Olive Sauce
This sauce is used for roast duck and other game. Two dozen olives; one pint of stock; one lemon; two tablespoons of salad oil; one tablespoon of flour; one slice of onion; salt and pepper. Place the olives in an earthenware bowl, pour over them enough hot water to cover and let them remain for half an hour to draw out the brine. Place the oil in a frying-pan, and add the onion; when this commences to color, add the flour. Stir until smooth; after it has cooked for two minutes, add the stock, and place in a gentle heat to simmer. Pare the olives round and round the same as though paring an apple, leaving the pulp in a single strip. If this is done carefully, the olives will retain their shape. Place the olives in the sauce, add the seasoning, and simmer for twenty minutes. Skim carefully, and serve. OYSTER SAUCE, No.1-Use one pint of small oysters; onethird cup of butter; three tablespoons of flour; one cup of milk; salt and pepper to taste. Heat the oysters in their own liquor to boiling point. Remove them from the fire after they have boiled one-half minute, skim them, and drain off the liquor into another stewpan. Rub the butter and the flour to a cream. Add the milk to the oyster liquor, and when heated to the boiling point, stir in the creamed butter and flour. Let the liquid boil up once, season with salt and pepper, add the oysters, and serve as soon as the latter are heated through.
OYSTER SAUCE, No. 2-Lay twenty-five medium-sized oysters in a hot saucepan, and move them about until they are plumped and curled. Remove them, and to the liquor which has exuded add enough sweet milk to make one pint of liquid. If milk is not abundant, the oyster liquor may be used wholly or in part. Mix two tablespoons of flour with a little milk, thicken the sauce, and let it boil for ten minutes, with proper stirring. Add one-half teaspoon of salt and one-half saltspoon of white pepper or nearly as much paprika; return the oysters to the pan, bring the sauce to a boil, remove from the fire, and stir in one or two spoons of butter. When this has melted and become thoroughly blended with the sauce, turn the latter over the dish, garnish with cress or parsley, and serve.