Other Recipes from SAUCESSpanish Bacon On Toast
Sauce For Canvas-back Duck
Sauce For Wild Fowl
Devil For Boiled Ham Or Fowl
No. 1. Espagnole, Or Brown Sauce
No. 2. Velute Sauce
No. 3. Bechamel Sauce
No. 4. Mirepoix Sauce (for Masking)
No. 5. Genoese Sauce
No. 6. Italian Sauce
No. 7. Ham Sauce, Salsa Di Prosciutto
No. 8. Tarragon Sauce
No. 9. Tomato Sauce
No. 10. Tomato Sauce Piquante
No. 11. Mushroom Sauce
No. 12. Neapolitan Sauce
No. 13. Neapolitan Anchovy Sauce
Sauces(Sauces) - (Made-over Dishes)
Toast slices of stale bread until a golden brown and crisp to the center.
This is best done in the oven. Put a layer of this toasted bread in the
bottom of a baking dish; put over a quarter of a cup of grated or chopped
cheese, sprinkle with salt and red pepper; then another layer of bread,
another of cheese and the last of bread. Pour over sufficient milk to
moisten the bread; bake in a quick oven fifteen minutes, and serve at
FRUIT SAUCESWash the fruit well, then put on the stove in a saucepan without adding
any more water. Cover with a lid, and let the fruit get thoroughly
heated all through until it comes to a boil, but do not boil it. Stir
When well heated, mash the fruit well with a wooden potato masher, then
strain through a fine sieve, being careful to get every drop of
substance from the fruit.
Sweeten the juice with sugar to taste, add a few drops of wine or lemon
juice, put back on the stove, and cook until it thickens, stirring
occasionally. Serve with cake, fritters or puddings.
Blackberries, strawberries or raspberries, make a nice sauce.
PUDDING SAUCES2 cups ground suet
2 cups bread crumbs
2 cups flour
2 teaspoons Dr. Price's Baking Powder
2 cups sugar
2 cups seeded raisins
2 cups currants
1 cup finely cut citron
1 cup finely cut figs
1 tablespoon finely cut orange peel
1 tablespoon finely cut lemon peel
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
1 tablespoon salt
1 cup water or prune juice
1 cup grape or other fruit juice
Mix thoroughly all dry ingredients and add fruit; stir in water and
fruit juice and mix thoroughly. Add more water if necessary to make
stiff dough. Fill greased molds 2/3 full, and steam five or six hours.
This pudding should be prepared and cooked a week or more before used.
Before serving steam one hour and serve with hard, lemon or foamy
Pudding SaucesThis is one of the most delightful sauces to serve with left-over meats,
especially beef. Press from the vinegar four tablespoonfuls of
horseradish, add a quarter of a teaspoonful of salt, and work in the yolk
of an egg. Whip six tablespoonfuls of cream to a stiff froth, stir it
gradually into the horseradish and dish at once.
Cold Meat SaucesWhere just a few mushrooms are left over, either fresh or canned, they may
be chopped fine and added to a brown sauce and served with steak or beef;
or they may be chopped fine and added to a cream sauce and served with
chicken or sweetbreads.
Sauces=Asparagus Sauce.=--Use the tender part of the stalks for the main dish,
boil the tougher part until it is as soft as it will be, then rub
through a coarse sieve. Put the pulp into a mixture of one tablespoonful
each of butter and flour and let it simmer for a few moments, add a
half-cup of water in which the asparagus was boiled, season with salt
and pepper and boil thoroughly; just before taking from the fire add a
half-cup of hot cream or one-half cup of milk and water, and a
teaspoonful of butter; a little grating of nutmeg improves the flavor.
=Bechamel Sauce.=--Bechamel sauce is a white one and needs a white stock;
if there is none at hand make it in the following manner: cut up lean
veal, free from fat into three-inch cubes and put them into a stewpan.
Add one small onion, one small carrot cut into pieces, and six ounces of
butter. Fry the vegetables in the butter ten minutes, without coloring,
then stir in three ounces of flour, and continue stirring five minutes
longer. Add three pints of stock, one pint of cream, five ounces of
mushrooms, a small sprinkling of dried herbs, one half teaspoonful of
salt and a pinch of white pepper. Stir until it comes to a boil, skim
occasionally to remove the fat, and simmer for two hours. Strain through
a cloth or fine sieve into a porcelain stewpan with a gill of cream.
