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(Salads And Sauces) - (The Art Of Living In Australia)

1/2 pint Milk--1d.

1 oz. Butter--1d.

1/2 oz. Flour

Salt and Pepper--1/2d.

Total Cost--2 1/2 d.

Time Minutes.

Put the butter into a small saucepan, and when it is dissolved put in
the flour; mix well and pour on the cold milk and stir till it boils.
Let it boil for two minutes and it is ready. It may be served either as
a sweet or savoury sauce, putting either sugar or pepper and salt, as

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Place two tablespoons of butter in a saucepan; stir until melted: add
two tablespoons of flour mixed with one-fourth of a teaspoon of salt and
a few grains of pepper. Stir until smooth. Add one cup of milk gradually
and continue to stir until well mixed and thick. Chopped parsley may be
added. Used for creamed vegetables--potatoes, celery, onion, peas, etc.

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Make a white sauce of one tablespoon of butter blended with two
tablespoons of flour, one-half teaspoon of salt, pinch of pepper and one
teaspoon of sugar, adding one-half cup each of milk and cream. Beat the
yolks of five eggs and stir them into the sauce, then add the stiffly
beaten whites of the eggs, folding them in carefully. Melt two
tablespoons of butter in the omelet pan, when it is hot put in the
mixture and let it stand in a moderate heat for two minutes, place in a
hot oven and cook until set. Remove from the oven, turn on a hot platter
and serve.

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2 tablespoonfuls of butter
1/2 pint of milk
2 tablespoonfuls of flour
1/2 teaspoonful of salt
1 saltspoonful of pepper
Rub the butter and flour together, add the milk cold and stir until
boiling; add the pepper and salt and it is ready for use.

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1 lb. Potatoes--1d.

1/2 pint White Sauce

Salt and Pepper--2d.

Total Cost--3d.

Time--Half an Hour

Peel and slice the potatoes, put them in water seasoned with salt, and
boil for five minutes; strain off the water, make some white sauce by
directions given elsewhere. Lay in the potatoes and simmer gently till
they are soft, but not broken; place them on a hot dish and pour the
sauce over.

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2 lbs. Neck of Veal--10d.

2 oz. Butter--1 1/2d.

1 oz. Flour

Salt and Pepper

1 Egg--1d.

3/4 pint Milk--2d.

1 Onion

1 fagot of Herbs

1 dozen Peppercorns

Lemon Juice--1d.

Total Cost--1s. 31/2 d.

Time--One Hour and a Half.

Put the butter into a saucepan, and when it is melted stir in
the flour and cook well, but do not brown. Boil the onion, herbs, and
peppercorns in the milk, strain them out, pour the milk over the butter
and flour, and stir till it boils. Cut the meat into cutlets, lay them
in and simmer very gently till the meat is tender, then take it up and
arrange nicely on a dish. Beat up an egg with a drop or two of lemon
juice and a spoonful of gravy or milk. Pour into the sauce in which the
meat was cooked, and stir briskly over the fire until it thickens;
strain over the meat, and serve.
A few very small fat rashers of bacon rolled up and fried are a great
improvement to this dish.

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White Sauce

All meat sauces are made after the same rule, changing the liquids to give
varieties; for instance, one tablespoonful of butter (which means an
ounce), and one tablespoonful of flour (a half ounce) are always allowed
to each half pint of liquid. The butter and flour are rubbed together
(better without heating), then the liquid added, cold or warm, the whole
stirred over the fire until boiling. A half teaspoonful of salt and an
eighth of a teaspoonful of pepper is the proper amount of seasoning.

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Boil the filleted soles in water. Make a sauce with butter. One spoonful
of flour--milk, pepper and salt, powdered cheese (Cheddar). Boil it,
adding some washed and chopped mushrooms and a little cream. Put the
filets on a dish and pour them over the sauce. Leave it about a quarter
of an hour in the oven, so that it becomes slightly browned.
[_Mdlle. Spreakers._]

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Put in an earthenware pot three shallots, finely minced; take a bit of
garlic, cut it close and rub it round the side of the pot; put in as well
a lump of butter, pepper and salt, and some rather fat gravy. Divide the
loin and put six chops in to simmer for three quarters of an hour on a
moderate fire, covering the pot with the lid. Before you serve it, stir
in a little lemon juice and stir up the sauce. To be served with
Cauliflower la Aerschot as follows: Cut your cauliflower into medium
pieces, seeing that it is very clean, while you have some salted water
boiling up. Put in the pieces, boil till tender, then drain them on
a sieve. Put leaves and trimming of the vegetable into the pot to simmer
and serve as basis for a vegetable soup. Make a good white sauce, adding
the yolk of an egg, and flavoring it with nutmeg. Put the vegetable on a
dish and pour over the sauce, letting it stand for a few moments by the
fire before it is eaten.
[_Madame Herman Noppen._]

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Boiled Cauliflower With White Sauce

Cut off the stem close to the bottom of the flower and pick off the

outer leaves. Wash well in cold water and let it lie in salt and water

top downward for an hour to remove any insects which may be in the

leaves. Then tie in a cheese cloth or salt bag to prevent its going to

pieces, and put, stem downward, in a kettle of boiling water with a

teaspoonful of salt. Cover and boil till tender, about half an hour.

Lift it out carefully, remove the cloth and arrange, stem downward, in a

round, shallow dish. Pour over it a cream sauce.

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White Sauce

(Salsa bianca)

This sauce can be served with boiled asparagus or with cauliflower. The

ingredients are 1/4 lb. of butter, a tablespoonful of flour, a

tablespoonful vinegar, one yolk of egg, salt and pepper, broth or water

in sufficient quantity.

Put first on the fire the flour with half the butter and when it begins

to be browned pour over it the broth or the water little by little,

stirring with the wooden spoon and adding the rest of the butter and the

vinegar without making the water boil too much. When taken off the fire

add the yolk of the egg, stir and serve.

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