream sauce, herb sauce, lemon sauce. Boiled lobster: Lobster sauce, slices of lemon.
Broiled shad: Mushroom sauce, German sauce, parsley or egg sauce. Pickles of all kinds, salted almonds, olives and most of compotes are suitable with all roast and boiled meats. Mrs. White.
Garnishings.
The simplest method of garnishing roasts, game and fowl is with fresh parsley. Put nice little sprays here and there around the outer edge of the platter and also on top of the meat. Slices of lemon are especially nice for fish while capers are appropriate for leg of mutton, and sprigs of mint for lamb.
GREEN PEAS FOR GARNISH.
Put one tablespoonful of butter and one teaspoonful of flour into a stew-pan, mix well over the fire, then stir in one cupful of cooked peas. Stir over the fire for two or three minutes and when thoroughly hot, serve on platter with roast lamb. Millie Van Ness.
Records on this page
How to Make French MustardAromatic SeasoningColoring for GraviesHerbs for WinterGreen Peas for Garnish