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Classic
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page 364
61. Prepared Mustard for various Kinds of Meats. Slice 4 onions, 4 pieces of
garlic, and 8 bay leaves very fine and cook for 10 minutes in 1 quart of'sharp
wine vinegar, add some sifted mustard meal and rub with a wooden spoon until it
is thick. Then add 6 ounces of fine sugar, a few cloves, some cinnamon and put
into a covered glass.
62. Sour Mustard. Cook some vinegar with finely cut onions, garlic, tarragon,
bay leaves, dill, peppermint or wide leaved cresses, whole pepper, cloves and
salt, pass through a sieve, and after it is cold stir into it some mustard meal.
Served with cold meats. Will keep for a long time when bottled.
63. Herring Sauce. Freshen a herring in milk, bone and then chop it together
with 3 hard boiled eggs and a few onions. Stir to a sauce with pepper, oil and
vinegar. Served with cold roasts.
64. Raw Horseradish Sauce. Stir 1/2 cupful of vinegar and 1 cupful of sweet
cream or water with salt and sugar, and mix with sufficient horseradish, which
must be grated just before wanted, to make a thick sauce. Serve with melted
butter with boiled fish, especially carp.
65. Raw Radish Sauce. Wash and peel black radishes and grate them; mix with a
little salt, vinegar and oil, and serve with soup meat. A good sauce can also be
made by taking 4 spoonfuls of grated horseradish, 2 grated apples, omitting the
oil and adding a little sugar to the vinegar. Serve with bread and butter.
66. Chives Sauce for cold or warm boiled Beef. Take the yolks of a few hard
boiled eggs, grate them, mix with thick sour cream, add a little vinegar and a
few spoonfuls of oil, stirring constantly until well bound; then add a little
more vinegar, pepper and salt. This sauce served with thinly sliced veal is a
nice wide dish for salads or potatoes .
67. Sauce for Meat Jelly and Cold Meats. No. 1. Take the grated yolks of a few
hard boiled eggs, also
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