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(Sauces For Fish And Vegetables) - (The International Jewish Cook Book)

Cook one onion and green pepper chopped fine in hot butter; add four
tablespoons of flour, stir until smooth. Add two cups of strained
tomatoes. Season with salt and pepper.

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Hash With Spanish Sauce

With one can of Armour's Veribest Corn Beef Hash mix one cup of boiled

potatoes chopped fine. Season to taste and saute in hot Simon Pure Lard

until brown, and pour over the following sauce: Boil together for ten

minutes one can of Armour's Veribest Tomato Soup, one half can of

shredded pimentoes, one half can of button mushrooms; season with salt,

paprika, butter and a small amount of onion juice.--MRS. J. M. AINGELL,


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Stuffed Celeriac With Spanish Sauce

Put over the fire in a saucepan three-quarters of a cup of rich milk and

three ounces of butter, let them come to a boil, then add three ounces

of dried and sifted bread crumbs and an even tablespoonful of flour. Let

it cook, stirring all the time until it is a smooth paste and detaches

itself from the sides of the pan, remove from the fire and set it aside

to cool. When cold beat three eggs light, stir in a little at a time,

beating well until the mixture is smooth and all the beaten egg used,

then add a heaping teaspoonful of sugar, three heaping tablespoonfuls of

walnut meats chopped fine, two tablespoonfuls of rich cream, and salt

and pepper to taste. Take four large, fine celeriac roots, clean, scrub

and scrape them. Cut off a slice from the top of each to make a cover,

then with an apple corer remove the inside, taking care not to pierce

the root, leave a shell a quarter of an inch thick. Fill each with the

dressing, leaving fully half an inch at the top for it to swell. Place

the cover on each, tie well the roots to prevent breaking in the

cooking, stand them in a saucepan with water to reach not quite to the

top of the roots, and put in all the celeriac removed from the roots,

boil gently until tender--about an hour--adding boiling water from time

to time as it evaporates. When they are tender take them out of the

water and put them aside, keeping them hot. Strain the water they were

boiled in, form what is left from the stuffing into small cylinders,

boil five minutes in the strained stock, take them out and put with the

roots to keep warm. Then take a generous tablespoonful of butter, an

even tablespoonful of flour, brown them together in a spider, add two

heaping tablespoonfuls of chopped walnuts and let them brown a little,

then stir in gradually the stock the roots were boiled in and cook until

it thickens. Arrange the roots in the center of the platter, the

cylinders around them and pour the sauce over all. Garnish with parsley,

putting a tiny sprig of celery leaves in the top of each root.

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Spanish Sauce

Put a cullis (that is always the stock or meat jelly,) in good quantity

into a stewpan, with a glass of white wine, the same quantity of fresh

made broth, a bunch of parsley, and shalots, one clove of garlic, half a

laurel leaf, parsley, scallions, onions, any other root you please for

the sake of flavour, such as celery or carrots. Boil it two hours over a

slow fire, take the fat off, and strain it through a sieve; and then add

salt, large pepper, and the least sprinkle of sugar.

This is very good with beef, mutton, and many sorts of game, venison and

hare in particular; for which substitute a glass of red wine instead of


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