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Classic
Cook Books
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page 358
34. Parsley Sauce for Soup Meat; also served with Potatoes . Rub kidney suet in
flour, add salt and water and after it has boiled stir through it a piece of
butter finely chopped parsley and extract of beef.
35. Chestnut Sauce for Smoked Meats. Put the chestnuts on the fire in boiling
water, cook until tender and then peel, Put them into a dish in which a half or
a whole spoonful of sugar was lightly browned, and pour over them sauce No. 3,
but without capers, anchovies and mushrooms.
This sauce is served with smoked meats and brown or winter cabbage.
36. Claret Sauce with Raisins, for stewing Beef Tongue, Sour Rolls and Beef. 2
tablespoonfuls of flour are browned in butter and stirred with tongue broth and
water; to this add 2 ounces of raisins cooked in water until tender, 1 cupful of
claret, lemon juice or some vinegar, lemon peel, mace, a few pounded cloves, a
little sugar and salt. The tongue, either whole or cut into slices, is put into
this sauce until it comes to a boil; then add a little extract of beef, which
gives the sauce a better taste and a nicer color.
37. Raisin Sauce. No. 2. Heat a piece of kidney suet the size of a. walnut,
brown in this a finely sliced onion and 1-2 spoonfuls of flour, stir with
boiling water to a well bound sauce, add some ground and whole cloves, salt,
plenty of raisins, and pickles cut into small slices, let the raisins cook until
tender and stir together with a trifle of sugar or syrup with 1/4 of a
teaspoonful of extract of beef. Cut the meat into slices and stew slowly in the
sauce for 10-15 minutes.
38. White Sauce for stewing Tongue or Boiled Beef. Brown onions cut into small
pieces in butter and flour, pour into this some of the broth in which the tongue
was cooked, add 2--3 bay leaves, a little white pepper, nutmeg and a glassful of
white wine or some pickles peeled and cut into slices. Stew the tongue slices in
this for 1/4 hour and when serving strain the sauce and stir through it the yolk
of an egg.
39. Sauce for Head of Veal. Brown a few eschalots or 2 onions in butter, stir in
2 tablespoonfuls of flour,
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Classic
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