Simmer over the fire till it coats the spoon, strain again through a
cloth or fine sieve into a basin, and set till the sauce is cold. This
sauce requires the cook's utmost attention.
=Butter Sauce or Drawn Butter Sauce.=--Mix one tablespoonful each of
butter and flour to a smooth paste, put in a saucepan to melt, not to
brown, and add one cupful of water, broth, or milk. Season with one
teaspoonful of salt and one saltspoonful of pepper. Stir constantly
while boiling. This is a good sauce in itself and is the foundation of
many other sauces; it is varied with different vegetable flavors,
catsups, vinegars, spices, lemon juice, leaves and the different sweet
=Brown Sauce or Spanish Sauce.=--Brown a tablespoonful of butter, add the
same amount of flour and brown again, add a cup of boiling water, stock
or milk, and stir while it is cooking, strain if necessary; a clove, a
bay leaf, and a tablespoonful of minced onion or carrot browned in the
butter varies the flavor.
=Caper Sauce.=--Stir into some good melted butter from three to four
dessertspoonfuls of capers; add a little of the vinegar and dish the
sauce as soon as it boils.
=Celery Sauce.=--Cut half a dozen heads, or so, of celery into small
pieces; cook in a little slightly salted water until tender, and then
rub through a colander. Put a pint of white stock into a stewpan with
two blades of mace, and a small bunch of savory herbs; simmer half an
hour to extract their flavor, then strain them out, add the celery and a
thickening of flour or corn-starch; scald well, and just before serving,
pour in a teacupful of cream, or if one has not the cream, use the same
amount of scalded milk and a tablespoonful of butter, season to taste
with salt and white pepper, squeeze in a little lemon juice, if one has
it, and serve. If brown gravy is preferred thicken with browned flour,
and it is improved by a little Worcestershire sauce or mushroom catsup.
=Cream Sauce.=--Rub to a smooth paste one tablespoonful of butter and the
same of flour, put into a saucepan and melt, do not brown; have ready a
cup of hot cream, or the same amount of milk enriched by a tablespoonful
of butter and add to the butter and flour. Stir constantly until it
thickens. A dusting of grated nutmeg, grated cheese or a saltspoonful of
chopped onion lightly browned in the butter is an agreeable addition.
=Cucumber Sauce.=--Use two tablespoonfuls of olive oil, a scant
tablespoonful of vinegar or lemon juice, a half-teaspoonful of salt, a
dash of pepper, and a saltspoonful of mustard with a teaspoonful of
cucumber; rub the oil and mustard together before adding the other
ingredients, stir well and serve very soon as it spoils by standing.
=Egg Sauce.=--Boil the eggs hard, cut them into small squares, and mix
them with good butter sauce. Make hot and add a little lemon juice
=Hollandaise Sauce.=--One half a teacupful of butter, the juice of half a
lemon, the yolks of two eggs, a speck of cayenne, one-half cupful of
boiling water, one-half teaspoonful of salt; beat the butter to a cream,
add the yolks one by one, the lemon juice, pepper and salt; place the
bowl in which these are mixed in a saucepan of boiling water; beat with
an egg-beater until the sauce begins to thicken, and add boiling water,
beating all the time; when like a soft custard, it is done; the bowl, if
thin, must be kept over the fire not more than five minutes, as if
boiled too much it spoils.
=Horseradish Sauce.=--Two teaspoonfuls of made mustard, two of white
sugar, one-half teaspoonful of salt and a gill of vinegar; mix and pour
over sufficient grated horseradish to moisten thoroughly.
=Lyonnaise Sauce.=--Brown a small onion minced in a tablespoonful of
butter and the same of flour, add a half-cupful of meat broth, a
teaspoonful of parsley, salt and pepper and cook long enough to season
=Mint Sauce.=--Four dessertspoonfuls of mint, two of sugar, one gill of
vinegar; stir all together; make two or three hours before wanted.
=Mushroom Sauce.=--Mix one tablespoonful each of flour and butter, melt in
a stewpan, add a cupful of rich white stock or cream and stir until it
thickens; put in a half-cupful of freshly boiled or of canned mushrooms,
let all come to a boil again, season with a saltspoonful of salt and a
dash of cayenne pepper; serve hot.
=Mustard Sauce, French.=--Slice an onion in a bowl; cover with good
vinegar. After two days pour off the vinegar; add to it a teaspoonful of
cayenne pepper, a teaspoonful of salt, a tablespoonful of sugar, and
mustard enough to thicken; mix, set upon the stove and stir until it
boils. When cold it is ready for use.
