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Classic
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page 350
R.--Sauces.
1. Hot and Cold Sauces for Fish, Meat, Vegetables and Potatoes.
A. HOT SAUCES.
1.General Directions. Sauces should not be considered as of secondary
importance, on the contrary they should always receive particular attention.
It is impossible to give exact directions regarding the right proportion or
quantities of sauce to be prepared for the several dishes; good judgment must be
your guide in this particular, but a few hints will be found useful.
For the lighter colored strong sauces or gravies the flour should be rubbed in
hot butter until it curls, rises and turns yellow; for brown sauces it is
stirred in the butter until it is of a good brown color (see Division A, No. 4);
bouillon or water must be hot when added and then let the flour cook as long as
possible to make the gravy clear and remove the flour taste entirely, Jelly-like
bouillon is well adapted for preparing sauces of all kinds. Gravies must always
be smooth, never lumpy, and by no means resemble a porridge, and be seasoned
exactly right, that is, neither too much nor too little salt and vinegar must be
used.
All gravies should possess an agreeable flavor of salt, spices or herbs, but
none of these should be to prominent. For this reason English (Worcestershire)
sauce, which is used to give sauces and ragouts a spicy flavor, should be added,
a teaspoonful at a time only;
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