Silver-plated saucepans holding half a pint each are used for serving this rare dish. One kind is in the shape of a terrapin, the other round, v/ith a straight handle and a tightly fitting cover. SAUCES FOR FISH. The French undoubtedly understand the making of sauces better than any other nation. The English make a drawn-butter sauce and use it as a foundation for many kinds. By the addition of capers, shrimps, chopped pickle, lobster, oysters, etc., one has caper, shrimp, lobster and the other kinds of sauces. The drawn-butter sauce is simple, yet is often improperly made, being insipid in taste and lumpy and unappetizing in appearance through msufficient cooking. The French white sauce differs niateriail}' from that of the English, since it is made with strong white stock prepared from veal or chicken, or both, and with some vegetables' for a basis. One shrinks from using a receipt for sauce that requires stock ; and man)- simple receipts are here given which do not call for thai as an ingredient. In thickening sauces, it should be remembered that butter and flour should be well cooked together before the liquid is added, to prevent the flour from tasting uncooked; and the butter should be, very hot before the flour is added to it. In butter sauces, however, only enough butter should be used at first to cook the flour, the remainder being cut in pieces and added after the sauce is taken from the fire. In this w^ay the flavor is preserved. A mistake that is frequently made in the preparation of any sauce that is thickened with butter and flour cooked together, is that the liquid is added to the thick- ening before the flour and butter have at all cooled. The stew-pan in which the butter and flour are cooked should be drawn to a cool part of the range and the mixture stirred until partially cooled before putting in the liquid, which should be cold and be added gradually. The length of time for a sauce to cook varies. It must be remembered that if the sauce is boiled longer than ten minutes, the butter will separate and come to the top, where it can be skimmed off ; this leaves a clear sauce. If cooked less than this time the butter does not sepa- rate. Long cooking makes the sauce greasy, unless it be continued long enough to make the separation of oil and ingredients complete. In common sauces the quick method is generally preferred, and if by mistake the 136 THE PATTERN COOK-BOOK. sauce becomes oily, a little cold water may be added and the sauce stirred until it begins to boil, when it will be found perfectly smooth and satisfactory. DRAWN-BUTTER SAUCE. One-half cupful of butter (scant). One pint of boiling water. Two table-spoonfuls of flour. One-half tea-spoonful of salt. One-quarter tea-spoonful of pepper✪ Drawn-Butter Sauce.

AI-modernized reading of the original text

Silver-plated saucepans holding half a pint each are used for serving this rare dish. One kind is in the shape of a terrapin, the other round, with a straight handle and a tightly fitting cover. SAUCES FOR FISH. The French undoubtedly understand the making of sauces better than any other nation. The English make a drawn-butter sauce and use it as a foundation for many kinds. By the addition of capers, shrimps, chopped pickle, lobster, oysters, etc., one has caper, shrimp, lobster and the other kinds of sauces. The drawn-butter sauce is simple, yet is often improperly made, being insipid in taste and lumpy and unappetizing in appearance through insufficient cooking. The French white sauce differs materially from that of the English, since it is made with strong white stock prepared from veal or chicken, or both, and with some vegetables' for a basis. One shrinks from using a receipt for sauce that requires stock; and many simple receipts are here given which do not call for thai as an ingredient. In thickening sauces, it should be remembered that butter and flour should be well cooked together before the liquid is added, to prevent the flour from tasting uncooked; and the butter should be, very hot before the flour is added to it. In butter sauces, however, only enough butter should be used at first to cook the flour, the remainder being cut in pieces and added after the sauce is taken from the fire. In this way the flavor is preserved. A mistake that is frequently made in the preparation of any sauce that is thickened with butter and flour cooked together, is that the liquid is added to the thickening before the flour and butter have at all cooled. The stew-pan in which the butter and flour are cooked should be drawn to a cool part of the range and the mixture stirred until partially cooled before putting in the liquid, which should be cold and be added gradually. The length of time for a sauce to cook varies. It must be remembered that if the sauce is boiled longer than ten minutes, the butter will separate and come to the top, where it can be skimmed off ; this leaves a clear sauce. If cooked less than this time the butter does not separate. Long cooking makes the sauce greasy, unless it be continued long enough to make the separation of oil and ingredients complete. In common sauces the quick method is generally preferred, and if by mistake the sauce becomes oily, a little cold water may be added and the sauce stirred until it begins to boil, when it will be found perfectly smooth and satisfactory. DRAWN-BUTTER SAUCE. One-half cupful of butter (scant). One pint of boiling water. Two table-spoonfuls of flour. One-half tea-spoonful of salt. One-quarter tea-spoonful of pepper.

Records on this page

Drawn-Butter SauceDrawn-Butter Sauce

The Pattern cook-book