Meat And Fish Sauces
Stock for Sauces and Gravies
Place in a soup kettle all the fresh bones taken from your roasts and steaks, cooked or uncooked, bones of mutton, lamb, veal, beef or…
Bearnaise Sauce
Yolks of four eggs 4 tablespoonfuls of olive oil Dash of cayenne 1/4 teaspoonful of salt 4 tablespoonfuls of hot water 1 tablespoonful of…
Béchamel Sauce
I tablespoonful of butter I gill of stock I tablespoonful of flour I gill of cream 2 dashes of pepper Yolk of one egg 1½ teaspoonful of…
Cream Sauce
I tablespoonful of flour I tablespoonful of butter 1½ pint of cream or milk 1½ teaspoonful of salt 2 dashes of pepper Melt the butter…
Cream Sauce with Mushrooms
Make a Cream Sauce, add one cup of fresh mushrooms chopped fine, or the same quantity of canned mushrooms, and cook over boiling water ten…
English Drawn Butter
Put two ounces of butter into a frying pan to melt; when melted, add two tablespoonfuls of flour; mix until smooth, then add one pint of…
Sauce Hollandaise
Make a Drawn Butter; when you have finished it, take it from the fire, and add gradually the yolks of two eggs (beaten); then add juice of…
Sauce Tartare
1½ pint of mayonnaise dressing 3 olives I gherkin I tablespoonful of capers Chop the olives, gherkin and capers very fine, add them to the…
Tomato Sauce
I pint of stewed tomatoes I tablespoonful of butter I tablespoonful of flour I small onion I bay leaf I sprig of parsley I blade of mace…
Cream Tomato Sauce
Make a Tomato Sauce, and, when ready to serve, add to it three tablespoonfuls of thick cream. Do not boil after adding the cream.
Tomato Sauce with Okra
Make a Tomato Sauce, and when done, add a half pint of stewed okra and a quarter teaspoonful of powdered coriander seed.
Vinaigrette Sauce
Put a saltspoonful of salt and two dashes of white pepper in a saucer, and add to it gradually three tablespoonfuls of vinegar, stirring…