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Classic
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page 357
28. Mustard Sauce for Fish. Take a good-sized piece of butter, several
tablespoonfuls of mustard, fish broth and water, half and half, cook with 1-2
teaspoonfuls of dissolved cornstarch and then stir the yolk of an egg and a
piece of butter through it.
29. Fish Sauce. 5 onions cut into small pieces and 1 spoonful of flour are
rubbed in some butter and cooked with the fish water; afterwards stir in a small
piece of sugar and a little vinegar and nutmeg.
30. Mustard Sauce for Fish and Potatoes . (Also served with eggs.) Melt some
kidney suet the size of an egg and prepared as directed under A, No. 17, and
stir into it an even tablespoonful of flour and a little salt, and then pour in
enough boiling water to make a well bound sauce. Let it cook for a few minutes,
take from the fire and stir through it a piece of butter the size of an egg and
a few tablespoonfuls of mustard.
31. A Mustard Sauce for Soup Meat, etc. Cream 1/4 pound of butter, stir into it
the yolks of 6 eggs, a small cupful of mustard, a little flour, the juice of
half a lemon, sugar according to taste, 2 cupfuls of claret and enough bouillon
(about 1 cupful) so that the sauce will be well bound. Put the sauce on the fire
just before serving, and stir constantly until it comes to a boil. This quantity
of sauce is sufficient for 10 persons.
32. Sorrel Sauce for Fish and Soup Meat. Take a handful of sorrel leaves, wash
and cut them finely. Then brown 1 heaping tablespoonful of flour, a piece of
butter the size of an egg, add the sorrel, stir for a few minutes until tender
and pour in as much bouillon as is necessary to bind the sauce, stirring
constantly: add some nutmeg and salt and when it boils stir with it some butter
and the yolks of 1-2 eggs, or instead of the eggs 1-2 spoonfuls of thick sour
cream.
33. Boiled Horse Radish Sauce for Soup Meat. The horse radish is grated and kept
covered so that it will not lose its strength. In the meantime cook bouillon
with plenty of fat, currants, a little vinegar and a piece of sugar, salt,
butter and rolled crackers, and stir through the horse radish. The sauce must be
quite thick. Serve with beef, veal or smoked meats.
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