=Mustard Sauce, German.=--Four tablespoonfuls of ground mustard, one
tablespoonful of flour, two teaspoonfuls of sugar, one of salt, two of
cinnamon, one of cloves, one of cayenne pepper, three of melted butter;
mix with one pint of boiling vinegar.
=Onion Sauce.=--Mince an onion; fry it in butter in a stewpan. Pour over
it a gill of vinegar; let it remain on the stove until it is simmered
one-third away. Add a pint of gravy, a bunch of parsley, two or three
cloves, pepper and salt. Thicken with a little flour and butter, strain,
and remove any particles of fat.
=Parsley Sauce.=--Parsley sauce is the usual cream sauce, to which is
added a tablespoonful of minced parsley and one hard boiled egg finely
=Tartare Sauce.=--Tartare sauce is a French salad dressing to which is
added a tablespoonful each of chopped olives, parsley, and capers or
nasturtiums; instead of capers or nasturtiums chopped cucumbers or
gherkins can be used. Set on ice until used.
=Tomato Sauce.=--Boil together for one hour, a pint of tomatoes, one gill
of broth of any kind, one sprig of thyme, three whole cloves, three
pepper corns, and half an ounce of sliced onions; rub through a sieve
with a wooden spoon, and set the sauce to keep hot; mix together over
the fire one ounce of butter and half an ounce of flour, and when smooth
add to the tomato sauce.
=Vinaigrette Sauce.=--A vinaigrette sauce is a brown sauce flavored with
vinegar just before serving; it must be cider vinegar, or one of the
fancy vinegars, as tarragon, parsley, martynia and the like; or, rub a
teaspoonful of mustard into a tablespoonful of olive oil, to which add a
teaspoonful of salt and one-half teaspoonful of pepper. Lastly add very
slowly a half-cup of vinegar stirring vigorously.
=White Sauce.=--Put one tablespoon each of flour and butter in a saucepan
and stir together until they bubble; then gradually stir in a pint of
boiling water or white stock; season with salt and pepper and let boil a
moment longer. To vary it, the beaten whites of two eggs may be stirred
in just before serving.
Savory SaucesIn making sauces great care should be taken to have the saucepans
scrupulously clean and only granite-ware or porcelain-lined saucepans
should be used, especially where there is any acid as in tomatoes or
pickles. Never use an iron spider except for browning butter and flour
together as they will not brown in a saucepan.
Vegetable Stock For SaucesTake any kinds of vegetables convenient, such as parsnips, celery,
carrots, turnips, green pepper, onion, leek, parsley, celery tops,
celery root, Jerusalem artichokes, a bay leaf, two cloves, two allspice,
and cook in water until tender; strain, pressing all from the
vegetables. The water Jerusalem artichokes are boiled in is valuable for
sauces. The liquid from canned peas is also excellent. Care must be
taken in putting the vegetables together not to let any one predominate,
turnip especially, as it makes a sauce very bitter.
Coloring For Sauces Soups EtcMelt a quarter of a pound of granulated sugar in a spider, cook until it
is a very dark, rich brown, almost black, stir constantly. Great care
must be taken that it does not burn. When done pour over it a quart of
boiling water and let it cook until the caramel is entirely dissolved,
pour it out and when cold strain and bottle. It will keep indefinitely
and a tablespoonful will give color to a pint of liquid.
Seasoning For Soups And Brown SaucesSalt a bullock's liver, pressing it thoroughly with a great weight for
four days. Take ginger and every sort of spice that is used to meat, and
half a pound of brown sugar, a good quantity of saltpetre, and a pound
of juniper-berries. Rub the whole in thoroughly, and let it lie six
weeks in the liquor, boiling and skimming every three days, for an hour
or two, till the liver becomes as hard as a board. Then steep it in the
smoke liquor that is used for hams, and afterwards hang it up to smoke
for a considerable time. When used, cut slices as thin as a wafer, and
stew them down with the jelly of which you make your sauce or soup, and
it will give a delightful flavour.
Cullis To Thicken SaucesTake carrot, turnip, onion; put them in the bottom of a stewpan; slice
some veal and ham, and lay over your carrot, with thyme, parsley, and
seasoning; put this over a fire gently; when it sticks to the bottom,
pour in some good stock, put in the crumb of some French rolls, boil
them up together, strain it through a sieve, and rub the bread through;
this will thicken any brown sauce.
Fish cullis must be as above, only with fish instead of meat.
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